Perhaps investigate these, if you haven't already:

http://www.cutleryandmore.com/demeyere-controlinduc/stainless-steel-thermolon-nonstick-skillet-p123550

which are made in Belgium

or these,
http://www.cutleryandmore.com/zwilling-sensation

and add some Thermolon pieces to them

(I have never used thermalon, so I don't know.)

Most people here do not recommend purchasing sets, as they frequently contain pieces you may not need. Many here do not use nonstick as all of it seems to be prone to complaints of chipping and peeling. I would read and re-read the other threads about induction cookware. So much of this depends upon how you cook, or intend to cook, the quantity, the techniques, etc., that it is difficult to say.

Here is a link that might be useful: One induction cookware thread

thanks for sharing these, i am going to research them and go over them now. i should of clarified what i meant by set, i learned from prior reading on here not to buy a set and buy only what you need. why this never came to me before when we had pans that just sat i have no clue. we are pretty much going to be going from eating out/quick cooking food for the past 5 years to _completely_ eating in. so, its all new including techniques. i have however started to write a list of foods we want to cook and will cook, so i know which size pans to buy!

cheers

Here's a link to an induction cookware search result. Some information is outdated. For example, the Copper Core line from All-Clad was not originally induction-compatible, but it now is. So, do attend to date of manufacture.

Here is a link that might be useful: A master list

I think if you want true nonstick that's not Teflon, you're pretty much limited to ceramic finishes, like Thermolon.

Scanpan, Swiss Diamond and some others claim to be not Teflon, but that's not really true. Teflon is PTFE, so any pan with a PTFE coating is essentially Teflon, no matter what marketing spin is used.

There are some pans that are almost nonstick, like cast iron and carbon steel, but they're not at all dishwasher friendly. They don't require much in the way of care, so that's certainly something you might want to consider.

Consider DeBuyer or Paderno carbon steel.
http://www.amazon.com/DeBuyer-Mineral-Element-Frypan-Round/dp/B00462QP0W/ref=sr_1_1?ie=UTF8&qid=1382487672&sr=8-1&keywords=mineralb#customerImages

http://www.amazon.com/Paderno-Heavy-Carbon-Steel-Frying/dp/B000RWGC12/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1382487883&sr=1-1&keywords=paderno+carbon+steel+pan

or Lodge cast iron.
http://www.amazon.com/Lodge-LCS3-Chefs-Skillet-10-inch/dp/B00008GKDJ/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1382487929&sr=1-2&keywords=lodge+cast+iron+skillet

Both carbon steel and bare cast iron do require seasoning, but once seasoned they're pretty low maintenance. They're also almost impossible to ruin. My best advice is to read the many threads both here and at Chow for tips on living with them. Chow is especially helpful for carbon steel.