It depends on the proportion of magnetic material to the rest of the pan--you just have to test your pans on the induction cooktop or use a magnet. We use All-Clad stainless, Henckels Classic Clad stainless, Chantal enameled steel, LeCreuset enameled cast iron, & Lodge cast iron with great results. However, a Cuisinart SS dutch oven did not work on our induction cooktop, so not all stainless pots automatically work.

See the link for a flat-bottomed cast iron wok (scroll down the page) that sells for about $23. I seasoned it several times in the oven to get a great non-stick surface on it.

Here is a link that might be useful: Cast iron wok

That cast iron wok is the concept I'm looking for. But the flat part is only 4 3/4". The manual says the base has to be of a minimum diameter or it won't turn on and the closest I get to that is 5" and that's one of the back burners. Bummer.

My pots are working OK (used two of them today) but I suspect the performance isn't the best. Guess I'll have to do more testing.

Every wok I've seen has a small diameter bottom. Woks were designed to sit low over an open fire with flames licking the sides.

America's Test Kitchen prefers using a 12" nonstick skillet instead of a wok for stovetop use. This may be a better solution for your cooktop. If you don't want nonstick, a well-seasoned cast iron skillet should work well.

It looks like this one might have a slightly larger flat bottom.
http://www.cutleryandmore.com/details.asp?SKU=10368

I have a Bodum "Maestro" CI wok with a 6" flat on its bottom. It's HEAVY, so it lives on the range top 24/7. It also multi-tasks as a dutch oven, since it's there...

I'd be very keen to hear more about the Kenmore slide-in induction range - we're planning to buy one of these in a few months, but are slightly wary of a new product that hasn't had a lot of field testing. Have you come across any more features you dislike, or had any problems?

Interestingly, I was just looking at the specs for the slide-in on the Sears Canada site. According to what I see there, the slide-in sold in Canada doesn't have the warming drawer (0 Watts heating), but is listed as having 'Extendible Drawer Glides' in the misc oven features. This sounds like Electrolux's full-extension racks - something that was making us consider an Electrolux wall-mount oven. It would be nice to have those on the Kenmore induction range!

Here is a link that might be useful: Specs for Kenmore slide-in induction range - Sears Canada

So far, the range is doing pretty good. It's a darned sight better than my old ceramic range no doubt. I love the responsiveness. I have some suspicions that it's not quite as powerful as some of the other induction sets but it could just be my setup.

I don't like having to press three different buttons to turn on a burner (on/high or low then the opposite arrow to adjust). I'm also not too keen on some of the button placements.

I do have to say that I am loving the touch pad. Last night I had a stir fry and a sauce going at the same time and it was so easy to just tap the arrow to adjust the setting mid-stir.

I love love love the warming drawer, though the idea of the gliding racks is nice, too. The racks I have are standard design, though they do have a kind of handle built in that is nice.

We are DIY and installed the range into an existing cabinet/counter setup. It was a huge pain for Hubby as the slide-in has some overhangs, etc that made it a tight fit. Make sure you plan appropriately.

I also have some threads over on the Kitchens forum - which include pics, details, etc. Just go over and do a search on pbrisjar and induction.

Here is a link that might be useful: Here's another thread here

My AllClads are aluminum core and they work. But not all Allclad is induction-capable. Use the magnet trick.

pb... sounds like you're feeling more positive about your range. I'm so glad! How are you finding the "scratchablity" of the glass top?

I'd still prefer a good, solid, basic workhorse gas range but that's not possible so I'm learning to work with my Prima Donna induction. (I think that's the best analogy for it - it will give you an awesome performance but you have to treat it just right.) I also think I'm going to have to look for some good all-stainless cookware.

So far I've not noticed any more scratches. Of course I also now use a silpat pad under the wok and another similar product under the cast iron skillet. The silpat is actually nice. Keeps the wok from moving around and makes cleanup much easier. My stainless steel I mostly just use right on the hob.

My primary residence has a gas cooktop, which I prefer. In a second home, where gas isn't possible, I have an induction cooktop.

The best general purpose cookware that I've found for use with Induction is Cuisinox Elite Tri-ply. The link below will take you to their website. Cuisinox is a Canadian company.

Cusinox Elite is very similar to All-Clad stainless, but the pans have a curved lip which makes them pour much better. It's also much less expensive than All-Clad. Fine Cooking Magazine rated the Cuisinox Elite saucepans as their favorite when comparing a number of top brands.

There is a 15" wok in the Cuisinox Elite product line.

The place I've found with the best prices can be found at:

http://www.best-cookware-set.com/

Another good source is:

http://www.knifemerchant.com/

If you want to see the article in Fine Cooking Magazine, go to:

http://www.knifemerchant.com/pdf/Fine_Cooking_magazine_article.pdf

Here is a link that might be useful: Cuisinox Cookware.

That is nice cookware. It's shaped a lot like my current cookware (which I love but doesn't work so well on induction). Sadly, the prices are beyond my budget. A single piece costs as much as the entire set of my current stuff.

I'm probably going to go to a restaurant supply store to see what they have.

Thanks for the validation on liking gas over induction. I was beginning to think there was something "wrong" with me as I've not seen any other dissenters.

I have a lot of Gourmet Standard tri-ply. I've never seen it in a store, but purchased it online upon recommendations received on the Cooks Illustrated forum. I like it a lot.