About 11 years ago, my wife and I purchased our first cooking set together. With no other reason than "you get what you pay for" we bought a set of Kitchen Aid stainless steel, not realizing that there was a world of difference between cooking on non-stick cheap stuff and cooking on heavy-bottomed stainless. Needless to say, there was a sharp learning curve of weeks before we figured out how to stop burning, chafing, and undercooking all of our food.
Last year, in my first semester of culinary school, our lab consisted of aluminum restaurant-grade hardware, and we cooked on induction tops, nonetheless. All the comfort in the kitchen was just about drained immediately. When I would go home to practice what I'd learned in class, none of the times or heat intensity translated well at all, and my practice plates began to result in the same product that my wife and I were producing after purchasing our first stainless steel set!
My question is, is there a standard material/heat intensity conversion rule of thumb when it comes to this? For instance, if I'm in class, on an induction top on high heat-say, for searing-with aluminum wares, when I go home to practice, how would I adjust the flame at home for stainless steel?