In the past I have only cook on electric cooktops; however, I am now the proud owner of an induction cooktop. The majority of my pans (Emerilware) will not work with the induction cooktop, so I began doing a little research on which pans would be best to replace them with. But I am a little unsure because induction works so differently from everything else because the heat is actually generated inside the pan itself.
Which style of pan is better suited for induction:
Tri-ply Stainless - Most have approximately 2mm of aluminum. Is this enough to cook with high heat? For example when searing a piece of meat can it retain enough heat so that the temperature doesn't drop significantly? Or is that not really an issue with induction cookware because of the efficiency of the cooktop? And would I have to worry about the cookware warping under certain conditions due to its thin bottom?
Encapsulated Base - Most have approximately 6mm of aluminum. Would I lose the responsiveness of induction because it is retaining a lot of heat?
Demeyere Atlantis - Encapsulated copper seems like it would be best because copper transfer heat so well, but does that matter with induction or would it be a waste money?
Enameled Steel/iron - Would this heat evenly and be responsive since it is directly controlled by the cooktop? Do the cooktop themselves cook extremely evenly in so much it really doesn't need a heat dispersing layer in the cookware?