Radiant Range & Cooktop - Cookware Name Brands

It is important to use the appropriate cookware on a radiant (ceramic glass) cooktop surface. Using the appropriate cookware ensures the best cooking results and helps protect the radiant surface from scratches.

 

Cookware Materials and Name Brands Recommended for Use with a Radiant Cooktop Surface

Compatible cookware for radiant cooktops should be made of the following materials.

 

  • Stainless Steel

  • Heavy-Weight Aluminum

  • Copper Bottom (can leave residue on the cooktop that appear as scratches)

  • Porcelain/Enamel coated pans (do not let boil dry!)

  • Carbon Steel

  • Titanium

For more information, check out our Electric Range - Cookware Used on a Radiant Smooth Glass Cooktop article.

 

The following are some examples of brands of cookware that may be able to be used with radiant cooktops. We do not recommend or endorse any specific name brand of cookware. Check with the manufacturer if the product label does not indicate that it can be used with radiant/glass cooktops.

 

  • Tramontina - Stainless Steel

  • Belgique - Stainless Steel

  • Farberware - Aluminum (flat bottom)

  • Amway - Stainless Steel

  • Magnalite Classic - Stainless Steel

  • Revere Ware - Aluminum (not copper bottom)

  • All-Clad Stainless - Stainless Steel with Aluminum core

  • Magnalite Professional - Stainless Steel with Copper core

Note

  • Use pans of correct diameter only. They should be slightly larger than the element so spillovers won't bake onto the element. The pan base should not overhang more than 1 inch beyond the surface of the element. EXCEPTION: Most canners will extend more than 1 inch. Since canners are normally used at a lower temperature once they reach pressure, this is not a problem.

  • Some cookware manufacturers recommend the use of their griddles that extend across 2 burners. If recommended by the cookware manufacturer that it is acceptable for radiant cooktops, then it may be used on GE Appliances radiant products.

  • Use of a Wok - We recommend the use of a flat-bottomed wok. The bottom should have the same diameter as the surface element to ensure proper contact.

  • Use of Pressure Cookers - Pressure cookers and canners are basically the same thing. The difference is that usually the pressure cookers can be relatively small in volume and bottom diameter. Canners are usually larger in volume and bottom diameter.

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