El bumpo

Before you invest a lot of $$$ in cookware, take about 15 minutes to read this egullet article. Read it, and even if you only retain a third of it, you'll be far more knowledgeable than any department store cookware salesperson (and most specialty cookware shops salespersons as well). http://forums.egullet.org/index.php/topic/25717-understanding-stovetop-cookware/ Ask yourself what sort of cooking you plan to do. If you're gonna do a lot of low, slow comfort food cooking, a few Le Creuset items make a lot of sense. If you are going to make some fancy sauces that require precise temperature control, then some $$$ copper Falk Culinair pans make sense. If you don't plan on doing either, then buying either of those big ticket items makes no sense whatsoever. Now for my personal preferences, or what I wish I had known when I started cooking seriously 4 decades ago: If you're just starting out, consider the pressure cooker set at the link. It has an 8 qt stockpot and a 4 qt saute pan, a pressure lid that fits them both, a steamer insert, and a plain lid that fits them both for non-pressure applications. I've cooked with it, and I know it works fine on any heat source including induction. And the pieces work fine in non-pressure mode; that is, they're fine as a stockpot and a saute pan. So if storage space is an issue, these will do double duty: an excellent buy for the $$. I've seen this set on sale for around $90, but it's a good deal even at full retail. If you're afraid of pressure cookers, don't be; the new ones nowadays are far safer than Grandma's old jiggle-top contraption. You can get more info on pressure cooking at missvickie.com. In addition to that set, a couple of inexpensive teflon nonstick aluminum pans ( I use the ones from Sam's-- they seem to me to be the same ones as Bed Bath & Beyond has, but about 1/3 cheaper). I have some Le Creuset and a few knockoff copycat pieces, and they are nice for low, slow cooking of pot roasts and the like. (Although the pressure cooker will take a 4 pound piece of chuck and make it mouth-wateringly fork tender in about an hour, so I haven't used my LC for that in a while) If you don't go the pressure cooker route, consider a multicooker that has a 8 or 10 qt stockpot, a pasta insert, and a steamer insert. These are quite useful. Tramontina makes a good one, and I've seen it at WalMart--very good quality for the money. Dunno if I'd go with All Clad skillets. I'm sure they're fine, but your $$ might be better applied elsewhere. I'm currently experimenting with Paderno and deBuyer carbon steel skillets. Once they are well seasoned, I plan to phase out the teflon pans. They're not quite nonstick yet, but I like them because you can heat them higher than you can a teflon pan. They're a lot like cast iron except that they're a little lighter, and the initial surface is much slicker than most cast iron. (So far I seem to prefer the Paderno to the deBuyer, but I've only played with each of them a little so far.) One other item you may consider: get a good roasting pan. Yes, you can roast a bird or a roast in a disposable aluminum foil pan, but you can't then drain the fat, put the pan on the stovetop and then scrape up all the good little brown bits in the pan (the 'fond') and make a sauce with it on a stovetop burner. Now here's my $0.02: I really would advise AGAINST getting a set of cookware. Think of each piece you are considering as a tool, and ask yourself, 'What task do I need to perform in the kitchen, and what would be the best single item to do that, given the constraints of my budget?' Invariably in a set there will be a few items you don't use, taking up space. I was given a nice set of Cuisinart cookware. The saucepans I like a lot; the skillets are awful. I prefer the cheapo nonstick skillets, vintage cast iron, or carbon steel to them. Their only advantage is that they can go in the dishwasher. Here is a link that might be useful: pressure cooker set

Thanks for the tips everyone. I keep going back and forth with All-Clad non-stick, Calphalon stainless and All-Clad stainless (the expensive one.) Some reviews say the non-stick never boils, even when put on high (and you aren't supposed to have to do that). I'm getting ready to bite the bullet and get some All-Clad stainless, expect for maybe the skillets. Any other advice?

welcome to the "Induction Family"!! we have it installed since 2012 and would never go back to any other heat source!! we have: All-Clad - bought all at their Outlet Le Creuset: bought also at their outlet store Lodge cast iron All Clad has been perfect and its made in USA, so durable and dependable. i do clean with BKF, but not an issue for me. will last a timetime and then some. LC - nothing bad to say about it., will last a lifetime and then some. made in France Lodge: made in USA., the only to kill it (rust) is user error, but that can also be fixed with some work. i just can't stomach buying everyday use food items made in China. not in 2012 and not now, especially. buy piece by piece, what u know u use often. sets often include pieces you don't use and then they take up priceless real estate, regulated to the basement or donated which = wasted $$ if u buy these brands ^^ too expensive not use often!!