On 11/10/14, 5:01 AM, dsi1 wrote:

>
> In the real world, the raised rim on the bottom of my cast iron fry pan
> causes no problems. In fact, I like the idea of the bottom of the pan
>having an air gap between it and the glass surface. There's less heat
> transferred back to the glass.

You might also note that manufacturers specifically warn against using
such cookware in the manuals for both induction and radiant glass cooktops.

-- Larry