Pans
Good pans decide to a large extent how easily cooking goes: from the frying pan and the sauté pan to the casserole, the saucepan and the wok.
A pan for each method
A frying pan with a non-stick coating is the one for eggs and fish, a casserole for anything that has to stew for hours, and a saucepan for sauces and small quantities. A wok works best for short, very hot cooking, because the sloping side lets you keep the food moving.
Base and heat source
Check whether a pan suits your hob: induction asks for a magnetic base, which not every pan has. A thick, layered base spreads the heat evenly and is what keeps a sauce from catching in the middle.
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