Choosing The Best Cookware for Your Stove

Whether the heating source of your stove has an open flame, electric burners or a glass top, using the correct pots and pans in your kitchen is extremely important. Should you use the wrong combination of cookware with your appliance, you could potentially cause damage which is costly to repair. Before you click on any add to cart button, we want to give you some general advice so that your purchase is well informed.

All Clad Cookware SetGlass Top Stoves

Glass top stoves offer an easy to clean surface for cooks. Although glass top stoves are easy to clean, certain types of cookware can scratch the glass permanently. Therefore, it is extremely important that you never use cast iron pots and pans on a glass top stove. In most cases cast iron has a rough and unfinished outer surface. This rough surface is an abrasive and can leave scratches so deep that the glass top needs to be replaced on the stove. Ideally, all of the cookware which you use on a glass top stove should be flat and smooth. The flatness allows even distribution of heat and the smooth bottom will not damage your stove.

Electric Stoves

When you are cooking on open electric burners, it is important that your cookware be flat. Unlike an open flame, where heat can easily reach pots and pans with irregular bottom surfaces, an electric stove loses its health ability when the cookware is not flat. Outside of cooking with flat bottom pots and pans, you will find that electric stoves can accommodate all types of cookware including those made with cast iron and stainless steel. To improve heat distribution, it is recommended that the cookware have a medium to heavy gauge steel thickness.

Open Flame Stoves (Gas Ranges)

Cooking over an open flame, with a gas range, is the most forgiving cookware surface to cook on. Gas stoves will accommodate any type of cookware including cast iron and stainless steel pots and pans. Which type of cookware is most suitable for those with gas stoves is largely dependent on their cooking preferences and ease of cleaning dirty pots and pans.

With the exception of cast iron, which is typically made of thick steel, it is important to note that you should never cook your food on the high setting. Thinner gauge steel, particularly those with aluminum and copper cores, may warp when exposed to the maximum temperature of your stove. To extend the life of your cookware, and to burn less food, always remember to cook on medium or medium high only for brief periods. And by all means make sure the cookware has cooled before exposing it to water that is much different in temperature.

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