I use cast iron on my smooth top all the time. The book that came with it okayed it (this is a Whirlpool), though I've heard some older models didn't. My two I use most are a 16" skillet, which we are outgrowing, sadly, and a 7 quart Le Creuset enameled cast iron French oven. We do usually keep one non-stick skillet for scrambled eggs, and last time we bought the "green" ceramic type which didn't stay non-stick for very long. Because of outgrowing our stove (occasional meals don't work out when I need to use more than two largish pans at the same time), I asked for a 16" electric skillet for Christmas, and received it from my mom (foldable type). It's non-stick coating, which I don't love (for health reasons---I love it for cleanup), but seems to work nicely, and the bonus was we could use it with our generator when we lost power to make some warm foods.