Hi Enduring!

I have le creuset, which will work, but are really heavy and I don't want to use them for everything. I know that you said you don't want all clad, but they have a newer line for induction. It is less expensive than their other lines, I caught a 25% off sale and bought a set. Now I just have to wait for my kitchen to be done so I can try them out.

Cuisinart MCP is advertised as suitable for induction. Can't vouch for it personally, as I'm still a year away from getting an induction cook top, but the reviews look good.

The 365 line at IKEA is surprisingly high quality. They work well on my induction cooktop.

I bought a set of Cuisinart French Classic cookware when I got my GE Profile induction range. It is tri-clad in construction without paying the price of the stuff called All Clad. I quite like them. I do find the small handles can get hot possibly because they do have the tri-clad on the entire pot and so the sides heat up more than regular pots and pans. Also the lid handles can be hot. But I have just gotten used to that and use oven mitts. I bought them on Amazon.ca for something like $250 for a stock pot, several sizes of pots and several sizes of pans and lids for all except the largest fry pan. It seemed like a really good price. They have a life time warranty too. Here is my set at Bed Bath and Beyond. There is a similar 13 piece set on Amazon but they are $499.00 for a few more pieces. 11 piece set of Cuisinart French Classic cookware

I had All Clad and Le Creuset when I got an induction range. I also had some old Revereware that I used occasionally when I needed an extra pan. I replaced that with an inexpensive set of Duxtop from Amazon. Very happy with it though it says not to put in dishwasher. So far I haven't so not sure what would happen if I did.

I got the Costco branded set at Costco and love them. I'd never used a steamer basket on a pot before, and now I use it every time I cook vegetables.

I got a 30" Kenmore Elite stove from Sears and am very happy with it. There is some small buzzing with the cookware, but mostly I don't notice it. One of my sons, who doesn't make it up here very often, is very sensitive to the buzzing. The same kid can't smell worth a bean, but the buzz bothers him.

I'm going to continue to use my Staub but I'm considering Demeyere. One thing I really like is that they don't have the rivets on the inside of the pan - I don't like cleaning around those.

Oh, I see your first criteria Mabel, "stainless". I don't think cast iron fits that category, lol. But, I have noticed I am using it more and more. I don't have an induction. It cleans easy enough with care. I love cooking eggs in my shallow sided small griddle. I have a dutch oven, large skillet, and some other pieces. I have an older version of the Kirkland set from Costco too. One of these days I want to get an induction, but corn prices are down and my current electric range is still working :(

I have a few different brands.... mostly from HomeSense (Home Goods in the US). They are all good. Honestly, the induction is such a great even heat that I'm sure you will be pleased with anything that you pick. My criteria was rolled edge, double handles, a fairly heavy base and no rivets on the inside. I ended up mostly with Silga Teknika, (a brand I had never heard of) which is made in Italy. I use my Le Crueset at lot, and I picked up a couple of ceramic Greenpans from Costco that work really well and clean up even easier (I know you don't want non-stick). I also bought a couple of small (3.5"-4") pans for melting butter, chocolate, reheating sauce, eic. and they all work even on the largest hob of my Miele cooktop (I don't have a microwave).

Coming from hard anodized pans which had to be hand washed, the ability to throw everything (except the ceramic) in the dishwasher is such a treat!

I've got my eye on the Demeyere Proline frying pan, if I can convince myself that it's worth the splurge.

HTH

In my new build, I have induction.

I went through my pots and skillets and tested them all with refrigerator magnets. A couple more than I expected are actually magnetizable, so I should be able to use them on my induction range. (Yay!, my lobster pot/water canner is useable!!! I'd assumed it was aluminum!)

Ever so often I see something on sale, and am replenishing my skillets accordingly. I don't care if they are all the same brand, as long as they will work. I did get a set of Le Crueset when someone on this forum somewhere mentioned a company that carried them was going out of business.

Alas, i have to replace all my large Celaphon gadgets - but I can continue to use them in the oven.

My Bosch induction is 6 yrs old now and I love it more if that's possible. Cookware is all over the map. My faves are infinite circulon which is anodized I think. It is dishwasher safe, metal utensil safe, oven yo 500, has draining holes in lid, cooks so well. I have Sur La Table stainless (hardly used), the coveted tramontana triply, Macy's tools of the trade,off brands from BBB and tjMarshalls. I love them all. I have a searing with grill marks big pan from Nordicware. Made of aluminized steel. (About $25). Have a great 3 qt steamer from Macy's. Buy that on sale. Iirc, the Infinite Circulon pans have metal lids which look like serious cookware. Macy's is mostly well priced Tools of the Trade brand bought only on sale.

In my Arizona house I have the costco 13piece set of anodized Circulon for $200. Draining lids, dishwasher safe, metal utensil safe, oven safe to 400 or 500. Great stuff, works so well. Been using the 8 inch anodized frypan every day for eggs. Still perfect after 3 years.

for me, the most important thing is having a draining lid which I use for ground beef--I drain into newspapers and plastic bags to save my drain-- and the rare pasta. If I had to do it against n, I would look at the new generation of Farber ware stainless classic. It is now induction compatible and clicks all your boxes. Check out Farberware.com and potsandpans.com for Meyer cookware which includes circulon, Analon and farberware, et al. My Macy's is lightweight ish. Damn auto correct

Btw, Mabel,. I have enameled cast iron Dutch ovens for baking bread but I don't use for cooktop. Too heavy and a big production, ha. And not for dishwasher. Lazy me. No glory in washing dishes. You will love your induction, whatever brand and also your pots!

Agreed--you will LOVE induction.

I use a mix of stuff, too. Mostly Cuisinart Multi Clad Pro, which is fully clad, and was purchased as a set. A 1 quart Tramontina pot with lid, a Lodge cast iron skillet (a total workhorse,) and a cheapo Target non-stick pan with disc bottom pretty much round out the selection. It all works beautifully with induction. Very occasionally, something might buzz a bit, but I've not noticed any pattern to it.

The Cuisinart cookware is especially nice because the pots and pans have rolled edges which make pouring much less messy, the handles fit my small hands more comfortably, and of course are much less expensive than some of the other brands.

For stainless, Demeyere is probably the best you can buy, especially for induction. The are thicker than All-Clad, have no hard to clean rivets, and the stainless surface treatment called Silvonix resists temperature color changes and sticking. Proline is their thickest frying pans. For fully clad pans, they have the Industry or 5Plus lines, and for disc-bottom Atlantis or Silver7 (SurLaTable only) features a copper disc encased in stainless and aluminum. Their parent, Zwilling-Heckels remarkets the Industry line as Zwillings Sensation but is discontinuing it and is selling the remaining inventory online at their website. They are made in Belgium and are well tuned to induction, and can be used in the dishwasher.

Depending on which Cuisinart line you have, you may not find any improvement in upgrading, unless you are experiencing buzzing. Cuisinart French Classic (made in France) and MCP (made in Asia) are roughly equivalent to All-Clad Classic.

Many stainless lines have an exposed edge of aluminum that can degrade over time in the dishwasher, if that concerns you. A few lines have completely sealed edges, like the new Silver7.

Agree that cooking is so improved with induction, you can't really go wrong with the pots and pans. We had all-clad from years before and it all worked on the induction so we didn't buy a new set. But our caphelon nonstick didn't work, so we bought some cast iron and a low profile nonstick induction-ready griddle type thing off amazon. The all clad set didn't come with a super big pot (for making a ton of pasta or other stew) so we'd previously had a cheap holdover from Tools of the Trade, and it didn't work with induction. So we just picked up something for $15 at Ikea and it is very good quality. I wouldn't hesitate to recommend the full set from ikea.

I have Demeyere Atlantis which is fantastic, but not cheap and more expensive than All-Clad. It is sold at Sur La Table as Silver7. Demeyere's 5 ply line is also good. It is similar in price to AllClad but has better handles and a thicker conductive layer. If price is a big concern, I think you will do well with many of non-AC tri-ply lines. Look for something that is comfortable to hold and backed with a reasonable warranty.

This has been very helpful, thank you all! I'm going to check out the Cuisinart Multi Clad Pro line. I really like my current set of Cuisinart and see how the Multi Clad line compares. Maybe the lids will be interchangeable!

My Cuisinart French Classic lids are interchangeable so I expect the Pro Line could be too. Enjoy the new induction range when you get it.

I share your feeling about the uncomfortable handles on All Clad - I love the Cuisinart French Classic Line - It is made in France (not China) - the set at Bed Bath and Beyond has glass lids (which you stated you didn't want) - I think they just did that for BBB - The sets you get elsewhere have metal lids. You can get a 10 piece set on Amazon for $260, and it also comes in a 13 piece set. I find the price very reasonable - The also like the Williams Sonoma ThermoClad set - Very comfortable handles but $799 for a 10 piece set. It does go on sale frequently and if you are near an WS Outlet, it's much cheaper. I think you will enjoy the comfortable handles on both sets, and both are nice looking and work on induction.

My Cuisinart French Classic have stainless lids and I got them on Amazon.

UPDATE: I got an amazing deal on a brand new GE Profile induction cooktop on CL! I need to get my electrician in and then I'll be cooking with magnets!

YAY! You'll love it!

Let us know how you like it and what cookware you get. Enjoy!

Ikea 365 is fantastic! There is no branding on the outside. They just look like sturdy, quality SS pots and pans. They work perfectly.

UPDATE #2:
Cuisinart Multiclad Pro Cookware

I still
don't have my new cooktop installed, but I do have new cookware! I made
the trek to a large cooking store in Portland to feel a few kinds of cookware.
From research here and elsewhere, as well as my past experience with my
Cuisinart Classic cookware, the Cuisinart Multiclad Pro and French Classic were
top contenders.

Both sets
were heavy, nicely finished with comfortable handles and stainless lids. The
Multiclad Pro has a practical brushed exterior, the French Classic a mirror
finish – very pretty, but high maintenance.
Compared to the lids on my original set, they are very lightweight and
very flat -- I much prefer the heavier weight and the slightly domed shape
helps keep condensation in the pan, not on the lid waiting to drip everywhere
on removal.

I noticed
with both sets that the saucepan sizes were the same diameter for the 1, 2 and
3 qt. pans, eliminating the option of nesting in storage, and reducing the size
of the cooking surface – why, I don’t know.

The French
Classic set had different handles, very comfortable, more arched that the
Multiclad set, which were very similar to my old Chef’s Classic set and quite
comfortable for my hand. (BTW I noticed
the new Chef’s Classic cookware is a far cry from my old set, much lighter
weight and not as nicely finished.)

Ultimately
for me, the value of the rolled rim of the Multiclad Pro line made the decision
for me. I pour things from a saucepan or
pot often enough that I wouldn’t trade it for the straight sides of the French
Classic, no matter how pretty they were.

I shopped
online for sets of the Multiclad Pro Line, comparing set make-up and open stock
costs for additional pieces. I found a
set on Amazon, sold by Woot, that gave me the most bang for my buck ($199): https://smile.amazon.com/gp/product/B06WVR87N6/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

This set
included a 5.5 qt. casserole with lid that is one of my most-used pans in my
old set. None of the other sets I found
had it, nor could I find it open stock.
It also offered a 3.5 qt. saute pan with helper handle, which I think I will
find useful in addition to 2 skillets and an “every day pan” which is basically
a 12 “ skillet with 2 pot handles instead of one long handle. My old steamer insert fits in the 3 qt. pan,
and I let my pasta strainer/blanching strainer will fit in the 8 qt. stockpot,
which I will purchase separately.

I have not
installed my new cooktop yet, but I have been using my new cookware, and so
far, it is wonderful. It heats evenly,
produces a nice sear, and cleans up well.
So far, so good! Thanks for the
suggestions as I searched!