Here's a thread that discussed induction capable stockpots.

I have a Tramontina (very good deal for the money--you can pick them up at Walmart and Sam's) and a Bourgeat (excellent quality, but $$$)--both work on induction.

One indulgence I allowed myself a few years back was a big honkin' stockpot from Matfer Bourgeat. Got a spigot on the side. I can make up a huge batch of chicken stock, open the spigot and fill my canning jars, and process the jars in my pressure canner, all without chilling the stock and defatting it (the fat rises, so when you open the spigot the stock is pretty fat free down there.) A luxury, yes. Do I use it? Yep. Love it. If you spend the $$ up front, your offspring will be fighting over it decades hence. Very good quality.

Here is a link that might be useful: induction capable stockpots

I wouldn't worry about a light stockpot--once you get enough stuff in it to merit using such a big pot, it'll be plenty heavy. And if you're just worried it won't heat well enough, I've found my very light cheap pots and pans work well enough on induction.

I was looking at LC stockpots after allowing myself the liberty once again of not doing anything with the turkey carcass and decided the last thing I needed to add to a pot of stock was the additional weight of cast iron. Plus the giant one doesn't come in "kiwi". I'm pretty shallow sometimes! :)

I just bought one at Ikea. Much of their cookware is induction capable.

I am going to return it, however, because I decided it is too tall and not wide enough.

I want to be able to easily blanch a head of cabbage in it.

I just bought one at Ikea. Much of their cookware is induction capable.

I am going to return it, however, because I decided it is too tall and not wide enough.

I want to be able to easily blanch a head of cabbage in it.

Saved me a trip, Stir fryi. I have some Ikea cookware and like it for the price. I was thinking that would be a good spot to look for a stockpot. Then I was looking at this one: it has gizmos to go with it, but why is it less expensive than other AC pots of similar size?

I don't do enough stockpotting to know if this is a good shape.

Here is a link that might be useful: AC pot at WS

I should have defined "light" better. I am not worried about the weight - even filled - especailly since DH is there to lift it for us.

Our primary use is not for heating water, or even making stock. Our main use for our 12 qt pan is making large quantiies of "simmer all day" recipes such as chili. SO I want a pot where the pan bottom will do well on a low to medium heat without scorching.

Fori - I too am looking at the AC pot you linked. This one is made in China and constructed differently. I believe instead of being "clad" all the way up the sides only the bottom gets that treatment. From reviews I have read it also seems the edges are a little rougher. All that said I am still considering it. The LC is another one I am looking at, but I am concerned DH will not be careful with the interior enamel and it will chip quickly.

I think you'll find that you can keep almost anything going low and slow all day on induction. (Just wait until you decide to dip caramels...)

But that does sound like a great use for LC. I use a big ol' cast iron Dutch oven for that but it's nowhere near 12 qts.

fori - I meant to mention in my previous post, the LC stock pot is not the enameled cast iron like their other pans, but enameled steel.

Here is a link that might be useful: Le Creuset Stock Pot

Ohhhhh that one! I should know that. I think I looked at too many things and melted my brain. I mean, that link was already highlighted on my computer because I've been there before, recently! I think the next size up is the one in limited colors. How big does it need to be for a dead turkey I wonder?

FWIW: enamel can chip. LC is beautiful, but if you're considering pots in that price range you owe it to yourself to check out Bourgeat; in the last edition of "The Cook's Catalog" it was their favorite.

A 12 qt Le Creuset enameled stock pot is around $100. A Bourgeat 'Excellence' stock pot 11.5 qt is on sale for around $87 plus lid; a 19 qt pot is $113 plus lid. (see the link)

Now if you want LC because it's pretty, that's fine; nothing wrong with appearance as a criterion. For that amount of money, though, you might consider other options. Matfer Bourgeat makes no-nonsense heavy duty stuff for the food service industries. I really like mine. They make them with and without spigots. Highly recommended.

Here is a link that might be useful: matfer bourgeat at my chefs favorites