Induction is the best of both worlds, but you do have to have induction pans. Stainless steel last a lifetime, and are not _that_ expensive, and you can also use cast iron!

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That’s a non-stick pan not a stainless steel pan

It's both.

Great you’re theoretically correct - and still pretty much completely wrong. Do you really think the parent was referring to steel nonstick pans? Have you ever heard a recipe or some ask for a stainless steel pan when they really meant non-stick?

> Do you really think the parent was referring to steel nonstick pans?

I thought it meant both. I'm not entering in an useless argument, bye!

What I don’t like about induction is there are no visual cues (lots of flames - low flames) and that if you tilt your pan to move things around you lose basically all your heat source