The Calphalon will probably be my choice. I like stainless steel and it's not coated with non-stick chemicals.
There’s also the safety factor.
Just have to mention it because this silly argument appears in almost every article about induction stove tops. Over millenia, human kind has learned to cook with open fire and has learned that it's hot and therefore one doesn't reach across an open flame or place one's hands on a hot stove top. Of the burns I've ever experienced while cooking, they were all the result of a hot pan, not a hot stove.
Sure, induction stove tops don't get hot therefore they are safer in that regard, but it's not that big a deal.