There are certainly plenty of non-stick pans that are ompatible with induction, although they are mostly the higher-end variety, rather than the cheap light weight weight aluminum teflon-coated pans. My fave fry ultimate fry system consists of cookware that is perfect for induction and gas and are made by the high end German company Fissler. The Ultimate Steelux Set MSRP $329 contains four items - two of Fissler's best fry pans and two accessories to enhance their uses. Coated with Protectal Plus, an 11" diameter non-stick sealant that is rock-hard and nigh impossible to scratch is free of all harmful contaminants found in other nonsticks. Then Fissler 11" diameter Steelux is a deep frypan with rounded edges to facilitate easy flipping. The 11 diameter inch Crispy Steelux frypan has a unique interior Novogrill cooking surface that allows food to be grilled without the use of oils or fats. The regular fry pan is perfect for high heat coooking, such as steaks and other things, while the non-stick is perfect for lower heat cooking applications. Both frypans are suitable for use on a variety of stovetops including induction and are fitted with comfortable handles. The Ultimate Steelux Set also includes the Clippix spatter shield (also, by far the best splatter shield in the business)that fits on either frypan and a turner, specially designed for use with Fissler frypans. I gave away almost all my All-Clad cookware and have replaced them with Fissler in both their Pro collection and their Intensa collection. They are so far and away the best cookware I have ever used it is mind-boggling. Anyway, this long prologue is mostly meant to make the point that one should almost never make their cooktop decisions based on their current pots and pans, unless that investment is in the thousands of dollars. I would likely get a 30" or 36" induction with either a high output gas hob for stir frying and/or grilling. I don't know why I mentioned grilling, as induction under high heat is better than gas. Only grilling over an open flame would have advantages, but the mess inside would be astounding. When the weather is foul, I grill inside with my Fissler 11" high temp pan on induction and get great results. Obviously in nice weather I go out on the deck and grill on the Kalamazoo gas grill. I also use the 60,000 BTU side burner outside for wok cooking, as that requires far more heat than any available gas indoor burner permits. Greg

Haley, I did end up buying the GE Café Induction cooktop just last year when the only feedback I found was this very thread. Since there wasn’t much data then, I based my decision on my last experience with GE and former cooktop. I LOVE THIS COOKTOP! I didn’t care for the layout of most others nor the fact that many of them used shared controllers for all burners which I still don’t get - when I’m bustling around the kitchen, I don’t want to be fumbling though the controls to quickly tend to a burner. I find the layout to be most efficient and useful for my needs. I like each burner has its own control. The slide controls are pretty slick although, not gonna lie, with a wet finger, the slider doesn’t completely respond but luckily there are the manual up/down buttons that do work. It brings water to a boil in about a minute. It has the two bridging burners for my cast iron griddle purposes. I find I don’t use it as much since the middle section does not heat up (where it did on my last GE cooktop which was not induction). However, Rudi does make a good point – it’s nice to have cooler zones.) The cooktop does come with a stainless steel clad aluminum griddle which does work pretty well on the bridge. The cooktop is easy to clean (I use a little Bon Ami or Bar Keepers to light scrub only when necessary) and looks beautiful. It doesn’t take much to make her sparkle! I have no scratches to speak of (outside of those caused by the tile samples a dear loved one set on top and shuffled around, which made me want to cry…) It can be noisier than standard cooktops at times but if I recall from my research last year, that’s induction (period). I do like the timer function. At first I thought it was such a silly feature when my oven timer was right there. Let me tell you I now use the built-in timer ALL. THE. TIME. We won’t discuss that I’m just now realizing it can be set for each burner! I’ll have to try that. I’m still not sure what the variances between the Monogram and Café are worth the dollar difference. Sure, the color of the Monogram is cool but that alone is not worth the price difference in my opinion. I spend a lot of time in my kitchen and this is definitely my favorite thing! It’s also one of the most expensive items in my kitchen but completely worth every penny to me.

Unless you'll have a commercial range hood (https://www.gardenweb.com/discussions/5161173/hood-faq) I'd recommend against it. Grilling indoors produces a lot of splatter and a lot of greasy/steamy/odor laced effluent that will spread throughout your house and not smell nearly as good in a few hours, tomorrow or next week as it did when you were cooking. I've only known of one person who, after getting a grill in their range, used it and was happy. Most, including two chefs, decide that the downsides far outweigh the benefits. You may be the second to like it but statistically not likely. Even though we're in Minnesota we'll grill outside all year. Much easier and much better indoor environment. BTW, very cool about doing sous vide 10 years ago!

The problem isn't the single pan over two elements. The bridge is specifically for that, but most older units can handle the long pan if the elements are paired. The trick without a powered bridge element is not having a cold center. Without a bridge, clad is essential for that reason. The copper and/or aluminum speed up the warming to the center. With a powered bridge, you're fine with cast iron. The double I was warning about is a "grill/griddle plate". I have two, from before I had induction. Both are cast iron. One is Le Creuset, and single burner sized, though square. I have a two burner gas unit I use it on still, and I put it in the oven for broiling lamb chops. The grill is small fine ridges. Both sides have gutters for the fat. The big one is very heavy--a gift--branded with a famous chef's name. It's too big for any stove I've ever used, but good in the oven fro things like kebobs. It has big honkin' ridges. I find both kinds of ridges useful, depending on what I'm making. Anyway, the trouble with grill on one side and griddle on the other (the griddle of the small one is good for things like hotdogs, where the hot air from the gas coming up around it is useful), is that there's a raised ridge around both sides. That gives it something to sit on, since both sides are cooking surfaces. There are also some older pots that have ridges to stand on. All makers of induction stoves say not to use these. I wondered why for awhile, since the important part is still within the field and heat up fine. Y'know how with induction the surface of the stove heats up not from the energy going through it but from the heat of the pot sitting on it? This effect also works with the air captured between the surface and the pot, closed in by the rim the pot/griddle is standing on. The air can get extremely hot and cause burns when you move the pot. It can also get hot enough, apparently (I've only read about it happening once or twice), that enough stress is added to crack the stove. I don't know the accuracy of the latter, but for sure the burn issue is factual. On a Miele, the field should be strong enough to power a double sided pan adequately, but I'd still suggest that you'd do better with separate grill and griddle pans. Always, with induction, you'll get the best outcome if you have the most of the pot as possible in direct contact with the glass. If you were hoping for double duty, you might consider using a big roaster as a griddle if the sides won't annoy you. You can make pancakes in the same kind of pan that you use for lasagna or a small turkey. OTOH, you can also use a two burner griddle as a plancha.