Consider Fissler if you are willing to splurge. Cuisinart is a solid choice as well, much less expensive.

you should also examine what you really use when you cook. You may have a bunch of pans that really don't fit how you cook

nothing wrong with buying piece by piece - it doesn't have to be a collection. If TJ Max ever opens up, there is always a selection of pans to look at

it won't need a plate if it is usable on induction

OXO makes stainless steel cookware that is really nice, and not overly spendy. We've had it for a year or so and are really liking it. It is induction compatible. You can also buy it by the piece to try it to start before committing to a full set.

Emeril brand works, as does All Clad and many others. Pan should say "induction ready." So long as the pan base is within about a quarter of an inch of the glass over the hob coil, the unit should work. So in principle, an irregular pan could work sitting on a hot pad, if the pan has a base including appropriate magnetically susceptible material. Cast iron is in this category.

Pan rattling/humming can be caused by two sources: (a) an uneven bottom not supported by a 3-pt pad scheme (see silicone pad threads here) and (b) failed bonding between layers of the pan base, perhaps caused by overheating.

I have the frying pan and smaller pot from this IKEA 365+ 5-piece set.

Costco has great Kirkland sets

I've got a selection. Some I'm not comfortable putting in the dishwasher, and some that I am. I love the Demeyere Industry 5 from Sur la Table. I have one of the Essential pans, and it's fabulous. I have a couple of All-Clad (two skillet and two sauce pans) and while they are pretty, I don't love them. They don't clean as well as I would like and constantly require Barkeeper's Friend. I did buy some All-Clad non-stick skillets and have been happy with them. They replaced a couple of Ikea 365s that lived a good life. I have a couple of Cuisinart sauce pans that I found at HomeGoods, they go in the dishwasher. The aluminum in the middle layer gets pretty sharp on the edges, but I didn't pay much for them, and life isn't worth scrubbing pots! I also have a Mauviel saucier-- which is lovely. Also a couple of Le Creuset French ovens and a buffet/braiser.

Planning to use our All Clad on our induction top.

welcome to the "Induction Family"!! we have it installed since 2012 and would never go back to any other heat source!!

we have:

All-Clad - bought all at their Outlet

Le Creuset: bought also at their outlet store

Lodge cast iron

All Clad has been perfect and its made in USA, so durable and dependable. i do clean with BKF, but not an issue for me. will last a timetime and then some.

LC - nothing bad to say about it., will last a lifetime and then some. made in France

Lodge: made in USA., the only to kill it (rust) is user error, but that can also be fixed with some work.

i just can't stomach buying everyday use food items made in China. not in 2012 and not now, especially.

buy piece by piece, what u know u use often. sets often include pieces you don't use and then they take up priceless real estate, regulated to the basement or donated which = wasted $$

if u buy these brands ^^ too expensive not use often!!

I had AllClad for several years before we got an induction cooktop. It works just fine. Once in a while, it will hum, maybe when something really frozen is in the pot as it warms up? IDK, but it does not happen often so I ignore it when it does that. I also have a Calphalon Tri-Ply S/S pot I added because it was just the right size and so was the price. Then there is an ancient Duncan Hines brand pot that is solid S/S, probably 40 years old, that I use.

I bought a small basic set from J.A. Zwilling Henckels, to add to the few Paderno pieces left over from 20 years ago that I still use. I've since bought a few open stock small pots from T-Fal, and I also use my cast iron frying pan and Dutch oven.