I’m thinking of getting an induction cooktop. I love pans lined with ceramic, as it seems to be the slickest and most durable cooking surface. I understand there are aluminum pans with a steel insert that can work on induction cooktops, but I wonder if there are other types of induction-compatible ceramic-lined pans. I prefer to avoid using a separate steel disc between the cooktop and the pan if possible. Any info or tips appreciated.
magneticcooky.com has an article reviewing several sets of ceramic induction cookware.
Tried to post a link but phone and fingers ain’t cooperating today.
The search term I used was ceramic induction cookware and it was the first result after the ads
This is a timely thread. We’re buying our first induction cooktop this week. We think our current stuff will work for at least a while but we’re already thinking a head to Christmas presents of new pots and pan. I’m no help but I’m following along.
The correct answer is always Cast Iron!
heat retention is balanced and stable
adds iron to the food
properly seasoned and used it’s very non-stick
does not release toxic fumes like Teflon
…can be used as an impromptu weapon if need be… 
These days, most pots and pans are labeled to tell you if they work with induction cooking. So you can probably just shop for whatever sort of pans you like, and restrict yourself to the ones that work.
I’m told you can test them in the shop with a magnet, too.
I guess one of our main questions has to do with our all-clad pots which is our primary pasta and soup pots. All clad seems to say they will but work but other places on the internet say that pots with not magnetic layers can do funky things on induction to the point of overheating the stove top. Any one have experiences with all clad and induction?
I really like Le Creuset enameled cast iron.
It’s pricey and I’ve only bought two pieces. The skillet and Dutch Oven are in constant use.
My next purchases will be the 1 3/4 qt and 2 1/4 qt sauce pans.
I’ll never have a complete set.
As far as I’m concerned, enameled cast iron is the correct answer for household cooking. Almost all the benefits of bare CI and none of the drawbacks. One downside to enamel is the tendency to chip around the edges and rims but that’s cosmetic and avoidable if you’re careful.
I have a hard time justifying the cost of genuine Le Creuset (or Staub). I was lucky enough to buy three small Dutch/French ovens on Craig’s List years ago at a reasonable price but the largest is about 4 quarts. My hunt for a larger one (about 8 qts) has hit up against my frugality and the far, far cheaper ones a Target or Home Goods have me tempted during the opening of this chili, soup, stew and braise season.
I’ve seen good reviews of Amazon basics enameled cast iron.
I’m considering the covered 3.3 qt casserole pan. It’s oven safe up to 400 degrees. At $50 it’s worth trying.
I make a lot of one pot skillet dinners and this would be even better than a skillet.
The problem with light weight pans on induction is it is easy to overheat and warp them. Once they have warped they are done, at least on our range. They usually wont work anymore if they do not make full contact with the induction surface.
We have used several different non stick ceramic fry pans on our induction top. My wife finds cast iron too heavy. They work great until they don’t.
Some caveats about induction. If the board goes, fixing can cost the price of a new range. A lot of cookware, especially laminated SS, will make buzzing noises which can be high pitched and unpleasant. Good quality Stainless cookware can be just as noisy as cheaper stuff. Other than that, its fantastic.
Yeah, I have a cast iron frying pan, and a pair of le creuset casseroles. I rarely use the casseroles because they are so heavy. Also, on my gas range, a good stainless pot with an aluminum disk in the bottom heats more evenly, with fewer hot spots, than the cast iron.