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It will take longer to heat than a thin metal bowl. It probably wouldn't crack, being oven-safe - it's just being exposed to steam, not direct flame, so long as it is above the water, not sitting on the bottom of the pot (which is what you describe.)


I have a GE 5 burner glass to with convection oven. I have tried just about every type of cookware except cast iron. What works best on my ceramic/glass cook top is the Rachael Ray Hard Anodized II Nonstick cookware,orange handle, They heat up quick & evenly. My stove has 2 power boiler burners with that cookware it boils water very QUICK. I have a few ...


Cast iron is the best cookware to use on a glass top stove. Let me say that glasstops are the most ill-'designed' things that I have ever seen. The 'burners' heat at a rate of over 500 degrees, which is why they cycle on and off. You MUST NOT use the true antique (thin and light) cast iron on a cooktop. Use the modern Lodge cookware (obtainable at local ...


While yes, it is easier to cook on a non-stick pan, I have a different solution. I use a seasoned carbon steel wok to cook my eggs and it is my favorite way (besides sous vide) due to the ability to keep the egg contained within the oil. As long as you put at least a Tablespoon of oil in the bottom of the wok, you can drop the eggs right into the center of ...

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