I have some nice simple diffusers I had made years ago. They are simply round pieces of #10 steel plate about 12 inches in diameter. They worked like a charm for years till copper cookware was purchased. It is even easier to cook with the copper. A low flame on a 10 inch saute pan will simmer uniformly over the entire bottom of the pan with no hot-spots. In a restaurant kitchen were you make the same thing over and over with a lot of attention stainless pans are cheap and work fine. In a home kitchen with multiple other tasks to perform during the cooking of any single dish the thick copper is worth the cost (and weight).

Wow.....(deflating sound). How disappointing. I guess I'll manage with what I have for now. After all it works. On the bright side, I just installed a new wall oven to replace my old Thermador. It's a Whirlpool 30 inch and I love it. I appreciate the replies. Thank you. Daniel

Hi jaxo, this is a problem you will never completely solve, but there are workarounds. The easiest one is to simply let the pan pre-heat for several minutes for the heat to distribute as evenly as possible. I typically don't use cast iron on my induction burner because it heats slowly and unevenly. But in your situation it might be a decent (and inexpensive) option because once heated it will hang onto that heat like there's no tomorrow. Another option is to buy, as someone else already said, a pan with really excellent heating properties. Demeyere Proline skillets are the first thing that come to mind, or you may want to look into some high-end disc clad brands like Fissler and Sitram--although these may be out of your price range. The more aluminum/copper on the bottom, the better the heat distribution. It's never going to be perfect, but you can make it work by using the best pan possible and adjusting your cooking techniques a bit (i.e., long preheats, do the searing in the center of the pan, lots of moving the food around, etc.).

Not quite. I am trying to add a photo but it won't upload. Let me try again