Copper-Bottom

• Copper-bottom pans hold and conduct heat consistently. However, the copper surface can leave residue on the burner of your ceramic cooktop. Clean the cooktop after every use to eliminate any residue before it cooks to the ceramic surface.
  
  

Stainless-Steel

• Heavy stainless-steel cookware is an ideal selection because it transmits heat evenly. Stainless-steel cookware has a smooth bottom surface, which reduces the risk of damage to the ceramic cooktop. Keep your stainless-steel cookware clean and free of food debris that can cause pitting or scratches to the cooktop.
  
  

Porcelain-Enamel

• Porcelain-enamel cast-iron and similar cookware is acceptable for ceramic cooktops, but not ideal. Make sure that the bottom of the cookware is coated with enamel and has a smooth finish. Any bubbles, dings or scratches can cause damage to the surface.
  
  

Aluminum

• Heavy aluminum cookware with high, straight sides is safe to use on ceramic cooktops. Lightweight aluminum cookware should be avoided due to the risk of warping or melting. Heavier designs hold up well under the high heat of a ceramic cooktop and conduct the heat more evenly. Lightweight cookware can burn your food and melt to the cooktop surface.
  
  

Considerations

• Avoid cast iron without an enamel coating on the bottom of the cookware. Cast iron can cause deep scratches on the surface. Ceramic cookware will not conduct heat well on a ceramic cooktop and may cause scratches in the surface. Enameled-steel cookware is not ideal for the surface, as the enamel can adhere to the cooktop if the cookware gets too hot. Stone cookware is a poor choice, as it does not conduct heat well and can damage the surface.