On Sun, 30 Jun 2019 18:45:32 +0100 (BST), "Dave Liquorice"
wrote:

On Sun, 30 Jun 2019 05:53:03 +0100, Stephen wrote:

The other day I decided to use them at home to cook some pasta but
some got burnt onto the bottom of the pan.

HTF do you burn pasta onto the bottom of a pan?

Which brings me back to the question: which saucepans do you recommend?

Stainless steel.

I use gas at the moment but one day might like to use induction.

Make sure any stainless pans you get are also suitable for an
induction hob. Stainless steel by itself isn't magnetic and won't
work on an inudction hob.

It's not the magnetic properties of the metal that matter on an
induction hob, but the electrical conductivity and resistivity. It has
to be conductive enough to have current induced in it by the hob, and
resistive enough to produce heat by current squared x resistance. I
would hope that the hob specifications should recommend what sort of
metal and thickness should be used, but doubt they do, because
saucepans don't have specifications other than saying "suitable for
induction hobs". You don't know how suitable it is until you buy one,
then could well be disappointed.
--
Dave W