The Best Induction Cookware – Get Out of the Kitchen Faster

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.

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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

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?

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.

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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.

Disc-Cladding

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:

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:

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.

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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).

NOTE: We 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.

Durability

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.

Stability/Safety

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.

Design

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.

Lids

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. 

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).

Ease of Cleaning

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.

Check price on Amazon

Check price at Sur la Table

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:

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.

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.

see industry 5 sets and open stock on amazon

Heating

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. 

Design

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.

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.

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.

Recommendation

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.

Buy demeyere industry cookware:

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

The 5 Piece set has:

• 10 inch skillet
• 3 quart saucepan with lid
• 3 quart sauté pan with lid.

The 7 Piece set has:

• 10 inch skillet
• 3 quart saucepan with lid
• 3 quart saute pan with lid
• 8 quart stock pot.

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. 

Recommendation

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.

Buy ALL-CLAD D3:

Best Bargain Induction Cookware: Cuisinart Multiclad Pro

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:

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

Recommendation

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.

buy CUISINART MULTI-CLAD PRO:

Best Disc-Clad Induction Cookware: Demeyere Atlantis

See Demeyere Atlantis on Amazon

See Demeyere Atlantis at Sur la Table

See Silver 7 at Sur la Table

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:

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:

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.

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.

Recommendation 

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. 

Buy the Demeyere proline skillet:

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Review: Best Cast Iron Skillet (Lodge)

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. 

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.

buy lodge cast iron skillet on amazon:

Review: Matfer-Bourgeat Carbon Steel Skillet

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.

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).

Calphalon: Mid-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.

Duxtop: Would 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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