Since a few of you brought up cast iron - I know this is sort of a well-covered question, but I am still somewhat confused. My unit says specifically 'do not use cast iron' - but I have tried some cast iron and it works (Staub enameled kettle worked once, then didn't, though). Is the 'no cast iron' deal really mainly about scratching/cracking the glass? And the fact that it doesn't make full contact with the magnetic elements? I bought some silicone mats with cast iron in mind, but also am trying to make sure this is kosher since they are heat resistant up to 480 degress, but I really don't know how hot the bottom of a pan gets. Anyhow, thanks for the feedback about various pan types.

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.).

I am in complete agreement with weedmeister. The originator of that tale, aiming for "old wives'" status, doesn't understand the relevant electromagnetics. Further, the magnetically susceptible layer of the pan base does not need to be flat on the cooktop, but generally within a quarter of an inch. Thin silicone pads can be used without any degradation of power transfer, and will actually help keep the glass (Ceran) cooler and hence the coil possibly cooler. I've even tested operation with an entire thick cloth hot pad as a pan shim, but can't say I proved that there was no loss in coupling efficiency. I can say that the susceptibility test circuit of the cooktop was satisfied that there was a suitable pan there, i.e., that there was sufficient coupling that power transfer would work well enough to not overheat the induction circuit.

welcome to the "Induction Family"!! we have it installed since 2012 and would never go back to any other heat source!! we have: All-Clad - bought all at their Outlet Le Creuset: bought also at their outlet store Lodge cast iron All Clad has been perfect and its made in USA, so durable and dependable. i do clean with BKF, but not an issue for me. will last a timetime and then some. LC - nothing bad to say about it., will last a lifetime and then some. made in France Lodge: made in USA., the only to kill it (rust) is user error, but that can also be fixed with some work. i just can't stomach buying everyday use food items made in China. not in 2012 and not now, especially. buy piece by piece, what u know u use often. sets often include pieces you don't use and then they take up priceless real estate, regulated to the basement or donated which = wasted $$ if u buy these brands ^^ too expensive not use often!!