No problem! Sorry again for the snark. No one willing to learn should be met with that sort of hostility. Its a relatively new and complicated technology, so it’s not intuitive unless you’re already familiar with it. Instead I should have explained it in a way that garners enthusiasm to explore the principal cause its pretty cool

Sorry, I don’t. Pretty sure that they’re only on YouTube

I was too snarky in my reply. Sorry about that. I fall into a habit of being too negative on the internet, but where you’re confused is how current enters the loop of wire. The situation your describing is resistive heat based on pushing electrical current through the wire. That would be conduction not induction.

You’re very wrong. Aluminum does not work with induction. Its not ferrous so it can’t interact with the induction coils. Thats just scientific fact.

Many stainless pans do have an aluminum core, but they also have a ferrous metal layer that allows them to be compatible with induction burners. Its not the aluminum thats interacting with the induction top at all. The aluminum is just there for even heat distribution on gas and electric cooktops, or to cut weight and make them more user friendly.

For what its worth Alton Brown and Chris Young, use All-Clad in their videos. Both are more “scientific” chefs. Alton is my preferred of the two, but both are more data driven than most chefs.

As for myself, I use cast iron when I need more thermal momentum, and stainless when it doesn’t matter as much. I’ve got a mix of All-Clad and one brand that I haven’t seen mentioned is Viking. They’ve both been excellent over the course of a few years, cooking 2-3 meals a day every day. The handles are still rock solid which I’ve found to be an issue with other cookware.

Bonus: both brands can be found in relative abundance at consignment stores for “cheap”. My cast iron is from local thrift stores or estate sales, but the stainless stuff I tend to buy “new” at Sierra or Home Goods. Each pot and or pan is somewhere in the neighborhood of $20-40 and is BIFL quality.

Alton discusses induction and pan interactions in this video Chris’ dedicated video on his preferred pans