most efficient pasta/stock pot for induction

[Anonymous]

Boiling water/simmering stock doesn't seem like highly technical cooking, so I want a pot that will use the least amount of energy to boil water quickly on our new induction range. The only thing I currently have this size is a creuset, and that seems like overkill to heat up for pasta water. Open price point (I just picked up a few Demeyere pieces but am struggling to spend that much for hot water)

[Anonymous]

I have a KitchenAid 8qt pot I use for pasta on my induction cooktop. It boils fairly quickly compared to boiling on my old electric stove but obviously not as quickly as using a smaller pot. I use it a few times a week and really have no complaints (but there are no inserts). I do have a really nice pricey AllClad 12 qt with insert that is terrific but it is so heavy that I rarely take it out.