Stainless steel is nearly worthless for heat transfer, which is why all good stainless cookware has a very thin steel bottom with a thick aluminum or copper cladding.
Hard-anodized aluminum is excellent, and it is chemically inert. The usual anodize is a sapphire coating that chemically resists almost anything. Conductive grease (Wakefield Compound?) is a very good idea. If the heat-transfer plate is made somewhat larger than the Peltier device, the edges will have a gradual heat taper, so breaking the glass is quite unlikely at the temps we would use.
Wright
01 760 872-3995
805 Valley West Circle
Bishop, CA 93514 USA
Bookmarks