This from the GE site says copper is ok, but I've read about people having the
pans melt onto the glass and two store clerks told me you can't use copper
bottoms on glass cooktops. I love my glass ....it's so much easier to keep
clean that those impossible drip pans and all.
Pat
Types of Cookware that Can Be Used on the Smooth Glass Cooktop
Flat Bottom pans are essential for good cooking performance since the
bottom of the pan needs to touch the glass for the best heat transfer. Most
current brands sold today have flat bottoms. Much older, used cookware and/or
thinner cookware will show signs of no longer being flat. Non-flat pans may
crack the glass.
Use Medium or Heavy-Weight cookware.
Stainless Steel is highly recommended. A sandwich clad bottom is especially
good because it combines the durability and stability of stainless steel with
the heat conduction and distribution of aluminum or copper.
Heavy-Weight Aluminum cookware is also recommended. It conducts heat faster
than other metals and cooks evenly. Aluminum residue sometimes appears as
scratches on the cooktop, but these can be removed if cleaned immediately.
Copper Bottom pans are also good, but they can leave residues on the
cooktop that appear as scratches. These can be removed if cleaned immediately,
but do not let a copper bottom pan boil dry. An overheated copper pot will
leave a residue that will permanently stain the cooktop.
Porcelain/Enamel pans give good performance only if they have a thick, flat
bottom. Avoid boiling these pans dry, as porcelain can melt and fuse to the
surface.
Glass or Ceramic cookware is not recommended. These pans may scratch the
surface. Glass is a poor conductor of heat so cooking times will be longer and
they may require constant attention during cooking.
Stoneware is not recommended. It may scratch the surface and will give poor
performance.
Cast Iron cookware is not recommended. If the cookware has a burr or rough
spot, it will scratch the glass surface. Additionally, it is slow to absorb
heat. Once this type of cookware heats up, especially on hi heat it holds an
intense amount of heat which is transferred to the cooktop. This can cause the
element to shut down as a response to the temperature limiters which indicate
surface temperature is too high for cooktop components to handle.
Porcelain Coated Cast Iron cookware is okay as long as the cookware is
covered completely with porcelain enamel. Caution is recommended when using
cast iron cookware that is not completely covered with smooth porcelain
enamel, as it may scratch the glass ceramic cooktop. Additionally, if used at
hi heat for a long period it will hold heat as described for plain cast iron
and could shut down in response to the temperature limiters which indicate
surface temperature is too high for cooktop components to handle.
Carbon Steel cookware is okay as long as the cookware has a flat bottom and
is smooth to avoid scratching.
Titanium cookware tested well on ceramic cooktops. Ceramic titanium is a
non-stick finish applied to a base metal. We tested one with aluminum as a
base metal.
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