I have read the whole thread on ceramic cooktops and the debates as to which cookware works best. It seems there are different opinions. I am frantically trying to find and purchase the correct cookware. I have had no problems with the efficiency of the oven or cooking on the stove top, just this:
We bought our oven in 2001, it's ceramic top is black and gray. Next week will be the 3rd time to have the cook top replaced. The ceramic top gets black specks which seem to be underlying, but are visible as the pattern is disrupted. The black spots get bigger in time. Originally I had old revereware with copper coated bottoms.
The second time the ceramic top was replaced I purchased revereware with a good solid base disc made of copper, (thinking the original revereware were not even and scratched the stove top). Probably my second mistake. Now I have purchased Emeril cookware, stainless steel with the base having interlays of stainless steel, alum, and copper.
After reading all the debates on the ceramic thread, I know I need to return this set of cookware. I really believe the culprit is the copper and as someone else had mentioned in the thread, that maybe not completely cleaning all the cream off the top may effect the ceramic. I need to get another set of pots before next week. Our warranty is up this April and so no more replacements. What exactly is the better kind and the better brand of cookware for ceramic glass tops?
