Aluminum

• Basic aluminum pans are affordable choices that will work on smooth-top stoves. The only caution with inexpensive aluminum cookware is that the bottom might warp and become uneven over time. When that happens, your savings will be lost because you’ll have to replace the cookware piece. If you’re set on aluminum, spend a bit more and opt for anodized or hard-anodized aluminum pieces. You’ll get your money’s worth because they will hold up longer than basic inexpensive aluminum pots, pans and skillets, which are often made of lightweight materials. Anodized sets are also more attractive and have that deep, dark charcoal -gray color often associated with gourmet-quality cookware pieces.
  
  

Enamel-Coated Cast Iron

• If you’re a fan of cast iron, you’ll need to make a slight adjustment in preferences and make a switch from classic black cast iron to enamel-coated cast iron. As classic cast iron ages and seasons it develops all the qualities you’d want if you were cooking on a gas stove, and every quality you need to avoid when using a smooth-top stove. The bottom gets crusty, abrasive, and uneven and will eventually scratch the smooth-top glass. Get accustomed to enamel-coated cast iron instead. It has similar heating properties, it’s colorful and attractive, and it works on top of the stove and inside the oven.
  
  

Stainless Steel

• Stainless steel is appropriate for every type of smooth-top electric stove. You’ll have no problem with stainless steel cookware with either radiant or halogen heating elements. However, you do have to be sure that stainless steel pieces used on an induction stove are not clad with a non-ferrous material on the bottom or sandwiched in between the stainless steel. Any type of material that is not magnetic will interfere with the induction electromagnetic process and heat will not transfer to the cookware.
  
  

Induction Cookware

• If you have an induction stove, there are two words you need to watch for when you shop for cookware: "induction ready." This is the only type of cookware you should use. Even stainless steel should have an “induction ready” label so you will know that it’s not clad with any other non-magnetic material on the outside or in between the stainless steel. This is important because unlike radiant and halogen heating elements, induction heating elements heat the sides of the cookware in addition to the bottom of the cookware. Copper, aluminum and enamel-coated cast iron will also work, as long as they are labeled “induction ready.”