I have the range that's branded IKEA, with a glass cooktop. Have used it for about 5-6 years, with all types of pans. The one I have has 4 individual "burners," so it's not good for pans that span two burners. Actually I don't have any, so I don't know for sure. I cook a LOT, and I use old cast iron, heavy non-stick Calphalon, Le Creuset, whatever I want. There are no limits to the types of pots I use on the stove. No problems to report. Like I said, I do cook a great deal. And I tend to make a lot of mess. When it gets really dirty, I clean it with all-purpose cleaning spray and a single edged razor blade to scrape off anything dimensional. I also have the glass-stove cleaner, but haven't found it to be particularly special. I do a lot of stir frys, but I use a large non-stick Calphalon pan, so can't speak to the wok set-up. Even when I had a gas stove with a wok stand, I preferred my large Calphalon for stir fry. I guess it's just what I'm used to.

Another question I asked Whirlpool was why they don't make ceramic glass burners any larger than 9" in diameter (and of course with a bridge element, it allows you to create one long burner). I guess this is one advantage of a gas range, you can put any size vessel on the burners when all of the burners have a common grate. But I really do think you will be fin with your grill and the measurements of your burners. Just start at low temps and work your way up to medium heat, then let everything cool before you clean your cooktop. The only thing I would worry about would be the logistics, like how easy it is to lift of the cooktop, will fats stay in the pan, etc. I'm curious as to what Electrolux will say about your cook top vis a vis a double burner pan. Can you link a picture of your cooktop from Electrolux's website? Thanks!

Never heard that before. I've used mine (dutch oven) on gas, electric coil and electric glass top. Not had a problem. I would hold on to it. Sell it if it doesn't work at your new place. But doubtful. HTH

Le Creuset (and Staub and Lodge and any other brand of cast-iron) also is ideal for when you want to cook something "low and slow" -- sauces, stews, braising meat, etc. -- anything which will cook for a relatively long time and improve as it cooks. Cast iron is slow to heat up, but good at retaining that heat and providing a consistent heat level to the food. You do need to be aware that non-enameled cast iron can leach iron into highly-acidic foods like tomato sauce, which is why many people prefer enameled pots and pans. I can't speak to the electric-cooktop issue, but this may be useful information to others. As for what to look for in good cookware, cladding is good, but I think many people believe they must have fully-clad cookware to cook properly. If you have cast-iron for those occasions when it's appropriate, IMHO, you don't need fully-clad cookware as wel. You don't need fully-clad cookware to steam vegetables, cook oatmeal, or warm up mac-n-cheese. Aluminum and copper make the best cores for clad cookware. Watch the handles -- solid handles can get quite hot; hollow (rolled) handles less so. Wood handles are more of an issue for gas cooking (open flame) and pans you may want to put in the oven. Ditto for glass lids. Bigger pots should come with two handles (though one can be a "helper" handle). Tight-fitting lids help you use less water to cook and help retain more moisture in the food.