I am about to move into a new-construction apartment in California which means no gas stove.
Ditched my cast iron in anticipation because the one I have has a rough bottom that would definitely scratch up the glass cook top of the electric stove.
Since I ditched the cast iron, honestly haven't seen much of a difference in how well I can cook things using a regular nonstick pan - my main use is cooking/frying up chicken thighs so the skin is nice and crispy.
Buying the cast iron did give me the original inspiration to start making these recipes though.
Really the only advantage of cast iron is it is cheap, lasts forever, and you can bake with them. Other than that any pan works about the same. Your choices are about a compromise of weight, how long it lasts, and price. I do once make in my cast iron once in a while, but other than that any pan I have works. I keep the cast iron on the stove though because it is my favorite.
Regular non-stick works just as well for about 3 years or so (very much depends on how much you use it, and how careful you are), then the non-stick wears out and they stick worse than anything else.
I have stainless pans that work just as well as cast iron, but they cost more. They end up spending most of the time hidden away but I do use them and won't get rid of them.
We use a couple cast-iron skillets on our glass-topped electric-coil stove (likely from the 90s?). One skillet has a bump on the bottom that I haven’t filed off yet. The glass surface seems fine, but if you’re renting it makes sense to be cautious.
Ditched my cast iron in anticipation because the one I have has a rough bottom that would definitely scratch up the glass cook top of the electric stove.
Since I ditched the cast iron, honestly haven't seen much of a difference in how well I can cook things using a regular nonstick pan - my main use is cooking/frying up chicken thighs so the skin is nice and crispy.
Buying the cast iron did give me the original inspiration to start making these recipes though.