Glass lid for skillet exploded and shattered into small pieces; how can I get a replacement?

Glass ones work best, but any heavy metal will also work. Heavy gauge not heavy weight. The lighter metal tends to bend and warp after a lot of use. If the bottom of the pans are not absolutely flat, these stoves will not heat the pan very well, which is why the glass cookware is the best to use, since it will not warp.

That will be a tough one. Try checking local Goodwills or on craigslist.

energy from tightening the screw on the plastic cover of the glass lid, resulted in a series of molecular transitions, that reacted with the metal around the glass to produce the shattering of the lid. amazingly producing a new source of energy that should be investigated. the company should recall all glass lids asap, and exchange them with some inert cover material. someone may be seriously injured.
The glass lid on our unit exploded yesterday scaring the heck out of my wife who is still picking glass out of

Cast iron is NOT recommended to be used on a glass cook top due to its weight and potential for damaging the surface. Cast iron also heats rapidly and retains heat for a long time. Its great for gas stoves, but not a good idea for a glass surface.

The best cookware to use should be lighter in weight, have even heating properties with a SMOOTH flat cooking surface on the bottom for proper heat transfer. Some cookware that IS approved for use on a glass cook top is baked enamel, stainless and copper.

NOTE: Cooper and Stainless can leave marks on the cook top, but these marks do come off with most approved cook top surface cleaners.

If in doubt, always refer to your owner's manual. It explains in detail how to select the proper cookware for your range and the limitations and/or characteristics of each. If you have any questions, please let me know. I hope this helps you.

check the manufacturer's website or call their toll-free number

You can find the exploded view on the searspartsdirect.com website. You need to enter the complete part number, or ZMC1095BB001, and confirm colors befor eordering parts.

have nice wooden handles made at shop

http://www.euro-pro.com/

this is the link to euro-pro they make the bravetti products

Cast iron cookware is NOT recommended due to the weight and the potential damage it can cause to the glass top surface. There's nothing better than a good old-fashioned cast iron skillet that's been broken in over a number of years of use, but they are better suited for gas ranges rather than electric. I hate it. I have several cast iron skillets that I only use on the outdoor grill, because I currently own a glass top electric range.

Aluminum bottom pans and copper bottom pans heat well, but can leave metal transfer marks on the cook top surface. If the marks are cleaned after use with an approved stove top cleaner, you shouldn't have any problem retaining the condition of the glass surface, however. Stainless Steel seems to offer good resistance to metal transfer, but takes a little longer to heat than aluminum or copper. So...you have somewhat of a trade off. Baked enamel cookware seems to be the best recommendation because it heats wells and causes the least amount of damage to your glass top surface.

IMPORTANT: Make sure the bottom of your cookware is FLAT. If your pans are warped or bowed, this can cause uneven heat transfer on the heating elements and potentially cause the cook top to crack. Most manufacturers will not replace the top if it still under warranty if it is determined that your cookware caused the problem.

A little over kill, but I hope this helps you.