Physics is now becoming important with induction cooktops, and especially with temperature control. This is a healthy paradise, but takes some work.
The best frying pan for induction has been cast iron. Uniform heating, and non-stick, but crushes your arm and anything else in the drawer. Hard and brittle, don't slip on the cooktop. In general, a 'don't use' thing. Now, we have something new, and I won't tell you what I got, or the price doubles.
The whole thing about cast iron, is that it is black, and has a knobby surface if you magnify a lot. This allows a 'cure' which is non-stick. You have to put the oiled pan in the oven at a horrendous heat, and wait half an hour. Then you don't dare put any soap on it when you just rinse with hot water.
I have found you can put the same cure on shiny stainless steel, but it's not as good, and looks so ugly, you grab for the scraper, and whap yourself on the hand to stop doing it. Many cannot resist.
Now, for the super-pan which allows you to give the cast iron to the scrap man. This is a medium-weight stainless steel pan with a carbon steel inter-layer for induction. So far, like every other useless stainless steel pan. But, they have laser etched the thing into a beautiful pattern, top and bottom.
This is etched, and it is black. It has everything that cast iron has.
The classic 'Destroyer of Pans', puts the pancakes on a cold pan, decides they aren't sizzling, and turns the heat way up. This person is anonymous. For this pan, you spray in the oil, turn up the vent, put the induction heat on super-duper, and wait for 10 seconds. The oil ripples all over the place in a neat pattern, and then starts to puff. With super-quick reflexes you turn it off, and put on temp control at 5, medium. I just did steaks yesterday, and they were great.
It was rain-snowing outside, so no bbq at the time.
This is the first time that the temp control seems like heaven-scent! (sic).
The pan just rinses off with the sink sprayer and hot water.
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