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.

I use it for everything, you don't use much and you cannot taste the flour. It's there to emulsify the two oils and bind them. I keep it on my counter in a jar, spread it in the frying pan or on the griddle with a brush. I've used it for a couple of years and love it.

I didn't know what you were talking about so I did a search and just finished making 2 batches...one for home and one for the Motorhome...........That Jas is a winner and I appreciate your bringing it up because I use a lot of baking spray and the stuff isn't cheap...this BTP is a real money saver....

I've been making this one for brunches for many years. found the recipe in Southern Living Magazine. I always have requests for the recipe. 1 (6-ounce) package long-grain and wild rice mix 1 pound ground pork sausage 1 pound ground beef 1 large onion, chopped 1 (8-ounce) package sliced fresh mushrooms (or use jarred or canned, if using don't cook along with onions) 1 (8-ounce) can sliced water chestnuts, drained 1/3 cup chopped fresh parsley 3 tablespoons soy sauce 1 (2.25-ounce) package sliced natural almonds (1/2 cup) Preparation Cook rice mix according to package directions. Cook sausage and ground beef in a large skillet, stirring until it crumbles and is no longer pink. Drain and pat dry with paper towels. Cook onion and mushrooms in same skillet over medium heat 7 minutes or until tender, stirring occasionally. Combine rice, sausage and beef, onion and mushrooms, water chestnuts, parsley, and soy sauce; stir well. Spoon mixture into an ungreased 13" x 9" baking dish. Cover and chill casserole overnight. Remove from refrigerator, and let stand at room temperature 30 minutes. Sprinkle with almonds. Bake, uncovered, at 350� for 40 minutes or until thoroughly heated. Note: You don't have to refrigerate the casserole overnight. Just spoon it into the baking dish and bake, uncovered, at 350� for 20 minutes or until heated.