Stockpot for induction
We are underway on a complete kitchen redo that will include a move to induction. We use our stockpot for making large batches of chili, clam chowder, etc - as well as ocassionly for water for crab legs - although we usually do the latter outside. But our current stockpot will not work on the induction.
I want to get DH a new stockpot for Christmas. I have looked at the Le Creuset enamaled steel and the All Clad multipot. I am concerned the AlL Clad is too light on the bottom. Any suggestions?