We use All-Clad D3 stainless pots and pans on our induction cooktop.

There;'s nothing that is not "non stick" that can match the non stick of a coated or ceramic pan. Stainless like All-Clad are "stick" pans. Great for creating fond, but you'll never slide a fried egg out easily. A highly seasoned cast iron can come close, but understand the weight makes them impractical for many.

An alternative would be a carbon steel pan, frequently reseasoned. I love our Blu Skillet (Blu Skillet carbon Steel pans) but there are much cheaper alternatives as well. Close but still not as slippery as true non stick.

Carbon steel pans work fine on induction. de Buyer is a traditional French manufacturer. You season the pan. It weighs less than cast iron.

Spray your pans with Pam. It works no matter what source of heat you are using. There is nothing special about induction.

The Hex Clad line (of which I own the griddle pan) uses a combination of raised stainless steel 'dots' with embedded non-stick coating. It combines relative non-stickiness with ability to use hard tools, if desired. Egg frying definitely needs butter, oil, or other lube, but otherwise mine is relatively non-stick and easy to clean. https://hexclad.com/

In the spray category, there is also spray avocado oil available.