On Sat, 03 Apr 2004 15:30:03 GMT, "gho" > wrote:

>Does anyone know if I can use cast iron on a glass top cooking stove?
>I have been told yes, and no. Yes, being told not to allow the cast iron to
>exceed two inches over the heating elements.
>I have read where you cannot use woks, canners, round bottom cookware and
>etc. on them, but have not been able to find any info on this.
>
>Thank you.
>
>PS. Yes it is a serious question.
>
I use cast iron all the time with no problem.

Woks, on the other hand, do present some difficulty in that one cannot
concentrate the heat under the narrow bottom of the pan. We solved
this with an electric wok...not perfect, but a workable substitute.

I cannot speak at all about canners, though if Barb or several of the
other preserving pros see this, you will get a excellent info from
them.

Any pot or pan that is not truly flat will wobble or spin easily on a
glass top. They are not unusable from a safety-glasstop perspective,
but you won't have much fun cooking with them.

Boron