I love frying eggs in my treasured cast iron because they don't stick, and are a breeze to clean!
I'm not trying to be funny, but would like to help because cooking on cast iron is such a delight!
Are your pans seasoned? Is your heat too high? Are you using any butter or oil?

How are you cleaning your pans?

Are your pans old vintage and smooth, or the new rough heavy ones?

Edit to add; I use gas, and am not familiar with induction, but I wouldn't think the heat source would affect the cast iron's characteristics...or could it?

Scanpan. You will be very happy.

Both are old and well seasoned, but I use them for searing meat a lot, so it's not a perfect world. And they are kinda heavy, but I may have to just bite the bullet and use them. I cook eggs on 5 setting on my induction, then drop to 4, and I usually cover them with a lid. I try to use less fat. Only fat I use is a light spray of Olive Oil.

cookncarpenter, I am one of those lame people who cannot make my cast iron work properly. I have Le Creuset cast iron frying pans and while they are not bad (I use a lot of butter) they are not like nonstick- which I have stopped using- even the Scanpan. If you have any advice, I would be most grateful for it.

@Rita. Is the Scanpan good with Induction? It doesn't say that on the description on Williams Sonoma.

Mine is induction compatible. Here is their website with more information. They appear to have several different lines, some being compatible and some not.

https://www.scanpan.eu/series/cookware-for-induction

I have Greenpan induction ready pans that I bought from Costco. No issues with anything sliding off to the side.....

@sherri1058 I have Costco, so gonna check. Thanks! Rita, I will check that link too. Thanks so much!

Le Creuset may be cast iron but the pans are coated on the inside with something (rough enamel?) so that it doesn't rust, but also doesn't take to seasoning. I don't think any Le Creuset made in the past 20 years has any bare (i.e., rust-prone) cast iron surfaces.

I have a Le Creuset non-stick omelette pan that I used only for eggs.

Here are the induction compatible Scanpans from Sur La Table (where I bought mine as well.)

https://www.surlatable.com/search/search.jsp?N=4294967064&Ntt=scanpan+induction

zneret, so it's not my fault my LC pans are sticky :-)

IKEA. Use for your eggs only. And treat them as disposable. https://m.ikea.com/us/en/catalog/products/art/50292096/

Yeah. They're meant for searing rather than cooking something like eggs. Albumen and cast iron don't seem to mix. However, I do have a couple of Chinese cast iron woks that fry eggs very well but that's probably because the oil pools in the bottom centre.

I've had my Le Creuset fry pans for some ~15 years and have never been able to get them to season. Took me a long time to figure out why.

They are great with searing!

@ Rita and Suzi, My C/I pans, (and I have over a dozen) are all over 60 years old, and most are closer to 100 and even older! They are relatively light, (as cast iron goes) and baby bottom smooth inside. I do use a tad of butter for eggs, and a little olive or peanut oil for most other cooking, but not a big amount. I also sear steaks quite regularly.
It's hard to know what either of you might be doing differently, or if it just the pans, but I'd say maybe try starting a little less heat?
Whenever I hear someone say "my cast iron is not non-stick" I always shake my head and wish those people could watch my eggs slide around like a puck on ice ;)

You are one of those old timey cooks~ Love it! I just want to be able to put em in the DW! Call me lazy! It is what it is :-)

It might be the texture of the cast iron. As you say, yours is smooth and shiny. Most newer ones (including or especially Lodge since I believe they're the last U.S. cast iron cookware manufacturer) aren't and you can feel a rough texture. That may be the difference.

I have been meaning to reseason my cast iron using this method

http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

- polymerising the surface with flaxseed oil but haven't gotten around to removing the gunk on my pans. Dawn Power Dissolver isn't sold where I am so I have to get my mitts on some of that first. Either that or play around with electrolysis.

I have that IKEA pan Sophie linked. It's "eggsellent". I've had it about 10 years.

@zneret, my problem is not the cast iron. I know it works with induction. I just want something easy to clean, dishwasher safe and something that is absolutely flat, so the eggs don't only cook in the middle. There are these pans you can get from China that are awesome to clean, but they have this hump in the middle, which causes stress when scrambling or frying eggs. I think I need some wine.

Suzi, the IKEA pan fits all your criteria.

Cast iron is easy to clean. Wipe it out with a paper towel. Then use coarse salt to quickly scrub out everything else. Salt goes in the garbage and put the pan away. No water, no soap, no mess, less than 5 minutes.

@ElleN love that review. I wish I could contribute. That hump sucks, so I gift my cheap pans to relatives with gas, and they LOVE them. Gas rules the Culinary world, but some of us are STUCK with Induction. You will never see a chef in a restaurant using induction. It is what it is.

Ikea non-stick. No remorse if the coating is worn out by the dishwasher detergent because, they're inexpensive. If the coating seems fine but the surface is getting sticky, use a baking soda/water paste to clean residue off and it should perform well.

I use Anolon Nouvelle Copper Hard-Anodized Nonstick skillets and like them a lot. I don't put them in the dishwasher, but they are so non-stick hand-washing is really just wiping out the pan. The twin pack is pretty economical on Amazon

I have a Scanpan that I like too, but I like the Anolon just as much for much less money. They'll say dishwasher safe, but the FAQs actually say not to use the dishwasher after each use. My BIL has a bunch of Scanpans and puts them in the dishwasher--they are mostly good though you can definitely tell which ones are older. They gave my mom one a few years ago, and hers is totally ruined. It says you can use the dishwasher and cook on high heat, but I just think none of the nonstick pans will last too long with that kind of use (would love to hear recommendations otherwise!).

So I would do the Anolon or Ikea. I don't have personal experience with Ikea, but haven't found it worthwhile to "invest" a lot in nonstick cookware.

I have to respectfully disagree about All-Clad nonstick. I bought a couple fry pans, and did not find them very non-stick, compared to my super cheap T-Fal Professional NonStick. However, the T-fal does have the dome-ing issue that the OP mentions. But for that low price, it's not that big a deal, and falls under the disposable category I guess.

I did end up selling my nonstick All-Clad on eBay since it was barely used. My experience was that not only was the All-Clad not very nonstick, but its handle makes it--for me at least--feel out of balance and heavy. I bought a Scanpan Classic, and I love it! Flat as can be, now a couple years later, and totally slippery. I keep the pan reserved just for eggs and fish dishes. The handle is a a bakelite-type handle which I prefer to a metal handle as it is much lighter-weight and doesn't get hot. The Scanpan Classic line is not for induction, but as mentioned above, Scanpan has some other lines that work on induction, and I imagine the quality is as good.

friedajune the doming is a huge issue for me! Yesterday I fried 4 eggs in one of my el-cheapo coated pans, and when the eggs were done, I couldn't get them to cut apart with the spatula. That dome made the whites in the middle so tough, I had to use scissors to separate the eggs, and I had the temp on setting 4 which is pretty low. That is the reason for this post. Last straw!! Gonna buy a new pan!

Chantal Induction 21 ceramic coated are very good pans, noticeably more responsive because of the copper and titanium mixed in. Here on Amazon.

Out of curiosity... why does it have to be induction? I can understand if your area does not allow gas or propane, but can’t you get a regular electric stove/cooktop?

ElleN - give a Scanpan a try, and you will see the difference! Eggs will slip around like hockey pucks on ice. And the bakelite handle makes it so much lighter and easier to work with and to wash. The Scanpan Classic line is dishwasher safe, though I hand wash all of my pans, which is my preference. I believe Scanpan's induction-capable line of pans is also dishwasher-safe. Scanpan is made in Denmark if that is of interest.

Out of curiosity... why does it have to be induction? I can understand if your area does not allow gas or propane, but can’t you get a regular electric stove/cooktop?

I'm not the OP but am well versed with induction vs. electric coil/radiant. Induction offers far better heat control that responds faster and reduces heat in the kitchen by a large measure. Since the cooktop itself doesn't heat, there aren't any baked on messes to scrape off of it.

It's safer for children and adults who need monitoring. You can lock the cooktop and it can't accidentally turn it on without a pot on the hob. Remove the pot and the hob will power off automatically.

It is a joy to use. I've never felt that way about any of the other electric options.

beesneeds Of course I could get regular electric, but induction doesn't heat up the kitchen and since I always burn everything on electric, induction is the answer. My best answer to most things is Sous Vide. The day I got my Sous Vide, our meals rock! Well, anything with meats, chicken, and fish steaks. I know, off topic! :-)

Suzi, starchy vegetables are fantastic, too.

beesnees, induction is a treat, responsive, powerful and easy to clean. It is nothing like electric.

I know what induction is.. just the way the OP read it sounded like it was the only option ("forced by the county to get induction"), rather than a simple preference of induction over electric in a county where gas and propane is prohibited.

Thanks to all of you for your suggestions. I think it is between three. The Ikea doesn't "say" induction in the description, but I will investigate it. The Scanpan from the direct link to the induction line., and Anolon Nouvelle Copper Hard-Anodized Nonstick skillet. This morning I tmet that horrendous hump head on! I made hubby his favorite french toast, then I put two silicone egg molds on that hump. The whites kinda slipped out, but not much. Lid on. Perfect eggs! Still getting a new pan. Thanks to all of you!!

OK Sophie Wheeler For $20 bucks I decided to get the Ikea pan first. Shipping and tax were $10, but it's just fine as long as that pan works!! If not, back it goes!! Too bad the only Ikeas that carry it are far from California. I ended up buying from Portland. Excited to try it!

I bought my sister the Anolon Nouvelle Copper hard-anodized skillet. I didn't see it in person, just sent it to her via Amazon. My sister said it cooks great but that the dimensions are misleading. The dimension given for all fry pans is the top-edge diameter. However, the Anolon's sides slope outward a great deal, and more than other pans do, so that the floor of the pan - the cooking surface - is quite a bit smaller than expected. A disappointment even though the pan cooks well.

Ikea's Oumbarlig, 365+, & Trovardig, all say they work on induction. I have the earlier version of Oumbarlig because a thick aluminum core is better for even heating.

Nobody's mentioned this, so I'll put in a plug for my favorite frypan for cooking eggs. It's a cast steel (not cast iron!) pan from Lodge. I warm it on a medium flame, add about a teaspoon or so of oil in the center of the pan, crack the egg into the oil and cook. Sometimes I flip the egg or scramble it a little. The egg slides onto my spatula. Then I add a quarter inch of hot water, scrub around a little with a stainless steel scrubbie, dump the water, dry with a paper towel, and put back onto the turned off burner while I eat my lunch.

I received by Ikea Oumbarlig a week ago and I love it. Eggs stay where I crack them and the pan works well on Induction. I have a brush with soap in the handle and I use that after I cook the eggs and it's ready for the next use. My only complaint is that no lid I currently own fits it. Oh and the handle is too long so it barely fits in my big pan drawer. But for the price, it's great.