The Types of Pans That Can Harm Your Glass Cooktop

A cooking pot on a modern stovetop in a kitchen setting — Credit:
brizmaker / Getty Images

Glass cooktops are admired for their sleek appearance and ease of cleaning, but they require a little extra care when it comes to selecting cookware. Not every pan that performs beautifully on gas or coil ranges will treat a glass surface kindly. The wrong pan can scratch or even crack a glass cooktop, while others can warp under heat or fail to distribute it evenly.

So before you heat dinner, check the material and condition of your pans. Some simply aren’t suited for glass surfaces, while others can help keep your cooktop gleaming for years. Here’s what to avoid (and what to use instead).

Jeanne Strout, personal chef, caterer, and executive restaurant chef at The Nations Brewing Co. in Nashville, TN

Why the Correct Cookware Matters

Throughout her decades-long career as a personal chef, caterer, and executive restaurant chef, Jeanne Strout has worked in both restaurant and home kitchens and across all types of cooking surfaces. “I’ve seen beautiful glass cooktops ruined by clients who use the wrong cookware,” shares Strout. “A little extra caution goes a long way.”

To keep your cooktop safe and ensure your meals are evenly cooked, choose materials that are specifically designed to work with glass. Keep in mind: Your cookware and cooktop should work in harmony. If one damages the other, you’re not just risking your equipment—you’re also compromising the quality of your food. Choosing the right cookware for your glass cooktop ensures both beauty and performance. “Think of it as teamwork,” says Strout. “Your cooktop gives you a smooth, consistent surface, and your pans should return the favor by treating it gently. Together, they can make every meal a pleasure to cook.”

Types of Pans That Can Harm Your Cooktop

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Cast Iron

Cast iron’s weight and rough texture make it risky for glass cooktops. Even a gentle slide can cause deep scratches, and a small drop might crack the surface entirely. “Cast iron retains heat beautifully, but it’s far too unforgiving on glass,” says Strout. “Deep scratches are almost inevitable.”

Try Instead: Enamel-Coated Cast Iron

If you love the performance of cast iron, enamel-coated options offer the best of both worlds. The smooth, sealed finish prevents scratches and stains while maintaining excellent heat retention. “You get all the searing power of cast iron without the grit,” Strout explains. “Just be sure to lift the pan instead of dragging it across the surface.”

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Stoneware and Unglazed Ceramic

These materials are often used for baking, but they are not meant for your glass stovetop. Their unglazed bottoms can dull the cooktop or leave permanent marks. “Most of the damage I’ve seen from stoneware comes from pulling it from the oven and setting it on the cooktop. The uneven texture acts like sandpaper,” Strout warns.

Try Instead: Fully Glazed Ceramic or Hard-Anodized Aluminum

Smooth, fully glazed ceramic pans eliminate the rough edges that scratch. Hard-anodized aluminum is another excellent choice—it is durable, lightweight, and perfectly flat for even contact. “Hard-anodized cookware heats quickly, cleans easily, and often can go from cooktop to oven,” Strout says.

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Bare Copper Cookware

Rusted copper pans — Credit:
rudisill / Getty Images

Raw copper may look beautiful, but it can leave behind metallic residue that discolors the glass. Over time, these stains can become nearly impossible to remove. “It’s not just about the look,” Strout says. “Those residues can also interfere with heat transfer.”

Try Instead: Stainless Steel with a Copper Core

Many high-end stainless-steel pans feature an inner layer of copper to boost heat conduction. The core provides heating, while the stainless-steel exterior protects your cooktop. “This hybrid design gives you the responsiveness of copper without the cleanup headaches,” Strout explains. “It’s a professional favorite for a reason.”

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Old-School Glass Pots and Pans

Vintage glass cookware—such as the translucent amber or clear pots once popular in the mid-twentieth century—was designed for stovetop use, but not for modern glass cooktops. “Those old glass pots were meant for direct flame or coil heating,” Strout explains. “On a glass surface, they heat unevenly, retain hot spots, and scratch the surface.” Over time, the expansion and contraction of the glass can even lead to cracking.

Try Instead: Stainless Steel

Stainless steel offers durability, even heating, and a smooth base that will not scratch. It’s also easy to clean and resistant to warping. “A high-quality stainless pan glides effortlessly across the surface and holds its polish,” Strout says. “It’s my top pick for glass cooktops because it’s both gentle and consistent.”

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Warped or Rounded-Bottom Pans

Even a quality pan becomes a hazard once its base is uneven. A warped bottom reduces surface contact, which leads to inefficient heating and increases the chance of cracking. “That wobble you see causes heat loss and stress on your glass,” Strout explains.

Try Instead: Flat-Bottomed Cookware

Before cooking, place your pan on a counter to ensure it sits flush. Flat-bottomed pans transfer heat evenly and prevent unnecessary strain. “Simply checking for rocking or spinning when you set your pan down can save you from long-term damage,” says Strout. “If a pan no longer sits flat, it’s time to replace it.”