Does food stick to this pan?

Yes, if used cold. Preheat the empty pan over medium heat, add oil or butter, then cook; the stainless surface releases food once it has browned.

The pan is all metal, including the cast stainless handle, so it can go from stovetop to oven. Use oven mitts, since the handle is only cool on the stovetop.

Will it work on induction?

Yes. The stainless steel exterior is magnetic, so the pan works on induction as well as gas, electric and ceramic cooktops.

How does it compare with a riveted clad skillet?

It offers the same clad aluminum-core construction, but the sealed rim covers the exposed edge where riveted pans can trap water and separate over time.

Can I use metal utensils and put it in the dishwasher?

Yes to both. There is no coating to scratch, and Cuisinart lists the pan as dishwasher safe, though hand washing keeps the finish brighter.

What size cooking is the 8-inch pan good for?

One or two eggs, a single chicken breast or chop, a small saute, or a sauce base. For searing several pieces at once, a 10- or 12-inch pan is the better fit.