Swiss Diamond stopped using PFOA for their non-stick in 2008 and has an induction capable line.

I use an Ikea 365+ Teflon pan for eggs and keep the heat low to medium. Teflon doesn't use PFOA, either.

Heating these pans beyond 500 degrees can cause awful fumes to be created. But, there's no reason to get even remotely close to that temp with these pans. The teflon coating is non-reactive with other chemicals.

For searing, cast iron is a good option. A well-developed seasoning can make them non-stick. I use one of these, as well.

Seasoned carbon steel (ex. DeBuyer) is also non-stick and an excellent quick cooking vessel. Very responsive.

I have no experience with ceramic pans.

We just bought a set of Henckles Thermalon, a Lodge carbon steel and a De Buyer chefs pan for our new Induction. I had two Henckles pans before (lost in a fire) and had good results with them. If anything they were TOO non sticky which led to poor browning. That's why I got the Lodge (excellent at first blush) and the De Buyer (which I haven't seasoned in yet). The Henckles rock for things like eggs which is why I like them.

This post was edited by kristianCO on Sun, Aug 24, 14 at 23:20

I know this is old, but FYI ScanPan has an induction line of cookware. I love my ScanPan skillets, and will get them for induction after I renovate my kitchen.

Do you consider Cast Iron non-cancer causing? Webrestaurantstore.com has a ton of induction friendly cookware. It's commercial stuff and will need to be seasoned about 4 times to become really non-stick, but I love it. They have other types for induction too.