I recently remodeled my kitchen and installed a Steam/Convection Oven with an Induction cook top.
The best skillets I have found for induction is the traditional Cast Iron but am concerned about the beautiful glass top scratching with the all cast iron.. Nothing cooks an egg like a well seasoned traditional cast iron skillet.
Was wondering if someone makes a perfect combination, Enamel on the outside for smoothness and the cast iron inside for the cooking, at a reasonable price. And what would be great is glass lids to check on the cooking.