Looking at lighter weight alternatives to stainless cookware, for both large saucepans (anything over 3 quarts) and sauté pans, I've lately found myself drawn to, yet wary of, aluminum pans. I think there are 2 factors that are important; pan thickness and magnetic base.
I prefer thick pans, and my experience with nonstick frypans tells me that my happy place is around 3-4mm. Can I get this in some of the mass-market stuff like Analon and Circulon?
I'm really at sea when it comes to the magnetic base, and here will rely on you for your experience. If you've got aluminum, which pans do you have and how do they compare to other cookware for response?
I'm drawn to higher end stuff by the thickness of the pans. I've been browsing Mauviel M'Stone, Tramontina Lyon (too heavy??), Le Creuset Hard Anodized. I briefly flirted with Chantal Copper Fusion until I got over myself. No way would I want to be lifting all that carbon steel.
I'm also intrigued by some of the mass-market stuff, specifically Anolon Nouvelle Copper and Curtis Stone Hardstuff (don't judge!). I had a Circulon pan once, long, long ago, but couldn't get past those ridges inside the pan. They were weird, and I don't know if I'd still think so. Otherwise, there are a couple of Circulon lines that look good, too. Will these be thick enough?
My big question mark for all of them is how they perform on induction.