From what I read, I think the 360 series are just brushed, magnetic stainless, with glass lids. No aluminum. No disc bottom. More like Debuyer carbon pans only in stainless. Maybe just the ticket for induction, but not so great with gas. Should make an attractive and easy to clean set of induction pans, especially sauce pans. However, I'm not a big fan of cleaning stainless when used at high heat- where food or grease/oil might burn onto the pan, like fry pans for example. I'd much prefer cast-iron for that application, like an old Griswold skillet. The other thing(s) that's hard to clean from a stainless surface are dairy items-eggs,cream sauces,cheese sauces, chocolate milk-etc.

Yeah... a little late to the game here for the original posters, but it's just a fundamental difference in opinion between the actual "cooks" out here who have the desire and or skills to make use of features in high performance pro-style ranges, and the other camp who more-or-less just use ranges to "reheat" foods and boil water for pasta, frozen veggies, etc. Apples and oranges. Any poster who uses an electric cooktop or (gasp) flat surface range and is content with it does not in any way intend to use a range/oven to produce professional-type cooking products. Baking perhaps... but not cooking. Find a thread posted by amateur chefs and/or professional chefs who cook at home if you want informative opinions on pro-style ranges ... IF you intend to use them as they are intended to be used.

It never ceases to amaze me that people cringe at the cost of an All Clad set. The average family spends $600 per month on food, or $7,200 each year..... but refuses to drop $600 on professional cookware. Personally, I can't see why anyone would buy anything other than a set of All Clad stainless or Calphalon One hard anodized set and then add specialty pieces and a couple nonstick skillets. It's a lifetime investment people. There are lines of cookware on the market today at $200 and under that are just plain bad cookware. They may work for a while, but if you decide you want to get serious about cooking, you can't becasue the cookware won't let you. Impact bonded stainless cookware is limited as to what it can do. 4mm of aluminum will only hold so much heat. Same goes for 6 gauge anodized aluminum. I've been an executive in the cookware industry for over a decade, and it's never ceased to amaze me that a family will spend $2k on a wide screen TV, but has an issue spending over $300 for something needed to prepare the food they will eat. There's something wrong with that picture. Sorry to go on and on, but there's so much information that's made it so confusing to buy good cookware anymore. And it shouldn't be. Keep a couple things in mind: Buy U.S. made cookware like All Clad or Calphalon Hard Anodized. Trust me, there is a difference vs. what is coming out of Asia regarding cookware. Once you decide on a set, add a Lodge Cast iron piece or two and a 10 or 12" nonstick skillet. Maybe a Le Creuset dutch oven down the road. Don't be afraid of the initial cost. Like I said, you'll spend more on groceries in two months compared to the up front cost on your cookware. And if you decide this cooking stuff is fun and you want to get more creative a few years down the road, your cookware won't hold you back.

I'm not sure if anyone's still following this thread. It's unfortunate to see that so many have a hard time with the Kitchen Kutter. I have one, which I got a few years ago with my purchase of the West Bend cookware. I love the cookware and the Kitchen Kutter. It's so hard to find 100% stainless steel cookware anymore. I use mine every day, and it still all shines like brand new, which I really like, since I always fancy myself as a TV cooking show (er, um, but without the cooking show :) ) For those who are interested, I will say that the Kitchen Kutter IS a great tool, but of course like any good tool, it does require some talent to get proficient with it. I will offer a couple of pointers based on my experience: 1) Use good, cold, crisp foods. Nothing shreds cabbage for cole slaw better than the Kitchen Kutter, but if you want a good product, you need uniformity. That's hard to acheive with cabbage, because the leaves get progressively softer the closer to the surface you are. Quartering the cabbage before you start shredding, thus keeping it to small manageable sizes, when shredding, and then holiding it tightly together as you shred, oriented in such a way so that the grinding motion of the tool tends to compact the leaves, seems to yeild the bst results. 2) Product orientation / positioning - I've noticed the tool tends to handle foods differently depending on how you position them while cutting / shredding. I suspect this is by design. Assuming you crank right-handed, the tool tends to "drag" foods when oriented toward you, and to compact them when oriented away. Slicing works well when it's dragging the blade over the food, but shredding tends to work better when it's compacting it, so try holding your foods in different positions. I also tend to rotate foods, like a potato, when shredding, so as to get the highest degree of mechanical advantage from the machine as it works. Once you get the hand of it, you can shred an entire potato for hash brown and waste NOTHING but the paper-thin peel of a Russett potato, but it does take practice. 3) Did I mention COLD? This is particularly important for foods like cheese, which tend to get gummy if they're at room temperature. The shredder likes good, hard foods, and you can accommodate this be having your cheddar cheese, for example, good and cold when you shred. Other foods, like potatoes, don't so much need to be cold as nice and firm (which a good potato should be anyway). This thing will shred the heck out of a stalk of broccoli, which is GREAT for broccoli-cheese soup. I can do all my food prep for a huge pot (small commercial recipe) in under ten minutes, broccoli, cheese, and onoins. 4) Lose the little metal safety cover. It will get in your way most of the time, and if you hold your food and your tool properly (which you should always do with any instrument in the kitchen), you won't get your fingers in the wrong place to begin with. 5) Use as smooth a surface as you can find to mount the base. I like to use my glass cooktop. wipe it with a damp cloth before you secure the suction cup, and you'll have an airtight seal you won't break no matter how hard or fast you crank on it. This feature alone is GREAT, because, as someone with commercial foodservice experience, one of my big gripes with most "home" kitchen tools is that they're too light and / or too flimsy. My big commercial meat slicer, for example, might way 70 lbs, but all that weight also means it won't slide all over the place when I'm trying to slice some big honkin' beef brekset on it. The Kitchen Kutter, with that handy duction device and its sturdy construction gives me the utility of the larger, permanently-mounted roatry food processor I had in my restaurant kitchen, only it's small and portable, so it's not in the way. :) 6) Use appropriately sized foods. You'll notice at the dmonstrations that the demonstrator has carefully chosen, for example, the butternut squash (?) fo rmaking that yummy squash salad. Often times, the ones we're tempted to pick up in the supermarket are larger (fatter), and don't fit as well into the tool. No problem, just slice it in half lengthwise. When shredding, start it out perpendicular to the machine (on top of the drum), and as you work your way in, spin it around so that the peel is away from you, and then begin lower its angle to the drum and allow it to clean out the meat of the squash right down to the peel. This method of adjusting position and angle and changing pressure as you go is what I refer to as "feeding" the machine, and it's something you kind of have to get a feel for. Remember, the demonstartors do that show ten times a day, six days a week, 40 weeks a year, so they get lots of practice. :) Feeding the machine too fast or with too much pressure will tear up your food; feeding it too slow or with too little pressure will cause it to turn semi soft foods into much. This is the only home kitchen tool I've ever seen that can truly feather-shred cheddar cheese and leave it light and fluffy as goose-down... and the drum will nearly wipe clean witha damp sponge... wow. 7) When shredding cheese, especially feather-shredding, as I just mentioned, get that stuff right back in the fridge ASAP. Cheese gets sticky very quickly when it's shredded up and exposed to the warm air. 8) Last and certainly not least, when you see this thing at a trade show or fair, ASK the demonstrator to let you try it out. Most of them are really easy to work with and are all too glad to help make you a pro. After all, nothing sells his cookware better than an utterly delighted customer. Okay... One lass thing, about the feather-shredded cheddar... Try this yummy little snack with your Kitchen Kutter, the finest shredding drum, the largest pot and lid in your set and the following ingredients: 1/3 C coconut oil (yes, coconut, and stop crying about the fat content already-- IT'S GOOD FOR YOU! You can get the really good organic stuff at Wal-Mart for about $15, or the regular stuff for about $7.. The choice is yours, I prefer the organic, but I'm that kinda guy :) )... 1/2 C Popping corn (yes, they actually still make it, and after this you, like I, will forever scoff at microwave popcorn... Use the good stuff, I recommend Trail's End from the Boy Scouts or Oville Redenbachaer's)... 2 oz. extra shart cheddar cheese (oh, hell, just buy a 1 lb block and shred off as much of that sucker as you like :) )... 1 oz (a good sized pinch; a couple fo tablespoons) of grated parmesan cheese (this is one time I'll actually recommend the dry, powdery stuff you get in the store over freshly grated)... OR... 1 tablespoon of Hidden Valley Ranch dressing mix (I buy this in big spice jars at BJ's wholesale).... and sea salt... Yes, SEA SALT. You can buy disposable grinders from McCormick in the spice aisle, but once your addicted to it (and you will be) you'll want a nice refillable grinder. You can get one from William's Sonoma. Don't use a pepper grinder-- Sea salt is MUCH harder and will destroy the carbide blades in a papper grinder... WS is the only place handy I've ever actually seen a real, bona-fide SEA SALT grinder.... $40, get over it... You won't be sorry. Before you being, feather shred your cheese and set it aside in the fridge so it won't get sticky or clump up. In your largest Kitchen Craft pot, begin heating the oil over high heat. After a minute or so, throw two kernels into the oil and replace the lid. When you hear both kernels pop, you oil is ready. Immediately add the remaining kernels, all at once, and replace the lid with the steam vent OPEN. You'll hear then sizzle and almost immediately begin to pop. Raise the lid "SLIGHTLY" as the corn pops to allow excess steam to escape. This keeps it from getting chewy. Kill the heat. Don't wait for it to stop popping-- There's plenty of heat left in the cleat on that pan to finish popping the corn (that's why I love these pans.) You can shake it a little, if you feel the need, to ensure that all the unpopped kernels get to the bottom. Once the corn is popped, immediately dump it into a large serving bowl. Add 10-15 turns of sea salt (on the finest grind setting), then toss in the parmesan cheese or Ranch seasoning. Finally, very quickly toss in the cheddar cheese, a few pinches at a time. It won't turn orange like Cheetos, but turst me, IT's IN THERE. It will just stick to all the popcorn nicely. No, you won't need any butter, TRUST me... I'm a butter lover and you won't need any. So, there you go... A tasty snack and a chance to play with all kinds of things in the kitchen. I'm surprised I haven't seen Alton Brown with one of these on his show. I'm so jealous of that guy..... Wow I hope someone's still following this! Regards all, -- Jim