New induction stove - my cast iron and carbon steel fry pans work fine, but I have to get new sauce pans/stock pots. Have tried Cuisinart Multiclad, Calphalon Tri Ply, & Demeyere. All buzz on induction - annoying. Picked up a 1950s Ekco Flint Ware pan for $3 at thrift store. According to this old ad, Flint Ware has "Radiant Heat Core" sandwiched between two layers of vanadium stainless steel. It's a lot thinner than the new stuff, and not nearly as pretty, but it works and IT DOESN'T BUZZ! Is anyone making similar pans today?