I like Cuisinart on the low end and Fissler on the high end. I am very happy with the Demeyere I have as well. Lots of people say Ikea is good, I have no personal experience. I like Scanpan for nonstick, have only one of those.

We have All Clad D5, routinely on sale at Williams Sonoma, and they work great for us.

Thanks Zalco and Megs!

Megs, I think I have the D3 All clad, does the D5 have a flatter bottom? I’m trying to figure out what my problem is 🤪

I really need a large frying pan that can cook on the whole surface.

I'm not sure if it has a flatter bottom than a D3, but it's flat. Never had a connection issue. I did find this comparison online:

https://cookwareinsider.com/all-clad-d3-vs-d5/

I don't know anything about Fissler or Demeyere cookware, I'm sure they're a dream to cook with.

We have Cuisinart ( we had these prior to induction) and they seem to work fine. It's funny though because there is one saucepan in the set which seems to not work sometimes. I was wondering about Dutch Oven. I will have to give ours a try. I think it's a no-name but not sure.

All clad pans should have flat bottoms. The only way they‘d get warped is it you mistreated them such as by pouring a lot of cold water into a very hot pan.

SG, that’s certainly possible. I just feel like the surface area on the bottom of the pan isn’t flat and it has rounded edges. I knew not to put cold water into cast iron, I didn’t know the same was true for stainless, that’s likely part of the issue.

The field over an induction hob is toroidal, with the circular sectional diameter equal to the distance from the inner winding to the outer winding. A pan base would have to be irregular at the half-inch scale to affect the magnetic line interaction with the base. The Ceran top is already more than a quarter of an inch above the coils.

Irregularity, however, may indicate separation of the inductive steel material from the aluminum or copper heat conductive material and/or the stainless steel containing the food.

Is your Bosch one of the models with a lot of small induction coils with sensing designed to determine which are operating? Small coils will require closer fit to the pan and will have an array of "dead" spots (rather small ones) that will have some alignment with the cooktop and hence with the pan. Do your cold spots move relative to the pan when the pan is moved relative to the cooktop?

For what it is worth, I have the same problem with my All Clad pans on my Bosch Benchmark Flex Induction cooktop. They kind of rock on the cooktop slightly. But I have some cheaper pans from TJMaxx and Caphalon that sit flat.

Thank you Birchpoint, I thought it was me! I am going to try one super flat fry pan and see if that helps :)

I had this problem too with my All Clad pans and cast iron pan with my Thermador Liberty induction top. I think mine had a lot to do with the shape of the “ring” elements on the Liberty, which are more oval rather than round (and most pans are round), along with how well my pans work with induction. I boiled water and could see the “cold” and hot spots via the bubbles.

For any liquid cooking, the All Clad pans work fine. For sautéing, I bought a large Demeyere Atlantis pan. It is expensive and very heavy but the heat distribution is great. No more cold spots. When I sauté, I also rotate the pan once in awhile just to make sure that everything is cooking evenly. I don’t use cast iron very often so I can’t comment on another substitute. I did try to buy another cast iron pan but realized later that I bought the exact same pan. Not much difference between the two same pans.

I have some from IKEA that work well on my induction cooktop.

Staub cast iron works well with induction. I've never had a pan warp. They are heavy but that's what cast iron is. I love mine!

On my past 2 induction cooktops, I had good results with IKEA, "Belgique"--a cheap Macy's store brand (for that time you move into a house and the previous owner mentions it's got induction induction at closing), Lodge cast iron, 1920s Wagnerware cast iron, 1970s enameled steel, and a Graniteware canner--and even the roaster with the lumpy bottom.

Love my pans from ikea. Saucepans and nonstick frying pans.

Please correct me if I'm wrong. I was told that the induction is transferred by magnetic current and that it's not necessary that the surface of the pan be flush with the burner surface. I use my Finex 10" grill pan on a portable induction burner. The pan has a heat ring, which raises the entire center of the pan very slightly above the outside edges. Works fine. I'm able to connect the burner right outside the kitchen and cook what's greasy and smelly outside.

Technically, the transfer is by an electro-magnetic 'field' that provides (for the purposes of electrical engineering and non-quantum physics) the transfer of energy between the coil under the Ceran surface and an inductive metal above it (part of the pan bottom). The induced current then heats the induction metal due to the metal's electrical resistance. This metal or a copper or aluminum metal layer in contact with it then spreads the heat relatively uniformly.

I have addressed this somewhere else here, but I can get good (but not tested to be exactly equal) pan heating sitting on a thick hot pad. I routinely use thin silicone pads to provide a three-point support for pans.

Note that all of my tests are on pan sized hobs that use pan sized flat coils underneath. Arrays of small coils will have a different field pattern relative to a pan base that might, for a low thermal conductivity pan bases, show cooler areas similar to that at the center of a conventional hob where the coil field and counterpart induced currents go to zero.

We have an induction range (GE Cafe) only have Demeyere Industry 5. We are very happy with it. It is easy to clean, even burnt on or sticky stuff. Be prepared, they are very expensive. We bought three or four basic pieces that were loss leaders on the Zwilling website. We were visiting a family member and went to the Zwilling/Henckels store in Merrimack, NH where they are half MSRP. We were able to get another four pieces (including the pasta insert and 8 quart stock pot, which I believe are sold separately). We didn't get the higher end Atlantis series because they were heavier. You should definitely try to handle whatever brand you are considering. And read, read, read lots of reviews, thoughts and comments.

I have WMF Function Four cookware, love it. For low end, I have a 5 quart T-fal sauté pan that I love. Also a cheap Farberware 1 quart pot bought at Tuesday Morning for $9. If the house catches fire, that one’s going with me.

Wannaknow, thanks! We live Less than an hour from Merrimack, I will check out the outlet. I really want to try one fancy pan and see if it helps. I have no problem boiling in my all clad and sautéeing In my le creuset Dutch oven, I just need an all purpose frying pan with even heat, so I don’t mind paying for a premium product since it’s only 1-2 pans.

Green Pan (brand) for a lighter weight frying pan (read carefully, not all of their pans are 'induction ') and a cast iron (or maybe steel?) porcelain outside, non stick inside IKEA. I found the 'Denmark' brand at BB&B to be great for induction also.

ikea 365 works well for me. you will love your induction cooktop!

Cuisinart Tri Ply Clad. Got all o the pans right before my new induction range was installed.