What's the best induction cookware if you're switching from a regular stove?
I’m moving to an induction cooktop soon and realized half my current pans probably won’t work with it. I’ve done the magnet test on a few, and now I’m trying to decide if I should buy a full cookware set or just replace pieces one by one.
I mostly cook normal weeknight stuff: eggs, pasta, rice, chicken, vegetables, soups, and the occasional steak. I don’t need anything super fancy, but I do want pans that heat evenly, don’t warp, and don’t feel annoying to clean after every meal.
I keep seeing stainless steel, nonstick, cast iron, and carbon steel all recommended for induction, but it’s hard to tell what’s actually practical for everyday cooking.
For anyone using induction at home, what cookware has worked best for you? Would you buy a set, or just start with a few good pieces?