For years I have loved the responsiveness of my gas stove and copper cookware. My copper cookware can now only be used in the oven since my new home has only an induction cooktop. I have heard that professional chefs are enthralled with induction, but I have a long way to go to even feel satisfied. Obviously I need help. We have several very heavy Le Crueset casserole pots, which are fine for making soup, steaming veggies, or boiling up pasta and the like. However, I have nothing in which I can sauté veggies, fish, or make a proper Julia Child style omelette. I need something light. Any tips on what to buy would be much appreciated. Also any tips on how to actually use the stove would be most welcome as well. Many thanks chowhounds!