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!

Weather's lovely here today but two little rug rats are keeping me inside!LOL I'm about to whip up some banana muffins before these 4 bananas go completely bad.Planning to frost them with cream cheese frosting.MMM Haven't had banana muffins in a long time. DS is cooking dnner tonight.Grilling some sirloin strips and making his "famous" garlic/bacon mashed potatoes.I'm glad he is feeling well enough to wa to cook agan.

Cooper, I like this one. I put it in the bread machine, liquid first, then dry ingredients on top, and set the dough cycle. When it's done I form dinner rolls or loaves or whatever I like. This batch I made with White Whole Wheat flour and regular AP, both from King Arthur Flour. Sometimes I use my own homeground wheat flour and King Arthur AP, and it works fine too. Honey whole wheat bread 3 cups all purpose flour 3 cups whole wheat flour (I use KA White WW) 2 pkg. active dry yeast 1 1/2 tsp. salt 1 cup milk 1 cup water (or 2/3 cup water and 1/3 cup orange juice) 1/2 cup honey 1/4 cup butter (I use olive oil) 1 egg Preparation: In large bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, yeast, and salt and mix well. In saucepan, heat milk, orange juice and/or water, honey, and butter until warm. Add to flour mixture with egg and stir. Beat this batter for 3 minutes. Then, gradually stir in rest of whole wheat flour and enough remaining all-purpose flour for a firm dough. Knead dough, adding more flour if necessary, for 5-8 minutes until smooth. Place dough in a greased bowl, turning to grease the top. Cover and let rise in a warm place about 1 hour, until doubled. (I proof in the microwave) Punch down dough and divide in half. Form two loaves (or dinner rolls of your desired size, and place into greased 9x5" bread pans or cake pans for rolls. Cover and let rise in warm place until the dough doubles. Bake in preheated 350 degree oven for 35-40 minutes, until bread is golden brown. Remove from pans and cool on wire racks. Have fun baking! Annie

I would never consider Mac & cheese as a holiday dish - it was (and is) an everyday sort of dish in my household. I am not cooking until Saturday (pies, and prep for the stuffing), since DD's s.o. has to work today and tomorrow. We will have dinner on Sunday. I shopped yesterday for the vegetables for roasting, and went to 3 different stores in search of molasses , which is essential for my pumpkin pie (then got smart and checked their apps to see if any in stock). Aldi, Marc's, Meijer, Kroger all out of stock near me - it seemed like perhaps Aldi wasn't carrying it at all this year.