In that price range, you should be able to find a set of Cuisinart or Calphalon multi clad with a construction similar to All-Clad but handles that some find more comfortable to hold and a lip on saucepans that might make pouring easier for you. I have some pieces of all 3, but I have seen sets that you could get a good price on. The important thing is to get that multi-ply construction throughout the pot -- not just a disc on the bottom. If you're not sure and it has a disc bottom with a ridge at the side edge -- not it. What you are looking for will be smooth throughout and it will help prevent any hot spots or scortching along the sides of the pan. All 3 are nice, so you can feel good about which ever one appeals to you or you find a great deal on.

First of all, your current cookware is just fine. You can use the cheapest Teflon you want on a BlueStar, but as you pointed out, you don't want to (and you don't need to) turn the heat all the way up. That's why the knobs go down to LOW. ;-)

Secondly, I must respectfully disagree with Lascatx -- there's nothing wrong with disc-bottomed cookware. And, you don't necessarily want to buy sets, either. Read through this link (yes, it's long) and the accompanying Q&A.

After reading that you'll realize that almost every piece of cookware, cheap or expensive, multi-ply or disc-bottom, has it's place in the kitchen.

I will agree with both Lascatx and Joe Blowe. I have only been cooking on my new Wolf rangetop a week, but I am already noticing some shortcomings in my old cookware. (This is my first experience with gas cooking after using electric, both coil and smoothtop, all my life.) I do have problems with the disk bottom pans, because things burn on the sides. The disk kind are good for boiling water for pasta, etc., but was particularly bad for cooking a pie filling, and I also had trouble with frying chicken, when anything that rested against the side tried to stick and left burnt residue. We were careful with the heat level, but the sides just take the heat differently than the thicker bottoms. So if you were to get one type of pan, or a set, I'd follow Lascatx's advice and get the tri-ply. Yes, both kinds have their uses, but I'm finding more uses where I think the tri-ply that continues up the side would be more useful for us.

I'm getting a kick out of trying cast iron. I bought some Lodge Logic preseasoned pieces, so I wouldn't have to fight through seasoning it from scratch. It's been great to cook with and easy to maintain.

My carbon steel wok will also get a lot of use, too, and I just bought a bigger one, since everyone tells me that with the power I now have, I can do bigger batches at a time.

Heaviness seems to matter on this stove and I'd hesitate to use my old thin non-stick pans, even though they're probably fine if the finish is still in good shape and you're careful with the heat control.

Maybe sets are necessary, and they'll have one or two pieces you may not use as much, but they may be the best value if you find one at Sam's Club or Costco. Restaurant supply is also a good source for individual pieces, and I'm going to be checking the LeCreuset outlet store for porcelain coated cast iron, too.

If you don't mind minor blemishes, you are in time (just) for the annual All-Clad seconds sale! All of my All-clad is a 'second', and in 95% of the items, you will not see the blemish after about 10 uses. It retains the full all-clad warranty (except for cosmetic blemishes, obviously). Their master Chef series is the best value of the various lines.

Yes, you are negating the primary benefit of a Bluestar (high heat cooking) with non-stick cookware (in general). I have just two non-stick pans: One omelet pan, and one small sauce pan (primarily for for oatmeal). All the rest is all-clad seconds or cast iron.

Here is a link that might be useful: All-Clad seconds outlet

Cpovey, that site is seriously dangerous to my wallet....

One thing that may not be obvious to you is that your BlueStar will allow you to use larger pans than you may currently be used to -- keep this in mind when planning your cookware purchases. Since I started cooking on my BlueStar, I find I usually reach first for my 12" fry or saute pans, whereas before on my previous range I tended to use my 10" pans more because the larger pans were so unresponsive to the wimpy burners -- it was nearly impossible to get a good saute going in large pan -- the food would just sit and meekly steam.

I wasn't saying anyone needed to buy a set -- I have such a mix I'm certainly the anti-set type, but form someone who is looking to replace cookware for a high BTU output cooktop or range, I would recommend those brands and type. The OP asked about a recommendation of a line -- suggesting they were looking at a set or replaceing most of their cookware. You do get better pricing on some sets and for the basics, it might not be a bad way to start out. Set or not, which one or a mix -- all the buyer's choice.

I am likely to make jam in a pot I also use for popcorn and boiling pasta water, so I have replaced most of my disc bottoms so that everything I have works for as much as possible. You can use the disc bottoms (I still have a few I have kept in the rotation), but if they are limited in their use, I wouldn't go out and buy new ones. I'd buy the multi-ply that can do anything I need -- I haven't found them limiting for anything, although they might heat less quickly for pasta. They do tend to be pricier. The All-Clad seconds sale, Marshall's, TJ Maxx or a great sale find (again the best sales are often on sets) make them more reasonable. I do have a couple of non-sticks -- definitely for eggs. And I have a couple of huge pots for canning, chili-cook-off, etc. that are not tri-ply.

CP, this is the second forum I've seen the All-Clad seconds sale mentioned on. I'm trying hard not to look. I think I have my needs covered and I don't want to find out I'm wrong. LOL

Just noticed my last paragraph makes no sense. I think I meant to say 'Maybe sets are NOT necessary, but they can be the best value...' I have noticed that a full set from Costco costs about the same as 1 or 2 individual pans at the restaurant supply store.

My cookware is a wide assortment of things some really good and some old and cheap. I did get some copper cookware since I have had my Bluestar which I love, I compared it to the Allclad copper and some of the others but for much less. and I have been very pleased with the results.

Here is a link that might be useful: copper cookware JC penny

mrblandings wrote: "One thing that may not be obvious to you is that your BlueStar will allow you to use larger pans than you may currently be used to" (emphasis added)

Is it also true that a BlueStar will require the use of larger pans? Most mornings I make a small batch of oatmeal in a 5-3/4" diameter copper saucepan on the small front burner of our range. One reason we didn't buy a BlueStar is that I didn't want to have to do all of my small pan cooking on just one back burner.

velodoug wrote: Is it also true that a BlueStar will require the use of larger pans?

The small rear simmer burner is certainly optimal for small diameter pans, as it has only a small ring of flames in the center. However, on occasions when I want to use a small pan for something requiring frequent stirring, I usually use a front burner, and it works just fine. Unlike a range with ring burners, the star burners have flames both at the center and (with the exception of the simmer burner) radiating outwards from the center. So, with a very small pan on a front burner, you still have flames directly under the pan, though you are 'wasting' the heat of the outermost flames. In practice I don't find that to be a problem, as long as the flame is relatively low. Of course, if you put a 6" pan on the 22K burner and turn it all the way up, you'd better have a very long spoon and/or a good heatproof mitt or you're going to find it hard to stir over all that heat.

"Most mornings I make a small batch of oatmeal in a 5-3/4" diameter copper saucepan on the small front burner of our range. One reason we didn't buy a BlueStar is that I didn't want to have to do all of my small pan cooking on just one back burner."

That's where one of these babies comes in handy! (Also available here.)

I use one so my Brikka 2-cup won't slip through the grates on my RNB...

As mrblandings mentioned above, your BS will allow the use of larger pans. I've been able to use my 15" saute'/fry pan to cook chicken piccata for 6 people at the same time. Previously, I've had to cook the chicken in separate batches. Not only a time saver, but dish preparation is more consistent. The best price I found on large cookware was at "Smart & Final" of all places, in their restaurant supply area.
One of the "joys" of cooking on a BS or other of the more powerful home ranges is having the choice in burner selection to optimize your cooking method and in the end, putting out great food.