Going off the electricity grid is becoming more common and popular as people seek control of their choices. One of the stove options for this lifestyle is using gas stoves instead of electricity-powered stoves. Deciding on the best options for cookware on a gas stove needs a bit of scientific explanation and thought.
The ideal cookware for a gas stove is made of three-ply metal. Stainless steel should encase layers of copper and aluminum to create durable, non-reactive cookware that can quickly be heated. Cast iron can be used on gas stoves but is slow to heat and is best kept for selected cooking methods.
When you first change to a gas stove, you will probably continue using your current cookware. Over time you will find, though, that not all pots and pans are made equal when it comes to cooking on gas.
Disclaimer: As an Amazon Associate I earn from qualifying purchases made on my website. If you make a purchase through links from this website, I may get a small share of the sale from Amazon and other similar affiliate programs.
Can You Use Any Cookware for a Gas Stove?
Technically you can use any metal cookware when cooking with gas. The question is how effective and durable the cookware is when using a gas stove. These are some problems you might encounter using certain cookware on a gas hob.
- The cookware may warp.
- The food may not heat up evenly in the pot or pan, resulting in it burning at one point and being uncooked at another.
- Colored pots and pans may discolor on the outer surface.
- In extreme cases, the pot or pan may weaken and develop a small hole.
Why Does Cookware Warp on a Gas Stove?
An electric plate heats up slowly, allowing the heat to become distributed throughout the bottom of the pot or pan. Gas is immediately hot and supplies high-intensity heat to the section of the pot or pan that comes into contact with the gas flame.
This sudden exposure to heat causes the section in direct contact with the heat to suddenly expand slightly. Expansion of materials due to heat occurs due to the atoms in the material gaining energy from the heat source. As this happens suddenly on a gas stove, there is no time for the heat to be evenly distributed.
The rest of the pot or pan bottom, which is not in direct contact with the flame, is still cool and maintains the same shape with no expansion. Expanding one area of the metal with no expansion in the other areas results in a pot or pan that warps.
The uneven distribution of heat also causes food to cook unevenly. Cheap cookware may develop a crack or small hole in the bottom of the pot or pan.
Why Does Brightly Colored Cookware Discolor on a Gas Stove?
Gas flames burn up around the outer sides of the cookware, and this surface is not designed to be exposed to direct heat. If the cookware has brightly colored paint on the outer surface, the paint will, in all likelihood, discolor.
It is better to have stainless steel or black sides on the pots and pans.
What Metal Is Best for Gas Stove Cookware?
An important principle to remember when buying cookware for a gas stove is that it should be made from metal which can adjust to rapid temperature changes and distribute the heat quickly to the entire implement.
These features are usually found in cookware that incorporates two or three different metals. The layering of the metal is referred to as the ply of the metal. For example, you can have a three-ply pot which indicates the pot has three layers of metal. Multiple ply metal is usually only found in the base of the pot or pan.
Metals that have the properties needed for good cookware for a gas stove are usually stainless steel with layers of aluminum and copper. The combination of these metals can heat up rapidly and distribute the heat quickly without warping.
Should I Get Three, Five, or Seven Ply Cookware For a Gas Stove?
Three-ply cookware is generally recommended, but certain manufacturers make five and seven-ply cookware. There is contention over whether it is necessary to have five or seven-ply.
The manufacturers of five and seven-ply claim that it aids in heat distribution, but other researchers feel it is unnecessary and makes the cookware needlessly expensive.
How to Choose Gas Stovetop Cookware
We have ascertained that the best material for gas cooking is stainless steel, preferably aluminum clad stainless steel.
Check you are purchasing the correct size pans for your burners. Handles must be cool to touch than the steel, secure, and generous, you will be using an open flame. Helper handles are a bonus if available. Some pans are lighter than others if you find heavy pans a challenge keep this in mind.
This is important because the base of the pot or pan is not sitting on a surface that will heat it up evenly. Choose a pan with aluminum or copper in its base and the heat will spread through the base. It will also be more reactive to temperature changes up or down.
This is where the quality of the materials comes into play. Remember that gas is an open flame just like a campfire. If the quality material is inferior you will have hot spots, resulting in uneven cooking. Discoloration in various places inside and outside the plan will also appear, followed by the material breaking down.
Always it comes down to money! Do your homework, try to make the most of cookware sales they are happening all the time. If it is the expensive brand you want don’t buy a full set replace your existing pots and pans one at a time.
Comparison Table Cookware for Gas Stovetops
Remember the old adage “you get what you pay for”. I have had my wedding gift stainless steel pot and pan set with a thick copper base for 28 years and they look brand new. They never go in the dishwasher and I swear the pots will outlive the handles and knob lids.
|Material||Aluminum||Cast Iron||Ceramic||Copper||Stainless Steel|
|Construction||Anodized aluminum (treated electrically)||A mixture of iron and carbon||A non-stick coating covering a metal usually aluminum||Copper||Is usually bonded (layered) with other materials like copper or aluminum|
|Temperature||Up to 400°F oven safe (check handles and knobs)||Up to 500°F and beyond oven safe||Average heat resistance||Heat resistant but tends to change the taste of food at high heat||Up to 600°F oven safe (check handles and knobs)|
|Heat Conductivity||Best conduction & distribution||Slow to heat up||Cannot handle high heat from gas stovetops||Great heat conductor||Conducts heat poorly unless bonded|
|Durability||Warps easily, prone to dints||With seasoning maintained is incredibility durable||Scratches easily with the wrong utensils||Prone to scratches and dints||Resistant to rust and durable|
|Non-Stick||No||Yes if the seasoning is maintained||Maybe depends on the interior coating||No||No|
|Performance||Reacts with acidic food, use oil when cooking||Retains heat better than any other||Performs best at low heat||Reacts with acidic food||Non-reactive surface|
|Weight||Lightweight||Heavy||Lightweight||Lightweight||Lighter than cast iron|
|Dishwasher||Hand wash recommended||Hand wash recommended||Hand wash recommended||Hand wash recommended||Hand wash recommended|
|Clean Up||Not the easiest||Easy if kept seasoned||Easiest||Careful cleaning||Easy if the food doesn’t stick|
|Lifetime||Limited||Heirloom||Limited||Limited||Lasts with care|
Best Pots and Pans for a Gas Stove
360 Cookware is professional-grade cookware and it is manufactured in West, Wisconsin. 3 times thicker than similar cookware the aluminum core is wrapped in two layers of stainless steel. No aluminum will leach into your dishes unless the interior surface is damaged. 360 is also determined that your cookware will last offering a limited lifetime warranty.
360 is recognized for sandblasting its cookware not smoothing it with chemicals. It is a gas stovetop and induction ready and oven safe up to 500°F. Happy customers have taken to using this cookware in place of their prized cast iron pan, others are replacing entire sets of cookware after testing the fry pans first. SEE MORE HERE
Viking Mirrored & Professional stainless steel fry pans are made in the USA. Other variations are made in China. Made with an aluminum core and wrapped in non-reactive stainless steel. Gas ready includes high sides, ergonomically designed very generous stay-cool handles, and lid loops for added safety.
Many shapes and sizes of Viking cookware are available. SEE MORE HERE
All-Clad cookware is handcrafted in the USA in Canonsburg, Pennsylvania. Aluminum cores covered with stainless steel are the classic 3-ply construction with heat retention and distribution properties that suit gas stovetops. Combine this with cool-touch handles and heat resistant up to 600°F.
All-Clad has many sizes available, the extended range includes pots, pans, stockpots, and cookware sets. There is shiny and brushed aluminum available along with glass lids other All-Clad accessories. SEE MORE HERE
Related Reading Stainless Steel Cookware Made in the USA
Why Is Stainless Steel, Aluminum, and Copper a Good Choice?
Stainless steel is a good choice wherever you need to clean and implement it easily. It is also durable and does not corrode. An essential element of cookware is whether it will react with the food and change the flavor of the food.
Stainless steel is non-reactant, and food tastes exactly the way it should, without any change when cooked using a stainless steel pot or pan. The big problem, though, is that stainless steel is not a good heat conductor.
Aluminum and copper are soft metals that react with acids and are easily damaged. They are excellent heat conductors but can change the flavor of food. For this reason, they should preferably be coated with a layer of stainless steel.
Combining the three metals provides an ideal method of producing durable cookware for a gas stove. Copper pots are beautiful to look at, but they are not as durable and potentially release copper atoms into the food. While we need trace amounts of copper, too much copper is extremely harmful to our health.
Aluminum-only pots are soft, easily dented, and warped. They can give off aluminum molecules which will affect our health ultimately.
Is Ceramic Cookware Good for a Gas Stove?
Ceramic cookware is relatively fragile and does not cope well with high heat. It is best used when cooking at low temperatures, which makes its use limited. Ceramic layers are sometimes used over aluminum pots and pans to provide a non-stick surface. This is convenient, but the high direct heat supplied by a gas stove renders them less than ideal.
Can Cast Iron Be Used With a Gas Stove?
Cast iron cookware can be used with a gas stove, but it takes some adjustment in cooking techniques. This is primarily because cast iron takes a long time to heat up. Cast iron cookware can be helpful for slow-cooking methods or when a particularly heavy-based pot or pan is required.
If you choose to use cast iron, it is probably best to have one or two cast iron pots or pans. The rest of your cookware should be compromised of three-ply stainless steel, aluminum, and copper.
Related Reading Cast iron cookware made in the USA
Quick answers to some common questions.
Can you use Calphalon on gas stoves?
Yes, their Signature hard-anodized non-stick cookware is though enough for gas, and aluminum promotes even cooking.
What kind of cookware is best for gas stoves?
High-grade stainless steel that is layered over an aluminum or copper core. These materials are compatible and reactive to gas stovetop cooking.
If you are looking to create the perfect cookware set for your gas stove, it is important that there be a good balance of metals. Stainless steel can’t withstand high temperatures and will warp if exposed too long; copper pots release harmful elements into food; aluminum pans do not hold up well in higher heats or with heavy saucepans. Cast iron can be too heavy for some especially for everyday use in the kitchen.
Three-ply stainless steel (made by combining layers of aluminum and copper). Aluminum provides quick heating capabilities, while copper ensures even heat distribution throughout the pot without changing flavors. It’s also worth noting that ceramic isn’t recommended as an alternative because it has trouble holding its temperature at higher cooking levels.
Where possible use the correct cookware for the right type of use. For example, slow cooking low and slow in cast iron or enameled cast iron. Using stainless steel 3-ply and above for a heat reactive yet surface that is non-reactive to cooking for frying and stir-frying.
Research shows that using a mixture of cookware has health benefits whereby you are not consuming the same metals but mixing them up. Effectively limiting any one metal harming you and your loved ones.
One-Pot Cooking Rocks
Thanks for the video music – Ben Sound