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.

There shouldn't be much difference between the house brand and the name brand. Unless the Kirkland one isn't really made out of solid iron, or has a lot of impurities, or something, it should work the way it's supposed to on induction. Slap a magnet on it. If it sticks it'll work. Low pull fridge magnets don't stick as well to the enamel as they do on fridges, but they stick. The inductors on your stove don't care about the enamel at all. On my old underpowered Dacor gas cooktop, I used to start my Le Creuset before prepping a lot of stuff. I'd even start it with nothing in it, and then search out the oil, or broth. It took that long to heat up. With my little, low power, portable induction unit, the Le Creuset heats up much faster. I had to unlearn some bad habits. :-) It may be that cast iron is slower to heat up than your other pans, but, again, I don't think the brand would make a big difference. And, yes, Datura, they do just work. There are some pans, like some made by Demeyere, that are specifically designed for induction, and supposedly act in special ways with it. For anything else, if the magnet sticks to the bottom, it'll work. Some will work better than others, depending on the way they're made (cladding, etc., can affect how the sides heat). But they'll work.

Melis - that is one beautiful Staub! Why don't you use it? Mine Staub is a basic round with a standard lid but I have a LC oval. Scrappy - as others have said - the oval works just fine. I have used mine on my Wolfie and it worked great. I braised with it and even used as a slow cooker on my induction. One time, I was using as a slow cooker but was chicken to leave it alone while I ran to the store, so I popped it into my speed oven on high warm and found out I have another option for a slow cooker.

Pre-heating an empty cast iron pan on boost or on the the highest induction settings is generally not recommended. Several reasons for this One is that induction heats CI much faster than most other ranges do and that can lead to cracking the CI pans. The heat pattern in CI tends to be pretty uneven until fully preheated. Too rapid heating will stress the pans and sometimes cracks a CI pan. This also can happen with higher powered burners on pro-style gas ranges, too. We've had several threads on cracking CI over the years if you want to research it further. Second, I'm not directly familiar with your Miele cooktop, but consider that when you get your empty CI pan over 500°F you are burning off all the seasoning. When you crank that burner up on boost or, you may be pushing your CI pan up over 650°F. Lead melts at 621°F. That is hot enough to trigger safety shutdowns on many induction burners. If you need to really sear the bejesus out of meat, try a welding a torch. Third, consider how much more powerful induction burners can be than burners on most older radiant electric burners. Coil burners usually topped at around 8" and 2500 watts. Pretty much the same story with radiant smoothtops, too, until recently. (Some of the newer models now go to 3000 watts). A boosted induction burner might be up around 3500 watts or more. If you really like pushing your pans to very high heat, I'd suggest getting one of the infra-red "point and shoot" thermometers. They work great on cast iron. Aim for a target of 500° which should be more than sufficient for searing or cajun-style blackening. You may well find that you won't have to ramp up over a setting of 6 or 7 (out of ten). My own preferred technique is putting the steaks in a stainless skillet in a low oven (say under 150°F maybe) for about 20 to 30 minutes. Also, sous-vide works pretty well. (Steaks -- bef, fish, whatever --- in evacuated ziploc bags in 130° water --- depending on how thick they are -- maybe takes less half an hour to get the whole steak there). Then crank your CI pan to 500F. Dry your steaks/fish/whatever with a paper towel. Searing them takes only about a minute or so per side.