It is true that not all AllClad stainless cookware is induction-capable, but most of it is. I think some of their stock pots are not, but I haven't looked around at them for a while. I don't happen to own their stock pots, I bought others on sale.

First off...DO NOT consider going back to gas!! LOL After 30+ years of growing up cooking with gas, renting apts with gas and owning 3 homes with gas...I went Miele Induction very recently, and you'd have to pry my Induction Cooktop out of my cold, dead hands before I went back to gas cooking. Induction is AMAZING!!!

Some of my 3 ply All-Clad pans worked (magnet stuck to the bottom), and some did not. The magnet did not really stick great to any of them. I got an entire set of Demeyere Atlantis from Sur la Table. They are very $$$, but they are the pans that Miele exclusively recommends for their Induction cooktops. I sold my entire set of All Clad on eBay, and basically paid for my Demeyere set!! The Demeyere pans are HEAVY, and can be akward lifting (hurts the wrists sometimes), but I LOVE them. The performance, quality, materials, design and function are the BEST I have ever seen in cookware. I do not miss my All Clad at all!! Good Luck!!

LOL! I'm not quite as avid as Larsi, but I agree with the sentiment: It really is worth replacing the pots if necessary. I have one Demeyere Atlantis frying pan, and can tell you that I chose the 9.4" one because it was the best balanced through the handle.

You don't need such fancy cookware for your Miele induction, however. I've been experimenting with my DeBuyer carbon steel crepe pans because of some discussions we've had here, and am becoming ever fonder of them for non-crepe things. There are plenty of very good non-famous-name stainless pots and pans sold at restaurant supply stores for much less than famous brands that work very well.

If you're doing a kitchen reno, why not a pot reno?

Thanks for your responses. Shannonplus2, I stand corrected. You are right about All-Clad not discontinuing production of the 3-ply cookware. What I should have said is that Williams-Sonoma will no longer carry it. I have booked an appointment at the Miele showroom to bring in my pots and see how they work out on the induction cooktop. I am still toying with the idea of switching my order to the gas cooktop.

So, Larsi and Plllog, can you tell me why you like induction so much? I cook a lot, but have almost always had an electric cooktop, my most recent being an older Jenn-Air radiant/ceran unit which has been great -- fast and very easy to clean-- but perhaps a little hard to adjust at the low end on a couple of the burners. I've always wanted a "real" cooktop (read "gas"), but DH has been pushing induction (not as much of a ventilation issue). It would be reassuring to hear from people who have induction and why they like it.

We have the following pieces of All-Clad 3-ply stainless & they all work on our Gaggenau induction cooktop (single hob): 12" skillet, 6" skillet, 8 qt. dutch oven, 4 qt. soup pot (dutch oven). All our other stainless pans are Henckels Classic Clad, which have handles I prefer to All-clad and work very well on our induction as well as our gas rangetop. We also use LeCreuset enameled cast iron dutch ovens and Lodge cast iron skillets.

I prefer our induction cooktop for quickly boiling water & other high heat cooking. It's also preferable when we don't want a lot of heat released (in the summer). DS prefers induction because there's no flame. However, we like to use a stovetop smoker and for that a gas flame works better. Our DCS rangetop has better simmer burners than our induction cooktop can provide.

Just a comment on Lmjohn's comment that her DH has been pushing induction because "it's not as much of a ventilation issue". The ventilation of induction vs. gas should NOT be a factor in your decision. Ventilation needs are related to the type of cooking you do, not the energy source. If you are stir-frying, grilling, making hamburgers, or frying fish, etc., you will need suitable ventilation regardless of whether you are doing those things on an induction or gas cooktop.

Have you thought about having a combination - an induction cooktop and a 15" gas module, or the reverse, a gas cooktop with a 15" induction hob? That way you can have both types. Do a search on this forum; there are some threads on the topic of hobs.

Here are a couple of threads that may be of interest, but there are more, if you do a search on the Appliances Forum.

Induction vs. Gas

Gas or Induction

Gas and Induction Modules

Gas and Induction

I was all set to buy a Wolf rangetop when I found the Appliances Forum. That was before there was a lot of induction available in the U.S. A lot of members had self-imported induction from England and New Zealand, and there was a kitchen design firm that brought in a couple of models from England. I bought a cheap induction hot plate to try it out. It's low powered and doesn't have a lot of settings, so I was always changing between 3 and 4, for instance. But I really liked it and thought I should do something like Gizmonike did and get some gas and some induction. By the time I was ready to buy, there was a lot more induction available here, and I'd had plenty of trials in the showrooms, and realized I hadn't hardly touched the old gas top and was mostly cooking on the hot plate. I still got a combo of both, but arranged for more induction. And hardly ever use the gas. I use gas for when I need all my burners, and for things like grilling tortillas, which just don't seem to come out the same on induction--that's probably all in my head. Also for charring a pepper, or for use with stoneware or pyroceran. Mostly I just use the induction.

Induction has the same kind of power and control as gas, and none of the heat, smell, dirt, or danger. Plus, the cleaning is just so danged easy! And the grill of my gas module makes a great trivet. ;)

@lmjohn.... I will NEVER own a gas cooktop, gas range or gas rangetop ever again!!! And I almost never say never :)

I grew up with gas, first 2 apartments had gas (all relatives had gas) and the 3 homes and 1 condo I owned/own had/have gas.

I recently sold my Thermador 6 burner gas cooker and switched to a 36" Miele Induction cooktop. I am in absolute LOVE. EVERY benefit of gas, just better!!! Lighting fast water boiling, high heat stir-frying, sauteeing, searing, and then super lower consistent simmer for delicate sauces. Virtually no heat created in the kitchen, quiet and the cleaning....!!!

Seriously, cleaning the glass Induction cooktop is like a vacation compared to gas and it's grates and burners. Even after a super oily, splattery stir fry or pan frying battered chicken in shortening or butter.....just let the Induction cooktop cool for a few mins (cools really fast) then I just wipe with a damp microfiber towel. I still have not needed any Windex or special Miele cooktop cleaner. I look forward to cleaning the Induction cooktop, as much as I want to use it.

SO many times, I avoided cooking a certain dish with the gas cooker, because either I (or the cleaning crew) had just cleaned the gas cooker & I did not want to get the gas range dirty. Now, I cook anything I want anytime of the week...since cleaning the enitre Induction cooktop takes like 30 seconds!!

I WILL NEVER OWN GAS AGAIN. I cannot say enough amazing things about Induction!!!

Larsi brings up a good point. I was cooking hot lunches during the heat waves last Summer because it was no big deal on the induction. Same for all kinds of other things I wouldn't have bothered with before.

So, I went to the Miele gallery today and tried out some of my 3-ply All-Clad pots and pans, and they all worked fine. There was a wee bit of buzzing on the Turbo II setting (highest setting possible), but not much and not that big a deal. It also was not apparent at lower settings. The buzzing was more noticeable with my old Lagostina pots (which hail from a time when they were actually made in Italy), but they still worked just as well. And boy did the water come to a roaring boil in no time. I was also quite impressed with the amount of control at the low end -- much better than anything I've ever experienced with my electric radiant/ceran cooktop.

I have decided to stay with my original choice of the induction cooktop. I'm now very happy with that choice and I'm really looking forward to using it now that I've had a chance to try it out. Thanks to all of you for your input.

current thread, in this forum.

Same result.

Thank you for posting about your experience at the showroom store!

Here is a link that might be useful: Induction or NO

The comments have diverged from the quesrion. To answer the question, a simple google search provides this result:

The following All-Clad collections are induction capable - Stainless Steel, d5, d7, Copper Core, B1, HA1

Just proves old threads can still be relevant! Am in the market for skillets for the same reason. My well loved All Clad LTD will not work on induction, nor will my Calphalon...bummer!

Still relevant for sure. Technology has pushed ahead of the marketing for pots and pans. If you like cast iron, you're good to go. If you have converted to stainless and or aluminum, or even copper, you MIGHT be out of luck with the old pans. I am. I happened to get a new T-Fal Heatmaster Sapphire pan (not heatmastery). Magnet sticks to it and it works on the induction cooktop. IKEA pots work, too, so we're good for awhile, anyway.

Ikea seems to have the cheapest cookware I have ever seen. I would rather shop at Walmart for cookware and I hate Walmart! Not much has changed in determining whether or not cookware will work on an induction cook top. A magnet is a tried and true test.

I'm not sure why this thread was resurrected, but to address the question: 2007 Emeril cookware (based on three layer All-Clad) works fine on induction.

OMG, I answered thread because no one had (LOL!)

I am absolutely not here to defend IKEA cookware; but here's how we have it. We bought it to put into a rental condo. I doubted anyone would use it, but we had to have a certain number of pots to get the condo into the rental pool. Later we found some other cookware for the condo and we took the unused IKEA home with us. It has sat on the top shelf of a cabinet in our utility room for years. Now that we have an induction hot plate, I scrambled to find anything that a magnet would stick to. My 40 year old stainless set was out. Newer aluminum non stick was out. I have a T-Fal pan and the pan that came with the Nuwave but no pots at all. Down came the IKEA and Bob's your uncle. The IKEA keeps water inside, has a glass top, welded handles, and also has quart and liter measurements etched inside. The walls are thin and give it a cheap feel, but again, magnetic. I think for induction the IKEA might be just fine. Heavier steel, dutch oven, or cast iron might be nice, but for the volume we're talking about, the increased weight is not necessary.

Having recently acquired a fantastic GE Cafe induction range, I was disappointed in the performance of my original All-Clad 3 ply stainless steel cookware. I have a few pieces of D5 and they heat amazingly fast as do other brands (Le Crueset stainless, etc). Although the magnets strongly stick to the 3 ply, they perform very poorly and take a long time to boil water, etc. Despite the large expense, I am having to replace my very many older All-Clad pieces.

AllClad LTD is aluminum on the outside, not stainless.

Has anyone else had issues with All-Clad on Induction? I cannot imagine why it would not perform excellently