I bought all new teflon pans for my induction range. Found some really nice, reasonably priced ones at Homegoods. Tivoli is the brand of the one we use for omelets. Also I know Ikea has some that work on induction. DON'T let this change your plans to go induction. It's great.

Try LeCreuset tri-ply stainless. They make frying pans with and without a non-stick surface, and work great on induction.

Anolon
I couldn't live without my Anolon....LOL

Here is a link that might be useful: Anolon skillets

Circulon has a line ("Infinite" I think). I have one of those and one of the Ikea. They are out there!

For what it is worth, he can always make omelettes in a regular pan. That's how they were made traditionally, still are in most restaurants, and I do it that way at home. There is some butter involved :-)

But I agree, don't let a pan stand between you and your desired induction cooktop. Non-stick stainless, or enameled iron, or well-seasoned iron will all act much like your current non-stick pan.

we have a faberware and two t-fal pans. Though the Chantel pan that came with the cooktop (non-coated) is becoming a favorite with my DH.

After using the cooktop for only a few days, my DH said he loved using it so much he would never let a little thing like pans get in the way.

We are finding we are using our regular frying pans way more than we use to. They work so much better on the induction than the old glass top electric. Use to be I could about toss the fry pan that came with a set of pans as it would never get used.

My DH does not make omelets that often. He prefers to put about 5 eggs in the pan, get them somewhat cooked, loosen the edges and then pick up the pan and actually flip the eggs over. It's been years since he lost any.

I just tell him NOT to do it over the cooktop, just in case . . .

I use a De Buyer fry pan. They are described on sites as carbon steel, mineral steel or even sometimes as white steel.You have to season as you do a cast iron pan but once you do they are virtually non-stick. I like these because you can put them right in the oven also.

I have a cheapo Emeril Teflon pan for small egg orders, and I also have a couple larger Circulon Infinite pans for bigger omelets. I like the Infinite pans. I also have the Henckel Classic clad as a regular set of pans that I like.

Love the induction range!

Thank You, Thank You, Thank You my friends!!!

You can also use an induction disc. The disc heats up and you set the pan on the disc. You lose some of the benefits of induction like instant control but you can still use your old pan. I used a disc for a few things until DH bought me a non-stick pan from Fagor.

I also had success at Home Goods. My omelete pan is from The Palm line. Don't know who makes it for them but we really like it. I also bought a flat non stick Vollrath Tribute 12" x 12" Griddle on line from the Webstaurant Store. The pan was recommended here on GW.

Here is a link that might be useful: Vollrath Griddle for Induction

I have to second Johnny. Best omelettes I've ever made have been done in De Buyer carbon steel on the induction.

I have some Palm pans too - like gwentm found them at HomeGoods. Some are nonstick and some aren't - great pans!

Some things to remember when you get your induction range.
o Induction is as quick as gas in changing power levels
o The power level is displayed as a number, not as a big flame, so it is easy to overheat things until you have experience
o Do not walk away from a hob on high unless you set a timer to remind you; boilovers can be violent events at full power; boildowns can potentially damage multilayer pan bases
o Induction couples better to the bottom of the pan than gas, but hardly at all to the sides of the pan
o Heat modulation is done by changing power levels and not by lifting the pan
o Silicone pads can keep pans from easily sliding or scratching the surface

Enjoy working over a relatively cool area that can be cleaned up with trivial effort.

kas

Before the remodel I had a ScanPan classic non-stick omelet pan that I loved. I have previously had an Anolon pan and a Circulon pan that had over the course of a year or two lost their non-stick-yness. But the ScanPan was three years old and was nearly as non-stick as when new. Unfortunately it was not induction-capable.

Since then I had been using a Kenmore-labeled Farberware Millenium pan for a couple of years, and it too had lost its non-stick-yness, and needed about a tablespoon of cooking oil to prevent the omelet from sticking all over it. It seemed like I was deep frying the omelet with that much oil.

For my birthday last September, my wife got me a ScanPan CTX 8" omelet pan, which is induction-capable. I've used it only for eggs since then, but have probably made about 75 omelets and 75 eggs over-easy, and have yet to need or use even a drop of oil.

Add to the tips from Kaseki:

Have all your ingredients chopped and ready to go, there's no downtime while the pan heats with induction!

I've picked up most of my induction pans at Home Goods/TJMaxx. I haven't had a coated non-stick pan for years though and haven't missed it.

I agree with johnliu about using a regular pan. The key is to start with a perfectly clean pan (no bits that egg can cling to). Heat the pan, add butter, then eggs. It will slide out perfectly.