On 28 May 2007 09:35:20 -0700, Felinity > wrote:

>.... I know that dutch ovens are flat, but are there issues to
>take into consideration? Like enamel maybe?

Enamel is good, becuase it generally indicates a flat, smooth bottom.

Dutch ovens, along with general cast iron pots and pans, are no
problem as long as their bottoms are smooth and flat.

My Le Creuset Dutch oven and my older Griswold cast iron pans are my
weapons of choice on this, my second glass-topped GE Profile stove.

So don't worry about it, as long as they don't have rough, pebbled
bottoms which can scratch your cooktop.

-- Larry