I just finished a remodel and went induction. I'm starting over and want to get some "buy it for life" cookware, if possible. I've been pouring through some past discussions on here and scouring the web for reviews. It seems most review sites like Wirecutter (NYT) and Consumer Reports do not specifically rate for induction, and seem to focus on middle of the road lines.
I'm not looking to spend silly money for no reason, but am very much interested in cookware that will perform well. I do not necessarily need to buy a set and am okay with purchasing a frying pan or saute pan from one line and pots from another.
I've seen some lines floated around like Demeyere Atlantis and Industry5, Fissler Profi, and am a little intrigued by Cristel's detachable handle lines, but have no idea how they perform relative to their fairly substantial cost.
I'm open to lesser known brands and lines as well. I'm assuming this is mostly down to physics in terms of material, thickness, and resistance to warping. I was looking at carbon steel for a "non stick" option, but have seen some youtube videos about those warping fairly easily with induction.
(1) All things the same, I very much like the idea of rivetless cookware. It's not a hard requirement, but the easy cleaning makes a lot of sense, and I've had a bad experience in the past with a leaky sauce pan.
(2) Storability is something to keep top of mind. As in my use case, many people have drawers devoted to storing cookware, and various handle shapes and lengths can quickly reduce the usable floor space in a rectangular drawer when handles have to be turned at such an angle that they render the triangle they create unusable dead space, or pans cannot stack or nest because of incompatible handle design.
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