On a radiant smooth glass cooktop, the type of cookware you use can have an impact on how well it performs. To get the best cooking results from the cooktop, we recommend using medium or heavy-weight cookware.
Because the bottom of the pan must touch the glass for the best heat transfer, flat bottom pans are essential for good cooking performance. The majority of cookware brands on the market today have flat bottoms. Cookware that is much older, used, and/or thinner will frequently show signs of not being completely flat across the bottom of the pan. Non-flat pans may cause the glass to crack.
Type of Cookware to Use on Radiant Smooth Glass Cooktops:
- Stainless Steel is highly recommended for radiant smooth glass cooktops. A sandwich-clad bottom is particularly useful because it combines stainless steel’s durability and stability with aluminum or copper’s heat conduction and distribution.
- Heavy-Weight Aluminum cookware is also recommended for radiant smooth glass cooktops. It conducts heat more quickly and evenly than other metals. Aluminum residue can leave scratches on the cooktop, but these can be easily removed if cleaned right away.
- Copper bottom pans are also useful for radiant smooth glass cooktops, but they can leave a residue on the cooktop that looks like scratches. If cleaned promptly, these can be removed. A copper-bottomed pan should never be left to boil dry. An overheated copper pot will leave a residue on the cooktop that will stain it permanently.
- Porcelain/Enamel only pans with a thick, flat bottom provide good performance. Because the porcelain/enamel in these pans can melt and fuse to the cooktop surface, avoid boiling them dry.
- Glass or Ceramic cookware is not advised for radiant smooth glass cooktops. These pans have the potential to scratch the cooktop surface. Because glass is a poor conductor of heat, cooking times will be longer, and constant attention may be required.
- Stoneware is not recommended for radiant smooth glass cooktops. It may scratch the surface and will give poor cooking performance.
- Cast Iron cookware is not advised for radiant smooth glass cooktops. The glass surface will be scratched if the cookware has a burr or rough spot. It also takes a long time to absorb heat. When this type of cookware heats up, especially on high heat, it absorbs a lot of heat and transfers it to the cooktop. As a result of the temperature limiters indicating that the surface temperature is too high for the cooktop components to handle, the element may shut down.
- Porcelain Enamel Coated Cast Iron Cookware is safe to use as long as it is completely covered in porcelain enamel. Cast iron cookware that is not completely covered in smooth porcelain enamel should be used with caution because it may scratch the glass ceramic cooktop. Furthermore, if used at a high heat setting for an extended period of time, it will retain heat as described for plain cast iron, and the heating element may shut off in response to temperature limiters that indicate the surface temperature is too high for the cooktop components to handle.
- Carbon Steel cookware is okay as long as the cookware has a flat bottom and is smooth to prevent against scratching.
- Titanium cookware has tested well on ceramic cooktops. Ceramic titanium is a non-stick finish applied to a base metal. We already tested one with aluminum as a base metal.
Cooktops made of ceramic have a smooth, easy-to-clean surface. They’re compatible with the best heavy-duty cookware brands, including aluminum, stainless steel, and cast iron. And for the best pots and pans for ceramic cooktops should have flat bottoms, regardless of metal, to ensure even heating. And also the bottoms of the cookware should be smooth to avoid scratching the cooktop as you move it.
Hello, I'm Vidi! Writing and food are two very interesting things. Writing is a way to express myself, and food will be the best thing to accompany it.
It is a dream for me to be able to try as many types of food as possible, because each food has its own characteristics and story.
So far, with my traveling hobby, several places I've visited have never missed to try regional specialties. it is a pleasure in itself. who wouldn't be interested in that? I really want to spend my time exploring the world, visiting every best place, and of course trying every special dish. So i'll get lot of ideas to write about food with my experience.