Frying is a disgusting mess (I fried four dozen sweet potato pancakes today and left the rinsed pan for tomorrow). I like stainless because it's so easy to scrub. Enamel gets the same gunk. I can't imagine that there are any that don't. If your peroges were sticking to the surface of the pan, I think it's probably a temperature issue. Wait! I just went looking at recipes and see that some are pan fried in very little butter after boiling. I'm used to the version which are fried in oil. So that's more like frying eggs, right?

For frying eggs, I like De Buyer carbon steel crepe pans. Seasoned properly, they don't stick, though do require a little fat unlike those pans that outgas toxic fumes. Enamelled steel or cast iron is the same. And nothing beats old fashioned cast iron, well seasoned for things like frying chicken.

I think there are pans with non-stick coatings which are induction compatible, but I leave it to others for recommendations there.

Ceramic coated pans are great.

https://www.amazon.com/gp/product/B00HXC92FM/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

I also have a ceramic coated pan (induction ready Green Pan from Costco). It works really well!

I love my Anolon Nouvelle Copper for frying.

Typically, all pans with exposed metal surfaces are at risk of sticking. However, depending on the pan and your tolerance for cookware that develops signs of heavy use, there are ways to avoid that. Typically, if you deglaze the pan with any acidic liquid (vinegar, lemon juice) right after removing the food, you will be able to remove most of the heavy fried on food. You can also use water, although that is less effective. Note that you should not use citrus or acidic liquids on bare cast iron. I also keep some fine steel wool in the kitchen and I scrub the interior of the pan with that and it gets rid of whatever food residue remains. This does results in scratches on the pan, but I am okay with that. You should not use steel wool on any pan with a reflective surface (All Clad) because it will scratch noticeably.

I have not used the green pans but they are very popular and appear to be less risky than traditional non-stick pans with potentially threatening coatings. However, any coated pan will have a reduced lifespan as compared with your stainless pans. They may also have limits in terms of the amount of power sent through the heating element.

I use Demeyere Atlantis cookware which is a multiply pan with a stainless surface. Food does not stick as much as it does with my All Clad pan. I can even cook eggs in it without too much effort to get the pan clean. It also performs amazingly in every regard and really shines on an induction cooktop.

I'd love to hear about your experience with the Gaggenau. I lust after a zoneless cooktop.

I have always been a fan of cast iron and carbon steel cookware. They work on induction and once seasoned well will have a good non-stick property.

Recently, I bought a Le Creuset toughened non stick 11" skillet/frypan. It is PFOA free, and the coating suppose to take metal utensil. Build is a forged aluminium, but is also induction compatible. It has been good so far with egg, fish, etc on my induction hob.

The other pan I was thinking about is Demeyere Ecoglide, but I liked Le Creuset flare skillet shape better.