I couldn't resist the bargain price I got online for my Diva De Provence DPP-5. I paid $2,300. The problem was a burner didn't work when I received it. I called Diva and they sent out a local appliance guy and he put in a new burner and finished up in less than 15 minutes. I have been using it for the last 6 months with zero problems. It has also been incredibly quiet, even when on high. The best add-on to protect the surface are the SilPat silicone baking bads. They are much better than the round (and much thicker) Le Creuset silicone pads, which seem to prevent much of the induction power from reaching the cookware. It would be esthetically prettier if SilPat offered the silicone mats in circles--but I haven't found them online. But thery are still the cat's meow in protecting the surface of your induction cooktop and in keeping the cookware stable (and not sliding around). The second best purchase I made for the induction cooktop are the Fissler (a premium German cookware manufacturer)Ultimate 4-piece fry pan set. It comes with two 11 inch fry pans--1 has a Steelex Protect premium non-stick surface, while the second 11 inch pan is called a Crispy Steelux premium fry pan (with engraved surface markings. It comes with the best splatter-proof cover have ever used (by a long way), that also fits onto the handles in an up position. It is perfect for preventing splatters on the cooktop. It also comes with a small plastic spatula for using on the non-stick pan (or even on the Crispy pan). The 4-piece set isn't cheap (MSRP $395), but can be found at the Fissler online store at $298. I use both of the fry pans a lot, so I consider them a bargain. I also consider the rest of the Fissler Pro-line and Intensa cookware to be great for induction (and even gas or electric too. I have given most of my All-Clad pots and pans to my sister, who has a Thermador gas rangetop. Greg

Challenging a charge isn't quite as easy as that. You have to go through the proper procedures. BTDT. And the Better Business Bureau is a waste of time. They have NO enforcement power whatsoever. They keep a log. That's all the BBB does. I wouldn't waste my time with it. Any representation that the BBB does ANYTHING for consumers is a scam. I saw the infomercial and it caught my eye a bit. I don't order from infomercials. I'll buy it in a stoe where I can return it, even if it means paying more, which it usually does, but I think it's a benefit. And also gives me time to reconsider rather than act on impulse. After seeing the infomercial I went to the website to see what the S&H was on it. I know all about the "pay only S&H bla bla". From what I gathered, the two sets would cost about $140-$150 w/shipping. That makes $70-$75 each unit. I give no real value to the frypan or fondue forks they give, the unit itself is what you're buying. But compared to what I've seen in the past that's not that bad a price. Not the cheapest, but I wouldn't call it a ripoff. I've seen much bigger ripoffs. But I couldn't justify two units and when I looked at it and saw only 5 power levels I knew it wasn't the best of units. They've come down a bit in price. Hopefully they will even ore in the future. Add-on stuff is usually pure gravy for sellers. Then the REAL ripoff is when any place tries to sell you a service contract they love to push on appliances, sometimes purporting it as an "extended warranty" which is an illegal phrase but I digress. Live and learn. I don't know anyone who hasn't made a purchase they regretted. No sense beating yourself up over $100 mistake when some lose tens or hundreds of thousands or more.

First, read the article at the link. You'll spend maybe 20 minutes doing so, but even if you only retain twenty percent of the data you'll still know more than the vast majority of store clerks trying to convince you that their article is the best. You need to ask yourself what cooking techniques will you be doing. If you're making a lot of temperature sensitive sauces, it might be worth it to get some high end Falk Culinair copper stuff; if you're not anything that fancy, that sort of expense would be a waste of money. I personally advise against a set. Invariably there is some article you'll never use. (I was given a Cuisinart stainless set; I like the saucepans and saute pan, but don't like the skillets. However, if you do want a set, Consumer Reports recently raved about Costco's 'Kirkland' stainless pots.) Go in to the purchase of each item by asking, 'What can this tool do that I need to have done, and does it do it better than other stuff out there?' If I were outfitting a kitchen today, here's what I'd get. Just my opinion, but I've used every one of these items and I like them a lot: A few heavy aluminum nonstick skillets. I got the ones at Sams Club. You can get whatever sizes you need. They'll wear out after a few years, but they're cheap. A couple of enameled cast iron Dutch ovens. Le Creuset and Staub are the high end lines, but I don't know if the premium price is justified compared with their competitors like Lodge enameled. Not knocking LC or Staub--they're great-- it's just that you do pay a fair amount for that label. A good stovetop pressure cooker. I like the Kuhn Rikon line, but it's pricey; something nearly as good is the Fagor brand. (Fagor, in it s 'Splendid' line, makes a multipot set for around $100 which includes an 8 qt stockpot, a 4 qt saute pan, a pressure lid that fits both and a non-pressure lid that fits them both--a bargain.) I never got a pressure cooker till I was in my fifties, and now I couldn't see ever having a kitchen without one. Do a Cooking Forum search on the topic--you'll find a lot of PC enthusiasts here. Some iron skillets for searing steaks. Once seasoned, it's nearly as nonstick as teflon. You can buy a new Lodge cast iron skillet and season it, but for not much more money (and sometimes even less) you can buy a vintage Wagner or Griswold. The older stuff has a smoother finish and takes a seasoning well. An alternative is to buy a carbon steel frypan. I have a couple by deBuyer, and they're good, but I personally prefer a carbon steel pan by Paderno World Cuisine. They come from the factory slick as a whistle and once seasoned, they are nicely nonstick. You'll need a few saucpans for heating stuff up. The Cuisinart ones I have do okay; if you wanted the heat to go up the sides of the pan you'd need to spring for something like All Clad. I have a Tramontina stockpot from Walmart. Works fine. And one item I don't have, but maybe Santa might get for me: a saucier with rounded corners on the bottom so you can get a whisk into the corners. Here is a link that might be useful: stovetop cookware

@jb1586 wishing you the best as you work through the small medical issue. I just got an email from All Clad announcing an online VIP Factory Seconds Sale on Nov 9th to the 11th. If you want the email link to enter the online sale, they want your email at allcladvipfactorysale@groupseb.com or I suppose if you sign up at the website you can accomplish the same thing. Zwilling is also running a sale with 20% off everything Demeyere (first quality, not seconds), for those looking for an upgrade. (Yes, the cookware people have me on speed dial, so it seems. It seems to be the pre-Thanksgiving cookware push) @mayflowers-- I felt the same thing about the fava beans I bought at the farmer's market last spring. Yes, they are bigger but you have to peel them twice! A lot of work for a tiny handful of beans.