Glass is good because it can be formulated to withstand extreme fluctuations in temperature. For example, Pyrex ads used to show their casserole dishes going directly from the freezer to a 400 degree oven. Glass allows for even and efficient heat transfer while at the same time retaining very little heat itself. It can be made transparent so it's easier to check on your dish while it's baking. Glass is very easy to clean and doesn't easily scratch or discolor. It's non-reactive, so unlike copper or aluminum, it won't interact with acidic foods like lemon juice. **I would agree with all of the above except the part about "efficient" heat transfer. Glass is a poor conductor of heat. That's why they call it an "insulator" instead of a "conductor." I would also add that a lot of stove top pans that are made of glass (as opposed to bakeware) are made that way with the intended purpose of looking pretty. My advice would be not to use glass for top-of-stove uses. Stick with bakeware.
Because unlike many metals, glass is non-reactive. That means foods will not pick up off tastes from substances dissolved out of the container it's cooked in. In contrast, liquids cooked in cast iron may pick up a metallic taste and the iron content of the food may even be increased (which can be a nutritional bonus). Acid foods like tomatoes will react with aluminum and you may see darkening or pitting in the cooking vessel's surface. Stainless steel is often considered a good choice in metal cookware because of the same non-reactivity glass has. Before using any glass for cooking make sure it is safe for the application you want to use it. Ovenproof glass bakeware should not be used on the stove top unless it's also rated for use with direct heat or flame. Make sure to read and follow any instructions that came with your cookware. Even Pyrex can shatter under certain commonly found conditions. You may want to read through the following to help you use your cooking glassware safely http://www.consumerreports.org/cro/magazine-archive/2011/january/home-garden/glass-cookware/glass-bakeware-safety/index.htm
If the cookware can always be treated carefully, if one is careful so as not to burn foods and if concerned with food purity, glass would be the better choice. Pure, clear, uncolored glass is better in chemical safety if you are evaluating the potential for chemical leaching due to the interaction of foods with the cookware. If the glass is colored or glazed, the chemicals that are used might be a problem. Glass is worse in that it can develop cracks which can be hard to see, and small chips can get into food. It can also shatter, and sharp pieces can be dangerous. Adding color to the glass makes chips and pieces easier to see, but might compromise the chemical safety of glass. Glass also lags behind stainless steel in the category of thermal conductivity, so it is easier to burn food with glass cookware.. Stainless Steel is better in strength and durability. It also better than glass in conducting heat, which lowers the chances of burning the food. Metal cookware is more popular than glass cookware in homes and in restaurants, so there will be far more choices in stainless steel. There are many companies that make lower quality stainless steel, so it important to consider the quality.
In general, if a magnet attracts to the bottom of the cookware, it can be used on a induction cooktop. Aluminum, glass, ceramic, copper are not suitable for induction. Cast iron and some stainless steels are good. Carry a small magnet when shopping for induction cookware. The manufacturers will often state "induction ready" or similar wording on the packaging.
In your kitchen you probably use some kind of glass to cook with. Pyrex measuring cups are used to measure out ingredients. A casserole might be baked in a Corningware dish. A stove top could be made of glass. The glass commonly used in cookware is called borosilicate. Borosilicate is made by the addition of the element boron. This treatment gives the glass a highly valuable quality, resistance to temperature fluctuation. Without the addition of boron the glass might destabilize if it was exposed to the heat of an oven then a splash of cold water. The German scientist, Otto Schott is recognized as the inventor of borosilicate (dyer, 2002); however, the rail road industry is responsible for bring it in to our kitchens. Rail road workers used to use lanterns as a beacon to alert on coming trains to avoid collisions. If the glass in the lantern broke lives could be at stake. The Corning Company hired, Ph.D. Chemist, Eugene Sullivan. In 1909 they began sale of Nonex, a lead borosilicate glass, for use in lantern globes. It worked so well that in the following years people bought 68 percent fewer lantern globes. After crashing the rail road market they were forced to expand in to other markets (Davila, 2007). Nonex was reformulated, removing the lead, so that it could be used for cookware and given the familiar name Pyrex. quartz glass (nearly pure SiO) has higher resistance to temperature fluctuation, but also a higher price. if you use quartz cookware that is neat, but it is probably Pyrex.
Induction cookware are designed to be used on an induction stove, which is a kind of stove that uses electricity to flow through the metal and into the cookware and only into the cookware to reduce the risk of burn or injury. A piece of induction cookware has to be made with special materials to be used on an induction stove.
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