How to reduce a sauce at the bottom of a baking dish? A recipe I'm interested in making asks to bake some vegetables in the oven in a baking dish, afterwards, to reduce any remaining liquid by putting the pan on a stove over medium heat.

I'm not sure whether it's safe to put a baking dish onto a stove, and since I have a glass-topped electric stove I'm worried that doing this will cause the dish to break due to uneven heating.

Is it safe to place the dish there? If not, how would I go about reducing any liquid left at the bottom of the dish?

Thanks!
WOW...this is a published recipe?? Are Pyrex casserole dishes safe for use on electric stovetops?  It is very dangerous to put most bakeware on most stoves. Your best option would be to either originally bake in a stove-safe implement, or to transfer from a casserole to a saucepan at that point.

Only, only use cookware labeled as safe for a stove (usually only metal) on a stove! Period! To do otherwise as asking for potentially deadly shrapnel. I am not kidding!