A Guide to the Best Induction Cookware – Reviews

Looking for the best induction cookware? Quality levels vary considerably among makers, as do prices. You can end up paying too much for an inferior brand if you're not careful. This is why it's SO important to educate yourself about the clad cookware market before you buy.

There's a lot to know, but we demystify your options, explain what makes induction cookware great, and provide our favorite recommendations.

If you don't want to read the whole article, click in the Contents to surf to the sections you want to read:

Here at TRK, we're, quite frankly, cookware fanatics. Together, we have more cookware than anyone needs. But along the way, we've learned a few things, and we're going to share that wisdom here.

This post is about induction cookware, but take note: all induction-compatible cookware will work with other heating methods, which means that "good quality induction cookware" is synonymous with "good quality cookware."​ Therefore, this article is applicable to all readers, even if you don't have an induction cooktop, stove, or portable burner.

Before you get to it, here's a short video, made by the Belgian cookware manufacturer Demeyere, on how induction cooking works:

Also check out our other articles on induction products and induction cooking:

All Clad Copper Core: Is It Worth It?

All-Clad Vs. Demeyere: Which Is Better?

How to Choose a Portable Induction Cooktop (And the Best Ones to Buy)

Bosch Induction Range Review: 30-Inch Slide In

Range Hoods and Induction Cooking: What You Need to Know

The Advantages of Cooking with Induction

Is Induction Cooking Safe?

If you don't see what you're looking for, check out all of our articles on induction cooking here.

Best Induction Cookware Recommendations at a Glance

Best Sets


Heating Properties




Best Overall: All-Clad Stainless Tri-Ply
(see it on Amazon)

Made in USA, lifetime warranty, stainless lids.



Best Bargain Set: Cuisinart Multiclad-Pro
(see it on Amazon)

Lifetime warranty, stainless lids, great price.

Made in China, not quite as high-performing as All-Clad.


Over the top: ​Demeyere Atlantis
(see it on Amazon)

Rivetless, Silvinox® finish for durability and easy cleaning, lifetime warranty, stainless lids, app. 75% more alum. than All-Clad.

Expensive, heavy, straight-sided pieces bottom-clad only (although still excellent)


Best Individual Pieces


Heating Properties




Best Skillet: Demeyere Proline
(see it on Amazon)

Superb heating, rivetless, easy-to-clean finish, stainless lids. Designed for use with induction cooktops.

Expensive, heavy.


Best Sauce Pan: Cuisinart MC-Pro
(see it on Amazon)

Flared rim, stainless lid.

Made in China.


Best Nonstick Skillet: Anolon Nouvelle
(see it on Amazon)

Superb heating (the only nonstick with copper in this price range!).

Smallish cooking surface due to very sloped sides.


Best Stock Pot: Cuisinart MC Pro
(see it on Amazon)

Nice wide design, flared rim, stainless lid.

Made in China.


Best Roasting Pan: Cuisinart Chef's Classic
(see it on Amazon)

Inexpensive, but adequate for roasting.

Not induction compatible.


Induction Cookware Basics: What You Need to Know

Most people in the market for induction cookware know by now that induction-compatible cookware has to be magnetic. There's a little more to it than that, though. Here are some important condiderations:

  • In fact, induction cookware must be highly magnetic--but only on the bottom, where the pan comes into contact with the burner. A magnet should not only stick, it should stick hard and fast and be somewhat difficult to remove. However, most cookware marketing/packaging now states whether it is induction-compatible or not, so the magnet test may not be as necessary as it was a few years ago. (And if you're shopping online, just be sure to search for "induction cookware" and not just "cookware.")
  • The intense heat of induction burners is hard on pans, so it's important to use pans of decent quality. That is, heavy-bottomed and not prone to warping.​ Thin-walled pans can warp easily from the high, instantaneous heat of an induction burner, and once warped, pans are useless for induction cooking. (Warped pans are also often the culprit behind complaints about buzzing and hissing of induction burners. A pan needs to make good, all-over contact with an induction burner for best results.)
  • Also because of the intense, instant heat, it's important that the pan distribute heat evenly, or you will constantly have to deal with scorches in your pan and areas of burnt food. Again, this requires a flat, heavy bottom made of a highly magnetic material.
  • Also, don't bother with converter disks. They do a lousy job. They slow down response time, essentially turning your high-powered induction burner into a conventional electric stove--and a mediocre one, at that. This is true regardless of how great the cookware you put on it is. What's the point of that?

Converter disks--meant to make a non-induction pan induction compatible--rarely do a good job.

This pretty much leaves us with one choice: clad stainless steel, which we will discuss at length here and provide recommendations for our favorite products (at every price point). best induction cookware

What about cast iron, you ask? We get to that, too.

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Heating Properties: What It's All About

With all cookware, the heating properties are the most important feature. That is, how quickly and how evenly a pan conducts heat. Durability is important, too, but it's kind of a by-product of having great heating properties because the thicker layers found in pans with excellent heating properties also make for more durable cookware.

Heating properties are a factor of what metal(s) a pan is made of and how thick those layers of metal are. (NOTE: Since induction cookware has to be magnetic, we are not including non-metal cookware such as glass.) 

For example, a pan with a 1.0mm thick layer of aluminum is going to have better heating properties than a pan with a 0.5mm thick layer of aluminum. There's more to it than that, but this is the basic formula.

The most popular metals used in cookware manufacturing are stainless steel, aluminum, copper, and cast iron. Each has different properties with pluses and minuses for use as cookware. For induction, any pan with copper and aluminum will also have a layer of magnetic steel to make it induction compatible. Thus, most induction cookware is clad stainless, which we explain in more detail below. best induction cookware

This table highlights the main points of the popular cookware metals:

Cookware Metals at a Glance
1=Poor, 5=Excellent
Stainless SteelCopperAluminumCast Iron
Even Heating?1551
Heat Conductivity?1552
Non-Reactive w/Food?5113 (must be seasoned)
Durability?5324 (must be seasoned)
Easy to Care For?5132
Induction Compatible?Yes (see note)NoNoYes, but uneven heating makes it a poor choice

Note: Not all stainless steel is magnetic. The 18/10 stainless, which is the most desirable in terms of durability and non-reactivity, is not magnetic. So for induction-compatible pans, a different grade of stainless (typically 18/0, which is nickel-free) is used on a pan’s bottom and/or outside layer to make it magnetic. This grade is slightly less durable than the 18/10, which means it is more prone to pitting and corrosion--although still very durable and non-reactive compared to other metals. Reputable manufacturers will use the lower grade only on the outside of the pan and use the higher grade on the inside. But note that no induction-compatible clad cookware is 100% high grade, 18/10 stainless.

Many people use cast iron on their induction burners, with varying results. It heats unevenly, and with the power and speed of induction, this can be a real problem. It's also heavy and can scratch glass cooktops if not handled carefully. If it's all you have it will work, but it is not the best choice for induction cooking.


Cast iron will work with induction, but it's not ideal because it heats unevenly.

So as you can see, no single material makes the ideal cookware, for induction cooking or otherwise. This is where clad cookware comes in. best induction cookware

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What Is Clad Cookware?

Clad cookware is cookware that has more than one type of metal "clad" together to provide the properties of each. Usually the cladding is done so the durable stainless is on the outside, a layer of 18/10 stainless on the inside (for the cooking surface), with an internal layer(s) of copper and/or aluminum. Three-ply cladding, also known as tri-ply, is the most common configuration: stainless-aluminum-stainless. Some cookware has more layers, but this gets expensive without always creating a lot more heat conductivity. 

Here's a diagram from All-Clad showing their tri-ply construction:


All-Clad diagram showing their tri-ply clad construction.

Cladding is done by exerting a tremendous amount of pressure on the metals to get them to bond together. It is an expensive process, which is why clad cookware costs more than most other cookware. However, the price range is all over the map--as is the quality. With the exception of the very top brands (i.e., All-Clad, which is made in the USA and Demeyere, made in Belgium), most clad cookware is now made in China, with varying degrees of quality control. You needn't avoid all cookware made in China, but you do have to be careful about which brands you buy. We recommend a few in the Reviews section.

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Is Clad Cookware Better?​

Clad cookware is better in every way than other types of cookware because it combines the best properties of durable metals (stainless steel) and heat-conducting metals (copper and/or aluminum).

Quality level varies considerably among makers, as do the prices. You can end up paying too much for an inferior brand if you're not careful. (Sometimes this even includes a few well-known name brands!) This is why it's SO important to educate yourself about the clad cookware market before you buy.

High-quality clad cookware is an investment that will last a lifetime.

Here are some reasons to buy the best clad cookware you can afford:

  • Quality control in Chinese factories can be poor or even non-existent, so it's hard to know what you're getting unless you choose a reputable brand. 
  • Layers can separate if not properly clad or if they're too thin, rendering pans useless.
  • Inferior grade stainless steel can pit and rust--and remember that no induction-compatible pans are 100% 18/10 stainless, regardless of marketing claims. Cheaper pans can have inferior grade steel on the cooking surfaces; there is often no way to know for sure, except by a company's reputation. 
  • Good companies (such as All-Clad) offer lifetime guarantees on their products. 

Don't worry: you don't have to spend a fortune to get good cookware--we promise! If you're on a budget, there are reasonably priced options you can be very happy with.  best induction cookware

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​What Are the Basic Types of Pans?

Just so we're on the same page with terminology, here are the basic types of cookware:

 Looks Like:

Used For:


Frying, sauteeing, browning, searing. The all-purpose kitchen pan.


Boiling, pasta-making, heating. The other all-purpose pan, doing most things a skillet is not used for. Most kitchens benefit from having at least two saucepans in small and medium/large sizes.


Sauteeing, browning, searing; essentially a straight-sided skillet.


Stews, soups, stocks, braising, casseroles, pasta-making.


Stock-making, soup-making, boiling pasta and other large quantities of liquids; small ones can be used for stews and braising as with Dutch ovens.


Reducing liquids, ease of whisking. Similar: Chef's pan, Windsor pan.


Placed over saucepan w/small amount of water in it and used to steam foods; some steamers fit fully inside a saucepan and some sit on top, like the one pictured here.


Water is put in bottom pan and simmered to cook food in top pan. Used for heat-sensitive, easily-scorched foods (e.g., hollandaise sauce).

analon skillet

Eggs, fish, and other delicate foods. Note dark, nonstick coating--should not be main skillet because the finish wears off so easily.


Gratins, cobblers, oven roasting small cuts of meat.


Reducing liquids, ease of whisking. (For the cook who has everything!)


Oven-roasting. Usually comes with a rack, as shown here.

There is some overlap in the different pans. In many instances, the pan you use is about personal preference. For example, I prefer a saute pan to a skillet because I get fewer grease splatters due to the higher sides. But if I'm sauteeing chicken breasts or other food that I need to get under with a spatula, I use my skillet--the sloped sides are designed for this. And the Dutch oven is similar to a stockpot, on the large end, and the saucepan, on the small end. If you want to start with either a Dutch oven or stockpot (instead of both), get a nice, big Dutch oven. A big Dutch oven is a very versatile pan. best induction cookware

Don't forego a saucepan! It's a kitchen necessity!

There are other, specialty pans such as: paella pans, asparagus pans, pasta pots (with inserts for easy draining), etc. None of them are essential, which is why they're rarely included in sets. If you want more information about all the different cookware available, here's an Amazon link that may be helpful.

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Sets Vs. Individual Pans?

I've purchased both ways, and there are advantages and disadvantages to both.​

Reasons to Buy a Set

  • Because you're just starting out and "need everything."
  • Because you know you'll use every piece in the set.
  • Because you want your cookware to match.
  • Because sets are usually a better deal, even if you have to put up more money up front (and again, if you'll use all the pieces in the set).​

Reasons to Buy Individual Pieces

  • ​Because you don't want or need all the pieces that come in a set.
  • Because you want different quality levels--for example, you want a top-of-the-line skillet because it gets the most wear and tear, but you don't want to pay for a high-end stockpot, which won't get as much use (and doesn't need to spread heat as evenly, either).
  • Because you're adding to an existing collection.
  • Because the pieces you want aren't available in a set.
  • Because there's a sale going on and you can't pass up the great deal you found.

If you need a few pieces, you can find "mini" sets of just a skillet, saute pan and sauce pan, like this All-Clad set (shown below). These are an excellent way to acquire basic pieces without spending on an entire set if you're not sure you'll use it. Just be sure the pans are the sizes you want--for example, this All-Clad set has a 3-quart sauce pan and a 10-inch frying pan: is that what you want? And do you need both the skillet and the saute pan? A better small set (in my opinion) would be a frying pan, a sauce pan, and a Dutch oven--a Dutch oven is larger and offers a better option for oven use (because it's deeper and has short handles) as well as for the stovetop.

Remember: If the set doesn't have the pieces you want, no amount of saved money will make you happy.

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The Most Important Pieces

Whether you decide on a set or choose to buy pieces separately, the most important pieces--the ones you'll use almost every time you cook--are a skillet and a saucepan. You also need a Dutch oven or stockpot and a roasting pan. With these 4 pieces, most basic cooking tasks are covered. best induction cookware

What size  pans should you get? Well, you have to think about how you're going to use your pans--How many people do you cook for? Do you entertain? Do you like to make enough for leftovers or just enough for one meal? Will you get more use out of a Dutch oven or a stockpot? Do you have other pieces that will take up the slack (like hand-me-down pots from your mom or an old cast iron skillet) when necessary?

But if you're trying to cover as many bases as possible with just a few pieces, here are our suggestions:


Minimum Size:


10 inches 


3 quart

Dutch Oven or Stockpot

6 quart

Roasting Pan

app. 20 in. x 14 in. (including handles; sizes vary by brand)

You will discover, as you use your pans, where you might prefer to have other sizes: a smaller skillet or saucepan for when you're just cooking for yourself; larger pots if you're cooking for a crowd. But these are good basic sizes for the foundation pieces of your cookware collection.​ 

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Considerations: What to Know Before Buying

​What are the important considerations when choosing clad cookware? Aside from 1) overall quality, and 2) set vs. individual pieces, here are some things to think about:

​Even Heating

As we said, cookware is all about the heating properties. And all cladding is not created equally! When you pay a premium price for clad cookware, what you're really paying for is even heating and heat retention. Cladding can vary considerably among different brands. That is, the inner layer(s) of aluminum and/or copper differ in thickness. 

The thickness of the layers of cladding matter. The thicker the internal aluminum layer, the more even the heating. However, if the layers are too thick, pots can border on cast-iron-like unwieldiness, without bringing a whole lot more to the table. best induction cookware

The industry standard is All-Clad Theirs is the product against which everyone else is competing. Most other brands' cladding is thinner, and this is what makes them less expensive (but in a few cases, perform almost equally). Demeyere, a Belgian company, went in the other direction and is trying to outdo All-Clad. Its thicker aluminum layer produces better heating properties--but it is also more expensive. 

It can be hard to find exact specifications for the thickness of cladding, but the important thing to know is how evenly a pan distributes heat. 

For a more in-depth article about All-Clad quality, see All-Clad Vs. Demeyere: Which Is Better?

Full Cladding Vs. Bottom Only

bottom clad pan2_500px

Bottom-clad pan. Note the clear delineation in material between the bottom and the sides.

Full cladding helps distribute heat evenly all over a pan, and is particularly important for induction cooking because the heating happens so quickly. It makes a huge difference when frying because food cooks quickly and at high temps--un-clad sides can scorch easily. It is also a useful feature in saucepans you use for sticky and viscous foods (oatmeal, stews) that need help to move heat around. best induction cookware

For pans that you use primarily with thin liquids--e.g., boiling water and stock--full cladding isn't as important. The movement of simmering liquids tends to distribute heat pretty well on its own.

Overall, because induction heat is so fast, full cladding is usually the best option, at least for skillets and saute pans. The only bottom-clad skillet we recommend is the Anolon nonstick skillet (reviewed below). Its cast-aluminum sides distribute heat quickly and evenly, and its bottom copper cladding is just overkill.  

If clad cookware is much cheaper than competitors, it's usually for one of two reasons: 

  • It may be bottom-clad only (read the fine print!).
  • It may be made of poor quality stainless and have very thin internal layers of aluminum, meaning poor heating properties and the likelihood of pitting or rusting.


Cookware can come with stainless lids, glass lids, or no lids at all. (Most skillets do not come with lids.) The best material for lids is stainless steel, for these reasons:

  • Steel lids make the best fit.
  • Stainless can go in the oven; glass may or may not be oven-compatible.
  • Glass lids are more fragile, heavier, and harder to store.​

Most of our choices include stainless lids. 


Handles present a number of considerations:

  • Overall ergonomics: Is the handle easy to grasp? Does it cut into your hand? Does it feel unbalanced? In general, does it make the pot easier or harder to use? And, do you like its looks?
  • Short or long: Traditionally, skillets and saucepans have one long handle, but some instead have two short ones. A long handle makes a pot easier to grab, while short handles can make it easier to use in the oven and store. This is purely preference, but know that both options are available.

Long Handle


Short Handles

  • Helper handles: Helper handles are short handles on the opposite side of a long handle. They're called helper handles because they make it easier to maneuver heavy pots. I'm a huge fan of helper handles! They're incredibly useful.​ Here's an example of a pan with a helper handle:
  • Silicone-coated handles: Some lines of cookware have silicone-coated handles. These are nice for gripping, but not so nice on a gas stove or in an oven. Although usually guaranteed to be oven safe, the silicone will wear out eventually if you use a pan in the oven frequently. Gas flames will also take a toll. In fact, silicon will wear out eventually no matter how careful you are with it. This is not the case with stainless handles--which we vastly prefer for this reason.


Some cookware has flared rims, which reduces drips when pouring. Other cookware has flat rims, which will drip more when pouring:


Flared Rim: See the lip?


Flat Rim: no lip.

Most saucepans are going to have flat rims. But you have the option with skillets and saute pans. If you want to go as drip-free as possible, choose pans with flared rims. best induction cookware

Rivets Vs. Rivetless

A few brands of clad cookware (Demeyere, Kitchen-Aid) are rivetless--the handles are welded on, so there are no rivets inside, on the cooking surface. This is a really nice feature because it makes pans easier to clean. Rivets are far from a deal-breaker (as an owner of a lot All-Clad, I can attest to that), but if you're just starting out or need to add to your collection, pans without rivets certainly merit consideration.


Ease of Cleaning​

Most stainless cookware is dishwasher safe, making it a smart choice as far as cleaning goes.

Stainless steel is not a non-stick surface, so all stainless pans are going to require some elbow grease if used for messy, sticky foods. Some brands are easier to clean than others, however.​ Demeyere stainless, for example, has a proprietary coating that makes the pans less prone to sticking. And rivets vs. no rivets is also a factor.

Cleaning Hint: You can make your pans easier to clean by adding oil first, then letting it heat before adding food. This creates a barrier between the pan and the food and goes a long way toward preventing sticking.

A Word About Nonstick Cookware


Nonstick omelet pan.

​Please: do yourself a favor, and don't buy nonstick cookware for your primary pans.

Okay, yes, you should have one nonstick pan that you use for eggs, fish, and other delicate foods. But the life span of a nonstick pan is short--very, very short. Even with only moderate use, they don't usually last more than a couple of years.

And you must be very, very careful with them. You have to use nonstick utensils that don't scratch the pan. You can't use anything abrasive to clean them. You can't put them in an oven because it degrades the coating. Aerosol nonstick sprays also degrade the coating. And you shouldn't use them with high heat settings because they'll age the pan faster and possibly release toxic fumes. Even if the manufacturer says you can use metal utensils and put it in the oven, doing so will shorten the life of your pan even more.

The high heat issue isn't as true for the newer, ceramic (non-PTFE) pans, which use a different technology. But the ceramics aren't as durable as the plastic-based (PTFE) pans no matter how you treat them! So you're back to square one. Plus, the nonstick coating eventually wears and flakes no matter how well you take care of it, and those flakes can get into your food. They are supposedly harmless, but who wants to ingest that stuff?

So yes, you should have a dedicated nonstick egg pan, like the ones shown here. But for everything else, stainless--please! best induction cookware

If you're bent on getting nonstick cookware, here's a review of the best nonstick sets available right now. (Yes, it's about titanium nonstick, but it's still a great resource if you're looking for information on what nonstick to buy.)

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Best Cookware Sets

Best Set Overall: All-Clad Stainless Steel Tri-Ply​


All​-Clad is the original clad cookware. It is made in the USA (well, not all of it, but the stainless tri-ply is), and it offers a limited lifetime warranty on all of its products. Every other clad cookware brand, including the high-priced, high-performing competitors like Demeyere, are competing for the All-Clad market. 

All-Clad has several lines of cookware. The stainless steel tri-ply is their original line, and has two layers of stainless with aluminum sandwiched between. They also make a 5 ply line (D5), a 7 ply line (D7), a copper core line, and two aluminum lines (MC2 which stands for "Master Chef" and LTD2, which stands for "limited"), which are not induction-compatible. D5, D7, and Copper Core are all induction compatible and are excellent cookware. However, the increase in heat conductivity is somewhat small compared to the increase in price. For that reason, we recommend the Stainless Steel Tri-Ply as our overall best pick. 

For a more in-depth look at the All-Clad lines and how they compare to the other top-of-the-line brand Demeyere, see All-Clad Vs. Demeyere: Which Is Better?

Check out the All Clad Stainless Steel Tri-Ply​ set on Amazon.

Check out the All Clad Stainless Steel Tri-Ply set at Sur la Table.

All-Clad sets come in 5 piece, 10 piece, and 14 piece. We recommend the 5 piece if you want some nice basic starter pieces and the 10 piece if you're looking for a larger assortment. The 14 piece is probably more than most people need. I do use my saucier pan, but not terribly often. On the other hand, I own the gigantic 6 quart saute pan and I absolutely love it. It's probably my most-used pan after my 10-inch skillet. I use it for soups, stews, and deep frying (mine came with a basket for that purpose). 

The 5 Piece Includes:

  • 10 inch skillet
  • 3 quart saucepan with lid
  • 3 quart saute pan with lid.​

All-Clad 5 Piece Set: 3qt sauce pan (left), 3qt saute pan (rear), and 10in. skillet/frying pan (right).

The 10 Piece Includes:

  • 8 inch skillet
  • 10 inch skillet
  • 2 quart saucepan with lid
  • 3 quart saucepan with lid
  • 3 quart saute pan with lid
  • 8 quart stockpot with lid (I would call this a Dutch oven).​

All-Clad 10 Piece Set.

The 14 Piece Includes:​

  • 10 inch skillet
  • 12 inch skillet
  • 2 quart saucepan with lid
  • 3 quart saucepan with lid
  • 3 quart saute pan with lid
  • 6 quart sauté pan with lid
  • 12 inch chef's pan
  • 8 quart stockpot with lid (again, I would call this a Dutch oven as it's an awfully small stockpot).

All-Clad 14 Piece Set.


The stainless line has a nice thick layer of aluminum sandwiched between a magnetic stainless exterior and a polished stainless interior. It's enough to provide excellent evenness of heating. 

As mentioned above, All-Clad has the even heating that all other clad cookware is competing against. This doesn't mean it's the very best; for that, you would have to get copper cookware, which is fussy to use and hard to keep clean. But for overall even heating, All-Clad is one of the very best available.

All-Clad pans are also oven safe to 600F. 

Design (Lids, Handles, Rims and Rivets)

Lids: All All-Clad lids are stainless and fit snugly over the pans. The saute pan lids will fit the skillets. The lid handles have a nice rounded shape, easy to use and grip. They stay cool under all cooking conditions with the exception of high gas heat.

Note: If you buy All-Clad skillets separately, they can come with or without lids. If you want lids, make sure the skillet you order comes with one!​

Handles: The long handles are grooved on the top; this has advantages and disadvantages. You can clamp your thumb into the groove to stabilize a pan while you're handling it, which is a nice feature. But if you just grab the whole handle, or steady it under your forearm, the groove can dig into your skin uncomfortably. ​

Rims: The rims of the skillet/frying pans, saute pans, and Dutch oven/stockpot are flared for easy pouring. The rims of the saucepans are flat. 

Rivets:​ All-Clad cookware has riveted handles. This means there are rivets inside the pans and on the underside of the handles. Most pans have rivets, so this isn't a huge drawback. But food gets caught around the rivets, which makes cleanup harder. 

​Ease of Cleaning

One really smart reason to buy stainless cookware is that it's dishwasher safe, or most of it is, anyway. The All-Clad stainless tri-ply line is no exception. Stainless will never be as easy to clean as nonstick, but being able to put it in a dishwasher is an excellent feature.

One of the costs of high-end clad cookware is the polished surface of the stainless steel. More expensive cookware generally has a more polished surface, which makes it smoother, and thus food sticks less. All-Clad has a very polished surface, so it tends to be easier to clean than less expensive stainless cookware. The rivets create a place for food to accumulate, however, so this is a drawback to ease of cleaning. But overall, the All-Clad line cleans up pretty well. best induction cookware

Similar in Performance

Demeyere Proline: Thicker cladding, better performance, more expensive. Reviewed below. 

Vollrath Tribute: Vollrath is a good company and they make one of my favorite products in the world, the Mirage Pro 59500P Portable Induction Cooker. Their cookware is good quality, but it has very heavy cladding, yet without much improved performance over All-Clad. It is less expensive (by a lot!), however, no lids are included. Frankly, the set is just not very pretty, either. Finally, because it's so heavy, it's like using cast-iron. I wish I could recommend this set but unfortunately it is not one of my favorite products.

Tramontina: Cladding is the same as All-Clad, with worse performance. Much less expensive. The skillet is oddly shaped, with a small cooking surface and deeply sloped sides.

Mauviel: Same cladding and similar performance as All-Clad, but more expensive. Not recommended. (On the other hand, if you're looking for copper cookware, Mauviel's is very high quality.

Overall Recommendation

Buy this set if you want excellent performance, a lifetime warranty, a made-in-USA product, and are willing to pay the price. All-Clad is one of the best products on the market.

Pros: Excellent quality, made in USA, limited lifetime warranty.

Cons: Expensive.​



click now for sur la table's best price on All-Clad:

Best Bargain: Cuisinart MCP-12N Multi-Clad Pro


Cuisinart Multi-Clad Pro is a Chinese knockoff of All-Clad. It has similar cladding but with a slightly thinner aluminum layer, so the performance isn't quite as good--but it's close! Also, the Cuisinart seems to have decent quality control in their Chinese factory. So if you want something close to All-Clad with slightly less stellar performance, Cuisinart is an excellent option. The 7-piece set has a 10-inch skillet and two covered saucepans. The 12-piece set includes an excellent variety of pieces, including a steamer. Stainless lids are included for the saute pans and stockpot. The company also offers a lifetime warranty, which is not something you'll find with a lot of other cookware sets at this price point.

Check out the Cuisinart MCP-12N Multi-Clad Pro set on Amazon now. ​

Check out the Cuisinart MCP-12N 12 pc. set at Sur la Table now.

The 7 Piece Set includes:

  • 1-1/2 quart saucepan with lid
  • 3 quart saucepan with lid
  • 8 quart stockpot with lid
  • 10 inch skillet.

Cuisinart MCP 7 Piece Set.

The 12 Piece Set Includes:

  • ​1-1/2 quart saucepan with lid
  • 3 quart saucepan with lid
  • 8 inch skillet
  • 10 inch skillets
  • 3-1/2 quart saute pan with lid
  • 8-quart stockpot with lid
  • Steamer insert (for stockpot) with lid.

Cuisinart 12 Piece Set.


The Cuisinart MCP Stainless Tri-Ply has cladding similar to All-Clad, but with a slightly thinner aluminum layer, which makes the performance less even than All-Clad--but still very good. ​

All pieces and lids are oven safe to 550F.​

Design (Lids, Handles, Rims and Rivets)

The overall design of this cookware is excellent. In fact, one reason we really like this set is that it is as pretty as All-Clad. It looks like a much more expensive set than it is.

Lids: The lids are made of stainless and fit the pans snugly. They are as oven safe as the pans themselves (to 550F). The skillets do not come with lids, but you can use some of the lids interchangeably on the different pieces.

Handles: Both the long and the short handles are easy to grasp and hang onto. The large saute pan has a helper handle. Unfortunately, there are no helper handles on the saucepans or large skillet--but few manufacturers include helper handles on pans of this size. best induction cookware

Rims: One of the really great design features of the Cuisinart Multi-Clad Pro line is that all the pans have flared rims. Even the saucepans have flared rims, which is great for dripless pouring. 

Rivets:​ Handles are riveted onto the pans and lids, which isn't ideal because food particles can stick around them. If you want rivetless cookware, you have two options: Demeyere (very expensive) and Kitchen-Aid, which we review below.

​Ease of Cleaning

Polishing is (surprisingly) about the same as All-Clad, so this along with the rivets make the ease of cleaning about the same as All-Clad.

Similar In Performance

Cuisinart French Classic (Tri-Ply):  This is very similar to the Multi-Clad Pro set, but it is made in France, is slightly more expensive, and has glass lids. The saucepans also lack the flared rims of the MCP set. But if you don't want to buy "made in China," this is an economical choice--although we prefer the MCP. 

Overall Recommendation

Buy this set if you can live with good (not great) performance, want a lifetime warranty backed by a reputable company, and don't mind a product made in China. The Cuisinart Multi-Clad Pro is an excellent Chinese All-Clad knockoff. best induction cookware

Pros: Good quality cookware at a very good price, lifetime warranty.

Cons: Made in China, not quite as high-performing as All-Clad.​




Over the Top: Demeyere Atlantis

A Guide to the Best Induction Cookware

Made in Belguim, Demeyere Atlantis is the best clad stainless cookware on the market, bar none. It's also one of the few cookware lines that's more expensive than All-Clad D3 (and some pieces are more than D5 and Copper Core!). But here's what you get for your investment:

  • Approximately 75% more aluminum than All-Clad D3/D5
  • Bottom-clad pieces contain 2mm of copper, plus silver to enhance heating properties
  • Rivetless cooking surface
  • Silvinox® finish ensures shiny finish and makes cleaning easier (but don't expect Teflon-like ease)
  • Optimized for induction cooking with TriplInduc® technology that makes it about 30% more efficient on induction than other clad stainless cookware
  • Good sized pieces in the set, with an 11 in. skillet and 8 qt Dutch oven/stock pot
  • 30 year warranty.

And so much more.

If it's so great, why is it "over the top"? It's almost twice as thick as All-Clad D3, which makes it heavier. Is all this performance needed? It depends on how serious you are about cooking. Some chefs, once they've tried Demeyere--especially the Proline skillet--can't bear to go back to the "flimsiness" of All-Clad. Others find it too heavy, and the bottom-clad only pieces to feel unbalanced because they're used to full cladding.

So if you're really into cookware, or want the best of the best, or are in search of an over-the-top gift for someone who loves to cook, Demeyere Atlantis is definitely the way to go. On the other hand, All-Clad D3 is excellent quality and will last you a lifetime. Both are superb choices; it's really a matter of your own preferences.

We won't go into a lot of detail here, as we've written an article about Demeyere and how it compares to All-Clad. Here you'll find everything you need to know (and then some, most likely). 

You can also read about the Demeyere Proline (Atlantis) skillet below, as it's our pick for best skillet. 

If you want to check it out, here are a few links to get you started.

Buy Demeyere Atlantis on Amazon:

Buy Demeyere Atlantis at Sur la Table:

Best Individual Pieces

Read this section for our best picks for individual pieces. Buying individually can be more expensive, but you get exactly what you want. That's hard to put a price on. 

Best Skillet: Demeyere Proline 


(Note: Demeyere is pronounced de-MY-ruh.)​

If you spend money on just one piece of high-end cookware, it should be your skillet. The skillet gets the most use of any pan in your kitchen, and it gets the hardest use--frying over high heat, oils and fats, finishing in the oven; the works. Saucepans and saute pans can get heavy workouts, too, but the skillet is the true workhorse of the kitchen.

Quality-wise, the Demeyere Proline skillet is one of the very best choices you can make for clad cookware. It has thicker cladding than All-Clad, featuring "4.8mm 7-ply material combining layers of stainless, a core of aluminum, and aluminum alloys incorporated from rim to rim." (Compare this to 2.6mm thickness of All-Clad D3.) It's oven proof, dishwasher safe, has no rivets to catch food, and it is treated with a special coating called Silvinox, that "improves the resistance of stainless steel preventing discoloration, tarnishing and dulling due to handling, and contact with aggressive detergents and certain foods." Silvinox is the next best thing to nonstick, but way more durable.

The 11-inch is our preferred size for an all-purpose skillet, although you can get the 9-inch Proline for about half the price.

Demeyere cookware is made in Belgium and has a 30 year warranty. best induction cookware

Check out the Demeyere Proline skillet on Amazon.​

Check out the Demeyere Proline skillet on Sur la Table (note: more size options).


This skillet offers the best available clad technology on the market. It's actually a step above All-Clad in both heat conductivity and heat retention. (This is reflected in the price!)​

This skillet is oven safe, although Demeyere does not give a max temp. ​

Design (Lid, Handle, Rim and Rivets)

Lid: Like most skillets, this one does not come with a lid and Demeyere doesn't make one to fit it (at least not in the US market, that we could find). You can buy an aftermarket lid such as this one, or possibly use one from a saute pan or Dutch oven in your existing collection.

Handle: The long handle has a nice, flattish shape that can be gripped and stabilized easily with one hand. The helper handle is a bit squarish and slightly awkward, but we love that the 11-inch skillet has a helper handle. Not a lot of skillets in this size do. best induction cookware

Rim: Has a nice flared rim for easy pouring.

Rivets: The handles are welded on, so the skillet is completely free of rivets. Excellent for cleaning.

​Ease of Cleaning

Because of the Silvinox coating and the welded (rivetless) handles, this skillet is the very best option available if you're looking for easy cleaning. It is also dishwasher safe. 

Overall Recommendation

Buy this skillet if you can afford the best and want a frying pan that will last a lifetime. This is one of the best options on the market.​

Pros: Top-notch quality, easiest-cleaning stainless on the market.

Cons: Expensive.



see Sur La Table's best price (and more options) on the demeyere proline skillet:

Best Saucepan: Cuisinart MultiClad Pro 4 Qt. Saucepan


While not quite as pretty as the All-Clad saucpan, the Cuisinart Multiclad Pro Stainless 4-quart saucepan is a great all-around pan​ at an excellent price. This pan is the same line as the Cuisinart MC-Pro set recommended above. The set comes with a 3 quart saucepan, but if you buy pieces separately, you can upgrade to a 4 quart saucepan for just a few dollars more. Don't go any smaller than a 3-quart if you want a general-purpose saucepan.

Here's why we recommend this saucepan:

  • Saucepans don't require the even heating/heat retention of skillets, so you can get by with good-but-not-excellent cladding (i.e., you don't need All-Clad cladding to achieve good results). And the cladding on this pan is good enough that even if you use it for thick, viscous foods (i.e., stews, breakfast cereals, and the like), you are unlikely to get scorches.
  • This saucepan has a flared rim which makes it very usable.
  • The Cuisinart clad cookware has a great reputation for quality and durability and is backed by the Cuisinart warranty. (Unlike some other brands at this price point.)

Check out the 4 quart Cuisinart MCP Pro on Amazon.


The heating is not as high-performance as some other brands, but it's close. For saucepan use, the heat conductivity is more than adequate.

This pan is oven safe up to 550F. ​

Design (Lids, Handles, Rims and Rivets)

Lid: Well-fitting stainless lid. Oven and dishwasher safe.

Handle: The long handle is easy to grasp and maneuver the pot with. Unfortunately there is no helper handle on this pot--at 4 quarts, this would be nice. 

The lid handle is also easy to grasp, with plenty of room to get your fingers around it without having to touch a hot surface.

Rim: The flared rim is one of the features that make this saucepan stand out. I don't understand why all saucepans aren't flared, as they are the pan most commonly used for liquids. It's a great feature!

Rivets: The handles are attached with rivets, which are durable, but make cleaning a little harder.

​Ease of Cleaning

Ease of cleaning is average for stainless clad cookware.

This pan is dishwasher safe.


Buy this saucepan if you want to save money and still get good performance. best induction cookware

Pros: Good quality pan at a great price. Flared rim. 

Cons: Not the best cladding available, but adequate for an all-purpose saucepan.



Best Nonstick Skillet: Anolon Nouvelle Copper-Hard Anodized Aluminum Nonstick Skillet

A Guide to the Best Induction Cookware--Reviews

The Anolon Nonstick Skillet: check out that copper cladding on the bottom!

If you've made the mistake, as so many of us have, of buying an expensive nonstick pan only to have it lose its nonstick properties inside a couple of years, then you'll surely appreciate our recommendation to buy a cheap nonstick skillet (and no other nonstick cookware at all).  

The truth is, no nonstick has a lifespan of more than a few years. And this is true no matter how much you pay and promises of lifetime warranties: just try to cash in on that and see if any manufacturer will replace your nonstick skillet just because it's sticking (not gonna happen). So why in the world should anyone pay hundreds of dollars for an expensive brand that's not going to last any longer? The coating is going to wear out just as fast as it will on a less expensive pan. Ceramic pans (like the ones you see on late night infomercials) aren't a great solution, either, because while they're probably more durable, the nonstick isn't going to last even as long as the PTFE (in most cases, anyway). 

PTFE is formerly known as Teflon, but no longer contains the harmful chemicals that Teflon had.

This Anolon nonstick pan is a great choice for a nonstick skillet. In fact, the Anolon nonstick skillet is a truly excellent pan. And not just at this price point, but at any price point. Here are a few things to really like about this pan:

  • Excellent bottom cladding, including a copper layer (which isn't available in most pans that cost a lot more)
  • You can use metal utensils on the pan (although we don't recommend it)
  • Has the look and feel of much more expensive cookware.

Check out the Anolon nonstick frying pan on Amazon!​

A Guide to the Best Induction Cookware--Reviews

Anolon bottom cladding: several millimeters thick!


This pan has a very thick aluminum-and-copper bottom cladding, so the heating is incredibly even. The anodized aluminum sides also help with conductivity and evenness. ​

Meyer (the manufacturer) says the pan is oven-safe to 500F, but we don't recommend putting it in the oven. High heat will shorten the life of the nonstick coating. best induction cookware


Durability:​ This pan's nonstick coating is made of Dupont Autograph, which is about the most rugged nonstick coating on the market.

No nonstick pan is going to last as long as a stainless pan, but this is one of the best. 

Handle: Lightweight without feeling cheap and has a nice, squarish shape that's easy to hang onto and stabilize. It also looks great.

Shape: The shape of the pan is its only drawback. As you can see from the photo above, it has a small bottom area with steeply sloped sides, which means less flat area for food to make contact with a burner. The bottom diameter of the 12 inch skillet is about 9 inches. Depending on how you cook, you may actually prefer this: the wide slopes make it very easy to get underneath food with a spatula, which is even more important in a nonstick pan because it's so important to avoid scraping. And 9 inches is enough room for 2 grilled cheese sandwiches or 3-4 chicken breasts without crowding. 

Also, a bottom-clad pan should typically have a nice, wide bottom area for the most even heating. But because the Anolon nonstick has anodized aluminum sides, this isn't such an issue. The aluminum sides help to keep the heating even. ​

​Ease of Cleaning

It's nonstick, so it cleans up easily.

Note: Never, ever, ever put nonstick pans in a dishwasher! Even if the manufacturer says it's okay. Doing so will shorten the life of the pan.​

Overall Recommendation

​Buy this pan if you want a high quality nonstick skillet at an amazingly reasonable price. In the case of nonstick, paying more won't get you a better pan. This pan is as good as or better than any All-Clad nonstick pan at a fraction of the cost. 

Pros: Top quality pan, excellent quality, lifetime warranty by reputable maker.

Cons: Smaller cooking surface than some skillets due to very sloped sides.



Best Stockpot: Cuisinart Multi-Clad Pro (8 Qt or 12 Qt)


Once again, this is from the Multi-Clad Pro line, one of our favorite sets reviewed above. If you buy the MC-Pro set, the 8 quart stockpot is included. It would be better if the set had a Dutch oven so you could purchase the 12 quart stockpot separately, though, because a 12 quart stockpot is a much better tool than an 8 quart is for making large batches of stock to freeze. The only problem with the bigger one is storage, so be sure you have a shelf, cupboard, or closet space big enough to store it. 

This is a nice all-around pot. Many stockpots have cladding only on the bottom, where it's most necessary to prevent the scorching that can occur during long, slow simmers. But this one with full cladding costs less than some bottom-clad pots. And because the MC-Pro line is so stellar at such a reasonable price, this pot is no different. There are cheaper ones around that will do a good job, but this one is a great deal with no compromise in quality.

Check out the Cuisinart MC-Pro stockpot on Amazon.​


With the fully clad design, this stockpot offers excellent, even heating and good heat retention at a great price. In fact it's probably more than you need in a stockpot, but the quality and name brand are well worth the investment.


This pot is nice and wide, which makes it easier to use than some taller, narrower stockpots. It has big, grippable handles, a flared rim, and a heavy stainless lid that fits down snugly. 

Ease of Cleaning

The stainless is dishwasher safe, so if you can fit it in your dishwasher, yay!

Overall Recommendation​

Buy this stockpot if you want a big pot for soups and stockmaking, want good quality, a lifetime warranty, and a very reasonable price.​

Pros: Great quality, great price, great design.

Cons: You can probably find an adequate stockpot for less money. 



Best Roasting Pan: Cuisinart Roasting Pan


This roasting pan is another product from Cuisinart. It is lower end than the Multiclad Pro line, and the price reflects that. It's made from single=ply stainless, which makes it lightweight yet sturdy. It has no cladding for heat retention or spreading, but this isn't really necessary for a pan used in the oven. This roasting pan should be all you really need. (If you want something more substantial, check out All-Clad's roaster--it's beautiful and heavyweight, and the same size as this one.)

Check out the Cuisinart Chef's Classic Roasting Pan on Amazon now.


The cladding offers great heating for oven roasting and is great for using on the surface of a stove, as well (like for making pan gravy).​


This is one of the largest roasting pans on the market. It's about 16 inches by about 20 inches (including the handles). This is large enough for a most meats, including a turkey.​

Handles: Handles are important on a roasting pan because when in use, it's heavy. The handles on this pan are easy to grab and have excellence clearance to minimize the possibility of burns. In fact, the handles are one of my favorite things about this pan.

Rim: Many roasting pans have flared rims, which don't really serve a purpose. Although they aren't a drawback, we prefer the cleaner look of the flat rim on this pan. Once again it's a matter of personal preference, so if you don't like it, there are a lot of pans available with flared rims (this All-Clad pan, for example, which costs more, is smaller, and doesn't include a rack). 

Rack: This pan includes a stainless steel rack, which is a nice feature. Most racks, if included at all, have a nonstick coating, which I've found to be pretty much worthless for making cleaning easier. With the stainless rack, you can spray it with cooking spray and it's actually easier to clean than the nonstick racks!

​Ease of Cleaning

The flat edge and stainless rack make this roasting pan about as easy to clean as any roasting pan. But let's face it: no roasting pan is easy to clean!

Our best recommendation is to use a lot of cooking spray to help with cleanup. Or, when possible, line the pan with foil. best induction cookware

Overall Recommendation

Buy this roasting pan if you want to save a few dollars and are happy with average heating performance--which is really about all you need in a roasting pan. 

Pros: Good quality for oven roasting, durable, inexpensive, lifetime warranty.

Cons: Made in China.​




Some Other Brands You May Be Curious About

Here are some brands to think about--some yay, mostly nay. They all get almost universally positive reviews on Amazon. Does that mean the quality is the same, regardless of what price point you choose? Absolutely not. We're glad many people are happy with their inexpensive sets (and their overpriced sets too!). But you will never regret buying the best you can afford and buying from a reputable manufacturer that offers a warranty on their products. So here's a list of almost-good-enough, and name brand, and funky sets that might get your attention, but for one reason or another probably aren't your best option. 

Note: Many of these brands make several lines of cookware, but we only looked at the clad stainless lines. Other lines might be excellent. (For example, Mauvial copper cookware is top notch.)

Calphalon: Mid-range cost and performance similar to KitchenAid (reviewed and recommended above), but glass lids make this set less desirable. 

Mauviel: French cookware with performance similar to All-Clad but more expensive. Not recommended.

Tramontina Tri-Ply Clad: Good performance similar to Cuisinart MC-Pro. If you prefer the pieces and design of this set, it's a good choice.

Le Creuset Stainless Clad: Not made in France, made in China. Not comparable quality to Le Creuset enameled cast iron. Vastly overpriced. 

Viking: Some made in China, some made in USA. Expensive. Be sure you get the made in USA for best quality.

Vollrath Optio: Good quality and decent price, but very heavy, not very pretty, and no lids are included. This is super heavy duty cookware, but designed more for professional kitchens (which some people might prefer).

Swiss-inox: Bottom-clad cookware with gimmicky "temperature management" knobs. Spend a little more and get KitchenAid or Cuisinart MC-Pro.

Magma Nesting Stainless Coowkare: This set of low-performing, bottom-clad cookware has removable handles and is designed for RVs and other small spaces. But if you have limited space, why not just get a few basic, good-quality pieces instead? Those removable handles are going to loosen quickly, and few things are more potentially hazardous than cookware without solid handles. Do not recomment.

Duxtop: Would love to recommend this set as the price is great and we love some Secura products. (Secura owns Duxtop). But the quality of this made-in-China set is largely an unknown (and yes, we say this despite its many positive reviews on Amazon). You're probably better off getting fewer pieces of higher quality that you know you'll use, or a set of Cuisinart MC Pro or Tramontina Tri-Ply clad for a little more $$.

Back to TOC

Final Thoughts

You can spend a fortune and get top-of-the-line induction cookware. Yes, you'll probably love it, but with a little bit of research you may find cookware you'll love just as much for less money. As long as you know what you're buying (and there's a lot to know), you can be happy with your purchase. 

Do you have any thoughts or ideas about the best induction cookware? Please share in the comments section. And thanks for reading!

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