The All Clad "D5" series is optimized for induction and now has a curved pouring lip on the edge. Supposedly there is an extra middle layer of magnetic stainless. That might help on the bottom, but once you go up the sides and out of the magnetic field? There the aluminum helps, especially on slanted or curved sides of medium and shallow pans. Still, for large stockpots I think that All Clad is overkill, and would suggest the IKEA 365+ that David had good luck with.. I'm not sure if they go beyond 11 qts. so a nice commercial stock pot like this 16qt one for $44.32- http://www.webstaurantstore.com/16-qt-heavy-duty-stainless-steel-stockpot-with-cover/922SSPOT16.html One of the best articles on cookware in general is at :http://forums.egullet.org/index.php?/topic/25717-understanding-stovetop-cookware/ But that doesn't get into induction, it just explains how the various size/shape of pans and materials conduct and hold heat. There is some discussion on page 21 of the Q.& A. about induction cookware. http://forums.egullet.org/index.php?/topic/25718-qa-understanding-stovetop-cookware/page__st__600. They seemed to like the discontinued Mauviel induc'inox line. ------------------------------------------------------------ Since then.... The folks at Chowhound have listed the ultimate induction pan- the deBuyer Prima Matera. Induction on the bottom, 2mm. copper on the sides and stainless on the inside. Others, looking for some color, like the Chantal Copper Fusion. Here is a link that might be useful: Debuyer Induction Copper Cookware video

I just went through that process after finding a clearance induction range and this how i replaced two sets of Revere cookware: Go to Tuesday Morning and/or TJ Maxx Make sure you carry a magnet with you I purchased a TVS 12" ($24.99) and 8" non stick skillet (14.99) TJ Maxx quality Italian cookware Europeans have been using induction for years Berndes Coquere Induction 5-1/2-Quart Stock Pot Tuesday Morning (2/3 off retail) Very Nice! Well built German Cookware. Berndes Coquere Induction 3.15-Quart Sauce Pot Tuesday Morning Well built German Cookware Tramontina 6.5 qt. Enameled Covered Cast Iron Dutch Oven $39 Sams Club (Le Creuset performance without the $$$$$$$$$$$) recommended by Cooks illustrated Le Creuset 3 1/2 Qt. Braiser $149.00 TJ Maxx Worth every penny! Lucked into a Closeout on a complete set (14 Pieces of Cuisinart stainless steel induction cookware) $91 Sam's CLub Induction is definitely a time saver. you can cook with lower heat and it heats the pan very fast. Water Boils in 4 minutes. Hope this helps!

Thanks, deepwater. That was really interesting. I did e-mail Calphalon and they verified that the tri-ply they sell in the U.S. is not induction ready and said something like, "only our cast iron products will work on an induction cooktop." They said not one word about the product you linked. This is really too bad since I've really liked using my hard anodized pots and pans. They always look good and I'm not a pot scrubbing kind of person plus food cooks really well in them.

I've never had any rust on the rims of my Le Creuset french ovens. I use the bouillbaisse pots the most. In her book "All About Braising" Molly Stevens suggests putting a piece of overlapping parchment paper under the lid and pushed down close to the contents in the pot. I find that tip very useful in keeping the food moist and tender when braising for long periods in the oven. seagrass