Pimpmaster, you have not said what sort of things you would usually cook, which will be a factor in the choice of pan (as would the type of hob if induction). However, I would suggest you replace your current two pans with…two pans:
1. A cast iron pan
2. An aluminium non-stick pan
These two types of pan have different properties, which makes them more suitable for cooking different foods, e.g steak in a cast iron pan and eggs in a non-stick pan.
Reserving the non-stick pan for eggs etc. will prolong the useful life of the coating, as will not using metal utensils.
Bourgeat is a good quality brand of aluminium non-stick frying pan used in many commercial kitchens, and is not particularly expensive. You can buy it on Amazon or from commercial catering suppliers, e.g.
https://www.pattersons.co.uk/products/20010-Cookware
For cast iron, you will need to decide between plain cast iron which must be kept seasoned, e.g. Lodge, and enamelled cast iron, e.g. Le Creuset, Chasseur and Staub.
Some cast iron pans have a wooden handle and so will not be suitable to put in the oven. Since they are so heavy anyway that you will not be using the handle of a cast iron frying pan to flip the contents of the pan, you might want to consider a pan without a long handle, and with a lid. The Le Creuset version of this, which they call a shallow casserole, is expensive, but it is a very versatile type of pan.