Posted on

7 Best Pots and Pans for Electric Stoves (2023 Buying Guide)

7-Best-Pots-and-Pans-for-Electric-Stoves
Disclosure: Our reviews stay ad-free as they're entirely reader-supported. As an Amazon Associate, I earn from qualifying purchases. When you buy through links on our site, we may earn an affiliate commission at no cost to you. This revenue helps us test products and develop quality content.

The best pots and pans for electric stoves have several things in common… Durability is just one; we’ll get to the rest later.

While you could use any cookware for electric coil or glass top stoves, you shouldn’t. Some pans can damage your glass stove; some heat too slowly or unevenly, and others warp too easily.

So, over several months, we tested which cookware materials and designs make the best pans for electric stoves – both coil stoves and smooth tops.

This post is the result of our findings. Below are the seven best pots and pans sets for electric stoves, reviewed in depth. We also cover a practical list of cookware materials and features needed in electric cooktop pots. We don’t forget about induction users, either!

With this guide, you’ll ensure the best cooking experience possible, plus the longevity of your electric stove and cookware.

Let’s get started.

What are the Best Pans for Electric Stoves? Do you Need Special Pots?

Many wonder if any old pan will work on electric stoves. The answer is, yes and no – depending on which type of electric stove you own.

Stove-types-best-pans-for-electric-stoves-infographic

There are two primary types of electric cooktops: smooth top stoves and coil stoves.

  1. Coil stoves
  2. Smooth top stoves (glass top and induction)

Induction is technically an electric stove but uses magnetism to heat your cookware instead of thermal conduction. Simply put: Coil and glass tops get hot to the touch; cookware you place on them also heats up. Induction stoves heat the magnetic pans themselves (magnetic induction) while the smooth top remains cool.

So, you must have magnetic cookware for induction stove use, such as cast iron, carbon, or stainless steel. You can also find aluminum cookware with “induction-ready” ferritic bases.

But any good pan works on an electric coil or glass stove, though some better than others. Ideally, electric stove cookware is conductive, warp-resistant, and flat-bottomed.

Aside from magnetic bottoms for induction, all cookware should meet the following criteria to perform well on electric stovetops:

A Flat & Smooth Bottom

The best pots for electric stoves should lay flat on your stovetop without wobble. Avoid cookware with round bottoms (i.e., woks) and pans that warp easily, which we’ll explain next.

Also, pans for glass stoves (standard or induction) should have smooth bottoms to avoid scratching the cooktop. If you have a smooth top stove, use caution with bare cast iron. Or, use enameled cast iron to prevent cooktop damage.

Durability

More importantly than having a flat bottom, your pan must stay flat over time. If a pan warps permanently, it can lose contact with the heating element, causing hot spots and burning.

Hence, cookware for electric stoves should be thick and durable – unlikely to warp during temperature fluctuations. (Note: Greater thickness also improves heat retention, aiding cooking performance.)

Examples include:

  • Fully clad stainless steel cookware (layered up to the rim with conductive cores).
  • Thick hard-anodized aluminum.
  • Cast iron or carbon steel.

These are all rugged and warp-resistant.

Avoid single-layer stainless steel cookware. Also, avoid thin or non-anodized aluminum pans (often sold as cheap non-stick pans)— Both heat poorly and warp easily.

Heat-Conductive Materials & Designs

Electric stoves heat slower than gas – they’re not as responsive. As a result, you lose some control over your meal. For example, when adjusting heat quickly while cooking to avoid burning something.

Slow heating can also cause hot and cold spots, making food stick and burn.

So, we want cookware that spreads heat quickly and evenly.

Copper and aluminum are the two best heat-spreaders. Stainless steel is a bit slower but decent (though fully-clad steel cookware is nearly as good). And super-dense cast iron heats the slowest, with carbon steel at the second slowest.

Here are the three materials and specific designs that work best on electric stoves:

1. Hard-Anodized Aluminum:

Aluminum spreads heat quickly and evenly, plus it’s lightweight, making some of the best cookware for glass-top stoves.

But, untreated aluminum is reactive and warps easily. So the best aluminum cookware for electric stoves is the more robust and non-reactive hard-anodized options.

Always pay attention to thickness, too. Thicker hard-anodized pans (like Caraway and GP5 below) resist warping better than cheap non-stick Walmart pans. They also cook food more evenly.

A note on induction: Unless a hard-anodized pan has a magnetic bottom (usually a bonded steel disk), it will not work on induction. The two hard-anodized sets below come with induction-ready bases, as do many others.

2. Copper:

The primary draw of copper is how quickly and evenly it heats. When you adjust your stove’s heat dial, the pan almost immediately reflects those adjustments.

But bare copper pots and pans are highly reactive. They also cost a fortune. So, I don’t recommend pure (uncoated) copper cookware for electric stove use. I suggest cookware that contains copper, like stainless steel pans with copper cladding. This leads to my #1 cookware design below.

A note on induction: Copper isn’t magnetic; thus, it won’t work on induction stoves. But stainless steel pans with copper cores do work!

3. Fully-Clad Stainless Steel:

I’d argue stainless steel makes the overall best cooking material for any stove. While higher cost than aluminum (sometimes), steel is cheaper than copper and more durable than both. It’s also non-reactive, unlike copper, and induction-compatible, unlike copper and hard-anodized.

However, stainless steel can heat unevenly by itself. So I recommend fully-clad steel cookware with layers of copper or aluminum—or both—sandwiched within the core.

You get the best of both worlds: A durable, non-reactive cooking surface with an induction-ready base and a conductive core that heats quickly and evenly.

A Note on Cast Iron & Carbon Steel:

If you have the patience, cast iron can be one of the best pans for electric stoves. It’s highly rugged, warp-resistant, cooks food beautifully, and it’s induction-compatible.

But, I hesitate to call it the “best cookware for electric stoves” due to its slow heating. Cast iron is very unresponsive on electric cooktops.

I’ve found that using it effectively on electric stoves (especially slower-heating glass tops) takes some practice to get preheating right.

That said, if you choose cast iron, be gentle when setting it down and try to avoid sliding it across smooth top surfaces. Or, go with smooth-bottomed enameled cast iron instead (#6 below). Carbon steel heats faster than iron, relieving some of these drawbacks, however it presents the same issue with scratching.

7 Best Pots and Pans for Electric Stoves | Tested & Reviewed

  1. Best Overall: All-Clad D5 Stainless Steel
  2. Best Non-Stick: GreenPan GP5 Ceramic Non-Stick
  3. Best Professional/ High-End Set: Demeyere 5-Plus Stainless Steel
  4. Best Budget: Cuisinart Multiclad Pro Stainless Steel
  5. Best Ceramic Set: Caraway Ceramic Non-Stick
  6. Best Cast Iron for Electric Stoves: Le Creuset Enameled Cast Iron
  7. Most Stylish Pots and Pans for Electric Stoves: Lagostina Martellata Hammered Copper

#1

All-Clad D5 Stainless Steel, 10-Piece Set | Best Overall

All-Clad-D5-Best-Cookware-for-Electric-Stove
All-Clad

Highlighted Features:

  • Fully-clad 5-layer construction: Brushed 18/10 stainless steel exterior with dual aluminum layers surrounding a solid steel core.
  • Riveted & vented stainless steel handles.
  • Includes 8” & 10” fry pan, 1.5-qt & 3-qt saucepans, 3-qt sauté pan, & an 8-qt stock pot.
  • Everything but the 8” & 10” fry pans includes stainless steel lids. But, the 3-quart saucepan lid fits the 8″ skillet, & the saute cover fits the 10.”
  • Compatible with all cooktops, including induction. Oven & broiler safe up to 600℉.
  • The dual aluminum layers spread heat from your electric stove quickly & evenly.
  • Reinforced steel core prevents warping & improves heat retention for more even cooking.
  • Price when published: $799.95

All-Clad is a pioneer in layered stainless steel cookware. Today, their D3 and D5 lines are among the most popular.

All-Clad’s D3 consists of a single aluminum core surrounded by a steel exterior. It’s an exceptional cookware set, but there are even better options for electric stoves— All-Clad’s D5 stainless is more durable than the D3 (won’t warp) and better performing.

Unlike the D3, All-Clad’s D5 features a 5-layer design. Its two aluminum layers improve the D5’s heat-conducting speed and evenness over the D3’s single layer. That means fewer hot spots, more even cooking, and better browning.

Also, unlike the D3 or (very expensive) copper-core D5, this set features a reinforced steel core. It improves warp resistance, so this set will always make full contact with its heat source, whether a coil, glass-top, or induction burner.

The steel core retains heat better than the D3 and D5 copper as well, further helping to cook food evenly.

Pros:

  • Versatile, non-reactive cooking surface withstands high heat, acidic foods & metal utensils. No need for “special treatment.”
  • The 5-ply steel core design ensures these pans stay flat on your stove over time, not warping.
  • Non-scratch bottom for gentle glass top & induction use.
  • Easy, low-maintenance care with the 100% stainless steel exterior. You can soak these pans with detergent, use a scrubbing brush, or use the dishwasher.
  • Brushed finish resists fingerprints & stuck-on food for easier cleanup.
  • Flared rims to prevent spills when draining or pouring liquids.
  • Comfortable to use thanks to the easy-gripping contoured design & cool-touch handles.
  • Made in the USA.
  • Dishwasher-safe.
  • Lifetime warranty.

Cons:

  • Expensive.
  • A slight learning curve to cooking delicate foods without sticking.
  • Steel can be hard to clean.

Lower-priced alternative: Legend 5-ply stainless steel cookware set.

#2

GreenPan GP5 Ceramic, 11-Piece Set | Best Non-Stick

Greenpan-GP5-Non-Stick-Pots-and-pans-for-Electric-Stove
GreenPan

Highlighted Features:

  • Heavy-gauge aluminum body (hard-anodized) with Infinite8 non-stick – GreenPan’s most advanced coating. It’s multi-layered & diamond-infused (most brands use single layers) for extreme durability.
  • Riveted stainless steel handles heat-venting design.
  • Includes 9.5″ & 11″ frypans, 3-qt saucepan with lid, 3-qt sauté with lid, 5-qt covered stockpot, three silicone utensils/ pan protectors, & a bonus cleaning sponge.
  • Compatible with all cooktops, including induction. Oven & broiler-safe up to 600℉, though I advise staying below 450℉ with any non-stick pan.
  • Extra-thick (5mm) double hard-anodized body, combined with a reinforced Magneto base, prevents warping & offers exceptional heat retention for searing.
  • Magneto base makes this set induction compatible.
  • Balance Pro base technology offers the pan more “give.” It’s designed to flex easily during extreme heating/ cooling rather than warp permanently.
  • Price when published: $859.99

GreenPan offers cookware in various performance levels, from lower-end options (Lima/ Chatham) to higher-end collections such as Valencia Pro.

The GP5 collection combines features from GreenPan’s top-performing sets, like Valencia Pro and SearSmart, into one pan!

This set, like SearSmart, features a rugged double-hard-anodized body. Unlike Searmsart, however, its extra-thick 5mm aluminum base further improves warp resistance and heat retention. That means comparable durability and searing abilities to stainless steel in a lighter-weight, easier-cleaning pan.

Like the Valencia Pro, GP5 features a Magneto base, making it one of GreenPan’s only induction-compatible sets. But unique to GP5 is its stay-flat Balance Pro base, which will help the pan perform longer through ongoing heating and cooling.

Lastly, the GP5 uses GreenPan’s Infinite8 non-stick ceramic. This Teflon-free coating was inspired by, and improved upon, Searsmart’s multi-layered coating. You gain more “non-stick longevity” with the GP5 than with other ceramic pans.

Greenpan-GP5-Best-Non-Stick-Pans-for-Electric-Stove

Pros:

  • Low dome lids are perfect for slipping into tight ovens.
  • Multi-layered coating with rugged diamond infusion allows you to use metal utensils (gently) without affecting the non-stick performance (keyword there is “gently”).
  • Reverse rivets for an easier-to-clean, rivet-free interior. Less food buildup = more sanitary.
  • Built-in lid holes to prevent meals from boiling over when covered.
  • Includes free pan protectors for stacking your cookware without damage & also silicone utensils.
  • The 5mm-thick base is thicker than any other hard-anodized pan I’ve used and browns food surprisingly well for aluminum.
  • Balance Pro base technology paired with Magneto offers the best warp-defense GreenPan has to offer.
  • Dishwasher-safe for easy cleaning (use it sparingly to prolong the coating’s lifespan).
  • Non-scratch & induction-compatible base for total smooth-top capability.
  • PFAS-free ceramic coating remains safe even if you overheat.
  • Includes helpful pan protector pads for damage-free cabinet stacking, plus silicone utensils & a soft sponge to best preserve the coating.
  • Lifetime warranty (for the pan itself – not the coating).

Cons:

  • Expensive for non-stick pans.
  • The skillets do not include lids, though the stock pot lid will work on the 9.5″ skillet.
  • Metal utensils & the dishwasher will shorten the coating’s lifespan.
  • Some customers have experienced chipping around the pan’s edges, so be careful not to ding the edges.

#3

Demeyere 5-Plus Stainless Steel, 10-Piece Set | Best Professional/ High-End

Demeyere

Highlighted Features:

  • Fully clad 5-ply construction (3mm overall thickness) with an 18/10 stainless steel interior, a triple-layer aluminum core & a hardened magnetic steel base.
  • Rivet-free stainless steel handles with cool-touch vented design.
  • Includes 9.5″ & 11″ fry pans, 2-qt saucepan with lid, 4-qt saucepan with lid, 3-qt covered saute, & an 8-qt stockpot with lid.
  • Unbreakable stainless steel lids.
  • Compatible with all stovetops. Cookware & lids are oven/ broiler safe to 500℉.
  • Flat, stable base design made from hardened 18/0 stainless steel. It makes Demeyere induction-compatible while reinforcing the pan to resist warping.
  • Silvinox surface treatment makes these pans stronger, less sticky, & smoother/ non-scratch while preventing discoloration from your stovetop’s heating element. 
  • The triple-layer aluminum core is thick enough to prevent warping yet spreads heat faster than All-Clad’s D5, helping counteract slow-heating electric stoves.
  • Price when published: $999.95

Many consider All-Clad as the best steel cookware option for electric stoves. I’d argue Belgian-made Demeyere is just a bit better, although costing slightly more than the D5 stainless.

A few things set Demeyere’s 5-Ply collection apart from All-Clad’s D5.

The first difference comes in their fully-clad 5-ply construction. Demeyere uses a triple-layer, 2.1mm-thick aluminum core to achieve top-notch heat spread and retention. Compare this to All-Clad, which uses 1.7mm-thick aluminum in its D3 line. And the D3 contains around the same (maybe more) total aluminum than the D5.

Demeyere’s core is thick enough to prevent warping, yet its lower weight is gentler on glass top stoves. It also heats faster, perfect for countering the slow heating of electric ranges, especially glass tops.

Another critical difference is Demeyere’s unique finishing process called Silvinox

This surface treatment makes the pans smoother (less scratch), less sticky (easier cleaning), more durable, and prevents discoloration from electric heating elements.

Pros:

  • Triple aluminum core cooks evenly, browns & sears beautifully, yet weighs less than steel or copper-core pans.
  • Silvinox treatment makes cooking & cleaning easier, prolongs lifespan, & reduces scratching of smooth-top stoves. It keeps the pan looking shiny & new for longer, too.
  • The stable, magnetic base design ensures oil & foods heat & cook evenly on any electric stove, including induction.
  • Rivetless handles (unlike All-Clad) are more sanitary & make cleanup easier as no food gets trapped in the rivets.
  • The handles’ shot-blasted texture helps secure your grip & drip-free rolled rims for pouring liquids without a mess.
  • Better than All-Clad’s D5 for glass-top & induction stove use due to its smoother texture, lighter weight, & faster heating.
  • Considerably cheaper than the D5 Copper Core, yet comparable performance & easier to clean (no handle rivets!).
  • Made in Belgium since 1908.
  • Dishwasher-safe.
  • Limited lifetime warranty.

Cons:

  • Expensive.
  • A slight learning curve to cooking delicate foods without sticking.
  • Heat retention & durability aren’t as good as All-Clad’s D5 stainless (no steel core).
  • The two frypans do not include lids.

#4

Cuisinart Multiclad Pro Stainless Steel, 12-Piece Set | Best Budget Stainless

Cuisinart

Highlighted Features:

  • Fully-clad 3-layer construction: Brushed 18/10 stainless steel exterior with aluminum core. 
  • Riveted stainless steel handles with stay-cool vents.
  • Includes 8” & 10” skillets, 1.5-qt & 3-qt saucepans with lids, 3.5-qt covered saute, 8-qt stockpot with lid, & a steamer/ strainer insert with cover.
  • No skillet lids are included, but the 3-qt saucepan lid fits the 10” skillet; the steamer cover fits the 8”.
  • Compatible with all cooktops, including induction. Oven & broiler-safe to 550℉ (both cookware & lids).
  • The thick 3-layer design resists warping effectively to prevent poor contact with electric stove heating elements & reduce hot spots.
  • Pure aluminum core from the center to the rim for even & efficient heat conduction on slow-heating electric stoves.
  • Brushed exterior to prevent scratching smooth top stoves.
  • Price when published: $299.95

The Multiclad Pro is, in my opinion, the best budget stainless steel cookware set for all cooktops. It ‌closely mirrors All-Clad’s premium D3 line but is half the price with minimal performance loss.

Like All-Clad’s D3, this set features a robust triple-ply design using a thick aluminum core for heat conduction with an 18/10 exterior.

The pans’ smooth, brushed finish is perfect for glass top and induction stove users. But whichever electric stove you have, the rugged tri-ply build and hardened base will prevent your pans from bulging and losing performance.

Paired with the aluminum core, this set remains even-heating and responsive throughout rigorous ongoing use. I can’t say the same with other similarly-priced sets I’ve tried, which often become riddled with hot spots and burn my food.

And unlike Cuisinart’s Tri-ply TPS-10 (glass lids), the MultiClad Pro includes stainless steel lids, offering more durability and oven versatility.

Ultimately, I believe MultiClad Pro is a better value purchase than All-Clad’s D3. And indeed, Cuisinart’s best cookware set for electric stoves.

Pros:

  • This set uses the same high-quality, non-reactive stainless steel (18/10) as All-Clad & Demeyere but costs much less. Acidic ingredients & rust are never a concern.
  • Same high-end design (including steel lids) as All-Clad D3 at a fraction of the price.
  • Easy care: Scrub, soak, or use the dishwasher – no need for babying.
  • The brushed finish helps prevent food from sticking & limits scratching glass-top or induction stoves.
  • Included stainless steel lids last longer & withstand greater heat than glass lids (550℉ vs. 450℉)
  • Faster heating & more responsive on electric stoves than 5-ply stainless.
  • Easy to clean and serve from thanks to the helper handles (on larger pots).
  • Dishwasher-safe & metal utensil-safe.
  • Lifetime warranty.

Cons:

  • A slight learning curve to cooking delicate foods without sticking.
  • Steel can be hard to clean.
  • Poorer heat retention & durability than 5-ply steel cookware.

Lower-priced alternative: Cuisinart TPS-10 Classic Tri-ply.

#5

Caraway Ceramic, 9-Piece Set | Best Ceramic Set

Best-Ceramic-Cookware-for-Electric-Stove-Top
Cuisinart

Highlighted Features:

  • Multi-layered, non-stick ceramic coating over a thick hard-anodized aluminum base with riveted & vented stainless steel handles.
  • Includes a 10.5” fry pan, 3-quart saucepan, 4.5-quart saute pan, 6.5-quart covered Dutch oven, magnetic storage rack, & hanging cloth lid holder.
  • All pots and pans include a sturdy, ceramic-coated lid except for the 10.5” fry pan (the Dutch oven’s lid works as a substitute)
  • Works on all cooktops, including induction. Oven-safe to 550°F (I would avoid surpassing 400°F. Using high-heat with non-stick coatings can shorten its lifespan.)
  • Available in six trendy color options: Navy, Sage, Gray, Marigold, Cream, & Perracotta (terracotta/ pink blend).
  • Extra-thick construction to prevent warping for optimal electric stove use.
  • Non-scratch, induction-ready steel bottom plate for complete smooth top compatibility & further-improved durability.
  • 1-year warranty.
  • Price when published: $395

Caraway offers the ease we crave from Teflon without the safety concerns. Also, their PFAS-free coating is more durable and long-lasting than most competitors. They apply multiple ceramic layers to their coating, not just one (most companies use single layers).

For non-stick cooking, Caraway is a safe bet. But here’s why they’re especially great for electric stove use:

The pan itself. Caraway’s heavy gauge aluminum construction is thicker than all my other hard-anodized pans.

It offers impressive warp resistance for aluminum while enhancing heating performance, too. As a result, I’ve found Caraway’s pans sear and brown food surprisingly well for not being stainless or cast iron. This is due to its improved heat retention from the pan’s extra mass.

Pros:

  • Multi-layered ceramic coating: Longer-lasting non-stick performance than single-layer coatings.
  • Will not release harmful fumes if you accidentally overheat, unlike Teflon pans (PFAS-free Caraway remains safe up to 800°F – Teflon begins off-gassing toxins at 464°F).
  • Faster heating than stainless steel cookware, yet impressive warp-resistance despite its lighter weight.
  • Easier & healthier cooking: Eggs & pancakes slide easily from these pans despite using little to no oil.
  • Induction-compatible, unlike many hard-anodized cookware sets.
  • Includes a clever magnetic storage rack & hanging cloth lid holder duo for easy, space-saving wall & cabinet storage. Ideal for smaller kitchens.
  • Trendy colors with a modern design make this cookware extra stylish.

Cons:

  • Pricey.
  • Not dishwasher or metal utensil-safe.
  • Relatively short warranty period.
  • Non-stick ceramic will eventually wear down.

#6

Le Creuset Enameled Cast Iron (10.25″) | Best Cast Iron

Le-Creuset-Enameled-Cast-Iron-Pans-For-Glass-Stoves
Le Creuset

Highlighted Features:

  • Made from a single chunk of high-quality French iron with an enamel coating.
  • Made in France for almost 100 years.
  • Compatible with all cooktops, including induction. Oven-safe up to 500°F (260°C).
  • Available in over 18 colors with high-quality finishes that don’t leave residue on smooth top stoves like lower-quality brands.
  • High-quality, smooth glass enamel surface – non-scratch & gentle on glass top & induction stoves. Tested & certified lead & cadmium-free.
  • Thick & dense, it will not warp on your electric stovetop.
  • Price when published: $175.96

Cast iron is a workhorse that delivers unrivaled cooking performance. But due to its rough texture, many avoid its use on smooth top stoves (though coil stoves are fine).

If you want to enjoy the benefits of cast iron on smooth top stoves, Le Creuset is a wise choice. Generic cast iron brands often use impure, brittle iron with sub-par heating performance.

But this brand is among the best, using thick, high-quality French iron that offers beautiful heat retention and food browning. It’s remarkably durable, boasting a lifetime warranty and track record to prove it, so warping is the last thing I’d worry about.

With such dense, magnetic iron, this pan works exceptionally well on induction stoves.

As someone who’s used bare cast iron for years, I especially love the enamel coating. With it, you avoid many downsides of cast iron… The enamel smooths the pan so it’s gentle on your cooktop. It also seals the pan, making it easier to care for.

le-creuset-cast-iron-on-glass-top-stove

Pros:

  • Dense, one-piece construction offers exceptional warp resistance.
  • Easier care than bare cast iron: Dishwasher & dish soap-safe without worrying about seasoning layers (no need for seasoning upkeep). It will not rust when air drying.
  • Unlike bare cast iron, the smooth bottom will not scratch glass-top or induction stoves.
  • A chemical-free, less-stick cooking surface that lasts without worrying about fumes off-gassing or coatings peeling. Preheat, add some oil, then add your food – it should slide around!
  • Cast iron sears & browns food better than any other cookware material, offering unrivaled food textures & flavors.
  • Non-reactive with acidic foods, unlike raw cast iron. Cook acidic foods like tomato sauce without metallic flavor.
  • Dishwasher-safe.
  • Metal utensil-safe (be gentle not to chip the enamel).
  • The pan will not leach iron into foods, perfect for hemochromatosis patients.
  • Lifetime warranty.

Cons:

  • Expensive.
  • Heavy.
  • Heats slowly.
  • The enamel can crack during prolonged high-heat broiling.
  • The enamel can chip if the pan takes a hard fall or you’re too rough with metal utensils, so be careful.

Where else it’s available: Buy direct from Le Creuset here.

Lower-priced alternative: Lodge 11″ enameled cast iron skillet.

#7

Lagostina Martellata, 10-Piece | Quickest Heating

Lagostina-Martellata-Copper-Cookware-Set
Lagostina Martellata

Highlighted Features:

  • Rugged Tri-ply construction: Non-reactive 18/10 stainless steel interior with an aluminum core & hammered copper exterior.
  • Riveted stay-cool steel handles.
  • Includes 8” & 10” skillets, 2-qt & 3-qt saucepans with lids, a 3-qt sauté with lid, & 6-qt covered stockpot.
  • No lids included with the skillets, but the saucepan & saute lids are interchangeable with the skillets.
  • Works on all stovetops except induction. Both the pans & lids are oven/ broiler-safe up to 500°F.
  • Copper bottom helps speed up the slow heating of electric stoves, providing you greater control over pan temperatures & more even browning.
  • Non-scratch polished base for gentle glass-top stove use.
  • Price when published: $380.80

Copper pans aren’t just stunning; they’re also the best heating cookware available. However, pure copper sets are very cost-prohibitive, often costing thousands of dollars.

While Lagostina Martellata’s cookware set isn’t cheap, it harnesses copper’s benefits at a fraction of the price with its unique design— A triple-ply stainless steel pan with aluminum core and pure copper exterior.

By swapping the traditional steel exteriors with pure copper, this pan responds more rapidly to heat adjustments on your stove. The base quickly distributes heat from your stovetop throughout the lower-cost aluminum core, eliminating hot spots on the steel cook surface.

And with the non-reactive 18/10 stainless interior, you can use acidic ingredients without concern. You can’t do that with pure copper interiors.

This set especially shines when precision matters, when you need to saute or simmer a delicate recipe. The improved heat conduction allows you to adjust stove temperatures and enjoy near-sudden feedback.

Pros:

  • Very stylish without spending thousands on pure copper pans; great for entertaining.
  • Rugged 3-layer construction provides good warp defense during temperature fluctuations.
  • Responsive 100% copper bottom for high-end performance at a much lower cost (especially helpful with slow-heating electric stoves).
  • Improved efficiency, as the copper base transfers heat more easily. So you can use less heat to get the job done.
  • Even-heating cook surface browns & sears beautifully while limiting burning & sticking caused by hot spots.
  • Clean & comfortable to use, as cool-touch handles prevent burns & rolled rims avoid messy dribbles.
  • Dishwasher & metal utensil-safe.
  • Lifetime warranty.

Cons:

  • Pricey.
  • Copper bottom may discolor over time (doesn’t affect performance), but you can restore it with copper polish.
  • A slight learning curve to cooking delicate foods without sticking.
  • Not induction-compatible.
  • More likely to warp than a 5-ply steel pan like those above.

Bonus Buying Tips

  • Proper pan sizing:

Getting cookware for electric stoves includes proper pan sizing. Always note the sizes of your stove’s heating elements. (i.e., the coils on coil tops, or the circles defining the “burner” on glass tops.)

Make sure your cookware more or less matches the size of your burners. Using pans that are far too large will cause poor cooking performance. Remember, portions of cookware not touching the burner will heat unevenly.

  • Number of pieces:

How often do you cook, and for how many people? If you live alone, I recommend not buying a large set.

Instead, grab a smaller collection or a few items separately, for example: A fully-clad 10-12” stainless steel pan (main workhorse), paired with an 8-10” non-stick skillet for eggs. Then, add a saute and maybe a versatile saucepan you can use for sauces, pasta, rice, etc. That combo will cook most meals and save you money.

For larger families, you may want a complete set of 10+ pieces. These include various-sized skillets, saucepans, sautes, stockpots, steamer baskets, and more. The bottom line: Think about what you’d use most regularly – don’t overbuy.

  • A note on non-stick coatings:

I recommend to avoid PTFE and instead going with ceramic-based non-stick coatings. Why? Temperatures over 464°F can release unhealthy fumes from Teflon… And non-stick pans on electric stoves can reach that heat in minutes, especially while preheating.

Because of this risk, companies ditched PFOA – the toxic chemical used to make Teflon. But, the chemicals that replaced it (GenX) aren’t much safer, the EPA states. To know more about the safest cookware you should buy, we wrote a guide for non-toxic cookware.

Unless you know exactly what temperature your pan is at all times, you’re better off avoiding Teflon. Non-stick ceramic is 100% PTFE-free, using a sand-based coating that’s reportedly safe and stable past 800°F. Check out the best non-stick pans without Teflon guide for more options.

Frequently Asked Questions

What pans are good for electric stoves?

Stainless steel (with conductive cores), copper, or hard-anodized aluminum work best with electric stovetops, due to their non-scratch bottoms and good heat conduction.

Do you need special pots for electric stoves?

Not necessarily. Just ensure the pans have flat bottoms that sit evenly on the stove. Also, they’re durable, won’t easily warp, and conduct heat quickly and evenly.

Can you use cast iron on electric stoves?

Yes, cast iron is safe to use on coil-top electric stoves. It does heat slowly, however, so you’ll need to adjust cooking times to let the pan preheat. Avoid raw cast iron on glass top stoves as its texture can scratch the surface. It’s also heavy, so be gentle when setting it down.

What should you not use on a glass top stove?

The best pots and pans for glass top stoves must be free from rough textures. Avoid raw cast iron and stoneware as they scratch the cooktop easily. Enameled cast iron makes the best pans for glass cooktops, as they’re smooth and non-scratch. Yet, enameled iron is still heavy, so be careful not to crack the glass.

Can you use aluminum pots on electric stoves?

Yes, aluminum pots work perfectly on gas and electric cooktops. Aluminum is inexpensive, lightweight, and spreads the slow electric stove heat quickly and evenly throughout the pan. It will not damage glass tops, either. But, aluminum can warp; that’s why it’s crucial to buy “hard-anodized.” It’s 3x stronger.

Can I use an induction pan on an electric stove?

Yes, you can use induction cookware on electric stoves. Induction compatibility simply means the pan is magnetic. (Induction stoves transfer electromagnetic current to the pan, creating heat.) However, gas and electric stoves apply heat externally to the pan, so any will work.

How do you clean glass top stoves?

Wipe the surface with a soft sponge and vinegar after each use. For stubborn stains, spray the surface with vinegar, then sprinkle baking soda over the top. Lay a hot, damp towel over this mixture for 10-15 minutes. Finally, remove the towel and wipe away the residue with a clean, soft cloth.

Recap & Conclusion

This concludes our review of the best pots and pans for electric stoves. Let’s recap:

We chose our cookware picks by testing in-house, reviewing research on materials, and hundreds of testimonials.

We found: The best pans for electric stoves use durable, conductive materials and/ or designs with strong, flat bases. Our top two choices include:

  • Fully clad 18/10 stainless steel cookware with conductive cores (aluminum and/ or copper layering). Our top pick: All-Clad D5.
  • Hard-anodized cookware with a thick structure and coated with ceramic instead of Teflon. Our top pick: Caraway Ceramic.

So, which will you choose?

P.S. If you’re gifting cookware to a gas stove user, explore our complete guide on the best cookware for gas stoves.

Adam Heck
Adam Heck

Hey, I'm Adam - TGL author and founder. Since 2016, I've produced and sold non-toxic kitchenware throughout the US. Today, I'm using my background in sustainable product manufacturing to help families avoid unsafe reusable foodware. When I'm not writing, you'll find me throughout Appalachia camping, hiking, or both!

Enjoyed this post? Share it with your friends!