There is a lot of information out there about using various pots and pans that the surface can leech into the food being cooked. Aluminum takes the beating in this conversation and stainless steel is the winner. Cast iron will put a bit of iron into your food, which for most people is a good thing. I have a very old set of Lifetime waterless that I think is now serviced by Revere Ware and I loved these until I got this glass-top stove. They don't make 100% contact with the surface so that's one consideration if you are looking for new pots and pans. A person needs to consider what the heat source is to be. There's even the magnetic cooktops now that traditional cookware won't work. Personally I would not invest in any kind of coated cookware as it deteriorates with use.