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I want to know if there is a difference in the kind of cookware (non-stick, aluminum or iron...etc) you should use in the kitchen. What would be the difference if you have electric or gas stoves. Thank you - Landrosi

There are a great many differences in the types of cookware used in the kitchens of homes and restaurants today. Differences include a number of factors you should bear in mind when purchasing cookware: price, quality, durability, thickness and even the type of cooking you do (roast, sauté, etc.) the number of meals produced daily and/or quantity of food.

I really cannot say enough [good] about hard anodized traditional uncoated cookware (Caphlon) It is expensive but of superior quality. The best seller in the 90's is hard anodized non-stick. I personally own all clad stainless steel, stainless with copper base, thick gauge aluminum and cast iron. Most families, my own included, use aluminum non-stick cookware (skillets). They come in a variety of exteriors, sunrayed, polished, porcelain, enamel and coated. These are versatile pans with brand names like T-Fal, Wearever, Faberware, etc. Get the best quality in the price range you can afford.

The best in-depth reference I would recommend is the Meyer Cookware Reference Manual which can be viewed online at their website and is loaded with information about cookware.

Now, about gas vs. electric... nothing compares to gas. Excellent heat distribution, faster cooking times, efficiency, etc. All cookware can be used on either but all perform better with gas appliances.