The best cookware for electric stoves transmits heat quickly and evenly over a flat surface. Cookware intended for electric stoves often works well on gas ranges also; however, cookware designed for gas stoves and open-flame cookery is not always suited to electric ranges.Know More
Electric stoves have flat surfaces, and the most effective cookware for such stoves has a flat bottom. This ensures that the entire bottom heats equally, cooking all of the contents at the same temperature. Because gas ranges have exposed flames that rise up from the burner and lick the sides of the cookware, they accommodate vessels with rounded bottoms and sloped sides.
The best materials for electric stove cookware include cast iron, copper, stainless steel and aluminum. Thick, heavy vessels retain heat well and are suitable for all stoves. Electric stoves with smooth ceramic or glass cooking ranges are prone to scratches from rough, dented cookware. Smooth-bottomed vessels are the only viable option for these surfaces.
Woks, the round metal vessels used in Asian stir-frying, are problematic for electric and gas stoves because of their shape. These concave pans are terrific over large open flames because the entire wok heats evenly and cooks small pieces of food quickly. Traditional woks are unsuitable for a flat stove top because the sides of the vessel do not become sufficiently hot. Electric woks, however, are an excellent answer to this problem.Learn More
The best cookware for smooth-top ranges is stainless steel or heavyweight aluminum pots and pans with flat bottoms since the bottom of the cookware must be in direct contact with the surface for optimal heat transfer. Medium- or heavyweight cookware is better than lightweight cookware on a smooth-top range.Full Answer >
The best cookware for glass-top ranges use is a flat-bottomed pan made of stainless steel, copper, aluminum or porcelain enamel. Pans made of cast iron or with any rough bottom surfaces should be avoided.Full Answer >
Anodized cookware is aluminum cookware that has been subjected to an electrochemical process, which creates a thicker, harder coating over the aluminum that makes it no longer reactive. Anodized aluminum is generally preferred over normal aluminum cookware, which tends to give off aluminum particles during the cooking process.Full Answer >
Anolon, the American gourmet kitchenware line, makes its dishwasher-safe cookware from hard anodized aluminum. It also integrates the aluminum with a layer of stainless steel, bronze or copper to increase durability or improve conductivity.Full Answer >