January 4, 2017

Last Updated: April 10, 2024

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The Best Induction Cookware – Get Out of the Kitchen Faster

By trk

Last Updated: April 10, 2024

clad stainless cookware, cookware, induction cooking

What's the best cookware for induction cooktops?

Your main options are clad stainless steel, cast iron, and carbon steel. Aluminum cookware works if it has a magnetic base (which many brands do). But there's a little more to it than that.

We'll demystify your options, explain what makes induction cookware great--or not so great--and give recommendations and reviews of our favorite brands. 

Table Of Contents (click to expand)

Best Induction Cookware at a Glance

Here's a summary of the best induction cookware. See detailed reviews of each below or click a link to shop.

Best Induction Cookware Recommendations




Best Overall (heaviest):
Demeyere Industry
see Industry on Amazon

see Industry at Sur la Table

Demeyere Industry 5 Induction Cookware Set 10pc

-3mm thick (excellent heating)

-Silvinox® finish

-No rivets on cooking surface

-Made in Belgium

-30 year warranty

-Insulated lids (SLT only).

-Heavier than All-Clad


-Smallest set is 10 pc.

Best Overall (lightest): 
All-Clad D3 (Tri-Ply)
see D3 on Amazon

see our review

All Clad D3 Induction Cookware Set 5 pc

-2.6mm thick (very good heating)

-Many sets and open stock to choose from

-Made in USA

-Lifetime warranty.


-Some people hate the handles.

Best Bargain Set: Cuisinart Multiclad-Pro
see MC Pro sets on Amazon

Cuisinart Multiclad Pro Induction Cookware Set, 7 pc

-2.6mm thick (excellent heating)


-Lifetime warranty.

-Made in China

-Lower quality stainless than A/C

Best Disc-Clad:
Demeyere Atlantis
see Atlantis on Amazon

Demeyere Atlantis Induction Cookware Set 6 pc

-Super thick, heavy pieces

-Rivetless cooking surface 

-Silvinox® finish, 

-75% more alum. than AC D3

-Made in Belgium

-30 year warranty.



-May feel unbalanced to people used to fully clad cookware.

Best Cast Iron Skillet: Lodge
see Lodge skillet on Amazon

Lodge Cast Iron Skillet



-Nonstick when seasoned

-Excellent for high heat searing

-Made in USA.

-Slow, uneven heating (must preheat several minutes)

-Rough base can scratch glass cooktops

-Seasoning can react with acidic foods and liquids


Best Carbon Steel: Matfer-Bourgeat

see M-B skillet on Amazon

Matfer Bourgeat Carbon Steel Pan Side View



-Nonstick when seasoned

-Great for high heat searing

-Made in France.

-Heats unevenly (must preheat several minutes)

-Rough base may scratch glass cooktops

-Seasoning can react with acidic foods and liquids.

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First: What Is Induction?

Here's a short video, made by the Belgian cookware manufacturer Demeyere, on how induction cooking works:

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Induction Cooking Pros and Cons


  • Super fast heating: works best with clad stainless steel cookware
  • Super responsive to temp changes
  • Efficient: all the heat goes into the pot, so there's minima heat loss to environment
  • Safe: since the pan heats, not the burner, it's a safer way to cook
  • Clean: No cooked on spills because the cooktop stays cool.


  • Induction cooktops are more expensive than gas or electric
  • Requires induction compatible cookware (must have magnetic bottom)
  • Noise: Some cookware can buzz or make high-pitched whining
  • No "user feedback": Gas has a flame and electric burners turn orange when hot, but induction doesn't have heat indicators.

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Quick Tips on Buying Induction Cookware

If you don't want to read the whole article, here are some quick tips to help you select the best induction cookware:

  • If you're shopping online, look for "induction compatible." if you're shopping in person, test with a magnet. 
  • The best induction cookware is highly magnetic. A magnet should not only stick, it should stick hard and be somewhat difficult to remove.
  • Buy the heaviest pans you can comfortably handle. Heavy pans work better with induction and are more durable. If a pan is too light, too small, or its magnetic layer is too thin, it may not work with an induction burner, even if labeled induction compatible (especially true for portable induction cooktops).
  • Clad stainless steel cookware is our recommended cookware for induction (we discuss why below).
  • Lower quality clad cookware can whine and buzz on an induction cooktop because the layers may not be clad as well as higher end cookware. Avoid super cheap, no-name clad cookware. 
  • Choose cookware with a flat bottom or one that flattens when it heats (which is most decent quality cookware). If the bottom isn't flat, you can get vibration, noise, and uneven heating.
  •  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 hob. Just invest in induction cookware.
Induction converter disk

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

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Which Cookware Works with Induction?

So, magnetic cookware works with induction. But which cookware is magnetic?

Clad Stainless Steel

Not all stainless steel is magnetic. In fact, the most popular grade of steel for cookware, 18/10--18% chromium and 10% nickel--is not magnetic. 

So cookware makers use a magnetic grade, usually 18/0--18% chromium, 0% nickel--on the exterior for induction compatibility. Starting around the mid-90s, nearly all makers started using magnetic steel on the exterior for induction compatibility. So unless stainless cookware is marketed as "nickel free," it will almost certainly work on an induction cooktop. 

Nickel-free steel isn't as corrosion resistant, so you tend to see it only on the exterior. Some clad stainless cookware is all 18/0 and advertised as "nickel-free." This is usually less expensive cookware brands, like Homi Chef, but if anyone you cook for has a sensitivity to nickel, it's a viable option for induction.

Cast Iron and Carbon Steel

Cast iron and carbon steel are both magnetic, so all is induction compatible, including enameled cast iron like Le Creuset.

Cookware with an Induction Base

Aluminum cookware is not magnetic, but many brands have a magnetic disc attached to the bottom to make them compatible with induction. Anolon Nouvelle Luxe is an example of aluminum cookware with an induction base (and our recommended for PTFE cookware). See our Anolon review for more information. 

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Which Cookware Doesn't Work with Induction?

Here's the cookware that is not induction compatible.

Copper Cookware

Copper cookware is not induction compatible if it has real copper on the exterior. Copper cookware with internal copper, like All-Clad Copper Core (or see our review), is induction compatible because it has a magnetic steel exterior. Hi 

Copper-colored nonstick cookware is almost always aluminum not induction compatible unless it has a magnetic disc attached to the base. This set from Gotham Steel is induction compatible.

But be careful: these pans are typically quite light, and may not work with all induction cooktops, particularly portable induction cooktops.


Aluminum is not magnetic so if there is no magnetic base added, it is not induction compatible. Many aluminum brands of cookware do have a magnetic plate on the bottom to make them induction compatible.

As with the copper colored aluminum pans, be careful: some aluminum pans are quite light, and may not work with all induction cooktops, particularly portable induction cooktops.


100% ceramic cookware, like Xtrema and Corningware Visions, does not work with induction.

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Does Induction Cookware Work on Gas and Electric Cooktops?

Yes. In fact, we think the best induction cookware--clad stainless steel--is also the best cookware, no matter what type of stove or cooktop you have. 

For more information, see our articles The Best Cookware for Gas Stoves and The Best Pans for Electric Stove

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Why Is Clad Stainless Steel the Best Cookware for Induction?

Demeyere Industry 5 14 pc set

Clad stainless is the best cookware for induction cooktops. 

Clad stainless steel cookware is as durable as cast iron, has the heating properties of aluminum (that is, fast and even), and is stable and non-reactive. 

And you don't have to season it.

Clad stainless cookware also has a smooth exterior and is lighter than cast iron and carbon steel, so it won't scratch your induction cooktop.

There is also a large variety: stainless steel comes in just about every type of pan: skillets, sauté pand, sauce pans, Dutch ovens, stock pots, sauciérs, woks, and more. You can even find specialty pieces like pasta pots and asparagus cookers. This is not the case with cast iron or carbon steel.

Stainless steel can be "sticky" and harder to clean than nonstick cookware or even well-seasoned cast iron or carbon steel. But once you learn how to use it, it's pretty easy to clean.

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What About Cast Iron and Carbon Steel?

Cast iron skillet

We group cast iron and carbon steel together because they're similar in many ways. In fact, they're nearly identical material, with cast iron having a slightly higher carbon percentage (which makes it brittle, and the reason why it needs to be thicker than carbon steel).

Both hold heat very well, both are durable, and both need to be seasoned (unless coated). While both work on induction and are excellent for certain tasks (more below), they have some drawbacks in general and for induction cooking in particular. 

Here are the drawbacks of bare cast iron and carbon steel for induction cooking:

  • Cast iron and carbon steel are heavy and can scratch or crack glass cooktops if not handled carefully. 
  • Both heat slowly and unevenly, which is not ideal for the super speed of induction--so they need to pre-heat for several minutes before cooking. 
  • Both require seasoning or they rust (unless coated). 
  • Seasoned cast iron and carbon steel aren't a great choice for liquids and acidic foods, both of which can ruin the seasoning. 

Bare cast iron is the best choice for high-heat searing and deep frying. Carbon steel will work too, though its heat retention isn't quite as good. A well-seasoned carbon steel pan makes a great egg pan if you're trying avoid nonstick.

We recommend enameled cast iron for Dutch ovens because of the 1) excellent heat retention and 2) protective enamel coating (no seasoning required). The enameled exterior is also smoother than bare cast iron, so there's less chance of scratching your glass cooktop.

Our favorite choice for bare cast iron is Lodge: it's affordable and made in the USA. You can spend more on beautiful, artisan cast iron that will be smoother out of the box, but it's not going to cook your food any better because all cast iron heats pretty much the same.

For carbon steel, we like both Vollrath and Matfer-Bourgeat. These brands have welded handles so there are no rivets on the cooking surface.

For enameled Dutch ovens, we like Le Creuset, but you can go with a cheaper brand like Lodge or Tramontina without sacrificing a lot: the heating properties will be the same, but the enamel won't be quite as durable.

For more information, see our articles Cast Iron Skillets: How Much Should You Spend?, Carbon Steel Vs. Stainless Steel Pans: Which Are Better?, The Best Carbon Steel Pans, and  The Best Enameled Cast Iron Dutch Ovens.

Red cast iron dutch oven

The Types of Clad Stainless Steel Cookware

This section has more details about choosing clad cookware.

Tri-Ply and Multi-Ply Cladding

Three-ply cladding, also called tri-ply, is the most common configuration of clad cookware: stainless-aluminum-magnetic stainless (i.e., stainless cooking surface, aluminum heating core, magnetic exterior). 

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

All Clad 3-ply diagram - best induction cookware

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

Clad cookware can have more layers, but this can get expensive without improving performance.

Some of the best multi-ply cookware on the market is Demeyere Industry (reviewed below). We also like Heritage Steel, which is has 5 plies (3 internal layers of aluminum) and is made in the USA. 

Here's a diagram of a 5-ply clad stainless pan (Demeyere Industry):

Demeyere Industry 5-ply diagram

The plies in multi-ply cookware can vary. They can have 3 internal layers of aluminum (as shown here), aluminum and copper (like All-Clad Copper Core), or aluminum and stainless steel (like All-Clad D5).

For multi-ply cookware, we recommend three layers of aluminum or the aluminum/copper heating core for best heating performance. But even more important than the number of layers is the total thickness of the heating core, which we talk more about in the next section.

If you want American-made cookware, see our Guide to Cookware Made in the USA.


Some stainless steel cookware has cladding only on the bottom: it has an aluminum disc, surrounded by magnetic stainless for induction compatibility, welded to the bottom of the pan. The sides are stainless steel.

You can tell disc-clad cookware by the seam around the bottom:

Disc clad sauce pan

Most disc-clad cookware is cheaper and lower quality than fully-clad cookware, especially if the disc is thin and does not wrap around and up the sides of the pan slightly (as shown above).

However, some disc clad cookware is very high quality, such as Demeyere Atlantis, which you can see here:

Demeyere Atlantis with callout arrow

Note how much thicker the disc is than the example above and how it wraps slightly up the sides. This design gives Atlantis excellent heating properties. However, it is some of the most expensive clad stainless cookware on the market, and it's also some of the heaviest. For these reasons, as much as we love Demeyere Atlantis, we tend to recommend fully clad cookware (but if you don't mind the weight, this is some of the best clad cookware you can buy).

Read more about Industry and Atlantis in our Demeyere Cookware Review.

Good quality clad cookware is an investment that will last a lifetime. But you have to do your research to get a good brand.

The Heating Core: What You Need to Know

The heating core is comprised of the inner layers of aluminum and/or copper, and it can differ a lot among brands.

One of the most important questions to ask when buying clad stainless cookware is, "How thick is the heating core?"

If the internal layers are too thin, the result is poorly heating cookware with hot and cold spots and an inability to hang onto heat. Thin cookware is also more prone to warping. 

The industry standard is All-Clad D3. It has an internal layer of aluminum that's 1.7mm thick. This is enough aluminum to provide even heating without being too heavy.

Most inexpensive brands of clad stainless cookware have a thinner heating core than All-Clad D3, but some are comparable. Both Cuisinart Multiclad Pro (reviewed below) and Tramontina Tri-Ply Clad are nearly identical to All-Clad D3, and they cost a lot less. If you're on a budget, these are both excellent choices. 

Demeyere Industry (reviewed below) has a thicker heating core than D3, but it's also heavier and more expensive. It is our favorite induction cookware because of its excellent heating and heat retention.

How do you determine the thickness of a cookware brand's heating core? It can be difficult, because the information is often not given. One way is by weight: heavier cookware almost always has a thicker heating core. Another is by doing as much research as you can before buying (like reading our site).

NOTEWe provide heating core thickness for every brand we recommend in the reviews below.

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An Induction Cookware Buying Guide

The most important features to think about are heating performance, durability, stability and safety, design/features, ease of cleaning, and budget/warranty.

Heating Performance

Assuming cookware is safe to use, the heating performance is the most important feature. That is, how quickly and how evenly a pan conducts heat and how well a pan retains heat. After all, this is why we use cookware in the first place: to cook our food.

In clad stainless cookware, heating properties are a factor of how thick the heating core is (discussed above). There's more to the science of heating, but the two most important properties are 1) thermal conductivity and 2) heat retention.

Thermal conductivity measures how quickly and evenly a pan can spread heat. Copper has the best thermal conductivity of all cookware materials because it's fast, even, and responsive to temperature changes. Aluminum is second to copper, and also heats quickly and evenly and is responsive to temperature changes.

Stainless steel has terrible thermal conductivity, but it's durable, which is why it's used on the exterior of cookware.

Cast iron and carbon steel have poor thermal conductivity, meaning they heat slowly, unevenly, and are slow to respond to temperature changes--which is what gives them excellent heat retention properties.

Heat retention refers to how long cookware hangs onto heat. Cast iron has the best heat retention of all cookware materials because once hot, it hangs onto heat for a really long time. This is what makes it great for heat-retentive tasks like searing steaks and deep frying chicken. Carbon steel also had good heat retention.

Copper has poor heat retention, which is another way of saying that it's responsive. 

Aluminum is somewhere between cast iron and copper (but closer to copper than cast iron), which makes it good all-around cookware. 

Stainless steel actually has decent heat retention, so when clad with aluminum, the result is versatile cookware that you can use for almost any task: the aluminum heats fast and evenly, and the stainless steel holds onto heat.

Mass is almost as important as material for heat retention: the thicker and heavier a pan is, the longer it will retain heat, regardless of what it's made of. 

Clad stainless, copper, and aluminum cookware are more on the thermal conductivity end of the spectrum. Cast iron and carbon steel are on the heat retention end. All are good for different cooking tasks.

In general, heating properties are often a trade-off between thermal conductivity and heat retention. Good quality clad stainless steel cookware--i.e., that has a thick heating core--provides a great combination of thermal conductivity and heat retention. 


Second only to heating is durability. You want cookware that can withstand a beating in the kitchen and keep going. You don't have to worry about heat, utensils, the dishwasher, or how much abuse a pan can take. You want cookware that's going to last--and even stay shiny and looking great over years of hard use. 

Stainless steel is extremely durable cookware.


You want cookware that doesn't react with food and is impervious to corrosion and rust--that is, you want cookware that's stable, non-reactive, and safe Stainless steel wins this category too, being non-reactive with food or the environment (unlike cast iron, which can react with food if not properly seasoned), and one of the safest cooking materials you can buy.


All Clad D3 skillet with/features callouts

Cookware should be a joy to use. This means you have to like the design and find it easy to use. 

Here are design considerations to think about.


All-clad D3 lid

Cookware can have stainless lids, glass lids, or no lids at all. (Most skillets do not come with lids, for example.)

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 fragile and heavy
  • Glass lids are often an indication of lower quality cookware.

You may prefer glass lids so you can see inside your pans without removing the lid. We've found that steam tends to make this impossible most of the time, so even the one advantage of glass lids isn't much of an advantage. 


All Clad D5 handle closeup

Handles present a number of considerations:

  • Overall ergonomics: Is the handle easy to grasp? Does it feel balanced? Is it easy to stabilize a pan full of food? 
  • 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 to store. 
All-Clad D3 skillet - Best Induction Cookware

Long Handle

Demeyere John Pawson stainless steel stuch oven

Short Handles

  • Helper handles: Helper handles are short handles opposite from the long handle. They're called helper handles because they make it easier to maneuver heavy (and full) pots. Large pieces should have helper handles (and all cast iron pieces should have them).
All Clad helper handle callout
  • Handle material: Some cookware has silicone-coated or plastic handles rather than steel. 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 and plastic will wear out long before the rest of the pan. This is not the case with stainless handles--which we prefer for this reason. 


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

Flared rim skillet side view

Flared Rim: See the lip?

Flat rim skillet

Flat Rim: no lip.

Some people prefer flared rims for drip-free pouring, but in our testing we honestly didn't find a great deal of difference. If a flared rim is important to you, skip the All-Clad D3 and go with Copper Core, Demeyere Industry, or Cuisinart MultiClad Pro.


Weight can be tricky: if cookware is too light, it won't perform well. If it's too heavy, you won't enjoy cooking with it.

All-Clad cookware and its good quality knockoffs (Tramontina Tri-Ply Clad and Cuisinart Multiclad Pro) are a good compromise between heavy, super-high performing clad cookware (like Demeyere Industry) and cheap, poorly performing cookware.

Our general recommendation for clad stainless cookware is to buy the heaviest cookware you can comfortably handle. Heavy clad cookware will heat more evenly and hold heat better because of its thicker heating core. 

Rivets Vs. Rivetless

Some clad cookware (like Demeyere) has a rivetless cooking surface because the handles are welded on. This is a great feature because it eliminates the gunk buildup that can happen. Rivets may not be a deal-breaker, but a rivetless cooking surface is definitely appealing.

Demeyere Industry5 skillet with rivet callout

Ease of Cleaning

Person washing dishes

Most stainless cookware is dishwasher safe, which is a great feature. However, we recommend hand-washing because dishwasher detergents contain abrasive particles that can dull cookware.

Stainless steel cookware isn't the mess that a lot of people believe it to be. Follow the instructions in the blue box below, and you'll be amazed how easy stainless is to clean.

How to Cook with Stainless Steel for Easy Cleanup

First heat the pan, then add oil, then add food when the oil is hot. Do not turn or flip food until it has released naturally from the pan. Following this method goes a long way toward preventing sticking and makes all your pans easier to clean.


When we talk about budget, we like to talk about cost-per-year-of-use. If you spend more initially on cookware that's going to last a lifetime, you end up spending less in the long run than if you buy cheap nonstick pans you need to replace every few years (and much less than if you buy expensive nonstick).

As for warranties, most brands of clad stainless steel come with lifetime warranties. Even many of the lower-priced brands do, including Cuisinart Multiclad Pro. So there is no reason to buy a brand that doesn't come with a good warranty. 

You should buy a reputable brand name, as some lesser known brands may not honor warranties. 

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Sets or Individual Pans?

There are good reasons to buy sets, and there are good reasons to buy individual pans. Your cookware collection is likely to be a mix of both, as no set is going to have all the pieces you'll need.

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 a good 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 and won't use all the pieces 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).
  • Because you're adding to an existing collection.
  • Because the pieces you want aren't available in a set (e.g., a roasting pan, cast iron frying pan).
  • Because the size you want isn't available in a set (e.g., a 12-inch frying pan).
  • Because there's a sale going on and you can't pass up the great deal you found.

One of the main problems with sets, especially sets with more than 10 pieces or so, is that they can contain "filler" pieces that bulk the set up, but which you won't find very useful. Try to avoid sets with two small skillets or two small sauce pans--for example, don't buy a set with a 1.5 quart and a 2 quart sauce pan. 2 quart and 3 quart sizes are more useful.

In general, our recommendation is to buy a small, 5- or 7-piece set of a skillet, sauté pan and sauce pan or stock pot (including lids), like this All-Clad set. This is an economic way to acquire basic pieces that you're sure you'll use. You can add other pieces as you know you'll need them. 

One exception to this rule, though, is the Demeyere Industry 5 10-piece set. All the pieces in this set are nice, including an 11-inch skillet, a 4 quart sauce pan, and an 8 quart stock pot. So even though Demeyere sets are more expensive, you get better pieces overall than you do from some other makers.

We also like the Tramontina Tri-Ply Clad 12 piece set, which has usable pieces and no filler pieces, including 10"/12" skillets, 3 quart sauce pan, and 8 quart stock pot. 

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The Most Important Pieces (and Sizes) in a Cookware Set

For most cooks, 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 some type of roasting pan or baking sheet. With these pieces, all your basic cooking tasks are covered. 

For more info, see our article 5 Must-Have Pieces of Cookware.

What size pans? 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? 

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


Best All-Purpose Size:

Skillet/Saute Pan

12 inches/5-6 quart


3 quart

Dutch Oven or Stockpot

5 qt Dutch oven, 6-8 quart stock pot

Roasting Pan or baking sheet

App. 20 in. x 14 in. roaster/18 in. x 13 in. baking sheet(s)

Best Induction Cookware Set Overall (Heaviest): Demeyere Industry/Industry 5/5 Plus

Demyere Industry 5 10pc set: Best Induction Cookware Reviews

Pros: 3mm wall thickness for superb heating, Silvinox@ coating, welded (rivet-free) handles, excellent pieces in the set (no filler pieces), optimal for induction.

Cons: Heavy, expensive, 10 piece is the smallest set available.

Other cookware makers compete against All-Clad with lower prices, but Demeyere's strategy is to make a better product for more. They've succeeded with Industry (formerly Industry 5 and 5 Plus), because their design is better than All-Clad's in several ways.

Demeyere Industry is 5-ply with three internal layers of aluminum sandwiched between stainless steel:

Demeyere Industry5 ply diagram: Best Induction Cookware Reviews

Industry cookware has a total wall thickness of 3.0mm, with a total aluminum core thickness of 2.1mm. This is about 25% more aluminum than All-Clad D3.

Being thicker than All-Clad D3 makes Industry heavier, as well. To compare, an All-Clad D3 10-inch skillet weighs 2 pounds; an Industry 9.4-inch skillet weighs 3.3 pounds. 

This is why we have two "best overall" options: if lightness and maneuverability is more important to you, go with All-Clad D3 (or D5, or Copper Core). If you want the best performance and don't mind that the cookware is heavier, go with Industry.

Both are excellent options.

Features of Industry:

  • 3mm walls with 2.1mm of aluminum (about 25% more than All-Clad D3)
  • Silvinox® finish for long lasting shine and easier cleanup
  • Welded handles (no rivets on the cooking surface)
  • Flat base for optimal induction cooking and resistance to warping
  • Grooved lip for spill-free pouring
  • Shot-blasted handles for better grip
  • Double-walled insulated lid (Sur la Table only)
  • Oven safe to 600F
  • Dishwasher safe
  • 30 year warranty.

Demeyere Industry comes in a 10-piece and a 14-piece set, with several open stock pieces available, too. The 10-piece set contains useful pieces, with nothing we consider filler pieces (though a smaller set size would be a nice option).

We love that all the larger pieces have helper handles.

If you need everything, the 10-piece Industry set is a great choice. Even the 14 piece set contains excellent, usable pieces, but it's more cookware than most people need. 

The 10-Piece Set has:

  • 9.4 inch skillet
  • 11 inch skillet
  • 3 quart sauté pan w/lid
  • 2 quart sauce pan w/lid
  • 4 quart sauce pan w/lid
  • 8 quart stock pot w/lid.
Demeyere Industry5 10pc set - Best Induction Cookware Reviews

The 14-Piece Set has:

  • 9.4 inch skillet
  • 11 inch skillet
  • 3 quart sauté pan w/lid
  • 2 quart sauce pan w/lid
  • 3 quart sauce pan w/lid
  • 3.5 quart sauciér w/lid
  • 5.5 quart Dutch oven w/lid
  • 8 quart stock pot w/lid.
Demeyere Industry5 14pc set - Best Induction Cookware Reviews

see industry 5 sets and open stock on amazon


With 2.1mm of aluminum, Industry 5 has about 25% more aluminum than All-Clad, giving it excellent heating performance. It is also extremely flat on the bottom to provide maximum contact with induction hobs. 

Industry 5 is oven safe to 600F. 


Demeyere Industry is made with the user in mind. The skillets have a great shape, with steep sides and a lot of flat cooking surface. The forked handle stays cooler on the stovetop.

Sauce pans, Dutch ovens, and stock pots have straight sides for easiest use and cleaning.

The large pieces have helper handles, which make them easier to maneuver. Long handles are shot-blasted, which gives them better grip.

Our only complaint is that the long handles could be a longer.

Cookware handle

Ease of Cleaning

Demeyere finishes their clad stainless cookware with a proprietary process they call Silvinox®. Silvinox essentially removes all the impurities from the surface of the stainless steel, which makes it easier to clean and helps it keep its silver-white finish for decades.

Industry also has welded handles, which means no rivets on the cooking surface. This not only makes the pans easier to clean, it's also more sanitary, as there's no way for gunk to build up on the cooking surface.

Demeyere Proline Skillet No Rivets: Best Induction Cookware Reviews

Nobody buys clad stainless cookware because it's easy to clean, but because of Silvinox and the welded handles, Demeyere is some of the easiest clad stainless cookware to care for.


If you want excellent quality and great performing cookware, Industry is the better choice over any All-Clad line. (And if you really don't care about weight and are concerned only with performance, consider the Demeyere Atlantis reviewed below.) The set pieces are great (no filler pieces). Overall our favorite fully clad induction cookware.

Demeyere Industry5 Set: Best Induction Cookware Reviews

Buy demeyere industry cookware:

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Best Induction Cookware Set Overall (Lightest): All-Clad D3

All-Clad D3 10pc set

Pros: Excellent quality, great heating, easy to maneuver, many buying options, made in USA, lifetime warranty.

Cons: Expensive, won't retain heat as well as the heavier Demeyere Industry.

All-Clad is the original clad cookware. Every other clad cookware brand, including high-performing competitors like Demeyere, are competing for the All-Clad market. 

All-Clad makes several lines of cookware. This review is for the stainless steel tri-ply (D3)--the All-Clad line that offers the best all around performance at the best price. 

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 The Definitive All-Clad Review and All-Clad Vs. Demeyere: Which Is Better?

Check out the All Clad D3 on Amazon.

Check out All Clad D3 at Sur la Table.

All-Clad D3 sets come in 5 piece, 7 piece, 10 piece, and 14 piece.

The 5 Piece set has:

  • 10 inch skillet
  • 3 quart saucepan with lid
  • 3 quart sauté pan with lid.
 All-Clad D3 5 pc set

The 7 Piece set has:

  • 10 inch skillet
  • 3 quart saucepan with lid
  • 3 quart saute pan with lid
  • 8 quart stock pot.
All-Clad D3 7pc set: Best Induction Cookware Reviews

The 10 Piece set Includes:

  • 8 inch skillet
  • 10 inch skillet
  • 2 quart saucepan with lid
  • 3 quart saucepan with lid
  • 3 quart sauté pan with lid
  • 8 quart stockpot with lid.
All-Clad D3 10Pc Set

The 14 Piece Includes:

  • 10 inch skillet
  • 12 inch skillet
  • 2 quart saucepan with lid
  • 3 quart saucepan with lid
  • 3 quart sauté pan with lid
  • 6 quart sauté pan with lid
  • 12 inch chef's pan
  • 8 quart stockpot with lid.
All-Clad D3 14pc set


The stainless line has a 1.7mm layer of aluminum sandwiched between a magnetic stainless exterior and a polished stainless interior, with a total overall thickness of 2.6mm. This provides even heating that's still light and easy to handle.

All-Clad D3 is oven safe to 600F. 

Design (Lids, Handles, Rims)

Lids: All All-Clad D3 lids are stainless and fit tightly (but not too tightly). The sauté pan lids fit the skillets. Lid handles have a rounded shape that's easy to grip. They stay cool fairly well on the stovetop

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, which is great for stabilizing a full pan with your thumb or arm. A lot of people find the handles uncomfortable because they can dig into your hand or arm, which can be true--but it's one of the safest handle designs on the market.

All-Clad handle callout: Best Induction Cookware Reviews

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

Ease of Cleaning

Stainless steel can be sticky, but if you use the right cooking techniques (discussed above), it's fairly easy to clean. All-Clad  D3 has a highly polished surface, so it tends to be easier to clean than some less expensive stainless cookware. If you have a sticky mess, you can let it soak in hot soapy water.

Putting your cookware in the dishwasher will wear away the highly polished surface, so we recommend hand washing. 


All-Clad D3 is lightweight, maneuverable, yet provides great heating. You could go with more expensive lines of All-Clad, but you don't get much of a performance boost over D3.


All-Clad D3 5pc set

Best Bargain Induction Cookware: Cuisinart Multiclad Pro

Cuisinart Multiclad Pro 12 pc set - best induction cookware

Pros: Good quality cookware at an affordable price, lifetime warranty.

Cons: Made in China, not quite as high-performing as All-Clad, steel quality not as good.

Cuisinart Multiclad Pro is a knockoff of All-Clad D3. It has similar cladding but with a slightly thinner aluminum layer, so the performance is very close to D3. If you want something close to D3 for a lower price, Cuisinart Multiclad Pro is an excellent option. 

Stainless lids are included for the sauce pans, sauté pans, and stockpot. The larger lids fit the skillets.

You can go cheaper--there are a lot of those options out there--but you won't find the near-to-D3 performance you'll get with Multiclad Pro.

Cuisinart 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 MultiClad Pro set on Amazon now. 

The 7 Piece Set includes:

  • 1-1/2 quart saucepan with lid (small)
  • 3 quart saucepan with lid
  • 8 quart stockpot with lid (nice!)
  • 10 inch skillet.
  • Cuisinart Multiclad Pro 7 pc set - best induction cookware

    The 12 Piece Set Includes:

    • 1-1/2 quart saucepan with lid (small)
    • 3 quart saucepan with lid
    • 8 inch skillet
    • 10 inch skillet
    • 3-1/2 quart sauté pan with lid
    • 8 quart stockpot with lid
    • Steamer insert with lid (great piece!)
    Cuisinart Multiclad Pro 12 pc set


    Cuisinart Multiclad Pro has cladding similar to All-Clad D3, but with a slightly thinner aluminum layer, which makes the performance slightly inferior to D3--but still very good.

    In our testing, we found the Multiclad Pro heated as fast as D3 and slightly less evenly; once it had a had a chance to even out, performance was virtually identical to the All-Clad D3.

    All pieces and lids are oven safe to 550F.


    In our testing, Multiclad Pro held up well. We had no issues with corrosion, rusting, or pitting. However, it may not hold up over time as well as a higher end brand. 

    Some online reviewers had issues with the skillet warping. We did not, but it's something to be aware of. 

    Cuisinart's lifetime warranty should cover any issues with corrosion or warping. 

    Design (Lids, Handles, Rims and Rivets)

    The overall design of this cookware is great. One reason we really like this set is that it is as pretty as All-Clad D3: it looks a lot more expensive than it is. 

    Skillet Shape: The Multiclad Pro skillet has a great shape, with fairly straight sides and a lot of flat cooking surface. (We like these skillets better than All-Clad skillets.)

    Lids: The lids are stainless and fit the pans well. They are as oven safe as the pans themselves (to 550F). The skillets do not come with lids, but the big lids fit the skillets

    Handles: The long handle has a flat, grooved shape that's easy to grip and hang onto: 

    Cuisinart Multiclad Pro handle

    The large sauté pan has a helper handle, which is a helpful feature.

    Rims: One of the really great design features of the Cuisinart MultiClad Pro line is that all the pans have flared rims, great for dripless pouring. 

    Ease of Cleaning

    The finish is (surprisingly) about the same as All-Clad, so this along with the rivets make the ease of cleaning about average. MultiClad Pro is also dishwasher safe, but wash by hand to keep the pans shiny.

    Similar In Performance

    Cuisinart French Classic (Tri-Ply):  This is identical to the Multiclad Pro set, but is made in France. It's higher priced than Multiclad Pro, but still less than All-Clad. It's gorgeous cookware, with swoopy handles and an extra shiny finish. If you don't want to buy "made in China," this is a great choice that won't break the bank.

    Tramontina Tri-Ply Clad is another All-Clad knockoff that's very close in performance to D3. It's more expensive than Multiclad Pro but still a great deal, and made of 18/10 stainless. Be sure you're looking at the Tri-Ply Clad line--Tramontina makes several cookware lines and this is the one closest to All-Clad performance.

    See our Tramontina Tri-Ply Clad Cookware Review


    Buy Multiclad Pro if you want All-Clad performance, want a lifetime warranty backed by a reputable company, and don't mind a product made in China. Alternatively, buy the French Classic for identical performance and a more European design.

    Cuisinart Multiclad Pro 7 pc set - best induction cookware


    Best Disc-Clad Induction Cookware: Demeyere Atlantis

    Demeyere Atlantis 10 pc set

    Pros: Superb design and performance, optimal for induction cooktops, Silvinox® finish, welded (rivet-free) handles.

    Cons: Heavy and expensive. Disc-clad pieces can feel unbalanced to people who haven't used them before.

    Atlantis is Demeyere's original line of clad stainless cookware, and everything about it is designed for superb heating performance on induction cooktops. 

    Only the straight-sided pieces are bottom clad; this includes sauté pans, sauce pans, and stock pots. The curve-sided pieces--skillets and sauciérs--are fully clad.

    Demeyere designed their cookware this way intentionally: straight-sided pieces are used primarily for liquids, which don't need full cladding to heat evenly; curved-sided pieces are used for solid foods and delicate sauces, which do require full cladding for optimal performance.

    The design is thoughtful and makes the most of every piece of cookware. It shows that Demeyere has put real effort into creating optimal-performing cookware.

    The magnetic steel is inside 18/10 stainless: magnetic stainless is less corrosion resistant, so this design makes the cookware more durable than if the magnetic steel is exposed. 

    We also love that the smallest skillet is 9.4 inches--almost as big as the big skillet in most sets. So even if you go with the smallest set, you get a good-sized skillet.

    In short, everything about Demeyere Atlantis indicates well-thought-out design.

    Here's a diagram of the disc-clad pieces:

    Demeyere Atlantis Cutaway Diagram

    That's an astonishing 2mm of copper in there, surrounded by two thin layers of silver. This is an amazing heating core.

    Here's a diagram of the fully clad pieces:

    Demeyere Proline Diagram

    The aluminum layer in the Proline skillet is almost 4mm thick--more than twice that in All-Clad D3 (or D5). 

    Atlantis is not cheap, but here's what you get for your investment:

    • Fully clad pieces have approximately 75% more aluminum than All-Clad D3
    • Disc-clad pieces contain 2mm of copper, plus two thin layers of silver (the best heat conducting metal known to man)
    • Rivetless cooking surface (welded handles)
    • Silvinox® finish ensures long-lasting shiny finish and makes cleaning easier 
    • Optimized for induction cooking with TriplInduc® technology that makes it 30% more efficient on induction cooktops 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.

    Atlantis is almost twice as thick as All-Clad D3, which makes it heavy. And, the thick, heavy disc-clad pieces can feel bulky and unbalanced, especially if you're used to working with fully clad cookware.

    These design choices make this cookware incredibly high performance, and an excellent choice for induction cookware, but may not be ideal for the average American cook.

    If you're not looking for a set and would rather buy piecemeal so you get exactly what you want, we highly recommend the Atlantis Proline skillet. Since a skillet gets the hardest use in most kitchens, and since it tends to be the piece that needs to have the best heating performance, the skillet is the best place to invest your cookware budget. And there is no better skillet on the market than the Proline. Its only drawback is that it's heavy, so if you have hand or wrist issues, this is not the skillet for you. It's a superb piece of cooking equipment. 

    see the demeyere atlantis proline skillet on amazon now

    For more information, see our article about how Demeyere compares to All-Clad.

    Atlantis is available in 3 piece, 6 piece and 9 piece sets.

    Demeyere Atlantis 3 pc set

    The 3 Piece set has:

    • 9.4 inch Proline skillet
    • 5.5 quart sauce pot w/lid.

    The 6 Piece set has:

    • 9.4 inch Proline skillet
    • 5.5 quart sauce pot w/lid
    • 3.2 quart sauce pan w/lid
    • Steamer insert for sauce pot.

    The 9 Piece set has:

    • 11-inch Proline skillet
    • 2.3 quart sauce pan w/lid
    • 3.5 quart sauciér w/lid
    • 5 quart sauté pan w/lid
    • 8.9 quart Dutch oven w/lid.


    Demeyere Atlantis is probably the best induction cookware on the market. If you can afford it and don't mind the weight, it will provide excellent performance for decades. 

    If you don't want a whole set, but do want to invest in one or two excellent pieces, consider a Proline skillet. Again, it's almost twice as thick as an All-Clad D3 skillet, but all of that heft means unbeatable heating performance. 

    Demeyere Atlantis 6 pc set - Best Induction Cookware Reviews

    Buy Demeyere Atlantis:

    Buy the Demeyere proline skillet:

    Demeyere Proline Skillet

    Review: Best Cast Iron Skillet (Lodge)

    Lodge Cast Iron Skillet

    See Lodge cast iron skillet on Amazon

    See our review of the best cast iron skillets

    If you want nonstick properties without the potential health and environmental issues associated with nonstick cookware, cast iron is a great choice. And no worries about metal utensils or high heat, because cast iron can take everything you throw at it.

    Or, if you want a pan for high heat searing, deep frying, or other tasks that require good heat retention, cast iron is a great choice. It hangs onto heat better than all but the very thickest clad stainless pans (like the Demeyere Proline).

    We think a cast iron skillet is a necessity in any cook's kitchen. It's not as versatile as clad stainless, but what it's great at, it's hard to beat. 

    Lodge brand is inexpensive, but it will last forever, and it's made in the USA. Most other brands of inexpensive cast iron are made overseas. 

    Cast Iron Pan with Steak

    You can spend more on artisan cast iron. It's beautiful stuff, and it will be smoother out of the box than Lodge. But if you can live with the rough texture for the first several uses, your reward is saving hundreds of dollars for a pan with literally the same heating properties as the expensive ones.

    Lodge cast iron is cheap, durable, made in the USA, and great for a number of tasks. For about $30, this pan will provide a nonstick surface that you won't have to replace every few years, and will put a sear on a steak like nothing else can.

    Lodge Cast Iron Skillet

    buy lodge cast iron skillet on amazon:

    Review: Matfer-Bourgeat Carbon Steel Skillet

    Matfer Bourgeat Carbon Steel Pan

    See Matfer-Bourgeat skillet on Amazon

    See our review of the best carbon steel pans

    If you want nonstick properties without the dangers of PTFE and ceramic nonstick coatings, and you want them in a lighter package than cast iron, then carbon steel might be the right choice for you.

    Carbon steel is most similar to cast iron in care, performance, and weight--but because it's thinner than cast iron, it weighs less. (The density is about the same.)

    You have to keep it seasoned, but a well-seasoned carbon steel pan provides a smooth-as-glass cooking surface that some people prefer to nonstick coatings.

    We like Matfer-Bourgeat because it's fairly thick and the handles are welded, so there are no rivets to clean around. And, it's affordable: as with cast iron, you can pay more for artisan brands, or even popular brands like Made In or Misen, but you don't really get more for the higher price because the heating properties are about the same.

    Carbon steel comes in different gauges, and the heavier gauges are going to perform closest to cast iron. But they're heavier, so if you want a lighter pan, we like Vollrath, which also has welded handles and is made in the USA. 

    You can read more about carbon steel in our review, linked to above.

    Matfer Bourgeat Carbon Steel Pan

    buy matfer-bourgeat carbon steel skillet:

    Other Induction Cookware Brands We Looked At

    Here are several of the induction cookware brands we looked at that didn't make it into our top picks. Some we liked, some we didn't: an asterisk indicates a brand we like.

    All-Clad D5: As high quality as D3 but more expensive without really adding a lot to the party. It has an internal layer of stainless which All-Clad says makes it their premium induction cookware. We disagree, and think both D3 and Copper Core are better induction cookware. It comes in brushed or polished stainless, though, so if you like the brushed look and are willing to spend more to get it, then D5 is the way to go. See our detailed comparison of D3 and D5 for more information. 

    *All-Clad Copper Core: One of the few copper options that's induction compatible. Also very high quality cookware but more expensive than D3. If you love it and don't mind spending more, Copper Core is a great choice for induction cookware. See our Copper Core Review for more information (and we recommend you read the full review before you buy).

    CalphalonMid-range cost and performance, and glass lids make this set less desirable than our budget pick, Cuisinart Multiclad Pro.

    *Cuisinart French Classic: The build quality and performance is pretty much identical to Cuisinart Multiclad Pro, but this line is more expensive. It's also prettier, and it's made in France, so if you love it and don't mind the higher cost, the French Classic is a great induction cookware option. You can read more about it in our Cuisinart Clad Cookware Review.

    DuxtopWould love to recommend this set as the price is great and we love some Secura products. (Secura owns Duxtop). But we haven't tested it, so 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 induction cookware that you know you'll use, or a set of Cuisinart Multiclad Pro or Tramontina Tri-Ply Clad for a little more.

    *Heritage Steel: A made in USA brand and excellent quality. If you want American made and don't want All-Clad for whatever reason, Hammer Stahl/Heritage Steel makes excellent, though expensive, cookware. You can read more in our Heritage Steel review.

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

    Made In: So many people want to know more about this brand because it's gotten rave reviews and is a made in USA brand that's cheaper than All-Clad--although not much cheaper. They now include a carbon steel skillet in their stainless sets, probably instead of nonstick, which is pretty cool. You should know, though, that Made In's carbon steel and nonstick cookware are not made in the US--they are both made in Europe. Which is fine, but it seems to go against the brand's "Made In" name, which implies that all their cookware is made in the US. Any set you buy from them is going to have foreign-made pieces in it, as only their clad stainless cookware is made here. 

    See our Made In Vs. Misen review for more information.

    Magma Nesting Stainless Cookware: 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 recommend.

    Mauviel: French cookware with performance similar to All-Clad but more expensive. See our review for more information.

    *Misen: Another direct-to-consumer brand that's gotten huge press in recent years. Unlike Made In, Misen is made in China. The cookware is 5-ply with three layers of aluminum. However, the cookware is a full 3mm thick--considerably thicker than any of All-Clad's offerings (or Made In's), so it's closer in construction to Demeyere Industry. If you like the looks of the set, or like the idea of getting a knife or two with your clad stainless cookware, Misen is a good choice. See our Made In Vs. Misen review for more information.

    *Tramontina Tri-Ply Clad: Good performance nearly identical to All-Clad D3. It's more expensive than the Cuisinart Multiclad Pro, which is why we didn't pick it as the best bargain brand. However, it's still considerably less costly than All-Clad. The 12-piece set comes with a large (12 inch) skillet and other large pieces, so it's actually a pretty great price--but you have to buy the 12 piece set, or bigger, to get the big pieces, and most people don't really need a 12-piece set of cookware. The Chinese made sets have glass lids, but the Brazilian sets have stainless steel lids. (See our detailed Tramontina Tri-Ply Clad review for more information.) 

    Viking: Some made in China, some made in USA. Expensive. Be sure you get the made in USA for best quality. Probably overpriced. See our Viking review for more information.

    *Vollrath Optio: Good quality and decent price, but very heavy, disc clad, utilitarian (not very pretty), and no lids are included. This is super heavy duty cookware, but designed more for professional kitchens.

    See also: Clad Stainless Cookware: 55 Microreviews to Help You Choose

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    Induction Cookware FAQs

    Here are some common questions about induction cookware.

    What Makes Cookware Induction Compatible?

    Induction stoves heat by magnetism, so induction cookware has to be magnetic or have a magnetic base attached to it. Stainless steel, cast iron, and carbon steel are magnetic, so induction compatible; aluminum and copper are not magnetic, so they need a magnetic base attached to work with induction. 100% glass and ceramic cookware are not induction compatible.

    What's the Best Induction Cookware?

    Clad stainless steel is the best induction cookware. It's durable, versatile, and provides good heating performance. Cast iron or carbon steel are great for high-heat searing, but clad stainless steel is the best all-around choice.

    Is Induction Cookware Safe to Use?

    Yes: clad stainless, cast iron, and carbon steel are all safe to use. Enameled cast iron is also safe, as long as you buy a reputable brand. 

    Is Induction Cookware Nonstick?

    You can buy nonstick cookware that's induction compatible, but because most nonstick cookware has an aluminum base, make sure it has a magnetic disc attached if you need induction compatibility.

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    Final Thoughts on the Best Induction Cookware

    Finding the best induction cookware can be a challenge. Clad stainless steel is the best all-around induction cookware, with Demeyere Industry and All-Clad D3 our top picks. If you're on a tighter budget, both Cuisinart Multiclad Pro and Tramontina Tri-Ply Clad are good choices. 

    Other brands of clad stainless that we like are Misen, Heritage Steel, and Tramontina Tri-Ply Clad.

    Most kitchens also benefit from having a cast iron or carbon steel skillet for high heat searing or as a cleaner substitute for nonstick skillets (and many cooks like them for their all-purpose skillet). 

    Do you have any thoughts or ideas about the best induction cookware? Please share in the comments section.

    Thanks for reading!

    To learn more, see our other articles about induction and induction cookware:

    The Definitive All-Clad Cookware Review

    All-Clad Vs. Demeyere: Which Is Better?

    Tramontina Tri-Ply Clad Review

    Cuisinart Clad Stainless Cookware Review

    Heritage Steel Cookware Review

    The Best Cast Iron Skillets

    The Best Carbon Steel Pans

    The Advantages of Cooking with Induction

    Is Induction Cooking Safe?

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    About the Author

    The Rational Kitchen (TRK) is a collaborative effort, but the founder, editor, and writer of most of our articles is Melanie Johnson, an avid cook, kitchenware expert, and technical communications specialist for more than 20 years. Her love of cooking and the frustrating lack of good information about kitchen products led her to create The Rational Kitchen. TRK's mission is to help people make the best decisions they can when buying kitchen gear. 

    When not working on product reviews, Melanie enjoys reading, playing with her dog Ruby, vintage video games, and spending time outdoors and with her family.

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    1. OMG, this was a fantastic article! You educated me! We are about to buy our first induction cooktop and were feeling lost regarding the purchasing of the cookware! Now I feel empowered! Thank you for putting the time to write this.

      I will be purchasing through your links

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