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VFish | Nov 14, 201903:01 PM     360

I would like to know what are your thoughts and choices for induction cooktops, mostly stainless steel. And I'm trying to get it all under one post so as not to hijack other ones, if possible. The pieces I am interested in are:

frying pans
saute pans
saucepans
stock pots
dutch ovens
sauciers

I am also interested in some nonstick pieces in the above. Frying pans of 8", 10", and either a 12" frying pan or 11" saute pan in non-stick. Also about a 2 qt saucepan.

I also bring up other types of vessels thinking of how Damiano related how he preferred the results of some of his stews in the ECI, although he's on gas.

So this would be also results oriented as well. What do you think has worked best for you on induction?

I will be doing testing on the newly arrived Demeyere Atlantis 24 cm saute pan as I've gotten reports their disc based pans are also uneven on induction.

I've gotten a lot of input on previous threads from some of you here already that's been helpful.

This is kind of like the what is your favorite searing pan post.

What is your favorite or what would you think would be the best performing of these items on induction and why?

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