The Dude has given me the ok to go induction in January, and I need your advice. I've decided to get over my issues with disk bottoms and welds, and think I might go with Homichef for saucepans and my stockpot, Bonjour Copper Clad or Zwilling Sensation/Demeyere Industry for a saucier and I'm leaning towards Fissler for my sauté pan. Am I doing it wrong?
I'm a little concerned about the Homichef stuff, because at those prices, how good can it be? But it does claim a thick disk, and what few reviews there are generally seem to speak well of the weight and quality. Do I really need to spring for the Fissler sauté? Is there something less spendy that will rock my cooking?
Regarding the saucier, will induction give me the precise control to render the thick cladding of the Bonjour and Demyere pans moot? Are they overkill? Can I do just as well with thinner pans, ala All-Clad, Calphalon, etc...? Am I even asking the right questions?