Every home kitchen popularly uses an electric stove today. It is quite common that we home cooks have this similar question like do we need a special pan or pot for the electric stove?
Well owning, an electric stove for a few years has taught me that we do need appropriate pots and pan for a pleasurable cooking experience. Suitable cookware which is most compatible with the stove type just enhances the process.
In this article, we will discuss why do you need special pots and pans and how to get the perfect pick.
There are many obvious reasons why we need special pots. Few reasons that I learned from my experience are mentioned here.
The material type of electric cooktop and the material type of pan or pot should be compatible. Certain materials do not work on the electric cooktop. The pots made with glass, ceramic, and aluminum base may not work well with an electric stove. They might cause issues with the heating up of pans.
The type of electric cooktops ranges from coil burners to smooth induction stovetops. These different types of stoves have different compatibility with the range of cookware. If you want to learn how to pick compatible cookware keep reading.
Selecting the best cookware for an electric stovetop may take effort as there are lots of brands and models. All these may seem promising and attractive, but only a few may turn out to be the best pick.
Here is a guide to How to pick compatible cookware for an electric stove?
Electric Coil Stovetop –
To pick compatible cookware we must take into account the type of our cooktop. The electric cooktop can be either one with coils or with a smooth induction top. The Electric coil stove is commonly used, and everyone is familiar with it.
Finding cookware for coil stoves can be easier as compared to our newly invented stove types. Hard anodized aluminum pans, cast iron pans, and copper cookware can be the most suitable material type for coil stoves.
Induction Cooktop –
Induction cooktops work on the principle of electromagnetic energy for heat conduction. Thus iron or stainless steel cookware is a must for the induction stovetop.
Cast iron cookware though is ideally used in many kitchens, but its compatibility with induction cooktops is quite low.
Type of Cooking preferred –
It is something that we don’t pay attention, to while buying cookware. But it is very essential to think about the type of food we will be cooking or the cooking technique.
As we know, there are many options in the market for different needs we too should think about our needs. If you are a stir fry fan and often cooks it, a cast iron pan or deep nonstick pan would be the best choice.
Similarly, we can keep in mind our cooking style and get a pan that is versatile and compatible too.
It is a factor that people often neglect, especially the new home cooks.
When it comes to choosing the correct size of pan you need to consider, the size of your meal, or you can count on family size. If you have a small family of 3-4, then a small or medium-sized pan is more than enough.
But if you have got a big family or buying to cook larger meals, then obviously the size of the pan should be large enough to offer space for food and comfortable cooking and stirring.
Here is the master. Considering the weight of the pan is too important. I prefer thick but lightweight cookware because while cooking, the weight of food will make it harder to move or lift the pan.
Also, thicker pans mean the bottom material must be of better heat conductivity like anodized aluminum. Otherwise, it will take a longer time to heat up and waste unnecessary energy.
Based on the above consideration, let’s see some most compatible cookware for electric stoves.
Stainless steel pan –
With all my experience, I suggest stainless steel pan as the best suited for an electric stove- may it be a coil stovetop or induction. The reason behind this is its iron-based alloy which, along with other elements, makes it better cookware material. My recommendation: Hexclad Hybrid Extremely Sturdy Stainless Steel Set for Electric Stoves
Some Pros and Cons of stainless steel cookware are:
- – Resistant to corrosion
- – Quick and even cooking
- – Eco-friendly and easy to clean
- – Some may be heavy to hold
- – Expensive
- not nonstick
Cast-iron Cookware –
Cast iron cookware is very durable and perfect with heat retention and distribution. Though it requires seasoning, it becomes nonstick on consistent and proper seasoning. These can be easily used with electric stoves and different other sources too. My recommendation: NutriChef Cast Iron Skillet
- – It is versatile
- – Long-lasting
- – Not too expensive
- – May react with acidic foods
- – Heavy
- – Requires seasoning
Carbon steel –
It is comparatively the second-best material for electric stove cookware. I prefer carbon steel due to my fondness for lightweight, cheap yet sturdy pick. My recommendation: Carbon Steel Wok with Lid
- – Lightweight as compared to cast iron
- – Once seasoned gives a naturally nonstick surface
- – Versatile and durable
- – Not suitable for acidic foods
- – Requires seasoning before first use
- – Unbalance heat distribution may occur