Here's a suggestion. The problem is that most good pans are heavy. They are heavy in order to facilitate heat diffusion across the bottom of the pan. So, if the heat were already properly diffused, you could use a light pan.
You can get her a copper heat diffuser.
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You can then use a light, stainless steel pan. The classic copper bottom Revereware would be ideal.
While the copper diffuser is not cheap, it can be used with multiple pans (you'll want at least two sizes of diffuser), and the pans are relatively cheap.
For that matter, the diffuser is something of a nicety. The copper bottom steel pans are perfectly good, especially on an electric range where the heat is pretty much already distributed well.