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Old 10-05-2008, 01:55 PM
 
Location: Leaving fabulous Las Vegas, Nevada
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What are the best pots and pans to use on a smooth top range?
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Old 10-05-2008, 03:59 PM
 
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Oh, I'm all over All-Clad and Viking! This is 'big-purchase' stuff in my world. So...my pot and pans are a mixture of a lot of diffent things, stainless, cast iron, Paul Rivere, etc. I'm starting out slowly (when I need a new item), and recently bought a 3 quart stainless steel pan which is adaptable to any surface (guaranteed).
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Old 10-05-2008, 06:20 PM
 
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As long as they have a thick bottom and are flat that is fine.Cast iron can remove the marking on the top for some reson and most makers warn aginst their use on smooth glass top stoves. I've had moine for 8 years and it is like new and with the right pans will heat beyond any gas sotve except the actual( not home use type) commercial stoves.
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Old 10-05-2008, 06:49 PM
 
Location: State of Being
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Consumer Reports rated Wolfgang Puck's line as Best Buy several years back. Very much like All Clad but sooo much less expensive. I have been very pleased w/ my set and how it works on my ceramic stovetop. Also, my corning ware works well. I also have some calphalon that works well and also my Le Creuset. Good luck and happy shopping!!!!
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Old 10-05-2008, 07:19 PM
 
Location: Central Texas
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I don't like flat top stoves for the very reason that I can't use my beloved cast iron on them (and, well, I prefer gas because I'm a control freak in my cooking ).
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Old 10-05-2008, 07:21 PM
 
Location: Right where I want to be.
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Read the manual that comes with your stove. Mine says no copper bottom or aluminum and of course...no cast iron.
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Old 10-05-2008, 07:35 PM
 
Location: State of Being
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Quote:
Originally Posted by NCyank View Post
Read the manual that comes with your stove. Mine says no copper bottom or aluminum and of course...no cast iron.
Oh dear. I just recommended Le Creuset! Hmmm. Maybe I should read my manual, too.
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Old 10-07-2008, 04:44 AM
 
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How does Calphalon fare?
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Old 10-07-2008, 04:53 AM
 
Location: Jollyville, TX
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You know what? I paid less for my stove than for all my cookware combined so damn the manufacturers recommendations! Yes, we switched from cast iron to stainless steel after buying the most recent stove, but I'm none too happy about it. When DH sets out to make a Cajun roux, nothing works better than his momma's old cast iron skillet, so I don't sweat it. I just tell him not to move it back and forth on the stovetop. And, I got my first Le Crueset this year and I use it as necessary. I think the heaviness of the pans is what probably scratches it, so I'm just careful not to drag them over the surface.

Why all the restrictions anyway? I thought the primary reason was scratching - why no copper or aluminum though? They're not leaving us many options here!
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Old 10-07-2008, 05:44 AM
 
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When we were in our house we had a smooth top and in the manual it said to use pots with a stainless steel bottom.
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