I have used cast iron (BIG skillets) on my ceramic top for a few years now. You have to be very careful not to drop or drag it across. I have a gouge in one burner from a spur sticking out from an iron pan that somebody moved without picking up off the glass.
I have also used a boiling water canner for years. I just bought a Presto brand pressure canner that is due to arrive today. It is the only one recommended for smooth top ranges. It is a bit lighter and very flat bottomed to maintain contact with the burner.
I have a 10 year old Kitchen Aid, and it’s held up well.
Thanks Marie, that’s what I thought. I was careful too and had no problems.
Welcome to the thread.
Thank you for sharing your experiences, as I too used canners and cast iron on my glass top stove.
Thank you so much for sharing your experience with cast iron. So many here have told me that they’ve used cast iron on ceramic cooktops on a lower heat without any problems.
I’m working up the courage ‘cause I’m scared to death I’ll scratch it. We have one of those “open kitchens” that everyone can see from all the other rooms. It’s nice but if it was a separate room I wouldn’t mind as much.
Maybe I’ll just start off with fried eggs and work up to something more exotic! Will let you know.