Induction does make a difference, a lot of cookware is not induction compatible. Apparently a magnetised base, (the stronger magnetism the better) is required for induction. I love flames and gas so dont have one myself.
The stone coating pans often cant be used at max temps. They dont stick as long as you dont turn the heat to max. defeats the purpose of a frypan imo.
Ive got a chasseur cast iron, and 3 stainless pans scanpan etc. If youre in the market for good stuff wait till the stocktake sales its way too expensive normally imo. The chasseur smokes like a chimney, but food tastes great of it.
