I have had induction almost 2 years now. LOVE IT! I found my large, non-stick skillet at Bed, Bath, & Beyond. It is a Farberware. It works great and is holding up great after 2 years of use. My small non-stick skillet I got at TJMaxx - a Tivoli - also holding up well. Both were well under $50 each. Also, I believe you will find that some induction cooktops largest burner is larger on some units than others, and the placement of the largest burner is different depending on the manufacturer. The size and placement of the largest burner was the deciding factor in my purchasing decision. At the time I shopped (there are lots more choices on the market now) I found the 30" GE Profile to have the best for me - one of the largest burners, and placed to the front of the unit (I'm short and don't like to reach over other pans if using my large fry pan). So, that's what I went with and it's been great! I have not found the 30" to be crowded at all - but, again, I think it's because of the way the burners are layed out. Hope these insights help as you shop around. Good Luck!

I've read about them on these forums, so my guess is they are available all over. Since I really just wanted a NS pan to replace an old 8" Dansk NS pan (with a somewhat degrading teflon coating) I was primarily interested in getting another 8". If I recall, the 8" was $69.99 (?) but the store had a "Try Me" special price of $39.99 (?) for the 9.25" pan, so I went with that (I did call DH from the store to check with him since he'd end up using the pan more than I would--if he'd preferred the smaller size for whatever reason, I'd have gotten it irregardless of the savings). The size we got is a good one, pretty versatile. We don't use NS all that often but it's nice to have one we can count on. Supposedly it's one of the few (only?) NS pans you can use for searing, and it cleans up extremely easily. In fact, DH will usually wipe it out after using it, and then place it back on the stove before washing it out. I always have to ask him if it's clean or not if I walk into the kitchen and see it sitting there! FWIW, I purchased ours at a store in NJ called Chef Central, but you can Google Scanpan and find a bunch of online and brick and mortar retailers, too. Good luck to you and thank you for the good wishes. To you as well! Here is a link that might be useful: Scanpan Titanium NS

Oh, for frittatas! That's different! I've never had a non-stick pan that I liked, so was just reading along for information. I've been on an omelette kick recently. It started as experiments with my DeBuyer carbon steel crepe pans. I didn't think I'd like them for eggs because I have a tendency to wiggle them around in the pan and have the best luck with enamel for that (i.e., there's residue, but the eggs still come out, by and large). People were talking in Appliances about using them for breakfasts, and I didn't think they'd be good for eggs in a fry-up. Sure enough, I tried it, and it could have been worse, but the Le Creuset is a lot better. On the other hand, in doing an experiment regarding my induction, when I was feeling horrid and was looking for a soothing greaseball to eat, I made a grilled egg sandwich using a crepe pan for grilling the sandwich and my blini pan for the egg. That is the best sunnyside up egg I've ever made! It was done in butter, but was totally slidy. Into the sandwich without utensil intervention just like the non-sticks do on TV, same for the sandwich itself, even with the contents running all over the pan. So for grins I tried the crepe pans for omelettes and they're great! Best omelettes I've ever made too. The folding has always been my downfall. The low sides and really really smooth surface make it really easy to get the spatula underneath and flip it over. Also, the sharp angle makes for perfectly round eggs, which looks really cool. :) The only downside is that they don't have lids, and the ones I've been using are only a so-so fit. Getting it done just right on the top is a challenge. Really beautiful omelettes, however. I haven't done it yet, but it occurred to me that it would be really easy to make a frittata by starting it in the one pan and heating the next size up one to flip it into. They make double sided frittata pans to do just that. I wouldn't put these in the dishwasher, but cleaning is just so easy! Right after plating, I run the pan under hot water with a drop of dish liquid, give it a swish with a plant fiber scrubbie if necessary, rinse, pat with towel and put back on the warm element to thoroughly dry. Sounds like a lot, but takes less than 15 seconds. If it looks like it needs it, I'll give it a quick spray of oil for the seasoning too. If it hadn't been for that discussion in Appliances, I'd still be using these mostly for socca, blintz pancakes and other crepeish things. Because they're so smooth--smoother even than enamel--I think they're great for anything one might do on a flattop, as long is it doesn't get scrambled or slosh out of the pan.

The problem isn't your pan--it's how you're using it. This video link has been floating around various GW Forums for quite some time now. It shows in great detail the proper way to heat a pan so that stuff won't stick. I'm not a great wokker, but I've been pleased with my Le Creuset wok on the induction. I like that it has a round interior bottom, but because of the small footprint it doesn't take advantage of the high wattage of the biggest element. It is heavy. The shape makes it easier to move around than some cast iron, but it's still big and heavy. It also takes a long time to get really hot because the heat has to spread up the sides. Once it's hot, however, it doesn't cool down fast when you put stuff in it, the way a carbon steel wok does, so it recovers heat pretty well, in my estimation. There's no one handed flinging with it, however.