By not cast iron, do you mean you are also ruling out Le Creuset or other enamel coated cast iron? We have two Le Creuset grill pans (a smaller one and a larger one) which work great on our induction cook-top.

How about this?

Here is a link that might be useful: Fagor Induction Ready Grill Pan

Cheri, that pan is cast aluminum. I don't know how it's going to work with current induction technology...

I Googled "grill pan steel" and came up with a lot of options. You'd still need to check which are induction ready, but the pure stainless steel and carbon steel should be fine, and I'm sure a number of the clad ones are.

actually most stainless is not magnetic. It's only recently that companies have been using a layer of magnetic stainless, or adding a layer of carbon steel.

I assume that Fagor aluminum grill pan has a sheet of steel buried in it to work.

The question I would ask, is why not cast iron? Also, try not to buy one with high ridges, as the food cooks poorly when the ridges are too high.

thanks for the comments.
Regarding cast iron - I checked out an Emerilware cast iron grill this weekend and it was SO HEAVY. And that was a LITTLE one (not as big as the Calphalon.) Wasn't sure I would be comfortable using it. Plus the seasoned/not-seasoned issues intimidate me. It's true. I can admit it.
Le Creuset seemed very overpriced to me at $125 or so, especially for the amount I might use it compared to other pans. Plus I did read some negative reviews about the enamel chipping and the cleaning difficult of this brand.
I hadn't heard of Fagor and but it does appear from Amazon that it might be an option. I hadn't realized cast aluminum would work on induction so thanks.

Aluminum does not work with current induction technology.

I have a smooth enameled cast iron grill (NapaStyle) with the deep, wide ridges, and a Le Creuset one with narrow, textured black enamel (both are the griddle on one side, so I use them on gas). The Napa one is easy to clean and very heavy. The Le Creuset one is much thinner (actually better quality) and a massive pain to clean. For the latter, I've found that a stiff nylon brush (OXO) works best. It's otherwise hard to get between the bumps. Both are terrific. The narrow bumps one is especially great for grilled panini (though my grill press has the wider bumps).

The SO HEAVY is really good in the using. Get the grill good and hot and the results are excellent. I think the mass helps, and counteracts any problem with the deep ridges. I use one (either) in the oven for grilling meats under the broiler. Really fab!! The deeper ridges are great for things like lamb chops. Gives somewhere for the fat to run off.

Le Creuset has a lifetime warranty for first quality pans. There are usually cookware sales in July. Check Sur La Table and Bloomingdale's. You can usually get storewide sale discounts on cookware that usually doesn't allow discounts, and you can also usually use discount certificates. There are also Le Creuset outlets which will ship if you don't have one near you. They sometimes have first quality goods as well as the seconds. There's also an annual sale, but that's in March.

I always think of the weight this way: If it feels heavy, that's when I should be lifting it. Why go to the gym and use dumbbells when you can pump iron? And you get more variety of motion washing cast iron. :)

BTW, seasoning cast iron is really easy. Just brush lightly with oil and heat to a low temperature. Let cool completely. Repeat. Do the same after washing. Done.

Fagor claims their cast aluminum works on induction. I went to their website and they state it quite clearly. But they don't say how... Someone should try one- It seems there has to be a magnetic steel layer, but they don't mention it.

There are even reviews on Amazon of people using it on induction cooktops.

It is not cheap but Demeyere has a stainless steel grill pan for induction cooktops.

maybe something from Chef King will work.

Here is a link that might be useful: Chef King Griddles and Grills

Sorry, Alexr, I was responding to aluminum in general, not your mention of the Fagor, which, as you say, must have something going on to make it work. I've been told in this forum that they're working on higher...frequency?...something like that...induction which will work on aluminum and copper. Maybe Fagor, who are one of the first makers of induction equipment, found a way to make their cast aluminum that works with the current version of induction.

I've been looking around trying to find more information on how cast aluminum pans are made to be induction compatible. I found negative reviews for most of them, though the Fagor seem to be well reviewed. Then I found this on the Swiss Diamond website:
Induction-ready cookware usually has a steel core cast or stamped into the bottom. Since the steel core is one of the layers in the aluminum base cladding, the fast process of heating up and cooling down, which is the great advantage of induction stove tops, may cause the steel core to detach from the aluminum body. Detached and loose, the core in the bottom of the cookware then starts to vibrate when on the hot stovetop making unpleasant buzzing sounds. In worst cases, the cookware even starts to move on the stovetop. Swiss Diamond, however, developed a technology, which avoids this unpleasant side effect. Instead of a steel core, Swiss Diamond infuses steel in a thermic process applied on the exterior of the aluminum body of its cookware. Hence, the infused steel and the body are inseparable and buzzing sounds impossible.

That "infused steel" thing is what I was imagining as an alternative to the must be a steel layer in there somewhere idea. Interesting explanation on the buzzing too. I knew it was the different layers behaving differently in clad pans, so I don't know if the rest is PR blather, or a more precise explanation. I think the worst reviews were for the ones with the stamped steel on the bottom--those sounded a lot like the pans behave like putting a non-ferrous pan on an "induction disk". I'd rather stick with the iron and steel pots, but I get the attraction if you want something lighter or non-stick (as opposed to enamel or good seasoning, which are also not stickish).

Very interesting topic.

Karen, have you found a grill pan you like the looks of yet?

I have two Circulon pans that are cast aluminum and induction-capable. They have a stainless steel disk welded to the bottom. And it buzzes when it is cold.

The various Marshall's stores near me often have a nice assortment of Le Creuset at substantial savings.

Plllog - I have checked out all the suggestions. I can't see spending $100+ on a pan for cooktop grilling. So those upscales pans are out for me. Mostly likely I will either get the Fagor or a true cast iron pan. I saw one on Amazon for just $14 - and I assume cast iron is cast iron. IE., no difference if it has a brand label attached or not, eh?
Thanks for all the comments. Really appreciate the insights (and I will stop by Marshall's this weekend too, ilovepoco!)
kk

Remember a year from now that you get what you pay for. No not all cast iron is the same. Google cast iron pans

If you are buying brand new bare uncoated cast iron cookware, it pretty much is all the same. I haven't detected ANY differences between Lodge and cheapo Chinese CI. Vintage CI is different, as better casting processes were used in previous eras. Vintage/antique CI pans are often thinner and smoother.

This cast iron one looks interesting.

Nordic Ware is aluminized steel. I bought a Nordic Ware searing grill pan at Walmart for under $20- 25 and it passed the magnet test in the store. My Bosch induction cooktop has only been installed for a few weeks and I haven't yet tested the nw grill pan. I recall reading on the nordic ware site that it is induction capable but---I cannot yet vouch for it.

I did buy another pan, different brand, which was advertised as induction cap but it didn't work!

There actually is a difference among cast iron pans, including the enamelled ones. The is a difference in the quality of the iron and in the metallurgy and craftsmanship. That said, for most people's purposes it probably doesn't matter, or at least not much, not so's you'd care. If you want to know more about the details, check the Cooking forum for posts by a guy named Dan.

pc messed up when I last tried to post. Wanted to ask what you thot of this one....
http://www.target.com/Bayou-Classic-Cast-Reversible-Griddle/dp/B00062WTQ0

Here is a link that might be useful: target

Oh. No, Karen, you don't want that one with induction. For induction you want single sided that's flat on the bottom, rather than anything that has a ridge on the bottom.

My double sided griddle/grills will heat on my induction, which has a very generous pot detector (they don't on lesser models), but the air underneath gets very hot and can cause burns. I also worry than in actual use, it could get hot enough to break the glass. All induction makers warn not to use pans with a ridge. If you do, anything bad that happens is arguably user error.

There are quite a few single sided grill pans in the price range you're look at.

Check out this low sided square one. I don't know if the low sides is what you were looking for, but I thought it might be.

plllog - I do prefer low sides, easier to get things off the grill IMO. I also like that this one is bigger than most. I'd been eyeing it but wasn't sure the quality was ok. More confidence now that you posted it. Thanks!!!!

Karen, I don't know anything about this pan that you don't, but Lodge is a good name and the quality should be fine.

The main difference in using thinner or thicker cast iron, besides the weight, is that the massier ones take a little longer to warm up. For grilling on your induction, you might want to start the pan at a setting several numbers higher than you'll be cooking at and chop something while it's heating so it gets really hot before you turn it down. That'll make it easier to get a good sear with nice, caramelized grill lines. Also, dry off whatever you're cooking before you put it in the pan for the same reason. Same as in a skillet, when you're cooking meat, it should release from the pan when it's ready to be turned.