Justgotabeme - I’m glad to hear you really like yours! Thanks for the feedback on the pans from Kohls. When you say special cleaner are you talking about the Cerambrite stuff? Thanks for the tips! Gooster - Thanks for the pan info! I will check those out. It shouldn’t be in this day and age, but I find it mind boggling that there are so many types and price points for cookware. I noticed companies don’t write ‘teflon’ on anything. Thanks for the other suggestions. I’m going to make a list. Mayflowers - I looked at some Calphalon pans while out today. Thanks for the tips and other pan suggestions. “Maybe it's the constant use of butter or oil that conditions the pan and the need to seldom scrub it.” Hmm… ha, I always scrub my pans after use. So you don’t really ever turn the heat higher than 2 or 3? What about for medium heat or… I’m just trying to wrap my head around this. If I’m boiling water I’ll turn the burner up to 6 maybe. Eggs are usually 3 as I usually get impatient around 2. I’ve actually been successful browning meat. Thanks for the video. There was info. in there I didn’t know. Tina - I’m pretty excited for the new stove. It seems I’ve had to clean under those darn coils a lot recently. I need to pick up a large pack of microfiber cloths. I’m a little nervous about having the stainless steel in general with all the smudges. Some people seem to think it’s no big deal to clean and others hate it. I’m hoping that even if it’s more upkeep for me the appearance will help me get over it/make it worth it. Gail - I never knew that. Just never thought about it, but that has happened more than once around here. I was explaining my new findings to DH today. Jlc - Thanks for the suggestions. I’ll check them out! Tibbrix - I really would like to try cast iron. I hear a lot of good things. I don’t know that I’ll brave it with the new stove, but maybe someday I’ll get to. Tishtoshnm - Thanks for the link! That is a neat looking pan! Olychick - The cast iron and scratches…yeah, that just sounds like a bad idea for here. Even if DH is really careful, I could see me forgetting. I’m surprised the dishwasher hurt your pan. I usually end up hand washing knives, plastic, and pans. I’m actually trying force myself to use the dishwasher more! Annie - Thanks for the suggestions. I really wish I had an Ikea near me. I’m not sure how much I’d buy there, but I’d love to have the ‘experience’ sometime. Joanie - I was pleased with our ceramic pan. I think I may go with that over Teflon. Holly Kay - Thanks for the pan info. Glad to hear about the Classic line. Scanpan was a brand that I was seeing while searching the other day. Thanks for the link! Outside - Thanks for the reassurance about cleaning the stove! Lizbeth - I didn’t think about ebay for All Clad, thanks! I would like to try one.

Some do have stainless like the Volrath Tribute above. I have a anodized commercial vintage skillet that is lined in stainless. Much of it does not. Most people are worried about a possible link to Alzheimer's but no link has been found-yet. This is a summary of current thinking --for and agin. http://mobile.dudamobile.com/site/ehso2?url=http%3A%2F%2Fwww.ehso.com%2Fehshome%2Falzheimers.htm&utm_referrer=https%3A%2F%2Fwww.google.com%2F#2640 You can also worry about what might leach out of stainless as some people have had it pit. You could find some danger in most cookware. I err on the side of caution and use different types of cookware to diversify risk. I watch what I cook in aluminum and don't cook high acid foods. I do use some uncoated aluminum bakeware and a griddle but as they season, it puts a barrier between the food and the aluminum. I also often use parchment so that makes a barrier although some people find fault with parchment.

I've had glass cooktops (two different ones) for over 30 years. I use Bon Ami (cousin to Bar Keeper's), but I never had a stain that wasn't on the surface of the glass. I'm not sure anyone's home cooktop could get hot enough to create a chemical change to the glass itself, or whether aluminum could make a permanent stain.

>>>" i am wondering if the ceramic/glass top is compatible with my beloved cast iron "<<< Yes, it is compatible but there are a some use pointers. One is the obvious -- don't slam your heavy pan down onto the ceramic surface. Second, if your "beloved cast iron" has a rough base with a heat ring cast into it, avoid the risk of scratching the ceramic cooktop surface by not sliding and shaking the pan across that surface. While Lodge and other cast iron pans with a heat ring on the base are more abrasive than enameled cast iron (like Staub, Le Crueset, etc.) and machined smooth bases like some vintage Griswold and Wagner pans, the advice here for decades has been to avoid the shake and slide on the surface with every kind of pan, not just CI. I've been using Lodge and Le Creuset CI pans for decades on induction and have not found them any more likely to scratch the surface than any other kind of pan I use. (Personally, I find my CI pans too heavy for shaking, so I stir instead. YMMV) FWIW, the surface is the same as used on radiant electric range cooktops, and there have been dozens of posts here about using cast iron on them, as well. The third point matters only if you have routinely been doing the gonzo "cheffy" thing of preheating your CI pans by putting them on a burner immediately cranked to max power to try to get to lead-melting temps as fast as possible for searing. A decade or so ago, several posters reported that their treasured antique or vintage Griswold or Wagner pans (which perhaps came with casting imperfections) had cracked when subjected to the stress of pre-heating at boost power on induction burners. IIRC, the conclusion was that boosted induction can transfer energy faster than the CI pans could spread it to even it out but that starting with a moderate power setting and ramping up avoided undue stress. FWIW, I've never had a problem with my 30-something y.o. Lodge CI fry pan, but found that I get much more even heating by starting the preheat at low to moderate temps or preheating in the oven before cranking to max.