You might look at Emeril's 10" cast iron square grill pan, made by All-Clad. It seems to work fine on my 10" burner.

We have the 12" round Circulon Infinite griddle. It came with the set, one reason we got the set. It works well. Non-stick, heats pretty evenly. The only drawback is that is just doesn't have a lot of surface area like a nice big square ot rectangular griddle. We end up making huge pancakes in it, maybe 8" across instead of more/smaller pancakes. Can eat only two of those suckers!

Here is a link that might be useful: Here it is....

We usta call those pancakes , "Navy Collision Matts"

Gary

I had a C&B gift card, so I bought a LeCrueset grill pan. It's awesome!

OOPS. Maybe I should repost this under a diffent title. The title of this thread should read Induction ready GRIDDLE pan, not grill pan. I am loooking for a flat surface.

I see a lot of cast iron options but think I should avoid non enameled cast iron to avoid scratching the surface. Is that an unwarranted concern?

I bought this last year. Works great. They are a little slow to ship (they let me know), and it is a little bigger than the hob. (although on my Miele, I haven't really noticed any problems with cooking evenness.) Hey, and it is made in the USA.

Here is a link that might be useful: Vollrath Griddle

baver -- Thanks. that's exactly what I have been looking for.

What most of us do to prevent our cast iron pans from scratching the induction cooktop is to use a silicone mat. They come in a wide range of sizes and colors and are very easy to keep clean.

I'm ordering an induction cooktop for my kitchen remodel. Is there anything to be wary of when using a silicone mat under a pan? The whole concept is still a bit foreign to me, but I can't wait to start cooking with induction. Of course, now I also need all new pans. This remodel is already costing me about twice what I had anticipated! I guess I should have anticipated that too! (However, I'm not really surprised.)

Raw cast iron won't scratch unless you're really rough--same as anything else. Like don't slide it around if your cooktop isn't clean.

Silicone mats will disintegrate and make sludge over time--they aren't made for this (someone here reported on that happening a while back and it wasn't pretty!). If you're really worried, use a paper towel.

I've grown more cautious about using a paper towel with induction, depending on how long you're cooking something at a high heat.

A white paper towel turned dark brown, disintegrated and stuck to the base of my pot, while browning lamb shanks; it didn't catch fire, but smelled close to that. Heat came from the pot above more than from the burner.

Would parchment paper be a good alternative?

Silicon mats have a melting point around 500f. They are made to go inside an oven for baking. Paper burns at around 450F. I routinely use paper for cooking bacon, sausage and eggs. No problems. But I watch it if I'm doing something longer.

Curious, I've seen grill pans of various sorts online, many which state, "Do not use on glass top burners". It reads as though many of you are using them will no ill effects. Does anyone know if there is a danger of the glass cracking because of heat or what this warning might be about?
Thanks.

My two sided pans with the lips do heat up on the induction, but the instructions say so clearly not to use them that I worry that hot air could build up underneath and crack the glass. Or it might just be that the hot air builds up and becomes a burn safety issue. I don't know, but it's a legitimate concern.

There are plenty of grill pans and some griddles that are one sided only and don't have the lip that are great for induction. There are also a lot of large round ones on the market now, which are ideal for making the most of the large elements.

I use a cast iron grill pan on my induction stove (I realize you want a griddle). It doesn't scratch as long as you don't slide it around and it is way to heavy to slide around anyway.

For a griddle, I use a Rival electric plug-in griddle. For making pancakes, you really can't beat it because it has a huge surface area.

I don't think I'd bother with a griddle for an induction stove (or any stove) if it is just for pancakes or french toast.

Bought that Vollrath griddle and it works well,EXCEPT, because its larger than the hob, the outer edges don't heat, and so the larger size is a waste. Have to decide whether to get another, smaller one or get an electric griddle. Hate that idea; just another one trick pony.

I've had a paper towel smolder on my induction cooktop under a very hot cast iron pan. Embarrassing, but not a catastrophe.

I use a 10" Lodge round griddle. It's kinda small, but good for single pancakes.