This reply maybe too late for you but may not to others... What kind of cookware depends on your cooking technique mostly, and also what kind of stove top do you have, gas or electric? If you have gas, you'd want to chose cookware that is made in 1 piece (exclude the handles) such as the 3-play SS from Calphalon, All Clad and Sam's Member's Mark. This would allow even cooking up to the sides also. When you see cookware with a separate thick bottom, it only heats at the bottom and not on the sides. Your cooking time would take longer and you'd need to stir more often. These cookware would work on electric stove better than gas stove. However, if you want to invest in a good quality cookware, avoid these separate-bottom cookware. On low quality craftmanship of some of these cookware, I've heard that the bottom can fall out. Technique of cooking: At times, I like to brown the meat/fish, then stick the whole thing (pan/pot and all) in the oven for even cooking. This way, I don't need to use 2 different cookware. If you use this method, you may want to look for SS cookware or copper, etc. that can handle as high heat as possible. This way you wouldn't need to worry if the cookware will warp or not. Another thing you'd need to keep in mind is choosing a non-plastic handle so it won't melt in the oven. Although, I've seen some plastic handles that can handle high heat too. Check out the manufacturer manuals. As for non-stick, even if the manufacturer says that the cookware can handle high heat in the oven, you may not want to do this for health reason. I know this is a controversial topic still but it is said that teflon which uses in non-stick cookware, when cook at high heat gives out an invisible toxic fume. This fume may cause cancer and other illness. You normally don't find people who has birds as indoor pets using non-stick cookware. They know (or should know) that the fume from teflon woudl kill their pet birds. Think what would this do to humans in a long term. Now, I know that Calphalon claimed they don't use teflon in their products. However, the products they use are purchased from DuPont which is a company that produces teflon. Thus, it's still questionable. All that said, you can still use non-stick cookware if you prefer. I use them occasionally as well, but don't use it at high heat for cooking just to be on the safe side. Besides, a quality product such as All Clad and Calphalon, don't need high heat to cook. It is built that way intentionally to save energy also. By the way, I've cooked eggs with my Calphalon SS pan without getting it to stick on the pan. I preheat the pan in medium heat, add a little oil for a few minutes, then add the eggs. Do the same when cooking other food as well. Also, try to take food out from the refrigerator a bit early to bring it down at room temperature before cooking. It will prevent food from sticking to your SS cookware. When washing SS, I presoak and add a few drops of liquid dish soap for half to an hour. The food would comes right off when washing. Just remember not to soak SS too long such as overnight.

I clean my ss 8 burner range with a dobie sponge and soap and water. Then I dry it a bit with paper towels. Then I use a microfiber cloth I bought that is meant to be used for Stainless Steel only. I use it dry to buff a nice shine back to the SS surfaces throughout my house and it works WAY better than any SS cleaner I have used (and which requires a LOT more elbow grease than my SS microfiber clot!) Not sure where I bought it, but I'm sure it is not hard to find something similar. On the other hand, my removable grates look well-used and I just can't get them back to new looking. But, they are "clean" and don't smell and I'm learning to just live with it, since I am a frequent cook and it is now a fact of my life! (Capital 8 burner Precision Rangetop - my only real complaint re: this rangetop is that the simmer is WAY too hot on all burners, although I have a feeling this can be adjusted.)

Why not antiqued brass with a glass knob? Historic house part stores have things like that--looks like Rejuvenation is out of their glass knobbed exterior door set but you could probably stick a glass knob on this one which looks like the ones in the houses in my former 1920s neighborhood (they have other finishes--not sure this is the correct one): I think it should match the knobs throughout the house as much as possible and ignore kitchen finishes. But if it can't, then pick your kitchen finishes and match those.

You might want to consider providing her with a cast iron, enamel clad Dutch oven. There have been quite a few to choose from and they have come down in price over the last year or so. Your daughter could both braise and cook in one, without having to turn the oven on in hot weather. The covers are so heavy that heat is retained quite well, and things can be cooked on medium or lower heat on stovetop more quickly than in other cookpots. The main thing to avoid is abrupt temperature changes, which can crack the enamel coating.They can also be used in the oven, as long as the handles and cover knob are metal, so can double as casserole dishes. I also prefer the copper clad, stainless steel Revere Ware; lasts forever and no worry about nonstick finishes wearing out or toxicity. In a shared cooking situation, others might not be as careful to use the appropriate utensils with the nonstick surfaces. The crockpot idea imentioned above could be quite convenient, if she wants to start a dish and then dash off to class. A Dutch oven can also be turned quite low on a stovetop, but depending on the stove that might not be as safe.