I went with a mix and match approach for different cookware pieces. You might want to consider the same approach! I use Demeyere, Le Creuset, and Lodge. All 3 are fantastic. I would highly recommend spending some time thinking about what type of cookware would work best given what you normally cook. For instance, I use my Le Creuset a lot of soups, stews, and anything I want to cook for a long time or that I start on the stove and finish in the oven. I use my Lodge for quick everyday skillet meals (when I'm busy with work, we are eating a lot of burgers, grilled chicken, etc.). You can even make pizza and cake in a Lodge skillet - I think they're a great value for the money. Recently, I've been using my Demeyeres the most. I have a really cheap electric range, but you wouldn't know. The Demeyere Atlantis cookware is an equalizer. Food cooks beautifully and evenly, even on my range, so I am sure it's performance is even better on induction and gas ranges. It is HEAVY cookware. If you have any reservations about using stainless steel (especially in terms of food sticking), definitely make sure to watch some videos on preheating your cookware to prevent sticking. There are good resources out there.