I actually have a few brands but then with induction one learns to buy as one needs it. So with that said aside from the standard cast iron stuff as well as the enameled dutch ovens, I tend to buy good quality stainless steel pans either in tri ply or encapsulated bottoms. Now in induction it just needs to work since all that heats is the pan nothing more. I have Wolfgang Puck, Emeralware, All-Clad etc but have several different brands mostly purchased for a given pot/pan for the job at hand.