Choosing the Right Cookware to Use on Glass Stove Tops

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Glass cookware quickly replace the heating coil elements obsolete for many people when they first introduced decades ago. This is because they are easy to clean, they are sleek in design, and they are easier to use because of their flat surface.

Of course, none of these problems if you accidentally break the top using the wrong cookware.

No matter how strong and sturdy glass face your kitchen may seem, even the most expensive ones can be scratched or cracked. To save yourself the trouble and expense, make sure you’re using the right cookware for glass stove tops!

Choosing the Right Cookware to Use on Glass Stove Tops


Glass tops of kitchen equipment can be beautiful and certainly can cook efficiently, but they have drawbacks as any other kitchen. Because the chef is completely flat, it will only deliver heat to the surface in direct contact with it. Unlike a gas stove can heat distribution through the flames to the surface a little above and around, this will not radiate enough heat to cook the food evenly over a curved surface or chipping. If you’ve got deformed, old cookware, it is suggested that you toss it and went to the store to buy the pots and pans suitable.

Remember, this also means that oversized pots and pants is not a safe bet either. Also go beyond the hot zone and socket will not cook your food properly. A good rule of thumb is to choose pots and pans that do not exceed 1-inch rule: diameter can be 1 inch smaller or larger than the burner.

One thing to note is that weight. Cookware heavier, the more likely it will weigh itself down to the closest possible contact with the burner. This makes efficient heating and cooking better.


There are many conflicting reports about what is safe and what is not when it comes to cooking on your stove top glass. The best action is to consult the user manual that came with your device.


Aluminum is lightweight, powerful, and relatively cheap compared to other cooking materials. It will not rust, which means it will take some time, and it will not scratch or wear in a way that could hurt the surface of your kitchen. These characteristics make aluminum cookware is a great choice when you are looking to buy new pots and pans. It is particularly good for fried food galloping and as insulation meet.

But buyer beware, aluminum reacts with acidic foods and alkaline, such as tomato sauce, which not only makes it corroded, but also can absorb aluminum when cooking, which is bad for your health. So if you buy aluminum, be sure to use it responsibly.

Additionally, concerns with aluminum cookware goes out the window if you buy pots and pans anodized aluminum. Anodization is a process in which the surface of aluminum pots and pans for a chemical tank increases the thickness of the oxide layer, making the cookware harder, more durable, and less likely to corrode. end protection also makes it resistant adhesive, which is a great feature.

Buy anodized aluminum means you can cook all kinds of food without fear of corrosion from acids or damage to your device.

Lined Copper

Copper can be a lot more expensive than aluminum when it comes to pots and pans, but there is a reason for it. Dong dissipate heat evenly and very responsive. This means that it will heat up quickly and cool down quickly, preventing food from being burned or overcooked.

Even copper has a downside though. Copper reacts with just about everything it touches, including the moisture in the air, causing it to form a truly malicious movie. It also reacts with food salt, causing a chemical reaction that can make your food taste metallic. Because of this, most of the copper cookware is lined with tin, silver or stainless steel to protect the items and your food.

The biggest problem that people have with copper and glass stove tops are very ductile copper, it can warp easily. And as mentioned earlier, any warping would make it useless. So while it will not cause any damage to your surface, it may not be effective if it is not to cook it stays in perfect form with a flat bottom.

Plus, to keep your co bright and shiny, you’ll need to polish it regularly.


Titaniam cookware is lightweight, strong, nonporous, nonreactive, nonallergic, and sometimes have an antibacterial coating.It warming quickly and evenly and will last a long time because it is scratch-resistant and not dent or portrait. Plus, you can enable it in your oven and use on any chef. And get this, it does not stick, too!

If it seems too good to be true, it just might be once you see it’s price tag because titanium is very expensive. If you have the money for it though, it is usually worth the investment.

Stainless Steel

Stainless steel is one of the most popular choices for kitchen chef glass because it is priced just right, easy to keep it shining, and very reliable. It will not corrode or react with alkaline or acidic foods.

The only downside really is not a good conductor of heat. Fortunately, the company has found a way to beat this by placing a copper or aluminum core in the bottom of pots and pans.

All these reasons make stainless steel cookware cookware that is recommended for glass stove tops, especially when considering, generally smooth surface of stainless steel pots and pans.

Carbon steel

Carbon steel cookware is quite similar to cast iron; both are good at keeping heat and both are durable. The difference, though, is carbon steel is usually much thinner, lighter weight, and has a smoother surface.

The smooth surface is what you need to look out carefully. tear down the old carbon steel can not be safe to use.

Materials to Avoid

Most equipment manuals will recommend avoiding porcelain, ceramic, glass, ceramic and stoneware, and for good reason.

Best Ceramic Cookware Reviews and Buying Guide of 2016

Although porcelain and enamel cookware can give a good performance, assuming they can, topped with thick flat bottom glass stove tops, they can also be a problem. Many people like to boil dry pots and pans can be shocked to see the porcelain can melt on the stove, melting into the glass surface.

When it comes to glass, it is not recommended to cook in the common kitchen tops because it is a poor conductor of heat. Glass also tend to have a rough, rounded bottom, which is not good for the use of the glass kitchen.

Stone is similar in that its performance is poor, and its surface is rough, making it a risk for anyone with a glass kitchen surfaces.

The Controversy of Cast Iron

Now, there are many different opinions about the gang. However, the main thing to take away is that most of the materials are safe if used responsibly, as you can see by some of the warnings mentioned above, and the iron is no different.

Many people prefer to use cast iron cookware. Although it may take some time to heat up, it’s fairly uniform thermal conductivity and its thermal storage. Gang is a great choice when frying or even slow cooking.

Unfortunately, cast iron can rust, stains, and become pitted when exposed to air, moisture, and certain foods. This is one of the many reasons why religion out of it when the chef uses a glass. As mentioned earlier, any scratches, dents, or chips can damage the chef.

In addition, the weight of the cast iron can damage your glass surface, if not handled properly. A heavy-handed maneuver and you have a crack in your glass surface.

Another problem with iron is that it can retain a higher amount of heat, transferring it back to the cooktop. If too hot, the cooktop can be closed from unmanageable temperature.

However, if you are conscious of these things, you can use a cast iron safely. A special option is porcelain coated cast-iron good for. This coating greatly reduces the warnings mentioned above, however it is still not completely safe.

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