New Cookware For Induction - Please Critique

JimboF | May 28, 201609:05 AM     22

Hi all,

I am going to be building a brand new retirement home and have decided to install an induction cooktop. Hence, most of my current cookware will need to be replaced. The only pieces I plan on keeping are my LC 5.5 qt dutch oven and a vintage CI skillet that was my parents. Currently, I use a set of original heavy Emerilware disk pans and a Cuisinart clad sauce pan (neither is magnetic) on a 33 year old coil top range.

While I'm not a gourmet cook, I would like to purchase solid, good performing pieces that will last the rest of my life and I won't mind spending a bit of money on higher quality cookware. I have budgeted about $1000 to start with and can add pieces at a later date if needed.

From reading this forum and Franz's excellent website I have come up with the following list that I should be able to do for well under my budget.

Skillet, SS - Demeyere Proline - 11"
Sauce Pans - Fissler 5 pc. set from Amazon.de
Stock Pot - Update International - 8 qt.
Non-stick Skillets - Anolon Nouvelle Copper twin pack - 8" & 11"

That should get me going.

The Proline skillet is a bit of splurge and even though expensive is worth it from what I have read.

For the sauce pots I would probably go with Atlantis if price were no object but I can get the Fissler 5 pc. set for about what 2 pcs. of the Atlantis would cost me if I bought open stock. And on induction the thick disk bottoms are reported to perform well. While the 5 pc. set is more than I need I'll have plenty of storage at the new house so they won't be in the way. Still, I haven't ruled out the Atlantis totally and would end up with exactly the sizes I want plus I do like the looks of them better.

The Update Int. stock pot seems like a no brainer since it will really only be used for boiling liquids.

And @ $37 the Anolon twin-pack is a bargain. I currently have an 8" Anolon Al non-stick skillet which is probably getting close to 10 years old, has seen extensive use and still works fine although it is a little stickier than it used to be. I'm careful with it, only use non metal utensils, moderate heat and hand wash.

At a later date I may add a saute pan and 8" Proline skillet but I can easily get by without them for the time being.

Any thoughts or suggestions?


Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

New, Modern Twists on the Most-Searched Classic Thanksgiving Dishes
Recipe Round-Ups

New, Modern Twists on the Most-Searched Classic Thanksgiving Dishes

by Alyssa Jung | If you’re anything like us, Thanksgiving is your day. The chance to stuff yourself with juicy, perfectly...

Slab Pies to Feed a Crowd This Thanksgiving
Recipe Round-Ups

Slab Pies to Feed a Crowd This Thanksgiving

by Jen Wheeler | Whether you're team pumpkin or team pecan, pie is by and large a sure bet for Thanksgiving dessert...

13 Common Cooking Mistakes to Avoid This Thanksgiving
Chowhound Lists

13 Common Cooking Mistakes to Avoid This Thanksgiving

by Emily Payne | Hosting Thanksgiving dinner can be stressful even for seasoned experts. It’s a complex task that takes...

A Keto Diet Approach to Thanksgiving Dinner
Recipe Round-Ups

A Keto Diet Approach to Thanksgiving Dinner

by David Watsky | It may sound like a herculean task but a keto Thanksgiving can be done and done well, leaving your...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.