Cooking on a gas stove is quite different to cooking on an electric stove. Gas stoves heat up much more quickly than its electric counterpart and the heat is not uniformly spread over the cookware being used.
And while technically almost any sort of cookware will work on a gas range, there are certain types which certainly perform much better than others.
Having the right cookware could be the difference between the perfectly cooked meal, and a burnt one.
In this article we will look at the best cookware for gas stoves and why you should choose these over other popular options.
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The Best Cookware For Gas Stoves - A Quick Guide
If you want the detailed answer to this question, then keep reading this article. I do know however that many of you will just want the quick and easy answer without any of the “fluff”.
In our opinion the best cookware sets for a gas stove are:
The Best Pots and Pans For a Gas Stove - Detailed Answer
So from our previous reading we have found out that the materials that have the best properties for cooking with regards to thermal properties are not necessarily the best cookware for a gas range.
How do manufacturers get the best thermal properties for gas range cookware as well as being safe to use and easy to maintain? Well they combine different types of materials to give us the best of both worlds.
Theoretically cookware made from copper with a tin/stainless internal lining is best cookware for gas, but we don’t rate these very highly due to the fact that they are an absolute pain to look after.
Now we will take a look at the most popular compositions of materials for cookware in order of what we think is best
1. Aluminium Fully Clad By Stainless Steel
An aluminium layer enclosed by an inner and outer layer of stainless steel.
This combination of materials means the cookware is easy to maintain and has good thermal properties for cooking.
Our recommended brand that uses stainless steel clad aluminium is:
#2 Best Choice
I am a big fan of the Made In Cookware brand. I recently tried it out for the first time and was amazed at the quality of these pots and pans.
Seriously – give this a go, the price is amazing too 😉
- Made in the USA
- Built to last
- 100 day no question asked returns
- Lifetime warranty
2. Copper Fully Clad By Stainless Steel
Pots and pans consisting of a copper layer enclosed by an inner and outer layer of stainless steel.
Some brands include other metals (such as aluminium) as inner layers as well.
This combination of materials means the cookware is easy to maintain and has good thermal properties for cooking. It also works great with induction cooktops.
#2 Premium Choice
This cookware is simply the best you will ever purchase.
It’s not cheap, but you likely won’t ever need another set again.
It also goes out of stock regularly, so grab it when you can.
3. Stainless Steel With Copper Disk
Stainless steel cookware with a copper disk on the bottom. Means you get most of the benefits of copper (sometimes encapsulated) on at the base of the pan, without the difficult upkeep.
Not as good as fully clad copper, but if you are on a budget then this is a good option.
See below for our alternative choice of cookware made from stainless steel and featuring a copper disk.
Why a Gas Stove Is Different For Cooking
So why is cooking on a gas range so different to cooking with an electric, or other type of stove top?
Well, there is two main differences between a gas stove and an electric stove:
- Gas stoves heat up your cookware much faster
- Electric stoves heat up your cookware more evenly
Firstly, think about your classic electric (or glass top) stove: you can turn on the heat and it takes a number of minutes before the element actually gets up to the temperature you have set it to.
This in turn gives your means that the heat disperses more evenly across your cookwares surfaces and reduces the risk of having some parts of the pan that are much hotter or colder than other parts.
When you fire up your gas stove, it provides your set heat almost instantly to the bottom of the cookware.
Compare this to the more even (yet not perfect) heating pattern of an electrical stove –
So to summarize:
- gas stoves apply instant heat where as electrical stoves take some time to heat up
- gas stoves apply a much more uneven heat than an electrical stove
We have a full guide on the differences between gas and electric cooking here.
Ideal Properties of a Cookware Set for Gas Stoves
This is a fairly straight forward answer, so lets get straight to the main criteria we look for when choosing the best cookware for a gas stove.
Heats Up Quickly on The Cooktop
No-one wants to wait around for ages while your cookware comes up to temperature, so the speed at which the pots/pans come up to temperature is looked it as a selection criteria.
Heats Evenly When Cooking – No Hot Spots
Ever cooked with a pan that heats up unevenly? It’s not fun and makes cooking a good meal very difficult.This criteria is especially important for gas ranges as their heating pattern is quite condensed, so the cookwares ability to spread the heat across the entire cooking surface as evenly as possible is very important.
Good Pans React to Heat Changes Quickly
Any experienced cook will be able to tell you that you need to be able to adjust the heat of your cooking surfaces quickly at times. A pan that reacts to temperature changes of the range controls too slowly can result in food that is over or under-cooked.
Gas Range Cookware - Raw Material Comparison
So now we know what we look for when choosing the best cookware for a gas stove, but what materials have matched our desired properties best?
Well let’s take a look at some of the most common materials used in cookware – but first a note of caution:
It should also be pointed out that our analysis of each of the materials listed below is for the plain material only.
We will look at cladding, and different disc types in the next section.
If you look at just criteria I mentioned we look for in the best cookware for gas stoves, then copper wins. Copper heats up quickly, disperses the heat evenly and it reacts quickly to temperature adjustments.
But there is one problem with copper:
Copper is quite reactive when it comes to cooking.
Reactivity is when the cookware material reacts with the food to modify the taste of the food we are cooking, and possibly have adverse health affects on our body.
Ingesting copper regularly or in large amounts can lead to significant health problems such as anemia, and kidney, liver and stomach problems.
But there are still safe ways to take advantages of the ideal cooking properties that copper has when cooking, we will reveal all very shortly!
Next on our list is Aluminium – which also fares quite well when checked against all the criteria for gas range cookware.
But once again unfortunately Aluminium is quite reactive when it comes to cooking. When Aluminium is ingested in large amounts or over a significant period of time it can affect the bones, brain, liver, heart, spleen and muscles.
There are ways to still use aluminium safely in cooking though, so keep reading!
Cast iron is next on our list and overall it is not the worst choice – but also not the best cookware for gas stoves.
Cast iron cookware is quite thick and heavy, which makes it difficult to use for some cooks.
It does heat up very evenly across the cooking surface, but also requires quite a lot of heat for an extended period of time to get up to get the cookware up to your desired temperatures. And as you can imagine, this means that once it is hot, it holds that heat for some time – which makes adjusting our cooking temperature of the cooking surface difficult and slow.
Carbon steel cookware is quite cheap, but has suffers from uneven cooking surface temperatures and is quite slow to heat up.
It also does not hold heat well at all, and while that means it is quite quick to adjust to temperature changes, it also means it can be hard to maintain a higher temperature when needed.
Believe it or not, stainless steel by itself is probably the worst material to use in cookware – which is why it is almost always used as a cladding over another material (this is how we can use copper and aluminium in cookware).
Stainless steel heats up unevenly, it doesn’t hold heat at all and can take some time to heat up.
On the plus side, it is corrosion resistant, easy to clean and is moderately priced.
Frequently Asked Questions
What About Colored Cookware?
Our advice is to stay away from colored cookware when it comes to cooking on a gas stove. This is due to the fact that the paint tends to discolor very easily when exposed to the gas flame resulting in cookware that always looks dirty.
What is the best skillet for a gas stove?
If you want the absolute best then go for the All-Clad 5 ply skillet.
If this is too expensive for your budget then the Emeril Lagasse copper core skillet is also a great option.
The Wrap UpChoosing the right type of cookware can make your meals come out so much better. Cooking on gas is very different to cooking on an electric cook top. If you still haven’t made up your mind – our choice is the All Clad Pots and Pans.
Pricing last updated on 2020-10-31 at 01:42 / affiliate links - Details