The Ultimate Electric Stove Cookware Set For Your Kitchen

Electric stoves can heat any material they come in contact with. However, electric heat is not the same as gas heat, and its distinct properties mean some materials work better than others.

For example, stainless steel, copper, cast iron, and aluminum are the best cookware materials for electric stoves. On the other hand, ceramic and glass cookware don't work well with electric stoves.

When choosing pots and pans for electric stoves, it's important to consider what you want to accomplish, safety and stability, and your budget.

- Clad Stainless Steel Cookware: Safe, durable, and great for cooking. Most brands come with a lifetime warranty.

- Cast Iron and Carbon Steel Skillets: Hold heat well for searing and are affordable. They are also non-stick when seasoned.

- Enameled Cast Iron Dutch Ovens: Cast iron holds heat well for long, slow cooking and doesn't need seasoning.

- Copper with Stainless Cooking Surface: Fast, responsive heating and safe. It's also good for sets and/or open stock.

Flat Bottom Pans: These are ideal for electric stoves as they ensure even heat distribution, preventing undercooking or burning

Flat-bottom pans are ideal for electric stoves because they ensure even heat distribution, preventing undercooking or burning.

When cooking with an electric stove, it's important to use cookware that distributes heat evenly. This is where flat-bottom pans come in. Here's why:

• Even heat distribution: The flat surface of the pan allows for better contact with the heating element, resulting in more efficient and even heat distribution. This means your food cooks evenly, with no hot spots or cold spots.
• Prevents undercooking or burning: By distributing heat evenly, flat-bottom pans help you avoid undercooking or burning your food. This is especially important with electric stoves, which can take longer to heat up and cool down compared to gas stoves.
• Stability: Flat-bottom pans are less likely to wobble or slide on the stove's surface, providing a more stable cooking experience.
• Versatility: Flat-bottom pans are suitable for a variety of cooking tasks, from sautéing and frying to simmering and boiling.
• Ease of use: These pans are generally easier to handle and manoeuvre compared to pans with rounded or convex bottoms.

When choosing flat-bottom pans for your electric stove, consider the following:

• Material: Stainless steel, aluminium, and copper are good choices. Stainless steel is durable, corrosion-resistant, and compatible with all cooktops, including induction. Aluminium is lightweight and an excellent heat conductor, but it may require special care to avoid scratching glass cooktops. Copper provides fast and responsive heating but may be more expensive.
• Thickness: Thicker pans, such as those with a tri-ply or 5-ply construction, tend to distribute heat more evenly and are less prone to warping.
• Weight: Opt for pans that are heavy enough to provide stability but not so heavy that they become difficult to handle or risk damaging your glass cooktop.
• Smooth surface: A smooth, non-scratch surface is important, especially if you have a glass cooktop, to prevent scratching and ensure easy cleanup.
• Size: Choose pans that match the size of your stove's heating elements for optimal heat transfer and cooking performance.

Smooth Top Stoves: These are more expensive than coil stoves but are easier to clean and look sleek

Smooth top stoves are a type of electric stove that has coils beneath a smooth glass surface. The coils heat up electrically, which in turn heats the surface above them. A red outline appears around the heated area to indicate that it is hot. They are more expensive than coil stoves but are easier to clean and have a sleek appearance. They are also safer than gas stoves and keep the kitchen cooler. However, they heat up slower than coil stoves because the coil is buried under the glass. The glass surface is durable but can crack if something heavy is placed on it too hard, and it can scratch if cookware with a rough bottom is dragged across it.

Coil Stoves: These are cheaper than smooth tops and heat up faster but are not as durable

Coil stoves, also known as electric coil stoves, are a common type of electric stove found in many homes. They operate by using electricity to heat metal coils, which then transfer heat to the cookware placed on top. One of the advantages of coil stoves is their affordability; they are typically cheaper than smooth top electric stoves. Additionally, coil stoves heat up faster than smooth tops because the coils are exposed, allowing for more direct heat transfer.

However, coil stoves also have some drawbacks. One of the main disadvantages is their durability; the exposed coils can be susceptible to damage, and they may not last as long as other types of stoves. Coil stoves can also be more challenging to keep clean due to the exposed coils, which can collect spills and debris. For this reason, smooth top stoves are often preferred for their sleek appearance and easier maintenance.

When choosing between a coil stove and a smooth top stove, it is essential to consider your specific needs and preferences. If you prioritise affordability and faster heating, a coil stove may be a good option. On the other hand, if you value durability and a sleek appearance, a smooth top stove might be a better choice. Ultimately, both types of stoves have their advantages and disadvantages, and the decision depends on your personal preferences and cooking habits.

Coil stoves are a popular choice for those seeking an affordable and functional stove option. While they may not be as durable or aesthetically pleasing as smooth tops, coil stoves offer efficient heating and are suitable for various cookware, including cast iron. However, it is worth considering the trade-offs between cost, heating speed, and long-term durability when making a decision.

Induction Cookware: This type of cookware is designed for induction stoves, which use magnetism to generate heat

Induction cooktops use magnetism to generate heat. They are powered by electricity and use a magnetic coil to create a magnetic field that heats the cookware directly. This is why induction cooktops require magnetic cookware, such as steel, cast iron, and carbon steel.

Induction cooktops offer several advantages over traditional gas or electric stoves. Firstly, they are safer as the cooktop itself does not get hot, only the cookware. This not only reduces the risk of burns but also makes induction cooktops easier to clean, as there are no burnt-on food residues. Induction cooktops are also more energy-efficient than traditional stoves, with approximately 85% of the electricity consumed going towards heating the food, compared to 75-80% for traditional electric stoves and 32% for gas stoves. Additionally, induction cooktops provide more precise temperature control, similar to gas stoves, and can heat up and cool down faster than traditional electric stoves.

Despite these advantages, there are some considerations to keep in mind when using induction cooktops. Firstly, they typically cost more than traditional gas or electric stoves. Secondly, they require magnetic cookware, so you may need to replace your existing pots and pans. To check if your cookware is compatible with an induction cooktop, simply see if a magnet sticks to the bottom of the pot or pan. Additionally, induction cooktops may not be suitable for certain types of cooking, such as wok cooking, as they require flat-bottomed cookware.

Cast Iron Cookware: This type of cookware is suitable for electric stoves but may scratch glass cooktops, so it should be handled with care

Cast iron cookware is suitable for electric stoves, but it may scratch glass cooktops, so it should be handled with care. Here are some tips for using cast iron cookware on an electric stove, particularly one with a glass cooktop:

• Check the bottom of the cookware: Cast iron cookware often has the brand's logo or ridges stamped into the bottom. While this looks nice, it can scratch a glass cooktop. Look for cookware with a smooth bottom, or at least one without additional ridges and etchings.
• Clean the cookware: Leftover food or residue on the bottom of cast iron cookware can scratch a glass cooktop and cause stains. Always clean cast iron cookware after use, and ensure it is completely dry before placing it on a glass cooktop.
• Lift, don't drag: Cast iron cookware is heavy, and dragging it across a glass cooktop can cause scratches. When moving cast iron cookware, always lift it rather than dragging or sliding it.
• Use a heat diffuser: A heat diffuser creates a barrier between the pan and the glass stove, protecting the cooktop from scratches. However, it may interfere with heating time.
• Be mindful of temperature changes: Cast iron retains heat, and sudden changes in temperature can cause a glass cooktop to crack due to thermal shock. Allow cast iron cookware to cool down before placing it on a glass cooktop, and avoid placing cold cast iron on a hot stove.

Frequently asked questions