My pot and pan storage at the moment is a big blue storage bin. I'm pretty sure you don't want a photo of *that* ;-}

Yeah following this! I didn't plan out the storage in my new kitchen, partly because I was replacing most of the pans (induction). Now I just have them stacked in my drawers and wondering if there's a better way...

I'm not very complicated or fancy - my pots are in pull outs under my counter, and my lids are stored in a drawer, held vertically in a simple organizer I bought at Kitchen Stuff Plus (http://www.kitchenstuffplus.com/ksp-curvy-divided-kitchen-organizer-chromewire). It works for me.

I keep the lids on the pots in my drawers.

cp, how much drawer space do you have (for how many pots?) Right now, I have my regular use pots in the super susan and that works really well--and I store them with the lids on.

I wasn't able to fit them all in the drawers before--but perhaps if I pruned the number of pans I keep out then I'd be able to fit everything with the lids on...

beth, I have been thinking about storing my pots and pans on a SS. (I'm going to be short on drawer space) Do you have a 12 in. skillet on it by chance? If not, where do you keep it and its lid?

I kept mine simple, with a removable divider in the back for lids.

Also, look at the Tramontina Tri-ply, which is very good for the price.

I went with an induction cooktop and put my cookware underneath. I have a bank of 3 drawers (36" wide) under the cooktop and I was able to design the drawer heights to allow for storage mainly in a single layer with the lids on. My top drawer is 8", second drawer is 9" and bottom drawer is 13". The only stacking is my frying pans which are in stacks of 2.

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We store most cookware on 32" diameter super susans in a corner cabinet. Pots are one deep with lids in place. It holds a lot, including a stock pot, large covered skillets, etc. We have some cast iron cookware in a separate 30" drawer, also with lids in place.

Agree with sherri that under a 36" cooktop, you'll have plenty of room to fit a full pot & pan set with lids. And you won't need any fancy storage nooks or dividers. Sometimes, people post pics of their overflowing pots & pans on this site and i think that their problem isn't the kitchen but their pots & pans collection. Just throw it all out!

If you're starting from scratch, i'd suggest not necessarily getting a "set" from allclad, but just buy the pieces you actually want. For us, that means: (1) small all clad saucier; (2) three small to medium sized all clad pots with lids; (3) vintage double boiler with lid; (4) larger pot from ikea for boiling water for a big pasta dinner (no need to spend $300 on the Allclad version to just boil water); (5) no-name brand non stick griddle that works on induction; (6) 2 Lodge cast iron pans; and (7) a larger all clad skillet with lid. Frankly, we don't even use the last one and i'm thinking about tossing it. The others COMFORTABLY fit in two drawers under a 36" induction cooktop. I stack the Lodge cast iron ones, but everything else sits unstacked with its lid directly on top.

We just moved and i don't have that kitchen anymore, or otherwise i'd post pictures. But we are going to redo a kitchen next year and i had already decided i'd do what Sherri did -- put three drawers under the cooktop -- one deep one and two short ones that can fit all the skillets.

I think people end up with too many pots and pans because, like other things, they are too lazy to purge. Or they are emotionally attached to having "stuff". My mom is retired and is always wasting time at TJMaxx, etc, and comes home with a random new pot that she thought would be a great addition because it had these great curved sides for making a roux, or would be the perfect size for making that risotto she makes twice a year. So her pots and pans drawer is filled to the gills. She could trim it down by 70% and wouldn't miss a thing. Much like we could all do with our clothes closets.

I cook for only myself (on induction). All my pots/skillets are kept in one 36" wide, 8" deep IKEA drawer. I have one larger stockpot that is kept elsewhere (although it would probably fit in the drawer) as I have a stack of SS bowls in the pot drawer. Cookie sheets, cake pans, muffin pans, etc. are kept in a second drawer along with a few electric items (small roaster, immersion blender, etc.)

"If you're starting from scratch, i'd suggest not necessarily getting a
"set" from allclad, but just buy the pieces you actually want. For us,
that means: (1) small all clad saucier; (2) three small to medium sized
all clad pots with lids; (3) vintage double boiler with lid; (4) larger
pot from ikea for boiling water for a big pasta dinner (no need to spend
$300 on the Allclad version to just boil water); (5) no-name brand non
stick griddle that works on induction; (6) 2 Lodge cast iron pans; and
(7) a larger all clad skillet with lid."

I keep reading this, and as far as I could see, it's costly advice...... I bought a nice set of the cookware I wanted (I have Zwilling's Sol II) for less than I could have bought half the pieces separately. Then I got rid of the extras I didn't want (2), and augmented with extras of pieces I also wanted (cast iron, extra small saucepans).

I recently purchased this set from Costco, for $159, for our lake house, and I've been incredibly impressed with it! Has a lifetime guarantee on finish as well. They are fabulous. When we remodeled, we put two long drawers, one deeper than the other, below our 30" cooktop. We sized them so that the bottom one would hold the tall stockpots, etc., and the other one would hold the others. We also have two smaller drawers immediately under the cooktop for lids. The only thing I would change is to make those two smaller drawers one long drawer.

Kirkland Set of Pots and Pans

beth09, I do keep a 12" skillet on the SS. I also keep the various inserts for the George Foreman grill on it It works really well. I won't have a SS in the new kitchen, or I might plan on using it for pots and pans!

I also had one pot and one pan that could be used on my new induction stove. I bought the set that Costco has on the shelf in the store. The only other pieces I've needed are 1) a wok that works on this stove and 2) a large pot that is used as a water bath canner (that one's in the garage with the canning stuff). I think your under-cooktop drawers will hold all your pots and pans nicely even the large soup pot.

In my 30" drawers:

And the soup pot and wok in the Super Susan:

One other thing I finally bought was a small electric griddle. I just couldn't get pancakes and eggs to come out OK and couldn't find an acceptable non-stick pan for the induction. I got this Liddle Griddle, which lives in another drawer, and use it often. For $25 it's right up there with sliced bread.

bethohio, thanks for getting back. Glad to hear it fits on there/works!

So, I'm starting from scratch, and have my eye on a $500 Allclad set (obviously not their top of the line)

Not quite the question you were asking, but do research Cuisinart's Mutli-clad Pro before you decide to buy the All Clad. I think they're a slightly better product for slightly less money. I've had mine a few years now, and they're wonderful.

So, I'm starting from scratch, and have my eye on a $500 Allclad set (obviously not their top of the line)

Before you buy the Allclad, make sure you like their handles.... I find them uncomfortable to use.

Mine are under a 36" range top.

Zwilling Sensation are very nice. Made by Demeyere, which has become my Grail after using the plancha. All-Clad is okay but there's better cookware for comparable money. Check out centurylife.org for reviews.

Most used pots on stationary shelves next to the fridge, with my cake decorating supplies at the top.

Fry/saute/grill pans, lids and bowls in pull-outs below.

Larger pans, like roasters and such are in the pantry (a converted front bedroom). Probably need to do some serious purging.

I've got to stop researching pots and pans and prioritize more immediate house decisions. We meet with the architect again a week from Monday. (He'd have been ready to meet next week but DH is traveling for work)

bethohio3 There are lots of good options out there, and I agree there are other options than All-Clad. No offense.

My old pots didn't work on induction which was okay, but based on what I had and what I used on my gas range I *knew* what I wanted for my new kitchen. WRONG! Maybe it was because I switched to induction, or maybe it was because I ditched my microwave, but whatever the reason, my current pots and pans really don't have much resemblance to the old. FWIW I ended up buying fairly good quality pieces as needed from HomeSense (Home Goods / TJX in the US?) and am very happy. My least used is my All Clad (also from HomeSense).

"I've got to stop researching pots and pans and prioritize more immediate house decisions. We meet with the architect again a week from Monday. (He'd have been ready to meet next week but DH is traveling for work)"

lol, Beth. We are building too. It's a lot more fun to do what you want to do rather than what you need to do.

and we all know that the kitchen is the most important room in the house ;-)

Thank you to everyone who suggested that I look at some other brands. I've been reading reviews--and it sounds as if I ought to take a look at the Cuisinart Multi-clad Pro and the Tramontina as well. I'm thinking about getting a single pan that isn't in the set and then using that to find out how I feel about using non-non-stick.

I just installed an induction cooktop. I replaced my beloved older Cuisinart set with a new Cuisinart Multi-clad Pro set purchased on Amazon. I kept my eye on all the various sets and finally saw one with a combo that worked for me. Unfortunately, I am less than thrilled. You can see my review here. I was leery of ordering the Tramontina from Mal*Wart, but I wish now I'd tried it. For a fry pan, I have a T-Fal Pan with a magnetic bottom, which is great, and only used for eggs.

When I switched to induction, I went to a couple of stores and tried all the handles on the SS pots and pans. Most of the more expensive brands were uncomfortable in my hands. I ended up with Oxo Good Grips Tri-Ply and have been very happy with them.

The Kirkland brand Costco stainless steel sets are super. I have purchased several sets for gifts and the receivers are still very happy with the pots and pans and skillets and lids. Highly recommend and they are tri-ply I believe. Looked on the website and don't see them, but they are normally in the warehouses at a very reasonable price.

" I went to a couple of stores and tried all the handles on the SS pots
and pans. Most of the more expensive brands were uncomfortable in my
hands."

This is so important.......if they're not comfortable in your hands, you won't like using them, regardless of the even heating, quick clean up, or cost. You've got to get out there and try them out (just like faucets).

The area beneath our island cooktop couldn't accommodate drawers.

When we remodeled in our previous home, DH gave me a set of All-Clad pots and pans from WS as a Christmas gift. These replaced my Revereware set that I had from college, 30+ years before. First thing I noticed when washing the AC in my Kolher double sink was, the handles are very long. That lead me to a single-basin sink in our new kitchen. Great decision. I stored everything under the cooktop with pull outs behind doors. Probably the only regret from the remodel. Didn't discover GW until after the cabinets had been ordered.

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We built a new home 3 years ago and I switched to two drawers under our 36" gas cooktop. No regrets.

Just about Tramontina - keep in mind that they have several lines. The one you want is the Tramontina "Tri-ply Clad" sold at Walmart. The other Tramontina lines are not that good. I have the Tramontina 3-quart sauce pan and the stock pot, both the Tri-ply Clad, and I think they are better than All-Clad. I use them constantly. I also have the Tri-Ply Clad 5-qt. deep saute pan, but it's only OK. I love its size, but feel like the bottom isn't thick enough even though the sauce pan and stockpot I have both have thick bottoms, so I guess that means you have to choose individually.

FWIW, I recently sold my All-Clad 10" fry pan on eBay. It was just a pan I never reached for, and I am trying to clear some space. It didn't sell for a lot, but I was glad that someone would use it more than me. I have a 12" AC, and I think I will sell that one too. For fry pans, I tend to use my Scanpan nonstick. People frown on nonstick, but I just love the Scanpan. They have several lines that are induction-capable, and I love the bakelite handles more than heavy metal handles. They are also good in the oven up to 500 degrees.

Disclaimer: not my kitchen, but inspiration pic for pan/pot storage.