Gas can heat anything. What makes some cookware better than others on a gas stove has more to do with basic quality and with what you're trying to achieve than anything else: Pick quality cookware, and it will work well on a gas stove. Pick the right cookware for the task, and you will get the results you want.
We'll tell you how to pick the best cookware for your gas stove (and it has very little to do with the gas), based on the quality of the cookware and what your goals are.
Jump to Cookware Features at a Glance
Jump to our advice on How to select good quality cookware
Jump to Our recommendations
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Does It Really Matter Which Cookware You Use with Gas?
Yes and no. All cookware is compatible with gas. A gas flame heats any material it comes in contact with.
In this article, we're going to dispel some Internet misinformation. A lot of websites have a list of the "best" cookware to use with gas. But they don't tell you why, what makes it better, or what tasks the cookware is best for. This is because they can't: there's no logic behind these random lists of cookware, and they're not helpful because they don't teach you anything about how you can improve your techniques by understanding the cookware you're using. Furthermore, a lot of the cookware we see on these lists is not great quality.
The fact that some cookware heats better on gas has very little to do with the gas, and almost everything to do with the cookware material. For example, 100% stoneware (like Corningware Visions or Xtrema) heats poorly on gas heat because it has poor heating properties, period, not because it is a poor choice for gas. But if you prefer 100% stoneware for safety reasons--which many people do--you can use it with gas (or electric). You just need to learn the right techniques (which is easy).
A "best cookware with gas stoves" list should really just be a "best cookware" list. Pick good quality cookware that serves your needs and it will work with your gas stove.
To understand what we're saying, it might be helpful to look at the one type of cooktop that does have cookware restrictions: induction.
A Quick Word About Induction Stoves
Induction cooktops are the only type that have actual restrictions on the kind of cookware you can use. This is because induction uses magnetism to heat, so your cookware has to contain magnetic material.
Which cookware is magnetic? Cast iron, carbon steel, and enameled cast iron are naturally magnetic. Clad stainless needs a layer of magnetic stainless to work with induction (which most now has). Copper, aluminum, and 100% stoneware won't work with induction unless they have a magnetic base added to the bottom; you see this frequently on aluminum cookware and almost never on copper or 100% stoneware. (Some copper cookware contains a layer of magnetic steel like de Buyer Prima Matera and this line from Mauviel, but it's not common.)
Thus, induction is the only type of cooktop that needs special cookware. Gas and conventional electric will heat any type of cookware (as well as anything else).
Cookware Features at a Glance
If cookware is good quality, the best cookware for gas--or any heat source--depends on what you're trying to accomplish. Here we give a list of cookware types, features, and what they're best for.
We give recommendations of our favorites of each type below.
Cookware Type | Features | Best For |
|---|---|---|
 | -Steel exterior -Aluminum and/or copper interior -3 or 5 plies -Heats quickly and evenly -Durable, safe, non-toxic -Quality brands can be heavy -Good brands are expensive -Excellent for all pan types. | Great all-purpose cookware for most daily tasks (all pieces--so great for sets). Even good for eggs (with proper technique). |
Cast Iron  | -100% cast iron -Heats slowly -Retains heat extremely well -Requires seasoning -Becomes more nonstick with use and seasoning -Durable, safe, non-toxic -Heavy -Most brands are affordable -Best for skillets | Many people use it for all purpose cookware, but it excels at high-heat searing (so skillets are best here). Works well with gas but be sure to pre-heat for several minutes. |
Carbon Steel  | -100% carbon steel -Similar to cast iron but thinner -Heats slowly and unevenly -Retains heat well -Requires seasoning -Becomes more nonstick with use and seasoning -Durable, safe, non-toxic -Heavy -Most brands are affordable -Best for skillets | Does everything cast iron does, but it's thinner and lighter, so doesn't retain heat quite as well. Good for all-purpose frying and high-heat searing on all heat sources. Works well with gas but be sure to pre-heat for several minutes. Mostly seen in skillets, sets are hard to find. |
 | -Cast iron with enamel coating -No seasoning required -Heats slowly, retains heat well -Not nonstick but "stick resistant" -Durable, safe, non-toxic -Heavy -Wide price range, but the best brands are expensive. | Great for Dutch ovens. You can buy sets, but sauce pans and stock pots are heavy, and bare (seasoned) cast iron is the better choice for skillets. Works well with gas but be sure to pre-heat for several minutes. |
Copper  | -Copper exterior with stainless or tin cooking surface -Exceptionally fast, even heating -Durable, safe, non-toxic -Lots of fake copper brands -The real thing is very expensive. | The choice of professionals for its fast, even heating and quick response time. Great choice for entire sets. Great for use on gas, but very expensive. The best cookware is 2.5mm thick (or more). |
Aluminum/Anodized Aluminum  | -Most has nonstick cooking surface -Heats quickly and evenly -Anodized is more durable than non-anodized -Affordable -Nonstick cooking surface has health and environmental issues -Best for skillets. | Skillets only; use sparingly for eggs and fish (sticky foods) to make the pan last as long as possible. |
How a Gas Burner Works