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From what info I can see online it's has a wall thickness of 2.7mm which is not enough to spread out the heat. Most triply cookware is actually pretty thin so I would get pots with a thick disk bottom like Fissler and for the skillet I would look at Demeyere Atlantis Proline which has 4.8mm thick walls all around. Or the copper cookware for induction by DeBuyer but that's really expensive.
sohi
Sure this has been asked before but is current thinking DeBuyer Affinity for induction?
https://www.souschef.co.uk/products/de-buyer-affinity-stainless-steel-saute-pan
Something else?
Want to pick up a new set basically - not necessarily all at once but 2 or 3 to start and that budget suits rather than their copper induction stuff. Will keep some of my cast iron but probably charity shop the rest.
I've been using a temporary portable induction hob while I wait for the new one to be installed and am noticing it's either very hot or very not. So if I'm doing something like a ragu from beef shin it is either luke warm or burning through the bottom of my thin steel stock pot which it turns out is the only induction compatible pan I own (apart from cast iron stuff)
Also only seems to heat a small circle in the centre despite having a big ring (in before the quote). That may just be a settings issue I haven't figured but in any event I need some pans. A deep sauté pan, a couple of saucepans and ideally something big (but not massive / ham sized which I already have). Ideally all the same range.