Sheesh, you'll love your new cooktop. I've had one for awhile now, Sorry I have no idea when we got it as I have no concept of time but I love, love, love it!
We have been purchasing Food Network cookware from Kohl's. I don't really price pans that often but it's not the least expensive pans out there, but we have been very happy with them. The non stick in anonized or something like that. Brain is not cooperating today and I just don't have it in me to Google, but if you have a Khol's or go to their website, I'm sure you can find them.
To keep my cooktop looking new, I wash with hot soapy water after each use and then use the special cleaner for them. Yes, they are suppose to clean too, but when there's grease spatter, it takes less elbow grease to clean if you do the hot soapy water first. Rinse, let dry and then use the cleaner. Not too much.

You may try the cooking or cookware forums for more recommendations.

I have the Zwillings Heckels Spirit Termolon pans. These are non -Teflon, ceramic nonstick. They are mid-upper range in price, however. They are my egg and fish pans. Eggs will literally slide out with no oil -- i just use a dab of butter for flavor. I believe they are induction compatible as well, and pretty resistant to warping because they are very thick. (The higher end big sister in the family is the Demeyere Thermolon ControlInduc pans -- but they are among the highest priced pans in the market). Some people just cope by buying commercial nonstick pans (or TFAL).

The best things to keep in mind with nonstick pans are: never use high heat, never use spray oils (the lecithin and unused overspray will cause sticking and has to be removed) and don't thermally shock your pans (hot pan, cold water)

DH has an omelet every morning. I used nonstick for years but SS is so much better. Do not fear SS! Here's what you do...

Go to Marshall's and look for the Calphalon omelet pan for $20. Use it only for eggs, and cook them in a little oil. Preheat it well. If you cook meat in it, you may get some sticking when you cook eggs the next time. Scrub it out with Barkeeper's Friend if you get sticking. Otherwise just wash it after use or wipe it out with a paper towel. The oils fill in the pores of the steel and it gets better with use. Eggs slide right out.

The other pan I liked was the Cuisinart Green Gourmet. It has a ceramic interior. We got four years out of that pan, but when we went to replace it at Macy's, we noticed the new ones were much lighter than the display model. It needed periodic cleaning with BKF to prevent sticking, but just a few times a year.

You'll love the smooth top. We've been using one for around 20 years and in fact, just a few months ago replaced ours. A magic eraser also works well on a smooth top. My new smooth top is a darker finish (the actual top) and shows smudges, etc. more so than my old stove. I read somewhere and now swear by alcohol and a microfiber cloth to make it shine like a mirror. I first clean the top and then use a little alcohol, wipe off/buff with the microfiber cloth. You can put the alcohol in a spray bottle, makes it easier.

Hi Shee -- I think the warping comes when you take a hot pan off the stove and put it in cold water. I think hot water should be fine. I have noticed a couple of my pans have warped so I'm being careful about that.

TFal is nice for smooth-top stoves. I have mostly Revere ware, but like TFal for non-stick.

I don't use anything teflon.

The best investment I ever made was to buy a deBuyers crepe pan. It is an iron pan, but like nothing I've ever tried before. Just season as described on the label (super easy) and things slide right off. Plus, my DD is vegetarian and cooking with it helps her iron levels. It's not heavy like my mom's old cast iron pans and the crepe size is just right for omelettes, grilled cheese, french toast, etc.

After the fire, we were allowed back in the house to grab essentials. I took the deBuyers pan and my good knives.

Best nonstick cookware is well-seasoned cast iron.

I can second a crepe pan for omelettes/eggs, it is wonderful. Mine may not be iron (it may be blue steel, I picked it up at World Market years ago. Of course, now I have seen the Staub crepe set and want that too, this board is dangerous). It is fabulous and the one I have is the perfect size for omelettes.

I love my cast iron, but not everyone in the house knows how to use it well for eggs and I hate it when others cook eggs in it. I also have stainless and that works well for eggs. It is also nice that if people make a mess in it, use too little fat or whatever, then I can scrub with Bar Keeper's Friend.

Now, while I do not usually use nonstick pans, partially because I do not want to have to remember to not use metal utensils, I am contemplating this nonstick Spanish tortilla pan. The same thing could be accomplished in a cast iron pan but flipping it over is rather difficult for uncoordinated, weak-wristed me. Such a plan may serve your needs well (I also think they may be cheaper elsewhere than shown in this link). Good luck.

Here is a link that might be useful: Spanish tortilla pan

You have to be super, super careful with cast iron on a glass top stove. The glass scratches pretty easily and any movement of cast iron is going to do that. I'd stick with a smooth bottom pan for glass top and prefer a ceramic coating over teflon or tfal. I bought some not very expensive ones for eggs (a set of two) from BBB that have a white ceramic interior that I am very happy with. I made the mistake of putting my first set into the dishwasher (as I put EVERYTHING in the DW) which ruined the non stick feature. I bought another set and hand wash and they are lasting much better.

I don't think you want to use super high heat on any non stick and if you're using a normal heat setting, I doubt you'll have any problems adding water to a pan.

Is it a regular glass-topped electric? Or is it induction? If induction, you'll need pans that are magnetizable and very few non-stick are....I've found some decent ones at IKEA 365 or Farberware Millennium

I answered yesterday but somewhere between send and receive it went missing. I use Cuisinart stainless steel for my induction cooktop. My favorite non stick pan is a Scanpan. Scanpan is a bit pricey but it is wonderful for omelets, a quick saute, and grilled sandwiches.

Always make sure that any cookware you purchase is suitable for induction as it has to be magnetic.

Here is a link that might be useful: Scanpan

It's a regular glass top not induction. I considered induction, but didn't like the idea of having to use magnetizable pans. Honestly more than that, I didn't visually care for any of them.

The specs for the stove don't suggest regular cast iron because of scratching, but they say you can use enamel coated cast iron.

I actually would prefer not to use teflon because of the chemicals, but wasn't sure if ceramic was really any better. Our current pan is a white ceramic (not sure of the brand) and we like it, but it's super warped. The pan before that was teflon and we replaced it when it was beat up and warped.

Is the Calphalon omelet pan different from other stainless steel? I've tried several times to make eggs in our stainless and it's a mess every time.

I have some running to do, but I'll be back later to better read and respond. Thanks!

Scanpan manufactures a classic line as well as the magnetic pans. The classic line is less expensive so that's always a plus!

My induction cooktop looks like a sheet of black glass, since it's all touch control it has no knobs so it is a very clean, sleek look.

Note that Scanpan does technically still contain PTFE aka Teflon, but in formulation blended with other materials (but is PFOA free). The Thermolon products do not contain PTFE. There is also a Cuisinart product that is non PTFE but is different than Termolon.

I think Calphlon is a heavier tri-ply pan than Cuisinart for the same price. You do need a pan with a core that distributes heat evenly. I think the problem you had with other SS pans is it may not have been a dedicated egg pan. Maybe it's the constant use of butter or oil that conditions the pan and the need to seldom scrub it. Though meat won't stick in a properly used SS pan either. I brown meat in a large All-Clad pan and I seldom have sticking problems unless I try to turn the meat too soon. When properly browned on the bottom, meats release from the pan easily. You do need to use oil with SS, but we also needed to use it with our ceramic coated pan.

You don't need high heat with a glass cooktop. We cook on 2-3 and let the pan heat up for several minutes, even for eggs.

Here's a video about cooking meat in SS.

Here is a link that might be useful: SS cooking

I think you'll love your new cooktop too. Ditto what justgotabme said about cleaning with hot soapy water first. Makes a huge difference just to keep it clean after each use. Mine came with a kit that included some nylon scrubbie things & a razor blade scraper, and yes I've had to use it a time or two but it did not hurt the cooktop. I also use a vinegar-water mixture to shine it up and get rid of the streaks.

Also, it's recommended you don't slide any pans across it to keep it from being scratched. I do use my iron skillets on it but am very careful not to slide or drop anything heavy on it. I have a 2-3 non-stick pans, including an omelet pan, and I think all are Calphalon. No problems with them.

I love my SS All Clad skillets.When I fry eggs they just slide right out of the pan. The secret to cooking with (good) SS is letting the pan heat up before you add the oil or spray. I put a few sprinkles of water in skillet, turn burner to MEDIUM and when water starts to dance, I spray with Pam. I also love them for searing/browning. They don't stick if you wait till the chicken/hamburger, etc, is browned. Food releases easily at that point. And they clean up beautifully with just dish soap and a dish cloth, sometimes a green scratcher and BKF, but usually don't need that if oiled properly. And I don't add oil if the meat is ground beef, sausage, bacon, etc. The tri-ply without the LTD finish is also DW safe. If not in a hurry, E-bay usually has decent prices for new AllClad.

Justgotabeme - I’m glad to hear you really like yours! Thanks for the feedback on the pans from Kohls.
When you say special cleaner are you talking about the Cerambrite stuff? Thanks for the tips!

Gooster - Thanks for the pan info! I will check those out. It shouldn’t be in this day and age, but I find it mind boggling that there are so many types and price points for cookware.

I noticed companies don’t write ‘teflon’ on anything. Thanks for the other suggestions. I’m going to make a list.

Mayflowers - I looked at some Calphalon pans while out today. Thanks for the tips and other pan suggestions.

“Maybe it's the constant use of butter or oil that conditions the pan and the need to seldom scrub it.”
Hmm… ha, I always scrub my pans after use.
So you don’t really ever turn the heat higher than 2 or 3? What about for medium heat or… I’m just trying to wrap my head around this. If I’m boiling water I’ll turn the burner up to 6 maybe. Eggs are usually 3 as I usually get impatient around 2. I’ve actually been successful browning meat. Thanks for the video. There was info. in there I didn’t know.

Tina - I’m pretty excited for the new stove. It seems I’ve had to clean under those darn coils a lot recently. I need to pick up a large pack of microfiber cloths. I’m a little nervous about having the stainless steel in general with all the smudges. Some people seem to think it’s no big deal to clean and others hate it. I’m hoping that even if it’s more upkeep for me the appearance will help me get over it/make it worth it.

Gail - I never knew that. Just never thought about it, but that has happened more than once around here. I was explaining my new findings to DH today.

Jlc - Thanks for the suggestions. I’ll check them out!

Tibbrix - I really would like to try cast iron. I hear a lot of good things. I don’t know that I’ll brave it with the new stove, but maybe someday I’ll get to.

Tishtoshnm - Thanks for the link! That is a neat looking pan!

Olychick - The cast iron and scratches…yeah, that just sounds like a bad idea for here. Even if DH is really careful, I could see me forgetting. I’m surprised the dishwasher hurt your pan. I usually end up hand washing knives, plastic, and pans. I’m actually trying force myself to use the dishwasher more!

Annie - Thanks for the suggestions. I really wish I had an Ikea near me. I’m not sure how much I’d buy there, but I’d love to have the ‘experience’ sometime.

Joanie - I was pleased with our ceramic pan. I think I may go with that over Teflon.

Holly Kay - Thanks for the pan info. Glad to hear about the Classic line. Scanpan was a brand that I was seeing while searching the other day. Thanks for the link!

Outside - Thanks for the reassurance about cleaning the stove!

Lizbeth - I didn’t think about ebay for All Clad, thanks! I would like to try one.

@sheesharee, if you have a HomeGoods near you, they may have a bunch of All-Clad, T-Fal, Calphalon, Cuisinart and the like. The ones in my area all received a bunch of cookware product post holidays. They also had ceramic pans in the mix. Although not always the case there, the pricing was pretty good relative to "sale/coupon" prices elsewhere. The Zwillings Henckels Spirit pans are at BB&B, and are 20% off coupon eligible.

I also boil at 6. For eggs and meat, I use about a 2 1/2. The secret is waiting for the pan to get hot, maybe as long as 5 minutes, then add your oil. You won't have sticking.

I saw an All-Clad omelet pan at Marshall's last month and it was $60.

Wearever Ceramic pan, they are awesome!
And affordable.
And soooo easy to clean, it's ceramic.
I bought mine off of Amazon, they have great prices.

So I think I've decided I'm going to buy a Calphalon ceramic pan. I'm going to hit up TJM and/or Marshall's and go from there.

My stainless steel cookware was a gift about 7 years ago. It's Wolfgang Puck. I just realized tonight that it's stainless steel with "Excalibur coating" on the inside. Reading up on it, I think I'll be replacing my stainless cookware in the future. Ugh.

No help but congrats on your new appliances! How exciting! My mom has a flat top and she loves it!

The reason manufacturers don't write "Teflon" is that it's still a brand name, describing some of the earlier formulations of non-stick coatings. The generic terms that people usually care about are PTFE and PFOA. I don't think they're required on the labels, but you should be able to find info at the manufacturers' web sites.

Personally, I don't have a problem with PTFE in cookware, but then I don't do high heat cooking on the stove top. (PFOA is a different story.) My primary pots and pans are a dishwasher-safe, oven-safe, induction-ready Circulon set (though I have a gas stove top).

I was surprised to see the approval for ceramic based pans, as the first time I saw them was in a supermarket, where the pots and pans are those I associate with lower quality. I'd have to look into them if I didn't already have an abundance of skillets.