Cast-iron skillets are popular options for stove-top cooking. They heat efficiently and evenly and can be transferred safely in and out of an oven for a myriad of cooking techniques. As such, they have been used for generations. Now, as glass is becoming more prevalent for stove tops, cast iron has received a bad reputation for being incompatible. With proper usage, however, cast-iron skillets and glass stove tops can be like two peas in a pod.
Check the bottom of your cast-iron pan for a flat surface. If your pan has a raised ring, it may not conduct heat well.
Look for rough spots on the bottom of the pan. Don’t use the skillet if it does not have a smooth bottom because it can scratch the glass cook top.
Use two hands, with oven mitts, to lift the pan and move it, rather than dragging it, to and from a glass stove top.
Turn up the cook top's heat slowly, monitoring the temperature of the pan. The pan will be slow to heat but also slow to cool down so approach your maximum temperature gingerly.
Cast iron can be heavy. Don’t drop it onto the stove top because that could shatter the glass.