What pans cannot be used on cooktops?

General Rules:

* Aluminum: While versatile, avoid aluminum pans on induction cooktops. They don't work well with magnetic fields.

* Glass & Ceramic: These materials tend to crack or break easily when exposed to high heat, especially on gas or electric stovetops.

* Thin Pans: Avoid flimsy, thin pans on induction cooktops as they won't heat up efficiently.

Specific Cooktops:

Induction:

* Non-magnetic Materials: Induction cooktops rely on magnetic fields to heat pots and pans. So, avoid materials like aluminum, glass, ceramic, and copper.

* Thin Pans: As mentioned, these won't heat up efficiently.

Gas:

* Plastic: This is a no-go for any stovetop, as it melts.

* Cast Iron: While excellent for heat retention, raw cast iron can be prone to rusting.

Electric:

* Plastic: Same as gas.

* Thin Pans: These can warp or melt easily.

Tips for Choosing Safe Pans:

* Look for "Induction-Ready" or "Induction-Safe" labels.

* Choose thicker, heavier pans.

* Avoid pans with thin bottoms.

* Stainless Steel: Highly versatile and works well on most cooktops.

* Cast Iron (Seasoned): Durable and excellent for heat retention.

* Enameled Cast Iron: Offers the benefits of cast iron but is easier to care for.

Remember: Always check the manufacturer's instructions for your specific cooktop and pans.