I started working for Williams Sonoma a couple weeks ago, and a
representative told us that only the stainless All-Clad works with
induction stoves.

I'm considering buying the braisier partly for looks to be honest -
I'd like to be able to use it as a serving dish because I'm lazy and
this way I wouldn't need to dirty another dish (or buy one for that
matter) But also partly b/c of the lifetime guarantee, plus I
think I'd use it fairly often (I figured I could use it for paella
instead of picking up a separate paella pan). Also figured I could
use it as a casserole dish, roast chicken, frying pan...

Tess

"J Quick" > wrote in message t>...
>
> Why do you think that an All-Clad copper core braiser won't work on an
> induction cooktop?
>
> Induction will work fine with copper or aluminum core cookware so long as
> there is sufficient ferrous stainless steel as well.
>
> I can't imagine why someone would spend $300 on an All-clad copper core
> braiser, but that's a separate issue. It'll work and it's your money. Good
> stainless cookware with aluminum core for a fraction of that price would
> likely work as well or better.