Inspired by the electric range subject, can anyone with an induction cooktop recommend a “type’ nonstick pan for use on it?

I have been reading carbon steel is the way to go. When we moved into this house a few years ago I brought my pretty new All Clad nonstick pans with me, but the nonstick surface has been deteriorating from the center out. I am originally thought it was due to not cleaning them thoroughly, but that is probably wrong. Just need a nice saute pan 10-12”

This post was edited on 2/15/26 at 7:28 am

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Posted by ynlvr

Rocket City

Member since Feb 2009

5464 posts

Posted on 2/15/26 at 8:24 am to SM6

Tramontina is a Food Board favorite. Their 10-Inch Tri-Ply Stainless Steel Nonstick Saute Pan is best for induction.

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Posted by Macfly

BR & DS

Member since Jan 2016

10234 posts

Posted on 2/15/26 at 8:44 am to SM6

I have a Cuisinart set of induction pots and pans. Have 2 non-stick with the largest about 10". You can usually find good prices on the Cuisinart, Amazon, BBBeyond sites.

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Posted by Clames

Member since Oct 2010

19309 posts

Posted on 2/15/26 at 3:55 pm to SM6

quote:
few years ago I brought my pretty new All Clad nonstick pans with me, but the nonstick surface has been deteriorating from the center out. I am originally thought it was due to not cleaning them thoroughly, but that is probably wrong.

Cleaning them incorrectly and not using the proper oil/fat for the cooking.

Good, multi-ply cladded stainless steel is the best all around to use. Induction units have a cold center spot so something with excellent heat conduction is what you'll want. I have All-Clad D3 and D5 which I use with a portable induction cooktop at times, definitely heats up very evenly when given the time. Also, thicker/heavier, very flat bottom cookware tends not to create that ringing noise as much. If you absolutely want non-stick, Ninja Foodie is probably one of the better values out there but do not go above medium-power for sautéing and use plenty of the highest smoke-point oil you have. The whole no-extra-fat-needed with non-stick pans is complete bullshite.

This post was edited on 2/16/26 at 12:05 pm

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Posted by CAD703X

Liberty Island

Member since Jul 2008

92647 posts

Posted on 2/17/26 at 9:28 am to SM6

quote:
I brought my pretty new All Clad nonstick pans with me, but the nonstick surface has been deteriorating from the center out. I am originally thought it was due to not cleaning them thoroughly, but that is probably wrong.

we have 2 all-clad nonstick as well and after only 2 years of use they are definitely getting worn out.

i would also love for a holy grail non-stick because it seems they all eventually go to shite.

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Posted by Clames

Member since Oct 2010

19309 posts

Posted on 2/17/26 at 7:53 pm to CAD703X

quote:
i would also love for a holy grail non-stick because it seems they all eventually go to shite.

Stainless steel and avocado or peanut oil work great for me. Just like using well seasoned cast iron except you almost never have to take the dial past medium.

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Posted by Willie Stroker

Member since Sep 2008

16216 posts

Posted on 2/19/26 at 4:05 pm to SM6

I bought a HexClad skillet about 5 years ago. It’s still my favorite skillet for its nonstick properties.

I made sure to season it before use as instructed. Many people do not read the instructions and ruin it. It’s also not made for extremely high temperatures. This is also how people ruin it.

I use it for eggs, browning sausage, lightly searing chicken, and so on. I regularly use olive oil for fat.

If teflon rates a 10 for non-stick properties, I give the Hexclad an 8, even after 5 years of regular use.

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