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We got the Emeril set that are made by all Clad. We really like them. at least 4 differences (that we know of between them and All-Clad.
1 All Clad made in Pennsylvania, Emerils made in China.
2 All Clad has the cladding going all the way up the sides
Emerils only the bottom. TheInduction site says this really makes no difference (we dont know as we don't have All Clad

3 Lips of the Emeril set are curved to make pouring easier
one user that was trying to help me suggested to buy pots with curved lips

4 Emeril 10 piece set $199.00 US All Clad 10 piece ???

You may still want to buy a small frying pan for eggs etc alto everything else we have cooked is pretty easy to clean off the Emeril set.

Be sure to read the instructions that come with your cooking set. One important thing to keep the pans from over heating and sticking is to use "Low To Medium Heat"
Induction is so fast, I highly recommend this, Ya know you try to get in a race boiling water (and you will win), but the fone rings, the kids trip, etc etc, ya could come back to a mess-------so easy does it with the Heat.
One thing nice about the induction is the control of the heat,brings the water up to a boil pretty fast --even on lower setting but then the rate of boil is maintained sooo less chance of coming back to an empty or burned pan.

Gary

The Cook's Essentials stainless from QVC, both coated and not work great and are very inexpensive. I have a set of the ones with Dupont Scratchguard plus many extra pieces and they all work fine. They are several years old though, so you should check with them to make sure- or not actually because I asked about one pan once and the person said no and it was yes....They have a no questions 30 day money back guarantee, so you can't lose!

"Belgique" at Macy's (one of their brands--goes on sale cheap often) works well for general cooking. I prefer cast iron for a lot of cooking (Lodge still makes it in the USA if that's a concern) and it's really good on induction. LeCrueset and other enameled cast iron works great too.

And of course Ikea has several lines of inexpensive decent quality cookware.

Be aware that not all the pans available from AllClad are induction capable. I think they list the induction ones on their website.

If you go looking in stores, bring along your refrigerator magnet. If it sticks, it's good to go (mostly).

Good advice weedmeister. I bought the Emeril set at Bed,Bath & Beyond. They had 2 sets displayed, side by side, they looked the same, but one would not work with induction and as ya said "Only the Magnet knows for sure".

Gary

I have one stainless steel Cuisinart Dutch oven & it does NOT work on our induction cooktop. We have a combination of All-Clad SS, Henkels SS Classic Clad, Chantel (enamel on steel), LeCreuset (enameled cast iron), Lodge cast iron, & Wearever Millenium nonstick coated SS. All of these work great on induction & gas.

Some of the best pans for induction, as well as other cooking, are no famous name available from restaurant supply stores, and very inexpensive.

Demeyer has some made especially to work well on induction that come highly recommended. They also have a line that limit overheating, which is great if you're frying.

Also, I just saw these recently, and they're just gorgeous!!

see my posts on induction cooking. there's alot of pan talk.
thanks

I have Demeyer, and while they are great, they are expensive and heavy. Demeyer has some sort of finish that makes cleaning the pans a breeze. It isn't a coating; it's called silvinox and makes the pans easy to clean and resistant to fingerprints. I do like the idea of the pan that can't overheat - mine aren't like that. My old cast iron, crueset, and chantel work equally well. Honestly I think there is too much hype about pans that will or won't work. The pan needs to hold a magnet, and be flat on the bottom and as far as I can tell that's about it!

As fry pans are some of the most used cookware in a kitchen I recommend not skrimping on those. I have used All-Clad in the past when I had a gas rangetop, but they have warped over time. I later spoke to a chef and he told me to try Fissler. I ended up buying the Fissler Ultimate fry pan set which comes with two different fry pans, the best splatter-proof top I have ever used and a plastic spatula.

The fry pans come with Fissler's great CookStar bottoms which are slightly concave when cool so that it lies perfectly flat when heated, maximizing the contact between pot base and heat source, thus saving energy. Plus, the super-conductive, extra-thick base heats up quickly and retains heat so well, you can turn the burner down (or off) early and let residual heat in the base finish the cooking.

One Steelux frying pan is for high heat cooking and has an interior with a thick honeycomb texture, so you can fry/pan-grill foods with no or little oil. When I cook steak or fish in the skillet, the exterior comes out perfectly browned.

The second fry pan is a non-stick model called FisslerÂs Protect Steelux Frypan. It has a 5 year unlimited warranty (I have yet to see a scratch)and is a wonderful pan for less than high heat cooking. Both pans are the best I have ever used and the set is definitely worth every cent at $329--or sometimes $299.

It works great with induction.

Greg

Thanks for that Greg.
Will still need a coated frying pan

Gary

Well, thank you all for the postings. Very helpful!