Try to find an ordinary 9" or smaller non stick aluminum fry pan with a 7" thin steel disk bonded to the bottom if that is your preference. They tend to heat better on portable units. If you own a suitable cover that will be useful too. Like microwaves, when starting to use a portable induction unit you may do better with fried items of high moisture content covering most of the pan to reduce heat loss until you get a feeling for it. Ex: scrambled eggs.

Have fun!

Here is a link that might be useful: Example of fry pan commonly available in stores

Chantal Copper Fusion

Here is a link that might be useful: $50 to get started

I have that Tatung unit, and a magnet test doesn't tell the whole story. Some items that a magnet sticks to (my Cuisinart skillet, for example) don't work worth a hoot on the induction hob. Three groups of items that DO work well: my Kuhn Rikon pressure cooker, Fagor pots, and cast iron (both raw and enamel coated).

I've found that if a website states that the pots work on induction, you're good to go; I wouldn't trust just the magnet test.

I know you have problems with cast iron, so you might consider this: Consumer Reports recently spoke highly of Costco's Kirkland stainless pots, and at least one reviewer has said it works great on induction. I haven't tried any of them, though.

For our induction range, I have:

One small Greenpan nonstick skillet, but not all Greenpan is magnetic, though

Infinite Ciruculon nonstick that came as part of a rebate with the range. They are good, but they do hum a little more. These are the nonstick with the disk at the bottom that laat2 posted above. You need the Infinite line as other Circulon will not work on the induction.

Emerilware stainless, probably my favorite cookware for the induction. There is a thin strip of copper at the bottom, but this does not affect performance on induction.

I do like the LeCrueset, but you said cast iron is out.

LeCreuset tri-ply stainless is my choice. If you search, you will find several older threads with other recommendations.

I don't know if Dan's thread about the DeBuyer carbon steel pans was supposed to be in answer to your question, or if it's meant as spam, or what, but they do work very well on the induction and are light weight. They're crepe pans, though, and the sides aren't very high, so they're great for a breakfast fry up, but not for making a pan sauce. I do favor cast iron, so only use mine for crepes, but they're good little pans.

I recently bought some Tramontina tri-ply from Walmart and it works beautifully on my induction cooktop. It's really very nice and heavy cookware-much, much better than I expected given the price.

Cj

Thanks for all the great suggestions on what to buy. Now I need to work up the energy to shop. During the holidays I became shopped out.

Thanks again,
MonicaTX

I've been using those de buyer pans since I posted the sale info. The name aside, they have worked fine for a broad range of things. The high sided french style fry pans will work for sauces and are available from the same site.

The skillets we have for our induction cooktop:
Farberware Millenium non-stick stainless steel, 8" & 12". $24 for the 8" & $40 for the 12" from Amazon.
All-Clad 6" & 12" stainless steel.
Saucepans: J.A. Henckels Classic Clad stainless steel.