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Nov 26, 2013 05:11 PM

Cookware suitable for glass cook top?

Hi Guys,

In need of advice... Getting a glass cook top (no range, I know - it's sad) and I am not sure if any of my pots & pans are suitable for it.

I have no idea what my current pots and pans (years of collected ones - I have read them all and no idea what they are) are other than the obvious ones like cast iron.

What is safe to use on them, it's a Frigidaire basic, bare bones range with a glass top.

Also, is there anything I can't do on the glass top? I am already regretting not going with a regular coil top, but those damn sleek tops weakened me.

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  1. Hi, Carrie:

    Pans must be dead flat and stay that way. It also helps if they are not mirror polished. Beyond that, about the only other factor is that the electric smoothtops have such terrible responsiveness (especially downward), it helps to have highly conductive straight-gauge metal--copper or aluminum--so that when you remove the pan from the hob, your prep cools faster.


    3 Replies
    1. re: kaleokahu

      What do you mean by responsiveness?

      1. re: carriej22

        Hi, Carrie:

        I mean that when you turn the heat setting up or down, the heat actually delivered lags behind. This happens more when turning the heat *down* because : (a) it's electric; and (b) the electric coil is hidden beneath the glass. This makes it maddeningly easy to overshoot preps. IMO, it's the single biggest reason a lot of people loathe electric smoothtops.

        I have one, and I don't consider it a huge deal--I just learned to remove the pan to another hob when needed. And conventional electric hobs--smooth or not--are very even heating, so you needn't kick yourself.


        1. re: kaleokahu

          I have a glass smoothtop. on the medium setting, it takes about 7-8 minutes to heat up my all-clad d5 pan.

          after cooking in the same pan, shutting the heat off and leaving the pan on the hob, I can boil a quart of cold tap water for a couple of minutes afterwards cuz of the residual heat.

          it doesn't heat up very fast, and it doesn't cool down very fast. it's very very slow.

    2. You are fine with whatever you've got as long as the bottoms are flat. If you are sure your cook top is not induction. If it is induction you'll need all new cookware.

      2 Replies
      1. re: Candy

        When I switched to induction I did have a goodly number of things I had to replace (our daughter called it "Christmas in February"!) but had some nice surprises also. And that's in addition to the CI stuff. Several of my SS things were induction capable.

        1. re: Candy

          I don't think it's induction. It's too cheap for that, LOL. It's literally the second cheapest one available. Long story short; I needed a new range and our current kitchen isn't geared up for gas. So I'm getting this for now.

        2. I moved into a house with no gas and a glass/ceramic top stove 15 years ago

          I had been a dedicated gas stove girl but this is hands down the best I've ever used. 1000 better than my SIL's Viking.

          You can use anything on it.

          Don't believe the baloney about not using cast iron.

          1. The cookware needs to be flat - check it by laying the edge of a ruler across the bottom, if the ruler edge lays flat on the bottom of the pan it will be fine. Some older cast iron cookware, including Le Creuset, had a lip around the perimeter on the bottom, which would make it unsuitable for a glass top. Otherwise the owner's manual should provide some useful guidance.

            1 Reply
            1. re: janniecooks

              I use a cast iron skillet with a lip all the time. It works just fine

            2. I didn't know a couple of my old skillets were wobbly until we moved to this house, with a glass cooktop. Had to toss 'em (they were cheapies, anyway).

              Plus, I also use my cast iron all the time, no problems (except don't bang it around the glasstop!). And, as Kaleo wrote, it takes time for the hobs to cool down when switching from higher to lower heat, so I just have a high heat hob going and a lower one and switch the pan over.

              3 Replies
              1. re: pine time

                Hi, pine time : "I just have a high heat hob going and a lower one and switch the pan over."

                It really is as simple as that. My wood/coal cookstove's top is just one big variable surface--just move the pan to the right to lower the heat.


                1. re: kaleokahu

                  I tend to cook things in pan and finish in the oven; so I am not TOO worried about this - and things I do completely cook on stovetop I tend to cook all around the same heat anyway.

                  Can you move a hot pan to a cold hob? AKA.. Can I move the hot pan over without damaging the glass?

                  1. re: carriej22

                    Hi, Carrie: "Can you move a hot pan to a cold hob? AKA.. Can I move the hot pan over without damaging the glass?"

                    Yes. At normal cooking and kitchen temperatures, this is not a problem. Also, there is always some added heat under the entire glass when you have even one hob burning.