Range Saga, part 2.5 -- induction update

Range saga, part 1
Range saga, part 2

When I started blogging about my range saga, many readers suggested induction. I haven't thought about it much as an option, until my good friends D + TW left me a comment that I can buy their brand new Kenmore Elite and they'll buy induction cook top. Well, not really (they are not quite ready for the investment induction takes after buying a condo in Cambridge). But they thought this would be a good way to make their point: induction rocks!

After doing a little research yesterday, I figured I might as well consider it. Sure, I still won't have a decent broiler, but the heat responsiveness sounded phenomenal. I found out how to test my pots an pans for "inductivity," and headed to the kitchen. Since induction only works on magnetic surfaces, you can stick a refrigerator magnet to the bottom of your pan and see whether it sticks or not. I peeled my dentist's magnet of the fridge and set to work. With each pan, I was getting more and more discouraged. It worked on:

• cast iron skillet
• 2 quart stainless all-clad saucier
• 4 quart stainless all-clad saucepan
  

It did not work on:

• 12 Inch WearEver non-stick saute pan
• 9 inch non-stick crepe pan
• 8 inch cheapy non-stick pan that I use for omelettes (I don't even know the brand)
• 8 quart Cuisinart stockpot
• 10 inch all-clad skillet (oops, I totally forgot that I got Master Chef series for that, not stainless steal)
  
• 12 inch Cuisinart saute pan

I expected the non-stick pans to be problematic, but I didn't expect to have to replace my stock pot, favorite 10 inch skillet, and a large saute pan. To replace all those with induction ready cookware, I'd have to spend at least $700.

Hmm... back to the drawing board.