Product review (5 stars): The nonest truth about these, even though I love them.
Got these as a christmas gift (opened early since my dad loves my cooking and wanted to make it easier for me since I cook for him).

The Good: Set it without anything in the pan other than a little oil and it'll get to that temp in 10 seconds or less as far as I can tell (with their pans, of course).  Deep frying is simple to do (not sure what everyone else is complaining about, and I'll explain later what I think their problem is).  Because of all involved, I can easily clean a counter top that's flat than a stove top after frying something.  Can take them anywhere you have power (cook something smelly outside to keep people inside happy and/or piss off that annoying neighbor that doesn't know how to cook anything but her garbage bags, from the smell of things, is a plus).  If you don't have a stove top, this is a must, and perfect for anyone in college.  Easy to clean everything.  Practically rinse it with scalding hot water right after you empty the contents and wipe dry with a clean towel and you're done (if you wash pans after every use, in stead of that, they're going to turn to crap no matter how good they are)

THE BAD: Nothing is perfect, had eggs stick to them twice on me, but after minor work with a plastic spatula they came off without any casualties, but that can happen on any non-stick since I had one before.  The temperature settings are never going to be that accurate when liquids/volume cooking is involved, as I consider calling it.  Pans can slide easily off of the surface if you lightly bump them (must be the technology, almost felt air hockey-ish when some olid was under the pan I didn't notice, while moving some food around.  The heavier the pan, the flimsier the handle seems to feel on the 16 inch we upgraded to. It doesn't feel like it'll come apart as much as it may bend if you hold it far back on the handle every time, but that's the largest frying pan I've owned, so who knows, could be me.  Last but not least, you will be confused on prep and cook time, because this will throw a major curve ball at you, at first. I was skeptical and burnt some oil a couple times on heat up time lol.

in Closing: People complain about the frying.  I deep fry in the saute pan or another I have like it.  So far, I got a great crispy (yet overcooked, due to my first deep frying attempt ever) chicken, since I bread with egg, flower x2.  Still tasted great.  Second time came out softer when I worked less on the flower and cooking time.  I also tried 350, which gave me a finished softer exterior, great for wings and pizza topping.  That's a 25 degree difference.  PEOPLE, wake up.  There's no way you're going to deep fry in anything in a timely manner unless it's an actual deep fryer.  Even then, they're not consistent (chalk up all those days you order wings and wonder why they aren't like last time...  yeah.  Those are industrial grade fryers too),
I feel the problem people are having with these, like any other cook set, is they expect it to cook for them.  Being a chef and a cook (as immature as I am in that field) is like being an artist, and no artist wants their canvas to paint for them.  Never leave what you're cooking, even if it's a pizza.  I stand there while deep frying and take out piece by piece.  If you want convenience... order out lol.

This rocks at steak/searing too, but I recommend using a black iron pan because it gives a different texture and flavor.  Ours works on it, but I heard it's not good to use, so I'm not sure if they have one themselves or not.  I haven't had to deal with customer service, been happy these past three weeks though, cooking too much to lose the weight I need lol