You can use a wide variety of pans on a stove top, but the most common and suitable types are:
Stainless Steel Pans: These pans are durable, heat up quickly, and distribute heat evenly. They are great for searing, browning, and general stovetop cooking.
Cast Iron Pans: Cast iron pans are excellent for heat retention and even heat distribution. They are perfect for searing meats and can be used on high heat.
Non-Stick Pans: Non-stick pans are coated with a layer of polytetrafluoroethylene (PTFE) to prevent food from sticking. They are ideal for cooking delicate foods like eggs and pancakes.
Carbon Steel Pans: Carbon steel pans have qualities similar to cast iron but are lighter and more responsive to temperature changes. They are suitable for high-heat cooking and quick searing.
Aluminum Pans: Aluminum pans heat up quickly and are lightweight. They are excellent for cooking foods that require fast and even heat distribution.
Copper Pans: Copper pans provide exceptional heat conductivity and precise temperature control. They are often used by professional chefs, but they can be expensive.
Anodized Aluminum Pans: These pans have a hard, non-stick surface that is resistant to scratches and provides even heat distribution.
It's essential to match the pan material to the cooking task and the type of stove you have (gas, electric, induction, etc.). Also, consider the manufacturer's recommendations and any specific care instructions for the pans to ensure their longevity and performance.
Avoid using pans with plastic handles or coatings on high heat, as they can melt or release harmful fumes. Additionally, be cautious when using glass or ceramic pans on the stove, as they may not be suitable for all stovetop types, and sudden temperature changes can cause them to crack.