I watched that video some time ago. Nice to see there new pans have lost that issue.
I can’t remember I have ever used the power setting in my cooktop. And I never heat pans dry. So I guess I’m home safe 
1 Like
Luckily I never cook drunk 
But I can certainly recognise the need for some fast steaks. My cooktop also goes from 1-14+power. And I rarely get over 12. I normally preheat starting at 4, goes to 7 and stops at 10. Normally that is enough heat.
2 Likes
I’ve never seen one. I have seen small magnetic induction coils that stick to the pan bottoms, but they’re about the size of those coffee cup immersion heaters.
There are also induction wok hobs with concave glass, but I’ve never seen one for a consumer multi-hob cooktop.
There’s no reason makers can’t mold the Ceran to help prevent spinning and rocking. I would think than a very shallow concavity over say a 28cm diameter would still be close enough to the glass and detectors to allow a lot of “warped” pans to sit securely.
1 Like
Yes, that’s a very sensible preheat and has worked fine as you have pointed out.
Yep… have worked fine so far 
Pertti, we have cooktops almost same model. Do you experience the induction coils only working in the midle like it’s too small?
I think the coil seems pretty well sized to the speced hub size.
Hi,
I used to have AEG and now have Electrolux. You have Electrolux/Voss? We probably have essentially the same coil underneath our 21cm hobs.
The heat is applied to a smaller area, yes.
Put some couple cm or more of water in your de Buyer Affinity 28cm saute/rondeau, then place it on the hob and turn it to powerboil. This is safe btw 
You’ll see where the heat is applied while it comes to boil. It’s most likely going to be a lot smaller than 21cm, in a torus/donut shape, if you have a circular coil underneath.
Then let’s say that, if you were to start using your de Buyer 28cm carbon steel from an unseasoned state, you would also notice it gets blacker in the mid sector, with the side areas of the flat looking lighter to unseasoned. Just like my wifes fathers de Buyer looked when I went over, they have a 21cm AEG. You will notice this at some point in any case. Maybe less so if you keep seasoning it in the oven all the time :).
1 Like
Yes it’s a Voss/Electrolux. Voss is owned by Electrolux as well as AEG. So I assume they are pretty similar on the inside.
I will try the trick with the water. That will probably give a more precise picture. As I mentioned, the butter I use melts/bubbles equal over the entire pan.
1 Like
Measure/guesstimate the bubble ring from center-to-center to determine the high point of the field.
I used an induction hot plate in restaurants and have had an induction range for about 2 years. Never heard of induction warping a pan, and certainly haven’t seen anything like that. I have a stainless steel wok that I use on highest heat with no problem. Never crossed my mind!
And yes I would much rather have a carbon steel walk on a super high power gas burner!
Another solution for the slight warp problem on induction is to place a silicone pad over the induction unit, then set the pan on that. In fact, it might be a good idea on a regular basis for all pans. I have used one of these with good results.
I use silicone pads on my induction rage. Just need to make sure everything’s aligned so the pan isn’t off the coil.
Exactly the thing to do. Even when you’re not in a “rage” at your range 
I’ve been perfectly satisfied with my range. The silicone pads were a welcome addition to keeping things tidy and unscratched. I’ve had no issues with my pans performing, except, of course, a small pan will not work on the mega-burner. That’s what the smaller burners are for.
