I figure as long as they are induction capable and heavy enough to have decent heat spread, the brand doesn't really matter. That said, we got our son's family a set of Circulon Ultimum pots and pans in 2018 and they love them.

I have All-Clad D3 and love them. Heavy duty, clean up very well, and heat up fast and evenly. We can bring 2 cups of water to boil in less than 30 seconds on our Miele indnduction range.

I have some Henckels, some T-fal, some Lagostina, and some cast iron. All work well.

I use an old set of Costco stainless pots & small fry pans with the multi ply disc bottoms, a Tramontina 12 quart stainless tri-ply pot (very light, I love this pot), & a collection of vintage & antique cast iron skillets, Dutch ovens, & griddles. The new induction has brought out the best in my old iron, imo. They are thinner, lighter castings, & have decent responsiveness to the temperature changes. Plus I have finer temperature control on the induction than I did on my old Jenn Air radiant, which wasn't a bad radiant cooktop, just not as nuanced (for lack of a better word) as the induction. That's brought a new life to my old iron.. I love having a 11 inch hob for my large cookware.

If I had to start from scratch, I'd get this Tramontina set from Costco for $200:

https://www.costco.com/tramontina-14-piece-tri-ply-clad-stainless-steel-cookware-set.product.100725588.html

I'd start with the set and build from there, adding pieces as needed. There have been a number of discussions you can check out here about griddles, everybody seems to have a different favorite. I restored an antique cast iron one with a small rim around the edge & small handles for using on the bridge feature. It's a gem!

I replaced one small aluminum pot with All-clad. Otherwise, I use all my old stuff which includes three different size cast iron fry pans, a set of older Chantel pots and an enamel cast iron Dutch oven. It all works great on Bosch Induction. The only additional purchase I contemplate purchasing, would be some sort of rectangular griddle with even heat to make pancakes. Bosch makes one that I think might work, but it is pricey. Right now I'm using my largest cast iron pan, which doesn't work as well as what I had prior to induction.

Carbon steel rarely gets mentioned in these kinds of discussions, but it's great for induction. It's lighter-weight and more non-stick than cast iron pans, and it's a great price. Like cast-iron, it's not great for acidic foods, so you need some good stainless or enameled pots as well.

Cookware is similar to knives: there's no best brand or set, just best pans for each type of cooking. Odds are you already know what kind of weight and size of pans you use frequently. You just have to find magnetic versions now. Shopping across a range of brands will help you optimize price and efficient number of pans.

Pots and pans don't set my heart aflutter but these work fine:

• IKEA 365+5-piece cookware set
• IKEA 365+Cookware, set of 6, stainless steel

I love our le creuset stainless and cast iron

I have some All-Clad stainless and some Tramontina Tri-ply both of which work well, and Lodge cast iron. Also some miscellaneous stuff-- and I notice different pans will heat differently on Induction depending on amount and type of steel or iron in the base. I have two seemingly identical non stick skillets of different brands-- at a given setting one heats much hotter than the other.

I got some of the IKEA 365s and of course lots of cast iron, some enameled, most not. Lodge, weird imported brands, and the best: antique Wagner Ware.

The IKEA stuff has been surprisingly good.

I love my ikea pans.

@awm03 has one Tramontina pan and really likes it. Has anyone else also used Tramontina?

Everything from olde Revereware (drawn using 400 series stainless steel) to Demeyere works great, so long as there is appropriate inductive material in the base as noted above. While aluminum can be heated inductively, the power transfer efficiency from copper coils to aluminum bases is too low for kitchen use -- one would need a water cooled cooktop. Induction cooktops' electrical circuits include sensing schemes that determine whether the inductance seen by the coil circuit is appropriate.

Mauviel M'6S Induction Compatible Copper 6 Piece Cookware Set They look beautiful and work amazingly on the new induction range we have.

I bought this set of Circulon pots and pans for my daughter after someone here recommended them shes very pleased with them and they are very nice looking also along with priced reasonable

Circulon Momentum Stainless Steel Nonstick Cookware Set with Glass Lids, 11-Piece Pot and Pan Set, Stainless Steel https://www.amazon.com/dp/B015JOEV24/ref=cm_sw_r_cp_apip_xT5Q7MhuuiAzs

When I got my stove, I got Cuisinart Multi-Clad Pro cookware.

In 2005 when I renovated our kitchen I bought Calphalon tri-ply cookware with glass lids. We just replaced our now broken old cooktop with an induction range. I purchased identical Calphalon tri-ply pots and pans on Amazon, except these of course are induction compatible. I decided that I only need four pans at this point: 5 quart dutch oven, eight quart pot, 3.5 quart pan, and a 10" frying pan. I can get by without purchasing little sauce pans. These pans are 10" (give or take) in diameter so the lids are interchangeable. There is more space in my cabinets, which I am grateful for!

I had All Clad and LeCreuset before I got induction and of course they work. I also had some old Revereware that I used on occasion if I needed and extra pan. That of course didn't work. So I bought an inexpensive set of Duxtop on Amazon and have been very happy with those for the last five years. I like them better than the All Clad because of the comfortable handles. It says not to wash them in the dishwasher but I do without any problem. There's no need to buy something expensive like All Clad, LeCreuset, etc.

I have a mix of Calphalon stainless, Demeyere stainless, le Crueset and vintage cast iron. It's true that the lighter, inexpensive pieces are noisier than the heavy ones, but they heat food just fine.

I have had le creuset for years and they work very well. but we don't use them all of the time because they are so heavy. We bought a set of all clad induction and they were fine. Then more recently we bought a couple of Scanpan Haptiq skillets, and they were so great that we bought 2 saucepans even though we didnt need new ones. But the difference between the Scanpan and the all clad is huge. Water boils so much faster. I highly recommend if you are willing and able to spend the money on them