I have an extensive set of Demeyere (Belgium made). The Demeyere comes in several lines, that vary in construction and price. In general they are the thickest fully clad stainless at 3mm for most pans, a 4.8mm for the Proline frypans (and something close on the fantastic griddle). Certain products in the Atlantis line use a copper disk sandwiched in the base, which provides for better responsiveness in certain applications, wh. The handles have no rivets, meaning easier cleaning and the finish is specially treated to resist heat-coloring and to release foods a bit easier. The new series have sealed edges, making them fully dishwasher safe. (I have a vacation place with some Demeyere/Zwilling and Mauviel pieces on an induction hob. The Mauviel pieces are a bit thinner, more like the All Clad but are an good alternative. They are made in France).

The main advantage of the Demeyere compared to carbon steel and vintage CI (I have Wagner) is evenness of the heating. which comes out in the larger products and in the sauciers/saucepans. This is especially true of the griddle, which is the best in class. (I am sad to say I have tried every product mentioned)

Worth noting is that Falk has introduced a full line of induction compatible copper pans (sealed fully in stainless, but thicker in the copper than De Buyer Prima Matera). They are even more pricey.

Gooster - Thanks for the advice. I am going to look into the Demeyere 5 ply as I think the Atlantis (7 ply) is going to be too heavy for me. I currently own one 2 qt All Clad d7 and it is quite heavy even empty. I saw the Falk online, but wasn't in love with the looks of it. I know, silly, right? From what I understand, regular tri-ply stainless like All Clad isn't the best for induction. Is this correct?

For looks, if you like modern architectural, check out the Demeyere John Pawson line.

Thanks plllog but I actually do not like modern architecture - I'm more of a timeless classic girl. My problem is I prefer the look of clad stainless without a disc bottom. I've read so much my head is spinning. Some say its fine, others not. I'm not a chef by any means so perhaps it just has to be good enough.

I love my 13 piece Circulon at Costco for $200;. Non stick, straining saucepot lids.. Bought it for my daughter and her mother in law got a set also. Works great- Have it in both our houses. good, I think, for up to 500 degrees. highly recommend. sometimes on sale for $150. Great sizes, dishwasher safe. Cooks evenly and well. Responds immediately, but thats the nature of induction, not pots.

Thanks, but I believe it's made in China so that's not for me.

Why not start with one pan you think you'll like and try it out? Most people don't have matching sets. If you think you would like a set (the best thing about sets being a good price), choose a first pot that's a good useful size to you but not included in the set you're looking at. If you like it, get the set.

I don't care for the ones with the thick copper or aluminum disc in the bottom. I don't feel like they cook as well. That's subjective however, and I don't have a scientific basis for that.I prefer cast iron above all. YMMV.

If you are interested in more of a classic look, check out the Demeyere 5Plus line . It has more of a classic handle and styling versus the Industry line (the one at Sur La Table). The pan body is identical. The 5plus/Industry is a bit heavier than 3ply because the sidewalls are thicker (but with aluminum, instead of the extra stainless steel in the d7 which adds quite a bit to the weight).

Tri-ply should work as long as the outside is magnetic. The older All-Clad tri ply line was not induction compatible, but the newer models are. I've tried the d5 line and I was not impressed.

Thanks Gooster - That could be a great alternative. The article I read did confirm it has more aluminum in the pan than regular All Clad but did NOT have as much as the Demeyere Proline, or Atlantis. I am ruling out the Atlantis as 7 ply will be just too heavy for me. Is the Proline another good choice? I do know it's more money, but that is not much of an issue for this purpose. I also see that Costco (believe it or not) has a Demeyere set called Intense - Says 5 ply - I'm sure it's an exclusive to them and wonder what it's made of. Time to dig further I guess.

Similar situation here. Renovation will have a 'domino' two burner induction. I do have plenty that will work. Cast iron, various enameled. I switched to Staub in the city so all older cookware makes it to the beach/island home. (where I am now)

My choice is rather simple. These two will suit how I cook.

Great prices - where did you fine those?

Oh sorry, that is Zwilling.com . Prices this morning

cookware link

sleevendog - no problem - from what i have read they are the same pan under a different name.

I bought the above Demeyere Industry 5 two handled saute at Williams Sonoma for $80 earlier this year. It is a GREAT pan! I love that it fits in my CSO and Speed oven so it goes from cooktop to my smaller ovens. Zwilling owns Demeyere and has a line that is very similar to the Demeyere Industry 5 at a lower price point but with glass rather than stainless lids (a deal breaker for me). This was my first piece of Demeyere and will add more if I replace/gift my lower price point stainless pieces (that still serve me well).

Pillog’s suggestion of trying one pan is a great one.

Kim G - Are you using this pan on induction? How do you find the weight?

Yes I am using it on induction. I dont think the weight is that bad but weight for me has not been an issue with any stainless pans. You can buy it on WIlliams Sonoma for the same price now as above and if you dont like it - return it If you live close to one of their stores.

Thanks Kim G - I'm actually looking at the 5Plus that sleevedog mentioned above. It's the same pan as the Industry but with handles I find more attractive - Same sale price if gotten on Cutlery and More - I'm glad to know it is working well on your induction. Funny thing is I saw Demeyere online at Costco. It will be interesting to see what it is. It looks the same. https://www.costco.com/Demeyere-Intense-9-piece-5-ply-Cookware-Set.product.100391994.html

The Proline is just the name of the frying pans in the Atlantis line (I have the 9.5, 11 and 12.6") They are probably the heaviest and thickest of the bunch (4.8mm, except for the smallest), so they may not suit you but the extra thickness does make a difference in performance. The Demeyere Industry/5Plus was remarketed as the Zwilling Sensation, and the frying pans and saucepans/sauciers are 3.0mm and are lighter. The saucepans are especially nice and sturdy. Unfortunately, the Sensation was discontinued in the US (I have a pair of the Sensations). The clad pieces in the Atlantis line are 3.3mm thick, only marginally thicker, like the saucier shape.

The Costco line is similar to 5Plus, I think

The ZwillingOnline Store runs sales and coupons from time to time, especially on Black Friday; sign up for their emails. They also via an Ebay store and sometimes Ebay will run 20% off coupons. In fact, right now they are running an extra 10% off on select items, including those Industry items shown previously by sleevendog.

I have an induction cooktop. We bought a set of cookware from Sam's Club - the brand is Tramontina Tri-Ply Clad and it has been excellent (four years now and they still look new).

We have avoided putting them in the dishwasher because I read somewhere on GW that it causes the bottoms to deform and therefore make buzzing sounds. This always sounded kind of silly to me but we never have extra room in the DW for pots and pans and so we wash them by hand. And they don't buzz so who knows.

Actually, FWIW, tramontina says not to dishwash because it may make the finish iridesce or discolor, not because of warping.

Aha.....I don't remember reading that about Tramontina but I don't doubt it. The only drawback with my set is that they are kind of heavy.

Gooster - Thanks for the great info on the Demeyere 5plus. I do like the handles better than the industry. I have just found out that the Demeyere Intense set at Costco is the same as the 5plus, but with a double walled lid. Seems like a win win to me. I'm going to order and see how I like the weight. Since you seem to be a wealth of information, do you know anything about the All Clad compact line. I believe it's only 3 ply but everything nests and the handles are nice and comfortable. I was all set to get the Williams Sonoma Thermo Clad as I like the handles and the looks, but folks are loving the Demeyere. I just ordered 2 Demeyere 5plus frying pans and received them today. They're ok looking, but I prefer the looks of the WS and All Clad over them. I'm just not sure about the buzzing on the cooktop with thinner pans. Thoughts?

The All Clad compact line is their basic tri-ply with different handles and the ability to stack well, so they will perform similarly. The WS Thermoclad is very similar in construction, but I think is made in a Meyer-owned factory in Italy. They should perform OK with your induction hob, but each pan/hob can interact a bit differently. You'll have to try them out. Personally, I've only had experience with the All-Clad and I prefer the Demeyere. But if you are looking for a mirror finish you might also check out the Mauviel M'Cook. I have the full range of saucepans at our other kitchen and they work out well on induction.

Falk USA is running a special right now on their new induction compatible copper line. About 20% off. I have not tried these.

Hi all, I'm a bit late to the conversation but just wanted to say that my thoughts on cookware are almost exactly those of you, Gooster! I was an All Clad girl for years, then I discovered Demeyere. All Clad is simply no match for any Demeyere cookware performance wise. I love my Proline skillet, although it is a bit heavy. I would recommend it to anyone who loves high quality cookware. I am slowly switching over to Demeyere pieces.

Having said that, AC tri-ply and Copper Core is perfectly fine cookware. It's probably plenty good for any home chef. But if you want that extra special look, feel, and performance, Demeyere is the way to go, IMO.

I've been using induction for years, and have never had a buzzing issue with any of my AC cookware. I have tri ply and Copper Core pieces. So even though they're thinner than Demeyere, they still work with induction just fine IME.

Gooster, do you have a link to the new Falk USA cookware? I looked online but I only found a photo. Do you plan on trying it? I would love to! Or at least read more about it. Another brand I've looked at is American Clad/Hammer Stahl cookware. It seems to be designed like Demeyere, w/the "tripleinduc" bottom that houses the magnetic steel between the more durable 316 steel (another thing to love about Demeyere). Made in USA. Do you know anything about it or have you tried it? Design Girl, here's an Amazon link to it (the American Clad) if you're still looking--sounds like it's a design you will like.

hattiecarroll - Thanks for the info and the link. The American Clad is very pretty, but my fear is that 7 ply will be too heavy for me to handle. My 60 year old arthritic hands will probably only get worse. Ah the joys of getting old. I have one AC d7 pan that's only 2 qt and I find that heavy even empty. I did buy 2 Demeyere non stick skillets and have sent them back. The handle was ok, (much better than the All Clad imo), but not as comfortable as the one on my Le Creuset tri ply frying pans. I'm going to try the Demeyere 5plus set from Costco, which has double walled lids. It's a pretty good price for Demeyere, and from what I understand, the only set which has these lids. https://www.costco.com/Demeyere-Intense-9-piece-5-ply-Cookware-Set.product.100391994.html I'll see if the handles on the cookware feel better to me than on the skillets. Otherwise, I may just go with the All Clad d3 compact (which has a nice comfy handle for me), or the Williams Sonoma Thermo-Clad. I wish I knew which of these two brands would be better in terms of construction. They are probably not the best pans for induction, but I'm not a chef either. I like the looks of both of these. I guess I'm attracted to shiny things.

Costco is great! That's a really nice set, with the 11" fry pan and other good sized pieces. Demeyere also makes a set for Sur la Table with the double walled lids that looks nice but I'm sure the Costco has the better deal for essentially the same cookware. I hear you about the weight. I love my Proline skillet but it is indeed heavy, almost like using cast iron. The 5 ply Demeyere will still offer better performance than any All Clad line and should be quite a bit lighter than the Atlantis/Proline. However, if you didn't like the nonstick pans you tried, you may want to avoid Demeyere altogether. The handles are all pretty similar I think unless you go with the John Pawson (which I find sinfully unattractive).

I don't love the handle on my Proline skillet--I actually prefer the handle on the All-Clad, the groove helps me stabilize the pan--but there's so much else to love about it that I can live with the handle. It's too short for how heavy the pan is, but I suppose that's what the helper handle is for.

I looked up the W-S Thermo Clad recently and can tell you this: it's made in Italy, and it has a wall thickness of 3mm. The wall thickness on the AC D3 (including the compact) is 2.6mm. For the AC, the aluminum layer is 1.7mm thick but I wasn't able to find this out for the Thermo Clad. The thicker walls DO imply that the aluminum layer will also be thicker, but I don't know how much. But they will also be heavier--more like the Demeyere I5, I imagine, which I also think is 3mm.

All Clad is perfectly good cookware. I own a ton of it. And all cookware is a compromise. If you want to compromise on the side of lighter weight, AC D3 is one of your very best options, IMO.

Also: If you love the le Creuset tri ply, why not go with that?

hattiecarroll, You are a wealth of information and I so appreciate your sharing it. It is good to know that the WS Thermo Clad is 3mm thick vs AC at 2.6. The Thermo Clad seems to have everything I want (rolled edges and double walled lids). The handle is so so comfortable for me. I've gone into the store and don't find it too heavy to handle. I will reach out to Williams Sonoma to find out if they can give me more specifics on the composition of the pan. I will probably buy the Demeyere set from Costco as they are so good about returns. If I don't like the handles or weight, I will simply return. As for my Le Creuset tri ply, I only have the non stick pans and they will need to be replaced at some point. They were made in China, which I really try to stay away from. However, my current cookware is a 20 plus old Cuisinart set I'm sure was made in China.
Hence, my look for new cookware, but it won't be totally necessary until the kitchen is done. Thanks again.

Great Price!

I purchased a Demeyere Industry 5-Ply 3-qt Stainless Steel Saute Pan last month to use with my induction range and was so disappointed I returned it.

For the first use I sauteed chicken breasts in it. It seemed to cook unevenly from side to side but I didn't pay close attention so I thought it mught be me. When I went to clean the pan, the bottom was discolored and I could not get the stain out.

The second time I used the pan was for a breakfast tortilla. It cooked unevenly. The was a huge difference from one side to the other. To be sure it wasn't the range, I cooked one in my cheap fry pan and it cooked perfectly even.

I returned the Demeyere I had purchased at Costco but didn't use it. It was too heavy for me. I think I'm going with the Williams Sonoma Thermo-Clad.

Moosemac, that's interesting that your 5-ply cooked so unevenly. Since even heating is a direct result of how much heating material is in the cookware, thicker cookware should almost always be more even heating than thinner cookware. Demeyere 5-ply should heat more evenly than your thinner, less expensive pan. However, being thicker, the 5=ply is going to take longer to heat all the way through evenly than a thinner pan. I wonder if you didn't let it heat up long enough before using?

The staining seems pretty normal to me. My stainless cookware will discolor from use. High heat and salt in particular can cause that, both of which I use more than I should. I have had success restoring the natural shine with some Barkeeper's Friend and a little elbow grease.

I have not used Demeyere 5-ply, I am just speaking to the physics of heat conductivity. My Proline pan takes awhile to heat through than my All-Clad but once heated its performance is phenomenal.

As for the weight, I agree that it's heavy cookware, and not for everyone. As I get older, I will probably use my Proline less and less. :-(

My ten year old Demeyere frying pan has been abused to a faretheewell and still has the shiny silver finish. It also heats evenly and is a pleasure to use. I have a couple other pieces in similar good condition

It sounds to me like there was something quite wrong with that pan! Duds happen even with the best of makers.

hattiecarroll Good point but I did let it heat up and wouldn't the heating be even regardless? My thought was maybe there was an air pocket in the pour of the steel when the pan was made. As far as the scrubbing, I guess maybe I am not strong enough to get it clean but I have no problem with my other pans. I really want a couple good stainless pans as I have a plethora of cast iron and some Le Creuset.

Hi moosemac, yes, it's totally possible you got a bad pan. I have just found though that new cookware usually has a learning curve, and I used my heavy cookware "wrong" before I figured out that it took a really long time to heat through. Both my Proline and my cast iron skillets require something like 5 minutes of heating to reach "equilibrium." I never waited that long with my All Clad to start cooking, so...learning curve. (When you're cooking, 5 minutes can feel like a long time!).

I just went to look at mine because I couldn't remember the brand. Turns out to be All-Clad. This seems to heat up fast enough for me.

One thing I did was test all my pots and pans before moving them up here to my house. I found that my stew pot (which I'd assumed was aluminum) and my dutch oven are all usable on induction. Even two very old skillets work - although since they don't seem to have a lot of iron they take longer to heat.

One thing I learned about cast iron - if you are worried about older skillets scratching the glass, use a layer of parchment paper between the skillet and the range/cooktop.

My enamel tea kettle apparently has an iron core, too.

I'll check Demeyere down the road. I would prefer learning about more and more not- made-in-China cookware.