You all were very helpful when I posted previously, and I have put a lot of thought into how I cook, what cookware would be beneficial to me currently, and done too much research. I've decided that I definitely want the Demeyere Industry5/5-Plus, and I have it narrowed down to two starting pieces: skillet and saucepan or saucier. Of course I'm stuck between two choices in each category: 9.5 in or 11 in skillet AND saucepan or essential pan. I'm leaning towards an 11 in skillet and 3.5 qt essential pan combo. However, I am worried about one thing: Would the 11 in. skillet be too large for my 8 in. electric coil burner? I'm fearful of increased risk of damage/warping and, of course, worse heat due to the size discrepancy.
I'm also trying to decide if the 3.5 Essential Pan plus a cheaper 2 qt disk bottom saucepan (basically for boiling lentils; I eat a lot of lentils) would be wise? Or is the Demeyere 2 qt saucepan alone a better choice? I think the Essential Pan seems like a fun and versatile concept, but I've arguably never owned or used one. I have only had a 1 qt and 2 qt non-stick saucepans for the last five years, and used almost exclusively the 2 qt.
I already own: a 8-qt disc bottom stockpot from a restaurant supply place, a 10 inch nonstick skillet (for eggs only), 4 qt dutch oven, and a 10-in cast iron skillet (thrift store pick up for the fun of it).
Thanks in advance for your advice!