I cook on gas at home, but 3-4 times a month I visit my father and make dinner at his home for us.
He has a rather mediocre Bosch induction cooktop and I have so far managed to warp 2 pans on his stovetop - a Matfer Bourgeat 28 cm carbon steel frying pan and a Mauviel M’Cook 5-ply 28 cm frying pan.
But this was back in 2017/2018 I warped them, and I only really started to cook with a passion in 2016 and also from then on started my interest in high end cookware and how to use cookware in general - and get cookware to work FOR you and not AGAINST you.
For instance - the Mauviel M’Cook frying pan warped, because I followed a professional chefs advice on how to make the best most juicy sauteed mushrooms.
The chef, a friend of mine, adviced me to heat the pan up empty until screamingly hot, then add the dry mushrooms without any fat - and sear the heack out of them for 1-2 minutes, then add a bit of oil and butter, then keep the heat high for further 2 minutes until the mushrooms starts to get some dark colour, then add salt and pepper as the final touch.
This gives you the best most juicy mushrooms. Only problem is that a chef uses pans from a professional kitchen or a thick heavy cast iron pan for this. I used a rather thin 5-ply Mauviel M’Cook pan and it warped immediately.
I’ll never use that method again, even though it gives you the best most juicy mushrooms.
I now add a bit of oil to the pan, heat the pan up until it’s pretty hot, then add the mushrooms - done this way I minimise the chances of getting a warped pan.
You live and learn, right.
The Matfer carbon steel pan warped because I heated it up empty until leidenfrost to sear 3 Rib-eye steaks in it. Matfer carbon steel has a tendency to warp on induction more easily than De Buyer and Darte carbon steel pans, because Matfer pans are a bit thinner. The neweer Matfer carbon steel pans should address this problem with a more concavely shaped bottom.
I have also hear from a couple of my friends, that their induction stovetops tend to warp pans more easily than gas stovetops will.
My conclusion is, that induction will warp pans more easily than other type stovetops - but if you take the proper precautions, you can minimise the chances of warped pans on induction stovetops.
I never heat my pans up empty until screamingly hot any longer - not even on gas, i’ll add a tiny bit of oil first or only heat the pan up until it’s hot, not screamingly hot.
If I worked in a restaurant, I would heat the pans up until screamingly hot empty since I don’t cry over a warped pan, that I haven’t paid for with my own money.