I'm looking at some aluminum saucepans and find that for induction, we're talking nonstick only. There doesn't seem to be any hard evidence about durability.
Even treated well, which is easy enough to do, Teflon and Thermalon will lose their nonstick properties eventually, but then which one would behave most like an uncoated pan? My instincts say the ceramic ought to be tougher, because it will take higher heat without degrading, perhaps making it function like an enameled pan.
Bearing mind that we're discussing tall pans as opposed to frypans, what do you think?
** If you know of any uncoated induction-friendly aluminum, please point me to it. I'll be your best friend and take you to the circus. :)