Choosing new cookware isn’t perhaps the most exciting decision we make in our homes, when say compared to choosing a new carpet or wall color. However, for something that most of use every day, it’s just as important to make sure we choose pots and pans that are right for how and what we cook and perhaps, most importantly, will stand the test of time.
All pans are suitable for a gas stove, whether hard-anodized aluminum, stainless steel, copper bottomed or even cast iron. However, when choosing the best pots and pans for gas stove. you may want to consider not just what the cookware is made from, but the sizes available or even whether there are any safety considerations.
In this review, you will find some of our picks of cookware sets suitable for a gas stove as well as some information that you may find helpful when selecting new cookware for your home.
Our best of the best is the T-fal 17-piece E918SH Ultimate hard-anodized non-stick black cookware set as it’s durable, dishwasher safe and suitable for your everyday cooking needs.
Has to be the T-fal C836SD stainless steel cookware set which offers fast heating copper bottoms at a rock bottom price.
Table of Contents
- Quick Comparison: Top 10 Best Pots and Pans for Gas Stove
- 1. T-fal E918SH Ultimate Hard-Anodized Non-stick Cookware
- 2. T-fal C836SD Stainless Steel Copper Bottom
- 3. Cuisinart MCP-12N Multiclad Pro Stainless Steel 12-Piece
- 4. WearEver 2100087606 15 Piece Ceramic Non-stick Red Cookware Set
- 5. Cuisinart Stainless steel 77-17N 17 Piece Chef's Classic Set
- 6. Cuisinart 66-17N Chef's Classic Non-Stick Hard-Anodized 17 Piece Set
- 7. Anolon Advanced Bronze Hard-Anodized Non-stick 11-Piece Cookware Set
- 8. Cooks Standard 10 Piece Multi-Ply Clad
- 9. Emeril Lagasse 14 Piece Stainless Steel Cookware Set
- 10. Cooks Standard Black 8-Piece Non-stick Hard-Anodized Cookware Set
- Things to Consider Before Buying the Product
- Types of Pans Suitable for Gas Stoves
- Eliminating Hot Spots When Cooking
- Using Stainless Steel Cookware
- Why Stainless Steel isn’t Always Stainless
- The Difference Between Aluminum, Anodized Aluminum and Hard-anodized Aluminum
- The Difference Between Ceramic Coated Cookware and Ceramic Cookware
- Non-stick, Teflon and Low Stick
- Safety of PTFE and PFOA in Cookware
Quick Comparison: Top 10 Best Pots and Pans for Gas Stove
|T-fal E918SH Ultimate Hard-Anodized Non-stick Cookware||A+|
|T-fal C836SD Stainless Steel Copper-Bottom Cookware Set||A|
|Cuisinart MCP-12N Multiclad Pro Stainless Steel 12-Piece Cookware Set||A|
|WearEver 2100087606 15 Piece Ceramic Non-stick Red Cookware Set||A|
|Cuisinart Stainless steel 77-17N 17 Piece Chef's Classic Set||A|
|Cuisinart 66-17N Chef's Classic Non-Stick Hard-Anodized 17 Piece Set||B+|
|Anolon Advanced Bronze Hard-Anodized Non-stick 11-Piece Cookware Set||B+|
|Cooks Standard 10 Piece Multi-Ply Clad Cookware Set||A|
|Emeril Lagasse 14 Piece Stainless steel Cookware Set||A|
|Cooks Standard Black 8-Piece Non-stick Hard-Anodized Cookware Set||B+|
The T-fal 17-piece E918SH hard-anodized non-stick black cookware set offers the range of pans necessary for your everyday cooking needs, including three fry pans, a square griddle, various quart pans, a deep sauté, a Dutch oven, a steamer insert and a one egg wonder pan.
This cookware is designed to heat quickly and evenly to help prevent sticking and the T-fal Thermo-Spot is a heat indicator on the inner base of the pan that changes to show you when your pan has been preheated enough to seal in food flavors.
The exteriors are hard-anodized, designed for durability and easy cleaning and this set is dishwasher safe and PFOA (Perfluorooctanoic Acid) free. You may find it helpful to avoid using harsh cleaners or steel wool to clean these cookware as it can void the limited lifetime warranty. The non-stick coating is warrantied for two years.This T-fal cookware is suitable for all cooktops except for induction and unlike some other cookware, metal utensils can be used during cooking. The silicone handles are oven safe up to 400°F. The manufacturer advises to use medium heat with this cookware as they do not require as much heat as other types of pots and pans to reach optimum cooking temperate due to their aluminum construction.
This T-fal stainless steel 13-piece cookware set is stainless steel with copper bottoms. Suitable for cleaning in the dishwasher, they are also oven safe up to 500°F. The copper bottom is in the form of a multi-layer base to allow even and fast heat distribution. It is also induction compatible as well as being suitable for all other stove tops. The set comprises three different sized quart sauce pans, two fry pans and a covered fry pan and a 5-quart covered stew pot.
The manufacturer advises that oil should be used to minimize sticking and the utensils should be used on low to medium heat; high heat should only be used for boiling. Overheating may cause stains and salt should only be added to food when it starts to cook (or boil if liquid) as this can help prevent pitting to the pan.The copper bottom may not be as robust as other cookware and although these are dishwasher safe, it is worth noting that copper can discolor somewhat in the dishwasher. There is a limited lifetime warranty on the set.
Designed with a cooking surface to not react with food or discolor, the Cuisinart Multiclad Pro stainless steel 12-piece cookware set is ideal for daily cooking needs and oven safe up to 500°F. With a triple-ply construction, the aluminum core offers high heat conductivity and its Heat Surround™ technology eliminates cooking hot spots. Containing a tapered rim for easy pouring, these also have cool grip handles and tight-fitting, steel, self-basting lids.
As they are stainless steel, be aware that food may stick if left to cook at too high a temperature and so may need some soaking to clean afterwards. This Cuisinart set contains various covered quart sauce pans, an 8-quart covered stockpot, two open skillets, a covered sauté pan and a steamer insert. They are suitable for use in the dishwasher and have a lifetime limited warranty against defects.
The red, WearEver 15-piece ceramic coated non-stick cookware set is made from aluminum with a ceramic coating that is PTFE, PFOA and cadmium Free. The base is a high-quality aluminum base offering even heat distribution. The riveted and soft touch handles are safe with an oven cooking temperature of up to 350°F and the cooking surfaces themselves are safe up to 700°F.
This set is suitable for all stove types except induction, is dishwasher safe and comes with a limited lifetime warranty. Like similar ceramic pans, users may find that the lifetime of the cookwares are extended if cooking heat is kept to a medium heat where possible.The set contains various sized sauce pans, a 5-quart Dutch oven, a covered sauté pan, three fry pans (one with a lid) and a steamer insert.
With an aluminum encapsulated base, the Cuisinart stainless steel 77-17N 17-piece chef's classic set is designed not to only heat quickly but to distribute heat quickly – eliminating hot spots. The set contains various sizes of covered quart sauce pans, a covered Dutch oven, an 8-quart stockpot, three skillets, a steamer insert and a 3.5 quart sauté pan. This cookware is oven safe up to 500°F and can also be put into the freezer.This cookware is suitable for any cooking surface, including a gas stove and is dishwasher safe. Like any stainless steel, adding salt to the pans should be avoided until the food or liquid is cooked to avoid pitting of the pan’s surface. The utensils also contain measure marks to allow easier measuring when cooking.
The hard-anodized Cuisinart 66-17N chef’s classic 17-piece cookware set is designed for greater durability than stainless steel cookware. The non-stick coat is reinforced with titanium and because it is non-stick, the cookwares do not require oil for cooking.
This black set contains an 8-quart stockpot, three different sized quart sauce pans, a 3.5-quart sauté pan, a 4-quart Dutch oven and three skillets. Most of the utensils have their own lid and there is also a steamer insert. The rims of the pans are drip free and the lids are tempered glass. The pans are oven safe to 500°F and have cool grip riveted handles.
This set should be cleaned by hand as it is not dishwasher-safe and like similar non-stick cookware, users should try to keep to silicone or plastic utensils rather than metal to help stop damage to the coating. These utensils do heat up very quickly, so additional care may be needed to ensure that cooking temperatures are not too hot. Cuisinart offer a lifetime limited warranty on this cookware.
Offering greater durability than comparable stainless steel sets, the Anolon Advanced bronze hard-anodized non-stick 11-Piece cookware set heats food evenly and quickly – reducing the risk of hot spots during cooking. It is suitable for gas and all other stove tops except induction and there is a lifetime limited warranty on the set.
Comprising of two quart covered saucepans, a shallow grill pan, a covered sauté pan, covered stockpot and two skillets, the dishes have SureGrip handles with a silicone rubber coating and are oven safe to 400°F. The non-stick coating is a triple layer surface and the lids are made from tempered glass.
The manufacturer advises that metal utensils may be used in this set although some users may prefer to keep with silicon or plastic to minimize any risk of damage to the non-stick coating. There is a lifetime limited warranty on this product.
Suitable for gas stoves and all other types of stove top including induction, the Cooks Standard 10-piece multi-ply clad cookware is an 18/10 magnetic stainless steel set containing a multi-element aluminium core for improved cooking performance.With matching steel lids and stay cool handles, this durable Cooks Standard set is also safe to use in the oven up 500°F. The set comes with a limited lifetime warranty and consists of an 8-quart stockpot, a 4-quart sauté pan, two sauce pans and a steamer insert.
The Emeril Lagasse stainless steel cookware has an encapsulated aluminum base with a copper core; offering better heat distribution than a typical stainless steel pan. Comprising of three different sized sauce pans, a fry pan, a 6-quart stockpot, a sauté-pan and casserole pan, these all come with tempered glass lids. There are also two fry pans in the set.
This cookware is suitable for all stove types including gas and induction and are oven safe. Some users may find these pans are more lightweight than comparable stainless steel ones although this may be helpful for those who may struggle a little with a heavier pan.These cookwares come with straining lids and contain a pour spout to make draining off liquids and pouring out easy and offer easy cleaning as they are dishwasher safe.
This Cooks Standard 8-piece non-stick hard-anodized set is durable and designed to prevent hot spots. They are oven safe to 500°F (lids to 350°F) and contain a core of heavy gauge aluminum. Although they are dishwasher safe, the manufacturer recommends handwashing.
There are two saucepans and a 6-quart stockpot with tempered glass lids and two fry pans. The riveted handles are stay cool and these are suitable for use on all stove types except for induction.
Things to Consider Before Buying the Product
Types of Pans Suitable for Gas Stoves
Any type of pan is suitable for a gas stove but there are a couple of additional things you may want to think about when deciding on which cookware to purchase for a gas stove.
A gas stove heats up quicker than an electric stove, but the heat from a gas stove is not as uniform across the pan as it would be on electric – gas burners heat in a condensed pattern. As a gas burner also reacts quickly when we turn the temperature dial, it means we can end up with hot spots during cooking and in some cookwares, the risk of hot spots is even greater if the pan heats very quickly.
Eliminating Hot Spots When Cooking
Pans have hot and cold spots and it can be helpful to find out where these are when a new set of cookware arrives. A simple way to do this is by filling the pan with a couple of inches of water and bringing it to the boil on the recommended highest heat. Once it starts to boil, look for any areas with fewer bubbles – these are the cold spots.
The hot spots, where the boiling is most intense are usually where gas from the stove is in contact (or nearest) to the pan and it is in these areas that food will tend to burn unless regularly stirred or tossed.
Some non-stick cookware manufacturers utilize technology to allow you to see when the pan has reached its optimum cooking temperature and this can help minimize the occurrence of hot spots during cooking.
Using Stainless Steel Cookware
Like any new cookware, it can take time to get used to using stainless steel. It will often take longer to warm a stainless steel pan compared to a similar sized hard-anodized one and there is a good chance that your food may stick until you get used to cooking in it. Some of us may choose to ‘season’ stainless steel and certain manufacturers may advise this and provide instructions on how to do it.
Stainless steel is hard and has a higher melting point than other types of cookware. It is also very durable and can be combined with other metals such as aluminum or copper to enhance its heat capabilities.
If your new pots and pans aren’t dishwasher safe then they should be washed in hot soapy water. You may find it helpful to pre-soak stainless steel in this way before putting in the dishwasher, especially if food has stuck to the pan during cooking. Using steel wool or harsh scourers can damage the surface of a pan, so use of these should be avoided – a soft cloth will usually be OK after some soaking.
Why Stainless Steel isn’t Always Stainless
Most cookware is 18/8 or 18/10 stainless steel – these figures say how much chromium and nickel the cookwares contain i.e. 18% chromium/10% nickel.
Stainless steel contains chromium to make it resistant to corrosion (rusting). Chromium reacts with oxygen in the air to create a thin layer of chromium oxide on the surface of the steel. This makes the steel stainless steel.
Sometimes this chromium oxide surface can be attacked and although stainless steel ones are very durable, we sometimes end up with stains. Here are a few of the most common ones:
Pitting or white spots
When pitting appears in a stainless steel pan, it is erosion due to the steel being in contact with chlorides such as salt. This can often be avoided by only adding salt to the pan when the liquid is boiling or when the food is cooking.
Physically grinding the spots out or using an appropriate cleaner for stainless steel may help to remedy them, although if the cookwares are still under warranty this may indemnify it. In theory, it is still safe to use pitted pans, as chromium oxide will still be made where the pits are – creating a new protective layer on the steel.
A heat tint is often multicolored, like a rainbow effect. Heat tint appears when a pan has been heated too quickly or is in contact with excessive heat. It happens when the chromium oxide layer on the stainless steel heats and thickens. As this happens, the light wavelength changes, causing different colors to appear. A typical stainless steel cleaner or mix of half water and half white vinegar gently warmed up will remove heat tint.
Hazing or White Blooming
These types of stains are caused by calcium which is deposited when calcium carbonate in water is broken down. Otherwise known as limescale, normal dish washing does not tend to remove it. Although it does discolor the pan, a limescale deposit is harmless.
Because limescale can be dissolved in acid; a basic mild oxalic acid cleaner, or a mix of half water and half white vinegar gently warmed up usually breaks down and removes the deposit without any damage to the stainless steel.
A baking soda paste can remove the odd rust stain from stainless steel. A small amount of rust is not harmful, but it should be removed before the pan is used again. You may want to keep an eye on the pan though as the odds are high that it may continue to rust so you may need to consider whether to throw it out down the line.
The Difference Between Aluminum, Anodized Aluminum and Hard-anodized Aluminum
Although aluminum conducts heat well and heats up around 16 times faster than stainless steel, it reacts with acid which causes leaching into food. This is why aluminum is usually coated, or anodized.
When aluminum reacts with air it forms a layer of aluminum oxide on its surface. This layer prevents any more aluminum from reacting with the air. Because this layer is only thin, the process of anodization is used to make the aluminum oxide layer thicker, creating anodized aluminum. Once aluminum is anodized it becomes durable, resistant to corrosion and abrasion and is no longer able to react with foods.
Hard-anodized aluminum has an even thicker layer than just anodized aluminum. Like anodized aluminum this is a durable and corrosion resistant layer that cannot peel away and is stronger than stainless steel.
Aluminum cookwares may also be coated with a non-stick coating.
The Difference Between Ceramic Coated Cookware and Ceramic Cookware
Ceramic coated cookware is that in which the coating of the cookware (often hard-anodized aluminum) has been coated with a ceramic layer.
Ceramic coatings are inorganic and often a more environmentally friendly coating; free from PTFE and PFOA. Some coatings made in countries where regulations are not enforced as strictly as the US may have leaking of lead or cadmium from the ceramic but in the US, the FDA requires that ceramic products are free from cadmium and lead.
Actual ceramic cookware is always made from a clay formula and covered with a natural ceramic glaze. Ceramic cookware does not contain any metals and like ceramic coated cookware, is PTFE and PFOA free.
Because it can be common to see ceramic coated products described as ceramic cookware it’s always worth double checking that you are buying the type of ceramic product that you want.
Ceramic and ceramic coated cookware isn’t always as heat resistant as other types of cookware but, if overheated, the ceramic will not break down or cause any toxic fumes to be released.
Non-stick, Teflon and Low Stick
Non-stick coatings on pans are often polytetrafluoroethylene (PTFE) based. The brand name for much of the PTFE used in cookware is Teflon, owned by the DuPont company. As some companies use their own PTFE coating, it is correct to call it PTFE unless a product specifies that it is Teflon.
Depending on the manufacturer, hard-anodized cookware may be low stick or because it has had an additional coating, it may be non-stick.
Safety of PTFE and PFOA in Cookware
There has been debate as to whether heating PTFE coated cookware may cause polymer fume fever or ‘Teflon flu’, the symptoms of which include short term sore throat, coughing and fever. Pet birds are susceptible to this as their respiratory tracts are sensitive. The trigger temperature appears to be over 660°F - a temperature that tends to occur when a pan without food in it is left on the stove top.
The American Cancer Society states that PTFE (Teflon) is not suspected of being a cancer-causing agent, nor is there any evidence of health risk from ingesting any scraps of PTFE that may come off cookware surfaces over time.
Perfluorooctanoic acid or PFOA is a compound used to make PTFE and this has been identified as possibly causing cancer and may also affect thyroid and reproductive hormones. Although PFOA is used in the manufacture of PTFE coatings, it is present in tiny amounts, or not at all in finished PTFE coated items.
Research, including by the EPA is still ongoing around PFOA safety and in 2015, the Madrid Statement called for a limit in production of PFOA and similar perfluorinated compounds.
PFOA and similar compounds are also in drinking water and at this time, levels are not regulated, although the EPA issued provisional health advisories for PFOA in drinking water. This means that if the level of PFOA goes above a certain level, then actions should be taken to reduce the level of contamination. These actions are currently not legally enforceable.
If you prefer to use PTFE coated cookware with the advantages it offers in the kitchen, then the professional advice is to avoid preheating an empty pan and never overheat while cooking (stick to a low to medium cooking temperature). And like with any cooking, always try to ventilate the kitchen well to minimize fumes and reduce cooking odors.
We trust that this review has given you some ideas about what to look for when choosing your new cookware. Whether you decide to go for ceramic coated, stainless steel or hard-anodized, any of these and more are suitable for using on a gas stove.We have discussed what makes these types of cookware different to each other and whether you decide to go for non-stick or low stick, we’ve also touched on some the safety debates around cookware. With all of this in mind, it’s worth asking now whether it isn’t just a little exciting when choosing the best pots and pans for gas stove and for our home and lifestyle.