How do I know if a frying pan is suitable for a glass ceramic cooker?
I had a set of great looking frying pans with layered bottoms that I was unable to use on my glass ceramic cooker.
The problem was the bottom would bend when heated up and lose close contact with the cooker surface. Once that happened it would take an hour to boil the amount of water that is normally boiled within five minutes - heat would just not go into the pan, so using the pan was just a waste of energy and time.
I got rid of that pan and instead used the cheapest most basic pan with single layered bottom; it doesn't bend too much and maintains contact with the surface so it works alright.
However if I want a more advanced pan than the most basic one I use now (for example, with ceramic coating), the local retailers only offer pans with layered bottoms. And of course it'll be close to impossible to return a pan just because doesn't accept heat well on my stove - that hardly counts as manufacturing defect. I'd rather not risk buying a pan if there's reasonable chance that it bends while heating up, making it unusable to me.
Is there a way to be sure that a frying pan with layered bottom won't bend too much when heated and that it is suitable for use on a ceramic glass cooker?
Best Answer
From what I've seen, encapsulated-aluminum disk bottom pans and straight aluminum pans are simply prone to warping. The aluminum is just too soft and can't take the mechanical stress, and the disk-bottom pans have problems with dissimilar metals. Different metals expand at different rates, and thus will separate over time if heated and cooled repeatedly.
Now, it's possible to get a disk-bottom pan that won't warp or separate, but the outer jacket of stainless must be quite thick, at least 2 mm. The disk in the bottom also has to be completely covered by the steel -- if you can see a different looking metal peeping out, the pan is a no-starter for you. It'll probably be a heavier, thicker pan, with fairly thick walls as well.
The simplest solution is to use a pan that's cast-iron, all-stainless, or multi-ply AKA clad aluminum/copper. Cast-iron is too thick and rigid to warp, and is a homogeneous material, so it isn't prone to problems from dissimilar metals. All-stainless is stronger and more elastic, and again homogeneous. It has lousy heat conduction though.
Multi-ply pans avoid warping because they're better made and incorporate thicker outer layers of stainless, which hold the pan rigid against warping. I think the process by which the aluminum or copper is contained in the stainless is also more robust.
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What pans should I use on a glass cooktop?
The right kind of cookware for a glass stovetop is made from a material that won't scratch the surface and offers a wide, flat bottom for a greater cooking area. Stainless steel is the best material for glass top stoves, as it has enough weight to remain stable, yet won't scratch the surface.Can you use any pan on a ceramic cooktop?
Stainless steel, titanium, aluminum and copper-bottomed pans are all acceptable. Wipe up any residue or staining immediately after use. Porcelain and enamel pots work well but can melt and stick to the cooktop if allowed to boil dry. Avoid scratching caused by glass and stone cookware.Do you need special pans for a ceramic cooker?
To ensure your ceramic hob remains in good condition and easy to clean, we recommend heavy gauge coated aluminium or hard anodized stainless-steel pans with a thick base. You can also use good quality enamel on steel or cast-iron pans, but these may scratch the hob surface.What cookware should not be used on a glass top stove?
What pans should not be used on a glass-top stove? In order to avoid damaging your glass-top stove, you should avoid pots and pans made from glass, stoneware, traditional ceramic, and cast iron that has not been crafted to be compatible with glass-top stoves.How do I know if cookware is suitable for my induction hob?
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Answer 2
I'm lucky because I get to use All-Clad on my ceramic stove -- warping is never an issue.
The biggest cause of warping metal pans is pouring cold water into a burning hot pan. If you let the pans cool down slowly on the stove top they will last much longer.
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