All clad are so not worth it to me.

I love my Circulon from Costco. They are heavy enough, induction capable, oven safe to 400 or 500 degrees, dishwasher safe, metal utensil safe, anodized so they wash without scrubbing and one of the best features-they have straining lids on the pots so I can scramble up some hamburger and easily drain the fat into newspapers (I am careful about protecting my plumbing). You can drain your noodles so easily. A set of 13 pieces, including a large, maybe 8 quart, stockpot, and 3 skillets is just under $200. They are well balanced solid, serious and to me, worth way, way more in money. There is nothing more I could want in a pot. I have a variety of brands, some expensive and some not. Straining lids, yay. I get good pots but imo there are comparable, excellent, pots for less cash. btw, I love cookware. Is there a 12 step program for cookwareaholics?

All-Clad has spurred many stainless steel competitors/imitators, mostly inferior. CenturyLife provides extensive recommendations, testing and summarizes the differences better than I can type: Link

The Sur La Table house brand is made in china, and possibly may be thinner than All Clad (and thus not as even heating). Many people are very happy with the value they represent and are quite pleased. If you are concerned with goods made in china and also want a cheaper alternative, you might try the Cuisinart French Classic, which is made in France or the US-made Vollrath Tribute (restaurant supply stores). Yes, you could spend more and get better (All Clad or ime even better, Demeyere), but it sounds like you are not a heavy cook.

There's a great sale at Williams-Sonoma right now (25% all cookware, including sale prices). Also, All-Clad is offering up an online Factory Seconds Sale tomorrow: Outlet.
I believe handles are a personal preference; I'm one of those that find the All Clad uncomfortable, although the balance is generally good.

Part of it depends on the fuel you're using. All Clad are best on gas, though it works fine on others. It also depends on whether the size, shape and weight suit you. I prefer Demeyere for stainless, but there's something to be said for cheap pots, too. Even though it may be thinner and all, they wouldn't sell it with their name if it didn't meet their minimum standards. Thinner heats faster. :) Try it out. See if you like it. Sur La Table will probably take it back for full refund, used, if you think it doesn't cook well.

No way are they worth what they cost. there are many other shiny stainless pans that work as well....but really..cast iron or commercial cookware is my choice.

Thank you all! It is for an induction cooktop. I'm going to check out the sale that gooster referenced. I did go to Williams Sonoma but only saw the 20% off sale. I'll check again. I probably will only use the pan 2x a week.

Also, why do some all clad's have copper lining? Why do some have a duller finish and some a shiny finish? The duller finish was more $$$ I think.

I agree, LindaC, my favorite cookware by far is cast iron, love the stuff. But it's heavy and my 90 pound Mother says she can't lift the large pans if they have something in them.

I bought 5 brand spanking new Le Crueset skillets in various sizes at the local on-line auction for less than $30 a piece. They're very nice pans, but no better than the Lodge enameled ones I have. I've also gotten several Griswald and Wagner pans at the same auction, now I have enough cookware to stock 3 kitchens, I think. I also have some commercial things that Mother gave me, my stepfather did catering before he died and now she has no use for them, so they are here with me too. I'm going to need a pole barn for my pans!

rocky, the copper core is supposed to heat more quickly and evenly. I just think copper is prettier!

Annie

The reason Annie has my All-Clad is that I cook with induction and it didn't work very well at all. I would think it works best with gas. I use Le Crueset the most often, although I have 2 or 3 pans from Homegoods that are my favorite. I have had induction for 5 yr and am glad I got rid of All Clad.

The All Clad handles are the best I've used. I'm referring to the traditional All-Clad handle that is long, straight, angled sharply upward, with a "U" cross-section.

The length, straightness, and angle allows you to brace the handle on your forearm when holding a heavy pot. The "U" accepts your thumb, which locks the handle and prevents it from spinning. None of this shows up in the store, but load the pot up with 10-15 lb of food and lift it with a wet, greasy hand, and the merits of the handle really show through.

@rockybird. All-Clad has Copper Core (with stainless on inside and outside; I have a couple of pieces) and C2, fully clad copper (not appropriate for induction). The duller stainless finish you saw at Williams Sonoma, the brushed finishes, are probably on the Thomas Keller line or the special d5 line they carry exclusively. Some items in the TK line have the Copper Core as well -- I'm uncertain of their induction performance. The 25% off sale just started today and runs through the 15th.

Older All Clad had problems with induction. They have improved, but they added the d5 line for better induction performance. I hated my d5s and upgraded to the Demeyeres -- a noticeable improvement. If you want to go up in price and pursue the All Clad route, check the Belgian-made Demeyere. They are thicker and are easier to clean (interior surface treatment and no rivets).

I've tried a lot of cookware and try to get the best suited to the dish or technique, whether it's vintage cast iron for searing, a carbon steel wok or thick copper for delicate sauces. But stainless is a good all purpose performer, especially for induction.

So the reason for the copper lining is that copper heats up fast. Think copper wires which distribute electrons so well. Iron/steel isn't a really good conductor. It's slow to heat up. With the copper core or lining, the heat comes through the steel then rushes around the copper and heats up the top layer of steel. Every heat source has variations within it, which makes for hot and less hot spots, and cold food (colder than the pan) cools down the pan as well. The quick reaction of cladding, whether copper, aluminum or both, evens it out much faster.

For induction, clad pans also have a tendency to whine. People attribute that to the different layers heating differently--I don't know if that's true--but I think it's less prevalent in heavier pans.

I use Le Creuset enamelled cast iron for most things. I have their enamelled steel tea kettle and stock pot too. My skillet, however, is Demeyere, as is my griddle and a new little pot. I use carbon steel crepe pans for eggs because they react so fast, and also for small batches of pancakes of any kind. As Gooster said, the right pan for the right job.

Thank you guys! That is a HUGE help. I'll check out the sale at williams sonoma then. From now on I think I'll buy le creuset, demeyere or the d5 all clad. I think I will keep the pan I have, only because the guy was so helpful when I bought it.

I have a few all-clad pieces and IMO it's quality stuff. But I would never pay full price for it. I also have some store-brand stainless that is well over 20 years old and although not quite the caliber of all-clad, it was well worth the purchase. It was Belgian-made. None of it has any copper on it or in it. I also have some le creuset that is even a few years older and it's just as wonderful as when bought, with the exception of the skillet that had a non-stick surface, it wore out as they all do. So DH took it to work and sand-blasted all the non-stick off and now I have a wonderful cast-iron inside, enameled outside skillet.

Dissenting voice here; I use the Cuisinart Multiclad Pro. Works beautifully on my induction range. Despite the miniscule performance/construction differences between All-Clad and C MCP, MCP is a bargain compared to AC, and I happen to love the practical rolled rim for pouring. Now, I have small hands, so the handles on my MCP are far more comfortable than the AC. If I liked the AC handles better, then that might justify the price difference.

I also use cast iron, have a tiny Tramontina multiclad pot, and a Calphalon non-stick skillet with a disk bottom from Target. Cast iron takes longer to heat (duh) even on induction, and so does the disk bottom pan (which I only use for scrambled eggs) but once they heat up, it's all good.

@bookmom41 -- If you look at the link I posted, Cusinart MCP is rated very well. The only issue that might concern RockyBird is that it is made in China (which I why I mentioned the French Classic version, which is similar in construction but made in France). Many people (and me) don't like the All Clad handles and flat rims and their pricing is at a premium relative to similar products. The newer TK series features different handles and rolled rims.

@rockybird --- if you are interested in enameled cast iron, also check out Staub (France), which some prefer for its browning but other dislike for its dark interior. It is generally less expensive, even more so during the WS sale as Le Creuset is excluded. Staub also makes one of Costco's highly rated dutch ovens at a much lower price.

Thank you all! This is such great information. I really appreciate it.

I broke down and used the smaller la sur table pan tonight. The first thing I noticed is the water boiled intstantly on my induction cooktop! I couldnt believe it! And I heard heard the whine ppllog mentioned above.

I think for just simple noodles, this pan worked fine, but I will definitley look into getting a different brand.

I also bought a wooden spoon, which worked great!

I dont let my little parrots on the island if the cooktop is on, but the nice thing about induction is it cools so fast. Zeek went straight for the noodles:

Zeek is beautiful...I would love to have kitchen help like that, what fun.

Oh yeah, the pot is nice too.

Zeek is beautiful! And he approves of you keeping PTFE and PFOA-based products out of your kitchen!

@mustangs82 and Gooster - Thank you! :) I do love that little bird. Yes, Gooster -none of that stuff in the house with parrots. No candles or plug in air freshener either!

Cute parrot! Now I want one . . .

I am usually on Kitchen Forum, but will throw out some other great induction brands that have given me good service. I tend toward Staub rather than LeCrueset -- they are not very different but depending on the piece, might be a better price. For budget options, my sis swears by her Cooks brand Dutch oven. For stainless, I like the German-made WMF cookware. But the best induction piece I own by far is a little Farberware saucepan purchased at Tuesday Morning for $9.99. Go figure . . .