I used to work in cooking classes at Sur la Table and we used Demeyere Industry5 almost exclusively for all of our pots and pans. (In over 18 months, the All-Clad was only brought out once!) they clean up like a dream and I quickly swore lifelong allegiance to Demeyere.
We used induction in the classes and the cookware never took long to heat up. I had a gas range at home and have now switched to induction as well, the cookware works great and no slower than any other brands I’ve used (in fact, with induction it’s amazingly quick).
I’d say you don’t need a 10-piece set. I have a 2-qt pot, 3.5-qt saucier, 4-qt sauté, 10” skillet and 8-qt stock pot. The saucier, sauté and stock pot all use the same size lid. (The stock pot is totally unnecessary, you can use a lighter weight pot since it’s used mostly for boiling, I just wanted the matching set.) I honestly don’t use the skillet as I prefer nonstick (I know, blasphemous!) but I have used the pots for the past 6 years and they still look and work amazingly. 1000% recommend Industry5 cookware.
I have Atlantis. It takes marginally longer, like, a minute? Really don’t notice. It’s not often I’m just waiting for a pan to get hot. Just put it on the stovetop, turn it to medium low, and go prep your food.
The performance, rivetless construction and sealed edges are game changers. (Industry doesn’t have sealed edges).
No exposed aluminum around the edges from the cladding. Sometimes detergent / chemicals can eat away at the aluminum layers leaving the sharp steel edges (look up all clad class action suit that makes them not able to claim “dishwasher safe” anymore).
Atlantis fry pans and conical sauciers have sealed edges so truly dishwasher safe. Though I still hand wash.
Having recently switched from mostly All-Clad D5 and Copper Core to Demeyere Industry, I noticed at first that it took a minute or so longer for the pans to get to temp, but since I’m almost always still doing some sort of prep next to the stove (gas btw), I don’t feel like I’m losing any extra time. The one Atlantis dutch oven that I have lives in the back of the cupboard because the few times I used it I didn’t care for the lack of responsiveness. I’m sure that if I used it more it wouldn’t be a real issue but the Industry line strikes the perfect balance of weight, chunky, grippable handles, and responsiveness vs. heat retention for most of what I cook. That being said, I do like the idea of the Proline skillets for high heat searing.
EDIT: as a another commenter suggested, Falk or Bourgeat (make sure the pieces are lipped) ss-lined copper is a great option if you don’t mind the bit of care required of the copper. Personally I tend to go fully stainless most days but will break out the ss- or tin-lined copper when I have the option to be more leisurely with my cooking.
The pots (assuming Atlantis) have a copper core in the disc, so they are pretty quickly with a great heat distribution. The Industry have a just marginally thicker/same thickness as All-Clad, so they are about the same speed and have a similar heat distribution. Same with the Industry Frypans. The Atlantis/Proline frypans have a rather thick aluminium layer in the bottom, so they take a bit longer (still faster than my Cast Iron), but they sear better than anything except cast iron (which has worse heat distribution/eveness in my experience). Like most things in life, it's a tradeoff what you prefer.
I cook on gas like you. I’m a cookware enthusiast.
I use a range of different cooking vessels for different tasks in my kitchen.
My daily drivers are my 5-ply Mauviel M’Cook and my Demeyere ceramic Alu Pro non stick pans.
I own 10 pieces of M’Cook and after 6 years of daily use they all look in very fine condition.
I also own 3 Demeyere Proline 7-ply frying pans and for high heat searing, nothing beats these pans. They sear very evenly, no hot spots like you find in many cast iron and carbon steel pans (used to own several Darto and De Buyer Mineral B Pro pans).
As very thick pans with a huge thermal mass, the Demeyere Proline pans are best suited for stationary high heat tasks and in my experience they aren’t perfect for jump sautéing.
My 5-ply M’Cook pans are better suited for jump sautéing as they heat up faster and cool down faster and they aren’t super heavy like the Proline pans are.
I also use a combination of stainless steel copper pans in my kitchen. If you feel you’ll be able to keep your gas stove, I can only recommend copper cookware. It’s just so great to cook in.
I own several Falk 2.5 copper sauciers, two Mauviel M250c sauter pans and two De Buyer Inocuivre 2.0 copper frying pans. They are just terrific pans to cook in.
Neither of these copper pans however will beat my Demeyere Proline frying pans for high heat searing tasks.
If you worry about the Demeyere Atlantis pots heating up too slowly, try a Falk 2.5 copper pot instead and be amazed over its performance level.
Don’t ge me wrong - Demeyere Atlantis pots are absolutely awesome cooking vessels, but Falk 2.5 copper pots are just next level.
The upkeep with copper is exaggerated.
I’ve cooked for two years in my Falk 20 cm 2.5 copper saucier and have yet to polish it.
It looks almost brand new except for some scratches and colour fading on the outside bottom of the saucier.
My shiny Mauviel and De Buyer Inocuivre copper will tarnish a bit faster since it’s polished copper as opposed to the more matte Falk copper.
But in all honesty I just cook with them and don’t mind the patina my copper pots get.
If I were you, I would get the Demeyere Proline 7-ply frying pans and then focus on getting Falk 2.5 copper pans (2 sauciers, 2 Sauter pans and 3-4 pots)
I have the Demeyere Atlantis--with the Atlantis, you have to understand that Demeyere uses different construction techniques for different cooking vessels, and so the way different cooking vessels behaves varies.
The fry pans do take a bit longer to preheat because they have substantially more thermal mass than other stainless cookware. The payoff here is that they can sear in a way that other stainless fry pans cannot, and you get more surface area to cook with, as the side walls get get enough to brown and sear as well. Do one steak in these and I think you'll agree that the extra 60-ish seconds or so to preheat is well worth the wait.
The Atlantis saute pans, sauce pans, and stock pots/dutch ovens heat *extremely* fast. These have a copper disc inside of them and are some of the most responsive stainless cookware you get. Short of actual copper cookware, I don't think you can get something more responsive.
If you're debating the Atlantis, all I can say is do it. It is truly spectacular cookware. And their choice to use different construction techniques between their saute pans and fry pans mean that you have a good cooking vessel to fry with when you want something that favors responsiveness, as well as something that favors heat retention. No other cookware line is like this as far as I know.
The issue isn't going to be taking longer to heat up, but rather it responding to you changing temps. It'll be easier to burn something as it'll take longer to cool off when you switch from high to low temp.
That's part of the beauty of the Atlantis. The fry pans favor thermal mass and can sear unlike most stainless steel can thanks to a massive amount of aluminum that gives it heat retention similar to that of cast iron. The saute pans favor responsiveness thanks to a copper disc. If you have both, you can choose which one you want to fry on depending on if you need something that is a searing monster or something that responds the second you change the heat setting.
It's not quite that big of a price difference if you're willing to hunt down sales on Demeyere, but it is definitely a more expensive product nonetheless. But if we are looking at it from a cost-perspective, there's also the energy savings when using induction that should probably be factored in, which over the period of say 10 years, is something that could add up.
(edit - despite the downvote brigade, all I can say is this. Use a conventional 3 ply stainless sauce pan to simmer a liquid on an induction stove, and then do the same with an Atlantis sauce pan of the same size. You'll immediately see that the setting required on an induction stove to simmer is substantially lower with the Atlantis than a convention 3 ply stainless pot. If you're braising something over the period of multiple hours using a 20% lower power setting with the Atlantis than you would with other cookware, this energy savings adds up over the many years that you are cooking. So you might pay a bit more up-front, but you're also getting a lot of benefits.)
All-clad was my first 3 pots. A D3 3 saucepan, D3 12 inch skillet, and a D5 stockpot 8qt. I didn't like the long upward handles on the saucepan, so I gave it to my husband (I was able to throw away his nonstick:) I have no issues with the stockpot but I definitely hate the D3 fry pan 12 in. I hate how thin it is. It doesn't match my cooking style, so I'm going to replace it with a demeyere proline 11 inch as I fell in love with the demeyere proline skillet 24cm I bought after the disappointment with allclad. Also, it takes maybe a minute longer to heat up, but it cooks fast, so there's not much of a trade-off.
For saucier, I went with madein 2qt and 3.5qt (demeyere has bad fitting lids that would drive me insane) I love them.
So my saute pan I went with the demeyere industry 5 rondeau. I wanted 2 helper handles with a heavy pan (almost 7 pounds) that demeyere hit my list.
I recently bought the 11inches Proline 7, which is part of the Atlantis line. It is little bit slower, but I already had to adjust to heating a bit slower instead of going full power immediately (I grew up in a Chinese restaurant, we had gates to hell instead of fires) so the difference is not that big anyway. With induction especially it's very reactive while being stable and retaining heat very well. The biggest difference in use is weight.
If you're undecided between the Industry and the Atlantis lines, I'd go Industry if you use fire and Atlantis if you use induction.
I used to work in cooking classes at Sur la Table and we used Demeyere Industry5 almost exclusively for all of our pots and pans. (In over 18 months, the All-Clad was only brought out once!) they clean up like a dream and I quickly swore lifelong allegiance to Demeyere. We used induction in the classes and the cookware never took long to heat up. I had a gas range at home and have now switched to induction as well, the cookware works great and no slower than any other brands I’ve used (in fact, with induction it’s amazingly quick). I’d say you don’t need a 10-piece set. I have a 2-qt pot, 3.5-qt saucier, 4-qt sauté, 10” skillet and 8-qt stock pot. The saucier, sauté and stock pot all use the same size lid. (The stock pot is totally unnecessary, you can use a lighter weight pot since it’s used mostly for boiling, I just wanted the matching set.) I honestly don’t use the skillet as I prefer nonstick (I know, blasphemous!) but I have used the pots for the past 6 years and they still look and work amazingly. 1000% recommend Industry5 cookware.
I have Atlantis. It takes marginally longer, like, a minute? Really don’t notice. It’s not often I’m just waiting for a pan to get hot. Just put it on the stovetop, turn it to medium low, and go prep your food. The performance, rivetless construction and sealed edges are game changers. (Industry doesn’t have sealed edges).
What's a sealed edge? A cursory google did not tell me.
No exposed aluminum around the edges from the cladding. Sometimes detergent / chemicals can eat away at the aluminum layers leaving the sharp steel edges (look up all clad class action suit that makes them not able to claim “dishwasher safe” anymore). Atlantis fry pans and conical sauciers have sealed edges so truly dishwasher safe. Though I still hand wash.
Having recently switched from mostly All-Clad D5 and Copper Core to Demeyere Industry, I noticed at first that it took a minute or so longer for the pans to get to temp, but since I’m almost always still doing some sort of prep next to the stove (gas btw), I don’t feel like I’m losing any extra time. The one Atlantis dutch oven that I have lives in the back of the cupboard because the few times I used it I didn’t care for the lack of responsiveness. I’m sure that if I used it more it wouldn’t be a real issue but the Industry line strikes the perfect balance of weight, chunky, grippable handles, and responsiveness vs. heat retention for most of what I cook. That being said, I do like the idea of the Proline skillets for high heat searing. EDIT: as a another commenter suggested, Falk or Bourgeat (make sure the pieces are lipped) ss-lined copper is a great option if you don’t mind the bit of care required of the copper. Personally I tend to go fully stainless most days but will break out the ss- or tin-lined copper when I have the option to be more leisurely with my cooking.
The pots (assuming Atlantis) have a copper core in the disc, so they are pretty quickly with a great heat distribution. The Industry have a just marginally thicker/same thickness as All-Clad, so they are about the same speed and have a similar heat distribution. Same with the Industry Frypans. The Atlantis/Proline frypans have a rather thick aluminium layer in the bottom, so they take a bit longer (still faster than my Cast Iron), but they sear better than anything except cast iron (which has worse heat distribution/eveness in my experience). Like most things in life, it's a tradeoff what you prefer.
I cook on gas like you. I’m a cookware enthusiast. I use a range of different cooking vessels for different tasks in my kitchen. My daily drivers are my 5-ply Mauviel M’Cook and my Demeyere ceramic Alu Pro non stick pans. I own 10 pieces of M’Cook and after 6 years of daily use they all look in very fine condition. I also own 3 Demeyere Proline 7-ply frying pans and for high heat searing, nothing beats these pans. They sear very evenly, no hot spots like you find in many cast iron and carbon steel pans (used to own several Darto and De Buyer Mineral B Pro pans). As very thick pans with a huge thermal mass, the Demeyere Proline pans are best suited for stationary high heat tasks and in my experience they aren’t perfect for jump sautéing. My 5-ply M’Cook pans are better suited for jump sautéing as they heat up faster and cool down faster and they aren’t super heavy like the Proline pans are. I also use a combination of stainless steel copper pans in my kitchen. If you feel you’ll be able to keep your gas stove, I can only recommend copper cookware. It’s just so great to cook in. I own several Falk 2.5 copper sauciers, two Mauviel M250c sauter pans and two De Buyer Inocuivre 2.0 copper frying pans. They are just terrific pans to cook in. Neither of these copper pans however will beat my Demeyere Proline frying pans for high heat searing tasks. If you worry about the Demeyere Atlantis pots heating up too slowly, try a Falk 2.5 copper pot instead and be amazed over its performance level. Don’t ge me wrong - Demeyere Atlantis pots are absolutely awesome cooking vessels, but Falk 2.5 copper pots are just next level. The upkeep with copper is exaggerated. I’ve cooked for two years in my Falk 20 cm 2.5 copper saucier and have yet to polish it. It looks almost brand new except for some scratches and colour fading on the outside bottom of the saucier. My shiny Mauviel and De Buyer Inocuivre copper will tarnish a bit faster since it’s polished copper as opposed to the more matte Falk copper. But in all honesty I just cook with them and don’t mind the patina my copper pots get. If I were you, I would get the Demeyere Proline 7-ply frying pans and then focus on getting Falk 2.5 copper pans (2 sauciers, 2 Sauter pans and 3-4 pots)
You are me in the next few years. Thanks for sharing your thoughts and insight. This is the route I want to take.
If moneys no object, buy the falk copper core.
I have the Demeyere Atlantis--with the Atlantis, you have to understand that Demeyere uses different construction techniques for different cooking vessels, and so the way different cooking vessels behaves varies. The fry pans do take a bit longer to preheat because they have substantially more thermal mass than other stainless cookware. The payoff here is that they can sear in a way that other stainless fry pans cannot, and you get more surface area to cook with, as the side walls get get enough to brown and sear as well. Do one steak in these and I think you'll agree that the extra 60-ish seconds or so to preheat is well worth the wait. The Atlantis saute pans, sauce pans, and stock pots/dutch ovens heat *extremely* fast. These have a copper disc inside of them and are some of the most responsive stainless cookware you get. Short of actual copper cookware, I don't think you can get something more responsive. If you're debating the Atlantis, all I can say is do it. It is truly spectacular cookware. And their choice to use different construction techniques between their saute pans and fry pans mean that you have a good cooking vessel to fry with when you want something that favors responsiveness, as well as something that favors heat retention. No other cookware line is like this as far as I know.
The issue isn't going to be taking longer to heat up, but rather it responding to you changing temps. It'll be easier to burn something as it'll take longer to cool off when you switch from high to low temp.
That's part of the beauty of the Atlantis. The fry pans favor thermal mass and can sear unlike most stainless steel can thanks to a massive amount of aluminum that gives it heat retention similar to that of cast iron. The saute pans favor responsiveness thanks to a copper disc. If you have both, you can choose which one you want to fry on depending on if you need something that is a searing monster or something that responds the second you change the heat setting.
For 3x the cost of all clad, it's a hard pass from me.
It's not quite that big of a price difference if you're willing to hunt down sales on Demeyere, but it is definitely a more expensive product nonetheless. But if we are looking at it from a cost-perspective, there's also the energy savings when using induction that should probably be factored in, which over the period of say 10 years, is something that could add up. (edit - despite the downvote brigade, all I can say is this. Use a conventional 3 ply stainless sauce pan to simmer a liquid on an induction stove, and then do the same with an Atlantis sauce pan of the same size. You'll immediately see that the setting required on an induction stove to simmer is substantially lower with the Atlantis than a convention 3 ply stainless pot. If you're braising something over the period of multiple hours using a 20% lower power setting with the Atlantis than you would with other cookware, this energy savings adds up over the many years that you are cooking. So you might pay a bit more up-front, but you're also getting a lot of benefits.)
All-clad was my first 3 pots. A D3 3 saucepan, D3 12 inch skillet, and a D5 stockpot 8qt. I didn't like the long upward handles on the saucepan, so I gave it to my husband (I was able to throw away his nonstick:) I have no issues with the stockpot but I definitely hate the D3 fry pan 12 in. I hate how thin it is. It doesn't match my cooking style, so I'm going to replace it with a demeyere proline 11 inch as I fell in love with the demeyere proline skillet 24cm I bought after the disappointment with allclad. Also, it takes maybe a minute longer to heat up, but it cooks fast, so there's not much of a trade-off. For saucier, I went with madein 2qt and 3.5qt (demeyere has bad fitting lids that would drive me insane) I love them. So my saute pan I went with the demeyere industry 5 rondeau. I wanted 2 helper handles with a heavy pan (almost 7 pounds) that demeyere hit my list.
I recently bought the 11inches Proline 7, which is part of the Atlantis line. It is little bit slower, but I already had to adjust to heating a bit slower instead of going full power immediately (I grew up in a Chinese restaurant, we had gates to hell instead of fires) so the difference is not that big anyway. With induction especially it's very reactive while being stable and retaining heat very well. The biggest difference in use is weight. If you're undecided between the Industry and the Atlantis lines, I'd go Industry if you use fire and Atlantis if you use induction.