Since I made the comment about concavity, I feel like I should respond to your question. However, while I have been accumulating induction-capable cookware for use with a future induction installation, I have so far used this cookware only with gas, and with a smoothtop electric. On the smoothtop, I have never even observed any concavity with my Demeyere cookware. If it's there (and Demeyere says it is), it's extremely slight. The cooking is extremely even--simmering occurs uniformly across the the entire pan. I note that Demeyere states that this concavity is present only when cold, and that it flattens as the pan is heated. Most of Demeyere's Atlantis pans have a 2mm copper disk in the bottom that goes from edge-to-edge of the pan. They are extremely effective in evenly spreading the heat. There are no hot spots or cold spots. As an engineer, I would expect that concavity, even substantial concavity, would not have any effect on heating on an induction cooktop. The heating comes from a magnetic field that extends a certain distance above the burner; no actual contact with the burner surface is required for it to work. (For example, some folks here have shared how they put paper towels or Silpat pads under their pans to eliminate cleanup; these don't effect the ability of the burner to heat the pan.)

Nevermind.. I missed this post - all the answers are there: http://ths.gardenweb.com/forums/load/appl/msg081100095743.html?9

You can find all manner of odd size pans in induction suitable construction but finding specific replacements may take research and may be expensive. Here's some info that I gathered in my recent stove-buying expedition that may help you along with your research. Induction suitable crepe pans are made by the likes of DeBuyer and maybe even Lodge. I saw recently that Lodge has now started selling some low sided carbon steel frying pans so they might have a crepe pan. French carbon steel crepe pans, IIRC, used to come with a beeswax coating but may still require seasoning. In the meantime, depending on what you cook in the crepe pan, and how hot you need it to get, you might be able to continue using your present crepe pan by getting an induction interface disk. Max Burton makes one that has been discussed here and was recently reviewed at Cooks Illustrated and can be had from numbers of stores including Chef's Catalog and Amazon. According to CI, the disk will work reasonably well for making things like pancackes where it will function rather like a pan on radiant-smoothtop electric stove. For the same reason, it seems to be less suitable for high heat applications. Here's a link to the CI write-up on the disk: http://www.cooksillustrated.com/equipment/overview.asp?docid=36350 Spanning burners with large oval dutch ovens and rectangular griddles is sometimes feasible and sometimes not. I'm not familiar with cooktops, but I do know that the GE induction ranges (freestanding (PHB925 and PHB915, slide-in PHS925) have twin 8-inch burners on the left which GE told me can be spanned (and for which the equal sizing makes heat management pretty easy). Samsung's NE599NOPBSR and NE597NOPBSR freestanding induction ranges have twin rectangular burners which are specifically designed to be be linked for such purposes (Samsung calls this a "flex zone"). The other Samsung induction ranges and the Maytag, Kitchenaid, Whirlpool and Frigidaire induction ranges are not set-up in a way that permits spanning and I believe the manuals for some of them expressly forbid spanning/bridging. With regard to cooktops, many of them have burner arrangements where it is not physically feasible to span burners with griddles or large dutch ovens. Several also forbid spanning. I have read that LG makes a cooktop that is designed with bridgeable elements and comes with its own griddle. And, of course, there are the newly available (new for the US, anyway) "zoneless" induction cooktops where bridging is not an issue because the cooktop sinply heats around whatever pan shape and size is place on it. I think there have been a couple of threads on them, or at least the one by Thermador. A search should turn them up. The speckled "Graniteware" roasting pans that I've owned have been magnetic steel and will work on an induction burner. But, they are thin which means you have to be very watchful with heat management. Of course you must be watchful with such thin-steel pans on any other kind of stove, as well, but induction hobs bring the pans to heat so quickly that they can require additional vigilence. This post was edited by JWVideo on Tue, Dec 18, 12 at 12:30

Before the remodel I had a ScanPan classic non-stick omelet pan that I loved. I have previously had an Anolon pan and a Circulon pan that had over the course of a year or two lost their non-stick-yness. But the ScanPan was three years old and was nearly as non-stick as when new. Unfortunately it was not induction-capable. Since then I had been using a Kenmore-labeled Farberware Millenium pan for a couple of years, and it too had lost its non-stick-yness, and needed about a tablespoon of cooking oil to prevent the omelet from sticking all over it. It seemed like I was deep frying the omelet with that much oil. For my birthday last September, my wife got me a ScanPan CTX 8" omelet pan, which is induction-capable. I've used it only for eggs since then, but have probably made about 75 omelets and 75 eggs over-easy, and have yet to need or use even a drop of oil.