So far from what I have read, the Demeyere Atlantis series is the best induction cookware. Also All-Clad D3 and Copper Core line gets good reviews

see link to this article

http://therationalkitchen.com/all-clad-vs-demeyere/#tab-con-7

also this link

https://www.centurylife.org/in-depth-product-review-demeyere-atlantis-and-john-pawson-11-inch-4-2-quart-28-cm-4-liter-saute-pan/

I have 1 Paderno pot from from what they now call Classic series before Paderno was sold to Canadian Tire, that is induction ready.

I decided to go with the Demeyere Atlantis sauce pans for future induction cookware

Dan

I have All Clad Copper Core and it is wonderful on my Bosch induction cook top.

I got mine at IKEA and it's great!

Would you please explain the "sticking" problems you mentioned wanting to avoid? Are you concerned about food spatters and spills on the cooking surface? Are you looking for low-stick or non-stick pan inertiors? Hopefully, you have not fallen prey to what seems to be a new urban legend to the effect that that induction coils make strongly magnetic pans stick to the cooking surface. :>)

Anyway, while waiting for others to respond, and after you've read miatadan roy's links (particularly the CenturyLife blogs), you could check out some of the dozens of previous threads here on this subject. For reasons I cannot explain, they seem to be getting harder to turn up with search strings. Lately, they seem to take me only to Houzz's shopping sites. But, FWIW, you could check out [this one[(https://www.houzz.com/discussions/your-favorite-induction-cookware-dsvw-vd~5448407?n=58), [this one[(https://www.houzz.com/discussions/can-you-give-me-tips-on-which-cookware-works-best-with-induction-dsvw-vd~5635254?n=13), [this one[(https://www.houzz.com/discussions/which-pans-work-with-induction-dsvw-vd~2277716?n=34), [this one[(https://www.houzz.com/discussions/induction-users-what-cookware-dsvw-vd~4552769?n=27), [this one[(https://www.houzz.com/discussions/induction-frying-pan-recommendation-where-the-eggs-stay-in-the-middle-dsvw-vd~5394324?n=46), and [this one[(https://www.houzz.com/discussions/enameled-cast-iron-cookware-on-induction-stove-dsvw-vd~5430587?n=10). Also, might want to search at Chowhound.com and HungryOnion.org where your questions have discussed at great length.

I only use one non-stick pan, the Scanpan. Aside from that I have Demeyere and Fissler. I love both and don't have any sticking problems. For eggs I use the Scanpan, though.

I use both le creuset and all clad. They both work very well

Ended up ordering 2 - 2qt All-Clad Copper Core as I did get better price than Demeyere Atlantis , should arrive early next week. I had original ordered All-Clad Copper Core from different retailer on March 19th, first email from them , they had to order All-Clad from supplier and than nothing until today ( April 6 ) saying what I ordered was on backorder. Had to get refund via paypal .

Does not make sense that retailer advertise sales prices and have no stock.

Also read that customer service in general is good with All-Clad

Dan

I am a girl that just cant say no to my All-Clad!

We use Staub cast iron, two pieces Anolon copper, and WFM cookware. Very happy with it. Do have the Demeyere teppanyaki but find it sticky and hard to use. Good luck.

For responsiveness, carbon steel. For even heating, a thick aluminum layer. I have a bunch of different brands. I liked the Ikea 365, at first, but it gets rust spots easily. It's also buzzy, but I don't care about that. The All-Clad pans aren't the best when it comes to even heating, though they do better on induction than radiant or coil. However, the 11" French oven is my most used because of the floor space. Demeyere Proline skillets are extremely even and extremely heavy. I have the larger Zwilling Sensation (Demeyere 5-ply) and it's easier to handle than my smaller Proline. I picked up a Masterclass 4 qt saucepan at Homegoods and it's one of my favorites, with a nice piece of aluminum encased on the bottom.

I like All-Clad, but LeCreuset tri-ply is just as good, a lot easier to pour from, and usually cheaper. They also make a non-stick line that works on induction.

Just an update, the All-Clad Copper Core pieces I ordered came in this week. Did not order a complete set, just actual sauce pans I would use daily.

In the past, I had owned Paderno Classic series ( made in Canada , stainless steel ) but in description of this Paderno stuff, no mention of tri-ply etc.

The All-Clad Copper Core is much heavier. Some difference's I noticed is that med-high 6-7 took less time to get water to boil than with old sauce pans. They seem to retain heat better as food stays hotter when done cooking. Better responsiveness best way to describe it.

Now I realize there can be performance difference of how stuff cooks with higher quality pots and it is not just better looks you are paying for, or just paying for better name brand.

Considering to me any way that new sauce pans were expensive, being careful to cook at medium and boil water at medium high

Still have regular radiant elements but guessing these All-Clad pieces will work well with induction in the future.

learn something new everyday...

Dan

I spent and wasted so much money on terrible non-stick pans for induction range... but found Scanpan to be best. They are a bit pricey but totally worth the money. I wish i had invested in these from the get-go. https://www.williams-sonoma.com/products/scanpan-pro-iq-nonstick-2-piece-fry-pan-set/?pkey=s%7Cscan%20pan%7C67

Best kept secret - IKEA sensuell line of pots and pan!! As good as fissler (I own both - bought the fissler before I found Ikea Sensuell). I’ve never had a problem with buzzing. They distribute heat well, clean easily. Much lighter and easier to take care of than cast iron. Much more durable and more even cooking than coated pans, at least the ones I’ve seen. One fifth the price of Fissler (Lessor you them on sale). I only wish they came in more sizes.

Demeyere Atlantis are phenomenal. They heat up beautifully, very evenly and quickly. They wash up easily in the dishwasher (even when all manner of food has been cooked/baked/blackened onto them) so you never need to wash them by hand. If you order them from Germany there are more to choose from than what's available from American retailers (the multifunction pans are particularly excellent). They are expensive but if you take care of them they'll last a lifetime.

So good to know about the IKEA cookware, houztongirl. You would be surprised by how many people hesitate to get induction over the cookware issue.

katop, can you tell me how to get Demeyere from Germany? I would love to see the expanded selection.

I have 1 large and 1 medium enameled cast iron Dutch oven (really good for braising and then simmering on low for a long time), a huge stainless stock pot, 2 saucepans and 2 skillets are from Scanpan, also a large curved sided deep skillet fron Scanpan (my most-used pan), one Farberware stainless sauce pan that I prefer for rice, and a few regular cast iron pieces that I don’t use very often. As long as you can stick a magnet on the bottom it’ll work. I can barely hear any buzzing. Usually just the ambient noise of the kitchen and the sound of sizzling food is louder so if there is any noise I don’t notice it.

Rita, I have bought from berondi.com. Their price and selection is much better than what I can get in Canada. I also got delivery quicker than some domestic websites. Packaging was good, and I seem to remember (won't swear to it though) that they followed up post sale to ensure I was satisfied.

eta: I bought one of the multifunction pans. Love it!

Thank you, sherri! (I hope your refrigerator is giving you less trouble these days. I never rec. it anymore because of your experience.)

Rita, after replacing pretty much every component (I think), they finally replaced the fridge. It no longer freezes everything on my top shelf. Overall it does a pretty good job maintaining a consistent temperature but I am still not too impressed with the crisper drawers. Maybe I expected it to be better than my Kenmore..... and it isn't. Or maybe I just happened to get a Kenmore with exceptional crisper drawers. Who knows!

I have a Sensuell sauteuse. I like it a lot when I use it, but I don't reach for it that often because I don't have a lid for it. It's my go-to for oatmeal and grits...along with the occasional sauce/gravy I don't make in a pan with the drippings. I just used it to make Ina Garten's gravy yesterday and it does a lovely job cooking onions slowly. It seems to have a good, thick aluminum layer and heats evenly. Just looked on the site and I don't see it offered anymore. That's a shame!

I was a fan of their 365 line when I first got induction, though there's buzzing (I'm not bothered by it). It's pitting and I have to address rust spots on occasion, so I'm replacing pieces as deals for higher quality stainless steel lines come my way. I also gave away an old favorite All-Clad 3 qt sauté to my neighbor after using Demeyere Atlantis. The AC was too small after the kids came and was replaced by their "French Oven". Great floor space but I wish it heated evenly. An Atlantis version would probably be as heavy as ECI, if they made one ;)

My favorites are Demeyere, Zwilling Sensation (Demeyere 5+ twin), and a MasterClass that was a random Home Goods purchase. All are very even. I'm going to try to use the Sensuell more because it does perform well.

@Rita, I got my Demeyere from Berondi as well. Overall I was satisfied with the service and would buy from them again.

@sherri1058, I'm glad to hear you love the multifunction pan too! I love mine so much I'm going to get another: I've got the 12.6" which is great because it's huge but still fits easily in the dishwasher, I'm going to get the 9.4" because it'll fit in my convection steam oven (the handle on my 9.4" skillet makes it too long to fit).

If money is no object, I would go with the Demeyere Proline skillet or Demeyere Industry 5 set or All-Clad tri-ply (not the D5, which is much more expensive and not as good). If you want to save a couple hundred bucks, get the Tramontina tri-ply or MC Pr. You should do your own research, read reviews, articles

Thanks for thread!! We are buying Wolf induction cooktop. Any of you have recommendations for cookware that is not stainless steel (it always sticks for me - need to clean with a lot of elbow grease).

I'm looking for non-stick cookware (looks like Scan Pan is one that has that) Any other?

Thanks

I am new to induction cooking on my Bosch. I bought 2 all clad H4 ‘frying pan’ style, a Demeyere Industry small saucepan, and a Tramontina pasta/stock pot. I already had a cast iron Dutch oven type pan, 2 cast iron skillets and a cast iron griddle. I also bought a Cast iron wok.

Love the H4 pans, they cook and clean up beautifully, tho it should be noted they are non stick. I find the Demeyere is buzzy and hard to clean. The Tramontina is buzzy, but was so reasonably priced at Wal Mart, no complaints. It too is hard to get that spotless look. Love the cast iron. Def not buzzy at all and of course cooks perfectly.

I hate the the cast iron wok for the obvious weight reason. It is too shallow for my wok cooking preference. Any suggestions for woks???

Fairly recent thread on non-stick

Non stick Induction Frying Pans

If you are having sticking issues with stainless - use lower heat and make sure you are using oil/butter. I use non stick mainly for eggs. I have zwieling tri ply ceramic which works for me but I really like my scanpan griddle. If I buy more non stick it will be scanpan. Circulon also makes some non stick induction capable pans. Less $. I used circulon anodized aluminum for years on gas until I converted back to stainless. My kids still use my circulon at their house.

Fissler has a bumpy texture to the bottom of their pans, that help food not stick.

We have multiple fissler pans, some with the bumpy bottom and some without. I personally really dislike the bumpy bottoms. They are MUCH harder to clean. I don’t find them any better for cooking. The ones without bumps work really well. They don’t warp on electric cooktops. They don’t make noises on induction. They hold heat and cook evenly. The pans without the bumps clean easily. However, IKEA Sensuell (which we only discovered after a major investment in fissler pans) work equally well on all counts at a fraction of the price.

I have used Circullon before on gas - liked them until the grooves on the bottom had grease stuck in them - hard to get it clean in the grroves. Looking to see if I can buy a Anolon Nouevelle set (I have used that on gas and loved it) - but cannot find a set - its all individual pieces. For a second home where I do not want expensive stuff wher I have to ask guest to be carefule. But willing to spend Anolon prices I guess!!

We installed a Bosch induction cooktop in our kitchen during a remodel. There are a few times when a griddle would be handy. Any recommendations?

If you are looking for a griddle to use - I have two that I use on my flex hobs. A chef king steel (very heavy - can buy on amazon) and a cuisinart multiclad pro non stick (lighter and smaller). Both work well. A lot of folks on this forum have bought a zweiling griddle that is on their website and found it to be a great griddle. I bought a ScanPan single hob griddle that I love and use a lot as I don’t always need a two hob size. Unfortunately it is no longer made. If you search induction griddle in the search bar in discussions you will find several threads on the topic.