It’s not always easy choosing the best frying pans for those of us with electric stoves in our kitchens. That’s why it always pays to do the research.
Why Is It Important To Buy The Best Frying Pans For My Electric Stove?
Recently, we purchased new frying pans and before I bought them, I did lots of research first. It might not seem important, but it really is.
You might ask yourself, for the most part, all frying pans are the same, Well, they aren’t especially for those of you with electric stoves. right?
It is essential to have frying pans at home as your kitchen utensil. A lot of cafes, restaurants, and other households might consider them as important tools to create a perfect, healthy, and delicious dish.
If you want to replace your old frying pan or maybe just set up your first kitchen in a new home or apartment that we would be glad to help you decide the best pans for electric stoves.
Therefore, whether it is stainless steel or carbon steel, you will know the guidance to choose the right frying pan for you to use.
Things to Consider Before Deciding the Right Cookware
What Cooktop Do You Own?
However, it’s important to consider the type of cooktop you own before deciding the perfect frying pan for your needs.
For instance, in addition to our main stovetop, we also use a countertop induction cooktop as well.
I love using it for so many of our recipes, but it does require different frying pans than we use for our main stovetop.
Most induction cooktops work differently to heat food compare to gas or electric.
It’s surprising to see how much faster our induction top works when heating and cooking food.
When you place the pan is on or on the burner, a magnetic field above and around the coil produces the current flows through the coils.
Furthermore, this field of magnetic goes through the pan’s metal and moves to the side and the bottom of the pan. After that, the pan will feel hot and heat your food on it.
In order to make it magnetic, there must be iron inside the stainless steel. Ceramic-clad and enameled pots and pans also work with cooktops of induction.
When comparing electric or gas stovetops, they both use flames or a heating element as the direct contact to the frying pan
Ideally, cast iron, stainless steel, magnetic stainless steel, and steel perform the best when it comes to the type of frying pan you’ll need.
It All Depends On Your Budget
Of course, like most things in life, choosing the right frying pan depends on your budget, too.
Some things for you to consider; if you decide to purchase less expensive pans, they might warp, dent, and scratch a lot faster than expensive pans.
Apparently, if your budget’s tight, you’ll want to narrow down your selections.
Ideally, it’s best to do the research and then benchmark your choices. Always look at the features and functionality before you make a final decision.
It’s never a good idea to overwhelm yourself with too much selection.
Rather, choose up to three frying pans that suit your needs and go from there.
The Types Of Foods You Prefer Cooking
It’s also a good idea to think about what type of food you prefer cooking. Do you like deep-fried foods? Or lightly seared dishes?
In other words, there are different types of frying pans depending on the dishes you prepare.
If you love frying or searing your dishes, then stainless steel, carbon steel, and cast-iron work great.
But, if you usually use the pan for preparing delicate delicious fish, pancakes, and eggs, then the clear option for you is a nonstick frying pan.
Frying Pan Weight And Size
So, you will also want to purchase the right size and weight frying pan, too.
Of course, it all depends on your needs but, for preparing most meals, a 12” or 10” pan can suit you perfectly.
Based on who uses the pan, the consideration of the weight is different. Some people prefer carbon steel because cast iron pans are mostly heavier.
A few years ago, we purchase an entire set of Calphalon Cookware, and I must say, it’s the best we’ve ever owned, that’s for sure.
While they are somewhat heavier than most frying pans, in my opinion, they are the best.
How to Choose the Best Frying Pans for Electric Stoves
The first type of material that is usually for best pans for electric stoves is stainless steel. We prefer using stainless as well.
It is an iron-base alloy contains chromium with the minimum percentage around 10%. It also has carbon, manganese, nickel, and other a few amounts of other elements.
The chromium can give corrosion resistance. Meanwhile, for making the metal stronger, nickel will do its job. It will also make the pan has more luster and non-magnetic.
The Pros and Cons of Stainless Cookware
Like anything else, there are pros and cons for purchasing stainless. Below, we will go over some of them.
- Auto-Healing Ability – Due to the chromium alloy, stainless heals itself.
- Corrosion/Rust Resistant – One of the best features of stainless.
- Cooks Evenly and in Short Timeframes
- Easy to Clean and Handle
- Aesthetically pleasing
- Higher Priced
- Poor Conductivity of Heat
- Higher Contents of Fatty Foods
- Potential for Metal Poisoning – Stainless can leach into your food when damaged.
- Heavy to hold – depending on the pans
Pros and Cons Of Ceramic Cookware
Similarly, ceramic is also one of the best types of material for the frying pan. The Best Ceramic Frying Pans are mostly popular for some of the key features like light-weight, durability, easy cleaning, reasonable price, etc.
Subsequently, you can cook different type of dishes through the ceramic fry pan. They are also compatible with other cooktops like Gas, Induction, etc.
The Pros and Cons
- Eco-friendly and non-toxic
- Need low butter/oil for cooking
- Nonstick coating
- Easy to clean & handle
- Dishwasher safe (Some are also oven safe)
- Variety of design and colors
- Not safe for high heat cooking
- Not metal utensils safe
- Cheap ceramic fry pan comes with a poor lifespan
Interestingly, I do love my ceramic frying pan and reach for it a lot when cooking. I also feel they are more decorative and colorful as well.
I like the idea that they are very safe and do not emit harmful chemicals like PTFE (Polytetrafluoroethylene) and PFOA (Perfluorooctanoic acid). I believe they last longer and don’t scratch like Teflon coated pans do.
The Pros And Cons Of Cast Iron Cookware
Cast iron consists of an alloy of iron-carbon in a form of cast molds. It has at least 1-3% silicon, 2% carbon, and other elements.
Cast iron is very durable since it can retain heat perfectly. When seasoned well, it becomes non-stick.
However, when you have cast iron drip pans for electric stoves, you can use it in diverse heat sources too.
They are great for use in an oven, gas, ceramic glass top, on a grill or over a fire pit, and also induction cooktop.
The Pros and Cons
- Become non-stick if seasoned properly
- Retains heat perfectly
- Reacts to acidic food
- Needs seasoning
We own several pieces of cast-iron cookware and what we like least about them is their weight.
Other than that, they cook evenly and thoroughly and the older and more battered they are, the better they become.
A lot of people like cooking with the pan made of cast iron and they are oven proof, durable, retains heat perfectly, cheap, and versatile.
It is a perfect choice not only to fry, but also bake food, braise, sauté, and sear.
But you must keep in mind since there is one type of food that you can’t cook using the cast iron pan.
That type of food is any dish that is acidic. When you force the pan to cook acidic food, the food will strip the seasoning and may contain a metallic flavor when you taste it.
This pan is suitable for those who enjoy cooking outdoors whether in their campground or backyard.
Cast iron is an excellent choice for producing yummy meals.
Carbon Steel Cookware
Comparatively, the next material for the best pans for electric stoves is carbon steel.
However, if you are looking for a nonstick frying pan, carbon steel might work perfectly for you. Generally, Carbon feels lighter and smoother when compared to cast iron as well.
In addition, the kind of carbon steel that sometimes is for cookware producing has less than 1% of carbon. The rest of the percentage is usually iron and other big sheets of metal.
Interestingly, used in many restaurants across the globe, carbon steel’s versatility keeps this cookware at the forefront of many home kitchens as well.
So, what can you do with carbon steel cookware? The list goes on beyond, stovetop cooking, braising, searing, browning, sauté or stir fry, oven broiling, and baking!
The Pros and Cons
- Retains heat perfectly
- Lighter compares to cast iron
- Non-stick naturally surface once the season is well
- Versatile (can be for grill, broiler, oven, and stovetop)
- Prone to unbalance heat distribution
- Not recommended to cook acidic food
- Need seasoning
- Can withstand high heat
Carbon steel can retain the heat perfectly, durable, and non-stick pan if perfectly seasoned especially when you use it frequently.
You can use it on ceramic cooktops, induction, electric, and gas as well as over a campfire or on the grill.
So, which one is one of the perfect pans for electric stoves that you need? I made it easy and use all of them!
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