westsider40, With due respect, until you've tried the Zwilling, you really shouldn't judge. I do not disagree that hard anodized aluminum like Circulon heats evenly. ANY aluminum pan will heat quickly because aluminum is a very good conductor of heat. It also dissipates that heat quickly, making for even cooking. That's why it forms the core of clad stainless steel cookware. However, aluminum is not the perfect metal for all pans. The stainless outer and inner layers in clad cookware delay the transfer of heat to the cooking surface, allowing the aluminum middle layer the time to disperse heat throughout the pan. This helps ensure even cooking and benefits large pans like my sauté, where the pan is larger than the induction coil below it. I own many kinds of cookware, from disc bottom stainless to fully clad stainless, hard anodized nonstick and carbon steel. Without exception, this Zwilling pan is the most even heating of them all. It beats out my Mauviel hard anodized aluminum, which is similar to your Circulon. So no, I don't think I'll dump my wonderful Zwilling pan for Circulon. But it is always good to know there are other pans that work well. I did a lot of research when buying new pans for induction. I looked at all the Circulon and Anolon lines. Circulon simply has too few open stock pieces, and none of the ones I wanted. In fact, there's nothing even close to my 3 quart sauté pan. BTW, you chose well by buying Infinite over the other Circulon lines. The rest of them have mixed reviews on induction, with most owners agreeing they just don't work very well. This leads me to believe that Meyer cheaped out and didn't use enough steel in the bases of the pans in the other lines.

You can find all manner of odd size pans in induction suitable construction but finding specific replacements may take research and may be expensive. Here's some info that I gathered in my recent stove-buying expedition that may help you along with your research. Induction suitable crepe pans are made by the likes of DeBuyer and maybe even Lodge. I saw recently that Lodge has now started selling some low sided carbon steel frying pans so they might have a crepe pan. French carbon steel crepe pans, IIRC, used to come with a beeswax coating but may still require seasoning. In the meantime, depending on what you cook in the crepe pan, and how hot you need it to get, you might be able to continue using your present crepe pan by getting an induction interface disk. Max Burton makes one that has been discussed here and was recently reviewed at Cooks Illustrated and can be had from numbers of stores including Chef's Catalog and Amazon. According to CI, the disk will work reasonably well for making things like pancackes where it will function rather like a pan on radiant-smoothtop electric stove. For the same reason, it seems to be less suitable for high heat applications. Here's a link to the CI write-up on the disk: http://www.cooksillustrated.com/equipment/overview.asp?docid=36350 Spanning burners with large oval dutch ovens and rectangular griddles is sometimes feasible and sometimes not. I'm not familiar with cooktops, but I do know that the GE induction ranges (freestanding (PHB925 and PHB915, slide-in PHS925) have twin 8-inch burners on the left which GE told me can be spanned (and for which the equal sizing makes heat management pretty easy). Samsung's NE599NOPBSR and NE597NOPBSR freestanding induction ranges have twin rectangular burners which are specifically designed to be be linked for such purposes (Samsung calls this a "flex zone"). The other Samsung induction ranges and the Maytag, Kitchenaid, Whirlpool and Frigidaire induction ranges are not set-up in a way that permits spanning and I believe the manuals for some of them expressly forbid spanning/bridging. With regard to cooktops, many of them have burner arrangements where it is not physically feasible to span burners with griddles or large dutch ovens. Several also forbid spanning. I have read that LG makes a cooktop that is designed with bridgeable elements and comes with its own griddle. And, of course, there are the newly available (new for the US, anyway) "zoneless" induction cooktops where bridging is not an issue because the cooktop sinply heats around whatever pan shape and size is place on it. I think there have been a couple of threads on them, or at least the one by Thermador. A search should turn them up. The speckled "Graniteware" roasting pans that I've owned have been magnetic steel and will work on an induction burner. But, they are thin which means you have to be very watchful with heat management. Of course you must be watchful with such thin-steel pans on any other kind of stove, as well, but induction hobs bring the pans to heat so quickly that they can require additional vigilence. This post was edited by JWVideo on Tue, Dec 18, 12 at 12:30

I have an old electric stove and it pulses and heats unevenly, even under the best of cooking conditions. That might explain some of your issues with the pressure canner. I got a one burner butane stove that I use on my countertop sometimes for canning. I got it at a restaurant supply store. Works like a charm but you have to buy the fairly pricey little gas canisters to use with it so wouldn't work if you do a LOT of pressure canning. I posted on here once about various stove options and canning and also on the Harvest Forum. I don't have the option of getting gas at my house. I did a lot of reading and thinking on it and just decided to get a new electric coil stove, although a flat top probably would have done OK, many models are appropriate for canning. I decided the benefits of induction just weren't worth the price, for me. I will say this, if you get an electric coil stove, you still are probably going to have to replace the coils and connections from time to time, they corrode and impair the performance of the burners. I have done that on my stove twice so far, due to the heavy duty use I put it to. Don't know if the glass tops last longer or not.

Thanks. The reviews I read for the induction disk are no better than for the diffuser, with many people saying heat transfer was poor though no one specifically mentioned a tagine. W-S said to use a diffuser on a stovetop, but I'm sure it still works much better with gas. It is still probably best to put it in the oven. DH got me the "Tagines and Couscous" cookbook, and pretty much all their recipes say to use the oven. I know Staub and LeCreuset make cast-iron base tagines that would probably work on the stovetop.