That means that the cooktop might recognize the pan, and turn on, but it's probably not the best. How good is the magnet? The magnet cloth with the taxicab phone number doesn't stick well to my cast iron, but that's the magnet. :) If your magnet sticks well to cast iron and All Clad, use that quality of still as your guide.

Basically, if you have a pot that it doesn't stick to well, don't throw it out, but don't buy it new either. There are better available at all price points.

The tramontina comes in several different varieties. Make sure you get the tri-ply. The others aren't really induction compatible and lots of stores don't stock the triply.

walmart.com is the source for the Tramontina cookware. Triply, clad all the way up, walmart's premium Tramontina line, is wonderful. The lids for this particular line are metal, not glass. Cook's Illustrated rated this as good as the five times more expensive All Clad. I bought a skillet, which I love.

Walmart.com has just introduced ss cookware, advertised as induction compatible which have a clad disc bottom, not clad all the way up, and are priced way lower than their premium line.

I have done some research into disc clad v. all the way up clad, and it seems that stock pots are better if disc clad. Demeyere markets their disc clad pots as best for stockpots, soups. There are fans of all clad pots here on gw, based on the perception of even heating, but I am not convinced that induction heating does not overcome that thought. I think it would take labs of physicists testing whether the magnetic surface on the bottom only is less equal to magnets all the way up the sides. The contents of the pots get heated, which heat the adjacent pot content molecules-so what heats better? adjacent pot contents or the pot's sidewalls?

Anyway, and no I am not sipping wine,---walmart.com has very nice induction pots-3 lines, all clad with metal lids, all clad with glass lids, and disc clad bottom w glass lids-very, very cheap.

It's more fun to sling a heavier pan-up to a point.

My post was muddy-what I mean to say is that I am not convinced that clad all the way up pots v. disc clad pots are more effective cookers on an induction source. Chowhound, and others have this discussion. It may be that disc clads are better for stock and delicate sauces fare better in an all clad pot.

Even heating on the bottom will happen with both. But will the magic of induction make magnetic sidewalls irrelevant? Will disc and all clad perform equally well on induction?

Walmart.com has both and they are induction ready, says the website.

i was just using a refrigerator type magnet. i test cookware wherever i go!

Ikea's 365 cookware seems to work well, too.

I've found if the magnet does not stick easily by itself, it's not going to work well on my electrolux.

Recently bought an Ikea Favorit pan. Love it so much next time I'm near an Ikea, I plan on buying a whole set and finding a new home for the T-Fal (not nonstick) set I have that is about a year old. The T-fal set was cheap, so I'm not too disappointed, works OK, but most of the copper decorative plating is worn off and I don't care for the sharpness of the ends of the hollow handles.

BTW - I love my trimontina stock pot bought from wallmart. The magnet sticks very well to that pot.

Texan, your fridge magnet should be fine if it has a standard slug of magnet. It's magnet cloth and kids' letters and numbers and other less magnety magnets that don't necessarily give true measure. They have low stick anyway. A rare earth magnet will stick tight if it possibly can and is too much. A decent fridge magnet, which will hold a couple pieces of paper to your fridge, with a half inch or so diameter slug, sounds just right. If that kind of falls off, move on to the next pot.