Flat top heat, or flat top induction? If the latter, you're stuck with stainless steel pans. (I don't think copper even works, IIRC, certainly not aluminum.)
If the former, you may want to consider Calphalon - we have a set, and love the crap out of them. The anodized aluminum is almost, but not quite, non-stick, which means you get a lot of the easy clean up, but you can also correctly brown dishes, which is almost impossible with Teflon. They hold heat wonderfully, and the coating is rock hard. We have a middle-level line, can't recall the name. It's not the consumer line, it's not the full on professional kitchen line. (Pro 1?) I wanted glass lids, my wife talked me out of it, and she was right. The matching metal tops mean, among other things, you can put the pans with lids in the oven. She uses the largest chef's pan for baking peasant bread, and it's just amazing.
Both my and my wife's cooking improved a lot when we got these - they just make cooking easier.
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