RECENTLY MOVED TO APARTMENT THAT HAS A GLASS/CERAMIC COOKTOP. FLAT BOTTOMED PANS ARE "RECOMMENDED". MINE ARE 30 YR OLD COOPER BOTTOM REVEREWARE. ONLY 2 OF 6 ARE FLAT ENOUGH. WHEN I BOILED EGGS IN ONE OF SAUCEPANS THAT WASN'T EXACTLY FLAT (BUT CLOSE) I HAD A ROCKING ACTION HAPPENING. MY QUESTION IS-IS IT OKAY TO USE ALL OF THE EXISTING PANS OR AM I HARMING THE COOKTOP, THE PAN, THE FOOD OR WHAT? DOES "NOT RECOMMENDED" MEAN DEFINATELY DO NOT USE THOSE PANS OR CAN I USE THEM AND JUST PUT UP WITH QUIRKY ROCKING MOTIONS.
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Love the rubber hammer trick and I have a pot I am going to try it on.
I would just go by what the manufacturer says. The manager may go overboard and be unnecessarily cautious.
I also have a glass cooktop in my cabin and never experienced your problems since I have not ever used a pot that is not flat on the bottom except for a copper sabayon bowl.
Perhaps you need to take a hammer to your pots to make the bottoms flat.
(AND PLEASE DONT USE CAPITALS - IT IS THE SAME AS YELLING)
Justg making rice-a-robo. When the bottom is becoming out of round, or warped, I take a rubber hammer to the bottom and hammer gently but firm. It really has flattened the bottom!!.and no hammered dents (using a rubber hammer. I usually do this on my driveway, not for the surface but more for the noise this makes
Just my two cents.
Also, are you sure it's not an induction cooktop? If so, your pans have to have to be made of ferrous materials (iron or steel, and even then, not all stainless steel works with them). If your copper pans don't have a layer of steel (pretty sure Revereware does), they won't work on an induction cooktop.