Radiant Cooktops: Special Pans Needed?

Unlike induction cooktops, radiant cooktops do not require metal cookware to function as intended. Most common cookware materials work with radiant heat, but there are some considerations to make regarding the ceramic glass top. Glass, ceramic, and stone cookware should be avoided as they can scratch the cooktop. Pans with flat bottoms are essential for good cooking performance since the bottom of the pan needs to touch the glass for the best heat transfer. Heavy aluminum and copper-bottomed pans are acceptable, but they can leave a residue on the glass top, so it is important to clean them immediately after use. Stainless steel and titanium are good choices.

Pans to avoid: glass, ceramic, stone, and untreated cast iron

Glass, ceramic, and stone cookware should be avoided when cooking on a radiant cooktop. Glass is a poor conductor of heat, meaning longer cooking times and more attention during cooking. Glass, ceramic, and stone cookware can also scratch the cooktop surface.

Untreated cast iron cookware is not recommended for radiant cooktops. Cast iron is slow to absorb heat, and once it does, it holds an intense amount of heat, which can be transferred to the cooktop. This can cause the cooktop's components to exceed their temperature limit and shut down. Cast iron cookware with a burr or rough spot will also scratch the glass surface.

Porcelain enamel-coated cast iron cookware can be used on a radiant cooktop, but caution is advised. If used at a high heat setting for a long period, it will hold heat, potentially causing the heating element to shut down.

Pans that are suitable: stainless steel, titanium, and carbon steel

When it comes to pans that are suitable for radiant cooktops, you have a few options: stainless steel, titanium, and carbon steel.

Stainless Steel

Stainless steel is highly recommended for radiant cooktops. It is durable, stable, and conducts heat well. A sandwich-clad bottom is especially good as it combines stainless steel with the heat conduction of aluminum or copper.

Titanium

Titanium cookware, especially with a ceramic titanium non-stick finish applied to a base metal like aluminum, has tested well on ceramic cooktops.

Carbon Steel

Carbon steel cookware is suitable for radiant cooktops as long as it has a flat bottom and a smooth surface to prevent scratching. Carbon steel is lighter, less brittle, and smoother than cast iron, and it can withstand higher temperatures while retaining heat effectively. Once seasoned, carbon steel also provides a non-stick surface.

Pans that are suitable but require careful cleaning: heavy aluminium and copper-bottomed pans

Heavy aluminium and copper-bottomed pans can be used on radiant cooktops, but they require careful cleaning. Aluminium is one of the most popular metals for the kitchen because it is affordable, lightweight, and durable. However, it can get grimy and discoloured over time. To clean aluminium pans, start by washing any existing grease or grime with warm water, dish soap, and a sponge. Remove burnt-on food with the rough side of a sponge or a wooden spoon.

Next, make a cleaning solution with an acidic ingredient—cream of tartar, lemon juice, or white vinegar—to reduce discolouration. For every quart of water, add two tablespoons of your chosen ingredient. Bring this mixture to a boil in your pot or pan, then pour it out and let the container cool. Once it's no longer hot, give the inside a final scrub with soapy water to ensure no residue is left behind. Rinse and dry with a microfiber cloth.

To clean the exterior, cut a lemon in half, dip it in table salt, and gently scrub the outside of the pan. Rinse with warm water and dry with a microfiber cloth.

Copper-bottomed pans are also suitable for radiant cooktops, but they require immediate cleaning to prevent permanent stains. Copper cookware is prized for its ability to conduct heat, but it requires more care than other materials. Tarnish, a layer of corrosion, can occur when copper is exposed to oxygen, water, and air over time. To prevent this, polish your copper pans every six months with a specialty copper cleaner and a microfiber cloth.

If your copper pan does become burnt, you can clean it with liquid dish soap, tomato ketchup, white vinegar, flour, salt, and lemon juice. First, remove as much of the burnt food particles as possible. Then, pour some dish soap and hot water into the pan and let it soak. After soaking, scrub away the burnt food with a soft scrubber, avoiding steel wool or other intense scrubbers, which can compromise the non-stick coating. If there are stubborn burnt spots, let the pan soak overnight.

After soaking and scrubbing, rinse the pan with hot water and dry it with a soft cloth. Spread tomato ketchup over the burnt area and let it sit for at least an hour. The acid in the tomatoes will help break down the burnt spots. Rinse the ketchup off with hot water, then scrub the surface gently before wiping the pan dry.

Another method is to create a paste with vinegar and flour. Spread this paste onto the burnt area and let it dry. Wipe off the excess paste, then rinse the pan with hot water. To remove any remaining rust, cut a lemon in half, dip it in salt, and rub it over the rusty spots. Rinse and dry the pan.

You can also use lemon juice and baking soda to clean copper pans. Combine two teaspoons of lemon juice with two tablespoons of baking soda to form a paste. Apply this paste to the burnt areas and rub it in until the burn marks are gone. Rinse and dry the pan.

Pans that are suitable but require careful use: porcelain/enamel pans

Porcelain/enamel pans are suitable for radiant cooktops, but they require careful use. They should have a thick, flat bottom for optimal performance. However, it is important to avoid letting these pans boil dry as the porcelain/enamel can melt and fuse to the cooktop surface. Therefore, porcelain/enamel pans should be monitored closely during use to prevent boiling dry and potential damage to the cooktop.

Pans that are not suitable: cast iron

While radiant cooktops do not require special metal cookware to function as intended, some pans are not suitable for use on their smooth ceramic glass surface. Cast iron cookware is one such type of pan.

Cast iron cookware is not recommended for radiant cooktops because it can scratch the glass surface. If the cookware has a "burr" or rough spot, it will scratch the glass surface. In addition, cast iron is slow to absorb heat. Once this type of cookware heats up, especially on high heat, it holds an intense amount of heat, which is then transferred to the cooktop. This can cause the element to shut down as a response to the temperature limiters, which indicate that the surface temperature is too high for the cooktop components to handle.

Cast iron cookware with a porcelain enamel coating can be used on radiant cooktops, but caution is advised. It is recommended that the cookware is covered completely with porcelain enamel to avoid scratching the glass surface. In addition, if used at a high heat setting for a long period, cast iron cookware with a porcelain enamel coating will hold heat in the same way as plain cast iron, and the heating element could shut down in response to the temperature limiters.

To avoid damaging the glass surface of a radiant cooktop when using cast iron cookware, it is important to ensure that the bottom of the pan is clean and dry before placing it on the cooktop. When adjusting the position of the cookware on the cooktop, it should be lifted and gently placed, rather than slid or dragged, to avoid scratching the surface. After cooking, the cast iron cookware should be removed promptly and placed on a cooling rack or trivet to avoid scorch marks.

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