Induction disks are the equivalent of nailing old horseshoes on brand new tires.

Take a look at the Amazon.com opinions. I know how you feel about your loved pans. But I didn't look back when I had to send them to my daughter, who doesn't even cook much. I just don't think about it.

I would try a disk, too, if the reviews are decent. It makes sense, in theory. One year later, and I still have more purging to do. But not pots and pans.

How will you feel about your old pots, one year after you have induction? And do you have enough storage?

Westsider - there's a review in Cook's Illustrated which recommended the Max Burton disk, available at Amazon for about $40. They said the time to heat using the disk was comparable with gas, and about half the time using straight induction. That's a good benchmark.

I have a stockpot and a large casserole which would be very expensive to replace, as well as hard to find in induction-ready cookware. I'm inclined to try the disk on these pots.

My other Calphalon and Magnalite will go to good homes, and I'll bring out my vintage Copco and other enamelled cast iron I've collected for years. I already have an induction-ready set of pots picked out to buy soon.

You're right that I may give up on anything that isn't induction ready after a while, or I may just keep my sturdy pots that have served me so well out of sentimentality.