Comparison: Best Pans For Cooking On Electric Stove (Updated | Nov 24th)

Measure the opening under the coil or radiant element and compare it to the pan’s overall diameter, which is usually listed as 7.5‑9.5 inches for 6‑inch and 8‑inch models. Most listings include both the nominal size (6″ or 8″) and the actual measured diameter, so double‑check those numbers before ordering. If you have a GE, Whirlpool, or Kenmore model, the compatible part numbers are often provided in the product description.

Chrome‑plated steel pans are very hard and resist bending, but the plating can chip if handled roughly, potentially exposing the steel underneath. Nickel‑aluminum alloy pans are lighter and have a bright electroplated finish that resists rust and offers a smoother surface for easy cleaning. Both materials are heat‑resistant, but steel generally tolerates higher temperatures without warping.

Yes, the SENSARTE grill pans are designed for gas, electric, induction, and ceramic cooktops, thanks to their thick aluminum body and magnetic stainless‑steel base. Their nonstick coating lets you cook with minimal oil, while the raised ribs create grill marks and allow fat to drain into the side spouts. The die‑cast construction also prevents warping, delivering even heat distribution for consistent results.

Thicker pans, such as the 2‑pound 4‑pack from COZZIVITA, are less likely to bend or curl under the weight of spilled liquids and the heat of the burner. A robust gauge of material also helps the pan stay level, preventing cookware from rocking and reducing wear on the stove’s surface. While thicker pans may cost a bit more, they typically last longer and maintain a bright finish.

The Chrome Range Drip Pans set from COZZIVITA offers a solid balance of price, material quality, and broad compatibility with GE, Hotpoint, and Kenmore models, plus a bright electroplated finish that resists rust. For Whirlpool‑specific fits, the W10196406/W10196405 set includes precise part numbers and a dishwasher‑safe chrome finish at a comparable price point. Both options include two 6‑inch and two 8‑inch pans, making them cost‑effective replacements.

Wipe the drip pans dry immediately after cooking to prevent liquid from adhering and causing corrosion, and clean them with warm soapy water or place them in the dishwasher if the finish allows. For nonstick grill pans, avoid abrasive sponges; a soft cloth or silicone scrubber preserves the coating, and a quick rinse followed by a light oil coat can keep the surface slick. Regularly inspect the pans for chips or warping and replace them promptly to maintain safe cooking conditions.

The grill pan features a high‑magnetic stainless‑steel base that works perfectly on induction surfaces, ensuring efficient heat transfer. Its die‑cast aluminum core distributes heat evenly, while the magnetic layer activates the induction field. This makes the pan versatile for all major cooktop types, including induction, without needing an additional adapter.