There are some pots/pans designed specifically for gas burners. Turbo Pots I wouldn't want to have to clean them though. This design increases the efficiency of a gas burner. I have doufeu from the 40s that has ridges on the bottom for the same reason. It was also made with a flat bottom for electric stoves. If you have some pans you like keep them unless/until you find something better. skillets/frying pans- There are two considerations for me. If I need high heat, I use cast iron. It conducts heat poorly and is prone to hot spots but it also holds a lot of heat. Great for searing steaks and stir fries. Your choice is machined smooth surface vs sand cast surface of newer ones like Lodge. It will become nonstick with use but requires a little care. The smooth surface seasons a little quicker in my experience. I like the short handles and the ability to use it in the oven as well. Some of the vintage pieces seem a little lighter to me. My favorite is a Piqua "favorite" in 12 inch that I got at a roadside sale. I also fry chicken in it and cook bacon and eggs. Great for cornbread when preheated in the oven. When I need a very even heat, I like something in a heavy aluminum. I have a couple of commercial 14 inch non stick cast aluminum pans my son got somewhere but my favorite pan is Calphalon anodized aluminum pan with two loop handles. It is called a braiser and is 13 inches across I think. It pops in the oven too. It seasons to become nonstick as well although it requires a little more patience than cast iron.. My favorite saucepans I have a couple of wide 2 qt old Revere Ware pans that I use all the time. These have the full amount of copper on the bottoms. In the 60s the copper was cut in half and the new ones are just flashed with copper. I also have a 4 qt like this. The handles are comfortable and don't get hot. I have used these for candy making. which requires even heat. Last year I also bought some Baumalu copper from TJX stores for about 15 cents on the dollar. One of my best buys ever from those stores. They have cast iron handles that don't heat up as quickly and are 2mm which is the minimum thickness for cookware. A couple are the splayed sauce pans. 3mm would be better but also heavier. They are tin lined. dutch oven/soup pot - I have a 6 and 8 qt all clad that I have had for years and years. They have never warped and I could not be without them. I also have an 8qt Revere Ware pot with a bail handle and helper handle. One thing I don't use since I have my Wolf range is a double boiler. The burners go so low, you don't need it. Some other random cookware I like- AC 16 qt stockpot great big Le Creuset blue enamel pot, maybe 7 qts but a little wider than most a set of 3 light blue white speckled enameled cast iron skillets, mostly used for casseroles but you can start on the burner and move to the oven big cast aluminum roaster, like magnalite but made by "Forever" I am a cookware junky and have many other pieces that get used too. The only pans I have now that I am not enamored with are my Debuyer carbon steel skillets. They have seasoned nicely and cook ok but the handles are just too long. None of mine goes in the dishwasher. Even the AC is the LTD so a dishwasher will ruin the finish. My sister does put everything in the dishwasher but she doesn't care if finishes are ruined or oxidized. We are both happy so that is all that matters. I have had a couple of larger pans warp so they were rounded on the bottom. I wacked them with a rubber mallet a few times and they popped probably the other way but it isn't noticeable. They seem flat now from the cooking surface perspective. I had a pan one time that was higher in the middle and it was actually good for some things- fat cooked off and drained away. I'm not really looking for that anymore though!

Thank you, ci_lantro, that's very kind of you to look! I did order the Fissler this morning. I can't believe I spent that much on a pressure cooker (actually I got the set with the 8L and 4L) -- but then I said the same about the Vitamix, and I haven't regretted buying that. Oh well, I rarely buy shoes or clothes so there we go. The Presto is a very nice price, you're right! It would be interesting to measure the bottom disc. My old one was about that same diameter at the top but its disc was only 8 inches. If I had more storage space I'd probably end up with multiples (the Fisslers stack so that already uses less room than my old one, which was also actually a set of two). In case anyone with an arthritic relative (or who has arthritis themselves) is interested, I did find the Calphalon in a store and it looks very nifty, with that one-handed operation. I could tell that it would be too small a capacity for us, though. (However, for my parents...)

I use Fissler , Le Creuset Dutch (French) Oven and non stick grill pan, vintage cast iron, vintage copper bottom Revere Ware on my Culinarian. Plus I use my Wok Shop carbon steel Pow Wok quite a bit. The new made in China Revere Ware is not very good. The Fissler Steelux and non-stick pans have a handle specifically designed to protect your fingers from the flame. Didn't get the Steelux got two Pro pans plus a non-stick for eggs. I don't use the full 23k btu with non-stick. Usually medium or low. I thought about just buying cheap non-stick over and over again when my 7 year old Faberware non-stick started sticking but decided to buy Fissler and see how that goes. Have not had it long but so far so good. What are you cooking on the non-stick that you have the super-novas on high?

Just a quick note because I'm supposed to be getting ready to play bells at church -- I went ahead and bought an Instant Pot this summer Amazon Instant Pot I am an absolute novice when it comes to pressure cooking, but I think if you've already had experience with this method of cooking, it would be a good buy. Pros: Stainless Steel Cooking Pot -- sautes extremely well Rice Beans Yogurt -- good to great Easy to clean Great braised meat Great Soups Safe -- although I learned to cover the release with a towel and use tongs to push the lever. Cooking basically unattended Cons: Silicone Gasket smells/okay stinks!!!! (I keep one for yogurt/one for main dish in plastic bag) I don't use most buttons -- just manual -- but that goes back to IDK what I'm doing. Instruction book is severely lacking Never have used the slow cooker button. Have ruined a bunch of BSCBs. Sucks the life out of them Hip Pressure Cooking is a great website for electric pressure cookers. Pressure Cooking Today devoted a blog to actually explain the buttons on the Instant Pot Instant Pot Buttons I enjoy Dad Cooks Dinner -- just because Dad Cooks Dinner Also, Serious Eats have posted a number of great electric pressure cooker recipes; particularly, Chicken Enchiladas. SE Chicken Enchiladas Also, have looked at Nom Nom Paleo -- Mexican Beef was good NomNomPaleo Two quick notes. The reason why I have these sites bookmarked because again, Instant Pot info is lacking. Several people have started facebook to fill in the gaps with recipes/times/info. Apparently, Lorna Sass is a pressure cooking maven and prefers stovetop over electric (although, based on Amazon sales, I think the tide is turning). Here is a bit more about her from The Kitchn Lorna Sass The Kitchn I guess that was a bit more than a quick note -- clothes will be wrinkled for church and rebel that I am -- I don't care:) Cathy in SWPA