If you want to make only ten to cook with, I recommend it. If you hope against by using longer (which could be understood ...), I advise you to stay on a traditional frying pan. I bought three stoves in this range and brand and I had on each of them the same fate: after several weeks and despite a ton of fat, any food remains literally hanging on the stove! I said that I obviously was careful not to damage the coating in the wash (only "soft" hand and no dishwasher).
I think that ceramic technology must surely work well on high-end pans but the entry level I personally think it is theft ...
