This 5 1/4 quart Le Creuset roaster might work for you. It measures 15 3/4 x 10 1/4" and it's appropriate for stovetop (induction, even gas) or oven because it's Le Creuset.

Sherri, great minds... And Hobie, we want pictures and recipes (and samples if you live in Cleveland).

eam, I have that pan and really like it. I also love carrots so had to Google it. Now I have to make it. J
Carrots confit

O...M...G. Those look amazing! And I was sitting here thinking, what possible recipe (for carrots?) could be so amazing that someone is looking for a new pan so that he can make more of it? Thanks Sherri!

I've seen something similar to these at Home Goods

http://www.copperchef.com/shop.php?gclid=Cj0KEQiA-_HDBRD2lomhoufc1JkBEiQA0TVMmmOHKnDTxjcSaZv-W32B5EYSR1XzaYbicCaxnQVjgRoaAjv68P8HAQ

Thank you so much, guys! You are all so sweet. After posting this, I zeroed in on roasting pans - I found one the exact right size but it is a little expensive (Scanpan - also looked at All-Clad and Cuisinart, and some Euro brands I am unfamiliar with). Something will surely work.

As for the carrots, as 20-years a pseudo-vegetarian, what can I say - you come to appreciate carrots (especially good ones)! I don't always get this recipe right, but when you do, even pounds of carrots will not last 'til morning.

Anyone have experience with cookware brands Anolon, Tramontina, Swiss Diamond, Cristel, T-fal, Cooks Standard, or Farberware? I am the type of person who likes to look through every last option.

Tramontina is a few miles from my house. Decent for the price, not exactly top quality though.

I fry carrots in butter and olive oil all the time. I call them "fried carrots". No shallots or herbs, just naked golden fried carrots.

Cooks illustrated, my source for all things culinary, likes T-fal a lot, and so do I. They argue that you have to replace your non stick skillets yearly with regular use, so buy a well made inexpensive one. This is their winner.

The carrots look great!

If you want a great induction compatible roasting pan, and money is no object, you can't go wrong with the Demeyere Industry. It's thicker than almost any other (3mm all the way around) and would do great on the stovetop. It also doesn't have the little ridge around the outer edge that a lot of roasting pans have (which is a PITA when doing a technique like this). Unfortunately, it's now hugely priced. A much less expensive alternative, but thinner, is the Cuisinart MCP which might be a good compromise. A good thick bottomed rondeau or saute pan could be good choice as well.

Be careful to check that the roasting pan is induction compatible. Many cookware manufacturers, including AllClad and Mauviel, make roasting pans out of lower quality materials that are not induction compatible. AllClad makes like 6 different roasting pans, and most of them are not induction compatible. I second the rec on the Demeyere Industry roasting pan, that thing is a beauty, but very expensive and quite a splurge for me given that I wouldn't use it more than a few times a year.