We've got the Wolf, and I use a variety of makers of pots/pans with good success. The key is you want a very thick multi-clad bottom or side.

What seems to work the best for me is All Clad in stainless. Because it's thickly clad on the bottom and sides, it transfers heat evenly. On some of the pro/semi-pro stoves, you'll have some burning on the sides of the saucepans if the side walls are thin.

You can also save a ton of money by shopping at a restaurant supply store. I purchased some aluminum saute pans with stainless steel clad interiors, and they work perfectly on the 15K Wolf. Even heat, and I can saute at high temperatures with no spot burning. They were about half the price of the All Clad and other brand name saute pans, and came in more sizes.

I use All Clad Stainless - very even heat distribution and easy cleanup (they can actually go in the dishwasher!)...my calphalon also works well - but is much more difficult for cleanup. We also had some Revereware copper bottomed pans that I loved before my new range - but they were just too thin and the sides would scorch.

All Clad - that is what I was leaning towards. Thanks!

Tri-Ply Calphalon alive and well. Cooks nicely and cleans up easily. Got a very good deal at BB&B back in the mid-90's. Hopefully it wasn't a one-time thing.

I use a mixture of All-Clad (shop around for prices -- there are some discount outlets out there that sell quite good seconds, of which I have quite a few), Calphalon (we use our Calphalon "Everyday" pan ... well ... almost every day, it is a WONDERFUL multi-purpose piece to own and I often find Calphalon pieces very reasonably priced on Amazon, sometimes at VERY steep discounts), and one lovely ScanPan. Plus of course LOTS of cast iron, some heavy stainless Cuisinart pieces, etc. I would agree to avoid lighter weight stainless like Revereware. Go for weight and construction quality.

Check out Lincoln Centurion. I love mine.

Check out Henckels Classic Clad Stainless. Works on induction & everything else, and I LOVE the handle. I have some All-Clad, but don't like the long handle. The Henckel pots also have markings on the inside showing capacity levels. They seem like a great value for the price. I bought mine online, from Amazon & Cutlery & More.

Here is a link that might be useful: Henckels Classic Clad

I have a mixture of pans, but my newer ones are All-Clad stainless (found at TJ Maxx or Marshall's -- got a Duth Oven on clearance for $90 instead of $300), Calphalon and Cuisinart multi-clad. The tri-ply construction of the whole pot is better for powerful burners than the disc bottom.

Well said, lascatx...my old heavy disc bottom Williams Sonoma pans (discontinued, but great pans) don't work as well because everything burns on the side walls and even the corners of the pans. But nothing burns in the All Clad stainless or my restaurant supply pans.

I have All Clad in stainless (plus one pan that is non-stick) and several Le Creuset pieces, which I highly recommend.

If money were no object, and I didn't mind a heavy pan, I'd buy Falk Culinaire. OMG, are they gorgeous, with their brushed copper finish, rolled edges, and thick stainless steel lining. Made in Belgium. The finest. I myself am saving up for their 11" fry pan. They offer a, ahem, "discount", the more you order. So their 11" fry pan is gonna run me $250. As I said, I am saving up....

Here is a link that might be useful: Falk Culinaire Cookware

I recently joined the A-C bandwagon. Stuff kept splattering or scorching the pans when we used our old pots and pans on our Wolf range (Farberware, Revereware, and Tools of the Trade). We don't have that with the A-C; much more even heating and cooking. We also recently purchased a LC Dutch oven which works well on/in our range, too.

The only All Clad pot that doesn't work at all is the SS wok. Very expensive piece of total crap! I cooked on it for a week, then returned it for an exchange. Luckily, it was given as a gift and I didn't spend the money on it.

The metal is actually too thick, and even on the Wolf, it never gets hot enough to really sear and nearly burn the food, which is what you want in wok cooking. Meat and veggies ended up steaming and boiling instead of searing. And food sticks to the stainless steel interior.

I got a cheap $20 carbon steel wok from my local Chinese grocery story, seasoned it on the Wolf, and it works beautifully, even on the cast iron grates.

I got some new pans when I got my new kitchen (Wolf cooktop). DH bought me a lovely set of All Clad - though sets are frowned upon he got me a perfect set from MetroKitchen online - they have good choices. I also bought my first piece of Le Creuset - for some reason that I can't put my finger on - I prefer it over the All Clad.

And by all means, if you need a wok get the plain ole' carbon steel. You think this can't be it because it's so inexpensive but that is the way to go.

brunosonio, the thin carbon steel will always be the best wok. I will never understand why they came out with stainless steel and non stick wok's. Although heavy I would also imagine a cast iron one would be good too.

All Clad works great on my Wolf stove. Has anyone tried the All Clad baking trays?

I had to get new pots,pans,baking trays,frying pans, everything when I got my Viking. I have a mix of All-Clad copper core (just because I like the looks better than the all stainless) and Emerilware copper-core (which looks just like the All-Clad but much less expensive). I do like the way the All-Clad stockpots and casseroles, etc. cook. I bought anything with the long handle that sticks out in Emerilware because I just couldn't stand the All-Clad handles. This has worked well for me. I bought the Emerilware frying pans, but I did buy one Calphalon frying pan with a glass lid and I must say I love it. I probably will replace the Emerils as I go with the Calphalon for frying unless I find something else. I used to have Revere ware and there is no way I could have continued using those, too thin. All-Clad is pricey though, but seems to work well for soups, stocks, casseroles, etc.