My cast iron and All-Clad work. My All-Clad non-stick griddle did not.

I've tried a lot and while some are nicer than others, it's their general pot quality that makes them good. It's not their induction-ness qualities that vary. If it's a garbage pan, it'll stay that way induction or gas and if it's a good pan, it'll stay good when you switch to induction (if it's compatible).

Except woks. That just doesn't translate....

Lodge, IKEA (at least their older 365 ones--haven't tried the newer), and any antique cast iron have been my favorites. Right now I have gas and they are still good.

I got my pans at Costco. My old pans were Calphalon and were aluminum. You need pans that are magnetic and you don’t need to spend a lot of money. The stainless steel set was 180.00 10 years ago. I also use my iron skillets. You will love your induction stove.

I will be switching to induction in the new year, my pans are all OK. Question on cast iron, any issues with scratching the top? Thank you!

If you've ever had a regular electric ceramic cooktop, you'll know not to slide pans around. Or you'll know that it doesn't make much of a big difference and you can just go ahead and do it. :) You don't need to put a mat down to protect the cooktop but you can if you want.

I am not sure why people think of cast iron as being the pans that will scratch MORE when they slide, though. It's mainly grit caught between the cooktop and pan that might scratch.

Thank you Fori, super helpful. I will be brand spanking new migrating from gas. I will not worry about the pans!

I've just installed a new induction cooktop after decommissioning the old gas cooktop. It's quite the leap for me. I'm still in the getting used to it phase. I am liking the fact that I can clean up quickly. I"ve slowly been working my way through the instruction manual. So far, so good. I did have to replace my tea kettle. I treated myself to a new All-Clad. My old english kettle was about worn out anyhow. I'm using it to water plants.

I have the Cuisinart MultiClad Pro.

I assume you've already checked your existing pots and pans with a magnet to see if they'll work. I had to replace 4 or 5 pieces when I switched to induction, and I don't follow any particular brand - I just look for as good quality as I can get within my budget, in the size I want (I favour smaller pans). I use some Paderno, some T-Fal, some cast iron, some Henckel, and some Lagostina - odd pieces that I have collected over 30 years.

The OXO 10 and 12 inch non-stick frying pan set for $40 from Costco has the best non-stick lasting quality among all tested by America's Test Kitchen.

@Fori - Ikea 365 is great! These were the first set of pots and pans that I ever owned, I bought them when I was a poor grad student because they were inexpensive. That was 20 years ago and they have outlasted much more expensive cookware. I am switching to induction in my remodel now and I am glad I’ll be able to keep using them.

"I am not sure why people think of cast iron as being the pans that will scratch MORE when they slide, though. It's mainly grit caught between the cooktop and pan that might scratch."

Fori is right. I use cast iron daily, & no scratches after 2 1/2 years. The grit that is problematic is usually salt, sometimes sugar. You'll learn to salt food more carefully -- amazing how gentle shaking sends that stuff everywhere.

Tramontina tri ply is excellent as well.

I had All Clad and Le Creuset when I switched so was pretty well set except for some "extra" RevereWare pots and pans I used sometimes. I bought a very reasonably priced set of Duxtop from A'zon to replace the RevereWare and really like them - handles are much more comfortable than the All Clad and I end up using them more often. Le Creuset is my favorite but SO expensive. So far I haven't found a cheaper alternative that doesn't chip and is dishwasher safe.

It's nice that most pans are now labeled as to induction compatibility. You used to have to carry a magnet around!

(I have a rather nice set of Revereware for camping now...)