If you use an oversized pan, heat will be trapped between the bottom of the pan and the cooktop and transfer a lot of heat to the cooktop. It may be a normal occurrence caused by baking, broiling, or roasting for an extended period of time. On most gas ranges, the oven is usually vented up through the back-splash and heat from the oven is directed downward. This may make the cooktop hot if you bake, broil, or roast for an extended period. Flat bottom pans are essential for good cooking performance.
Most current brands sold today have flat bottoms.
Non-flat pans may crack the glass. Use Medium or Heavy-Weight cookware. Stainless Steel is highly recommended. A sandwich clad bottom is especially good because it combines the durability and adaptability of stainless steel with the heat conduction and distribution of aluminum or copper. Heavy-Weight aluminum cookware is also recommended.