Shape of Cookware

• When cooking on electric coils, either open or radiant, flat bottoms are key. The heating element is most efficient where it touches the cookware. Otherwise, it loses and wastes heat. On glass/ceramic cooktops, smooth, flat-bottomed cookware is a necessity to avoid scratching the surface.

Gauge of Cookware

• For electric cooking, medium- to heavy-gauge cookware works best. The heavier the gauge, the more evenly heat will be distributed during cooking. With better diffusion and fewer "hot spots," food will cook evenly and be less inclined to burn.

Materials

• Copper and aluminum are materials that heat quickly on any stove top. Use these at low to medium heats to maintain their shapes. Cast iron and stainless steel cookware also tend to have flat bottoms, making them prime choices for electric cooking. Manufacturers often combine these materials, such as a frying pan composed of stainless steels with an aluminum or copper core. These are also good choices.