VEG, Corning Ware is not like metal cookware. It does not spread heat very well at all, although it does seem to perform better over a flame than on electric coil elements. It's FABOO on Corning ranges if you have Cook Mates and good on most smooth top ranges as far as heat distribution goes because you are cooking largely with radiant heat. Years ago, I heated a skillet on our electric stove and tried a pancake in it. The center of the pancake which was over the hole in the center of the element stayed raw, the area over the element was brown, yet in the Electromatic skillet with the ribbon elements and thermostats like the original Corning cooktops, it is possible to make beautiful pancakes.
Corning Ware does not respond quickly to changes of heat input either. This is great for keeping food hot in the white buffet servers with the black T shaped knobs on the lids, although the lids can't be washed in the dishwasher. I like Corning Ware very much and have far more than is healthy to have, but I would not use it for most things I do in metal pans on top of the stove. It's great for baking and microwaving. I have several round 10 inch skillets that I use for crumb top apple pie because they are deep enough to prevent boilovers.
Have any of y'all ever used the Range Toppers with the aluminum bases? I don't think that the skillets would be satisfactory, but those saucepans would probably hold heat so well once they got hot that you could cook many things with the heat turned off.
I have never used Saladmasher cookware, but I doubt it would outperform the high quality stainless pans with the good encapsulated aluminum or copper bases, unless you were into stacking three pans on one surface unit. Does anyone have performance details? A set of the stuff can cost more than many stoves.
