cast iron and convection stove top. no bueno?

[vash]

my BIL just got a condo. he got a convection stove top. brand spanking new. i just sent him home with my extra cast iron pans. (he loves seared steaks). all lodge pans, so the bottom is rough.

i was just thinking. will it scratch his new stovetop?

and how does stainless work on a convection? i know i have seen it, but it is not ferrous. seeing things?

back to the cast iron before i hijack my own thread. should i get him a flat piece of steel? do they even make one?

[imcarthur]

"All pots and pans should be flat on the bottom for heat conduction and smooth on the bottom to not cause scratching. Many glass cooktop manufacturers include instructions saying not to use cast iron cookware, but modern cast iron, without the "raised ring" on the bottom will work fine. The cookware bottom should be smooth so as not to scratch. Move anything across the glass top – cookware or otherwise – by lifting rather than scooting. Lastly, if a pot or pan is heavy – which any can be if it is full of food – take care not to drop it on the glass cooktop. All these rules apply whether the cookware is aluminum, cast iron, or stainless steel."

from the Cookware Manufacturers Association's website.

Ian

[willtel]

It works great on mine. Those cooktops are really tough and hard to scratch. I use a mix of cast iron, All-Clad stainless, and enamel cast iron and they all work fine. I would prefer gas but it does the job.