Lew wrote:

>We are considering installing a GE electric ceramic cooktop range, but
>some of the useage instructions have us worried. Our favorite pots are
>enameled cast iron European pots (Creuset) that work very well on our
>old electric coil elements stove. We also have some cast iron pots
>that are not enameled on the bottom but are reasonable smooth.
>
>The instructions say not to use either of these. The ones without
>enamel bottoms could scratch, and even the enameled ones could heat up
>too much and trip the heat-control mechanism in the cooktop.
>
>Does anyone have experience with this situation, or advice on whether
>these pots can be used safely?
>
>I'd hate to have to buy all new pots!
>
>TIA.
>
>Lew
>
>
I have used stainless steel (my old pots) and heavy aluminum. By far,
the heavy aluminum heats more quickly. The only problem with most heavy
aluminum pots is that they are not dishwasher safe. I finally bought
Analon Titanium. They are non-stick and dishwasher safe. I keep a few
heavy enamel covered steel for times when I don't want non-stick.

I am a very happy camper.

Kim

--
Kim, Merritt Island, Florida 32952