For searching out info in the future, it might help to know that "induction tabletop units" are often referred to as "portable induction cookers" which sometimes is abbreviated as "PIC." Now, on your questions about pans, are you looking for a way to heat several pans together on a single induction burner? If so, the caterer's serving pan idea won't work any better than it would if you used it over a small gas burner. Induction heating is not passed by magnetic contact between pans over a PIC --- well, only on such an infinitesimally small scale as to be of no perceptible use in cooking :>). Basically, the strength of induction fields falls off so rapidly that it has no heating effect on pans more than a fraction of an inch above the burner surface. For the same reason, stacking pans won't work either. Further complicating things for you, your PIC may claim to be a 9-10" unit, but the actual induction field on them is only 3.5" to 6" (depending on brand.) Beyond that small field, you have to rely on your pan's mass and conductive abilities to spread and transmit the heat widely. A stainless steel caterer's serving pan is just too thin to function that way. IOW, it won't work like an induction adapter disk (which basically converts the induction heating into a radiant electric surface.) In theory, something thicker might work as an adapter, such as one of Chef King's rectangular, 14" x 23" carbon steel stovetop griddles (about $70 last time I checked). My experience with this kind of thing has been that these can heat other pans but so slowly that they work better on PICs as warming trays rather than for bringing other pots to heat. Frankly, it might be easier to heat up each pan separately on the PIC, then put on the caterer's pan with hot water, and use the PIC to heat the water that will keep the pans warm. If there is a second electrical circuit, you also might consider buying a second PIC. IIRC, there are some Duxtop units which have pretty good reviews and now are priced in the same neighborhood as the Chef King griddle that I mentioned above.

Thanks for the several useful comments on this. Unfortunately I have been canning so long that I am still using my old-style (40+ years old) aluminum canners that require constant watching and heat adjustment (pressure gauge with hissy/vent models, not really "jiggle" like the modern ones, I misspoke in my first post) during processing to maintain correct pressure throughout the cycle. These are, even with gas, a royal pain and I have been thinking about replacing them. My modern pressure pans that are in effect self-stabilizing as far as pressure -they are true "jigglers" - are much easier to use. The main thing keeping me from replacing all the old pressure canners is financial inertia and reluctance to abandon these huge kettles which still technically work just fine. (I use them not only for pressure but also BWB with the lids off and many, many jars stacked up inside.) I fuss about this every year during the canning season, then, of course, it fades away afterward. I should just bite the bullet, I suppose. My worry about the heat plate set-up is that it would be like trying to run them on an electric coil: not feasible (or at least extremely frustrating and lead to poor quality control) because of the residual heat in the coil (in this case heat plate) itself. And unlike smaller pots there's no moving aside a canner packed with 3 or 4 dozen jars of food to the side to try and temper the heat. Working outside does sound appealing, but I would be a little reluctant to do so because I really like having my kitchen set up for canning with ready access to water, etc. If I set up an indoor canning room in an outbuilding, that would be ideal and I have seen some people with that setup and admired it. I often prep/process batches of food in the evening or at night and working outdoors would draw a lot of flying critters to the lights. I am fiercely obssessive about sanitation during prep so it would stress me out in the open air, I think. I do plan to have an outside exit from my kitchen to a small porch ... I am just now thinking maybe it should be a screened small porch that could be set up for canning during the main rush of the season. I'd have water close at hand in the kitch. Hmmmmmm The timing/safety issue comes to play if it takes takes too long, or too conversely it happens too quickly, to get to pressure. At extremes of either end you have issues of safety and to some degree food quality (very long time to get to pressure). This is one of the reasons that using a regular pressure pan (especially a smaller one) is not advisable for pressure canning. This is slightly OT, but have I read here a method for converting older style canners to more easier use by switching to a different weighted gauge? Maybe I am confusing this with something else? I appreciate the time you have taken to write your comments; it's very helpful to me. Canning, especially pressure canning, is foreign to a lot folks and they haven't got any idea how and why it is different from regular cooking. L

tiffeslan, the Gagg is still working out fine for us. Occasionally (not frequently) I hear a buzz but adjusting the placement of the cookware seems to solve the issue. We enjoy the ability to place pots/pans anywhere on the surface and have the size detected. Sliding those pots and pans around so easily probably contributes to scratching, however. We also like and frequently use the cooking timer that each cooking position offers. The timer has been very useful, particularly since certain people in the house have a tendency to put something on to cook and then wander off. ;) The specs on the Gagg indicate that it allows for cookware “as small as 3 inches…” I can confirm, having had someone inadvertently “cook” their metal travel mug. Oops! I’ve had one visitor tell me she was uncomfortable using induction after “always having a gas range.” I’ve not had a gas cooktop so can’t weigh in. Although we are not gourmet cooks (the first use of our beautiful Gagg was for a can of Spaghetti-O’s lol), we would definitely choose induction again. We love our Gagg and would most likely repurchase if in the market for a new cooktop. Hope this helps! I’m happy to answer any questions you might have.

welcome to the "Induction Family"!! we have it installed since 2012 and would never go back to any other heat source!! we have: All-Clad - bought all at their Outlet Le Creuset: bought also at their outlet store Lodge cast iron All Clad has been perfect and its made in USA, so durable and dependable. i do clean with BKF, but not an issue for me. will last a timetime and then some. LC - nothing bad to say about it., will last a lifetime and then some. made in France Lodge: made in USA., the only to kill it (rust) is user error, but that can also be fixed with some work. i just can't stomach buying everyday use food items made in China. not in 2012 and not now, especially. buy piece by piece, what u know u use often. sets often include pieces you don't use and then they take up priceless real estate, regulated to the basement or donated which = wasted $$ if u buy these brands ^^ too expensive not use often!!