A griddle is great for pancakes or things that only get one flip or don't sit in oil. I stir my potatoes so they would fall off the griddle. I'm also pretty liberal with the olive oil, so it would also be off the griddle. I was hoping to find a skillet-griddle but can't seem to find. A roasting pan seemed like it would work.

I'll second dan1888's recommendation to check out Demeyere's induction Teppanyaki/Plancha Griddle because it has a raised rim and lip. (Roughly 1" high and 1" wide). Follow the link in Dan's post for the sale.

I've been using mine as a roaster, hashbrown and country fry potato cooker, and a stir fry pan as well as a pancake and burger griddle. I used it for a 17# turkey, too. The rimming lip is high enough and wide enough to easily contain a fair amount of oil as long as you aren't trying to deep fat fry. Also, it heats exceptionally evenly so it is not necessary to constantly stir country fries as we might do on totally flat griddles/pans with hot spots (e.g., cast iron.) You also may want to have a look at this longish thread about it on chowhound.

Enamel cast iron iron roaster would work. I have a Chasseur one and it works well on induction hob in bridge mode.

The pan I actually like is a Miele HUB 5001-M. It is a cast aluminium that is induction compatible. It is designed as a casserole pan so it will have higher side than most roaster. It fits very well with the bridge format of 20cm x 40cm. It also fits directly on the rack into my Miele combi steam oven. However, it comes with ILAG non stick coating, so non stick cookware rules apply.

A steel sheet pan would probably work (take your magnet!), as would the roaster. A fish poacher might be great if you need higher sides.

One thing about induction, it requires different shapes for different purposes, so don't worry about what pans are called. The shapes of many pans have been perfected over centuries to work over flames. A flared pan, for instance, makes use of the escaping heat from underneath. OTOH, Straight up and down sides, and the greatest amount of flat bottom gathers the most heat on induction.

Therefore, just keep as you're doing, throw out the conventional definitions of what a pan is for, and just the size and shape relative to your stove and what you're doing on it. (And do wait, if you can, to buy the new pan until you have the new stove. Shop now. Buy when you've had a chance to use the stove a little and find out what works for you with the quirks of the new cooking setup.)

I'm agreeing with plllog about waiting to get the stove before choosing your pan. I'm also revoking my recommendation of the Demeyere pan, upfixer, because it may be too big for the KA induction range that you have on order.

This was discovered by a chowhounder with a new KA induction range. A couple of days ago, she posted that the DeMeyere is so long that it covers part of the touch-pad control surfaces at the front edge of the KA's cooking surface. That overlap apparently makes the KA shut down the burners. She is going to see if she can straddle the right-side burners (largest and smallest) but we have not heard back from her yet.

For that matter, the Tablecraft roasting pan (the one in your link) might or might not work on the bridge, either. It might be too short. If I'm reading the specs right, that Tablecraft roaster is only 12"x10" and so might cover less than 60% of each left-side burner. That might not be enough mass or coverage for the pan-sensors to see enough magnetic mass to run.

If the pan is 12"x10" it might work fine on a 10" element. It's hard to know because this is something the induction cooktops actually differ on.

My 8' Graniteware, rounded ended roaster works fine on my big double ring (11"?), even though the ends stick out and there's the embossed tree in the bottom. The embossing isn't closed, so there's no danger of superheated air building up underneath, and it isn't deep enough to prevent the field from working. I only use it for reducing pan sauce/making gravy, and I'd go with something with a flat bottom for real cooking, but it works.

Are you sure this would be a better choice than a couple of 10" round pots?

Thank you for all the tips. Good to know about the overlap with the controls! My appliances were supposed to be here by Dec 23, then mid Jan, now I think it's Feb 20... I was hoping to have everything ready before it arrived. My stainless pots and pans are not magnetic:( . I did pick up a small clearanced set of KA induction pans just so I would have something but still haven't opened the box.

Macys kitchen sale was inspiring some more shopping. My other problem is I can't have very heavy pans (no cast iron). My wrists couldn't handle them.

I'm looking at the layout in the KA user guide. The two 7" burners are max 1" apart. Guide says pans should only extend 1/2" beyond burner. That gives me about a 16" griddle length. It doesn't look like it would obstruct the controls but I suppose the overlap is limited because of possible damage to the cook top glass.

Most of bridge unit that I have seen are designed roughly as 20cm x 40cm or 8" x 16". Miele mid size induction pan that I have happens to be that size. It is a cast aluminum and is considerably lighter than typical enamel cast iron roaster. But it is not a light weight pan by any stretch.

Another example of a pan that fits well is this Le Creuset double burner grill: http://www.lecreuset.com/extra-large-double-burner-grill . I have just switched to use this pan recently and it is very good with the space using the whole bridge area.

Demeyere teppanyaki pan comes in two size the large one definitely is too large for a bridge unit. The smaller one fits well length-wise, but it is still quite wide at around 27cm.

If you're looking for non-stick fry pans for induction the Chantal ceramic pans are really efficient and quick heating. Copper is mixed in for that. 8&10 inch

Hi there, I'm the chowhounder pllog was referring to re the Demeyere teppanyaki plancha and the JA induction range. (Same exact layout as the KA induction range). As Chanop wrote, the pan size is too large for the 7" bridge element. The lower right corner sits directly over the power button which triggers an automatic turnoff. However, I finally , (after double checking with others, ) tried it out over the 11" and 6 " burners on the right side and was successful . That griddle heated up beautifully, though I found that the top right corner took a while which when you look at the configuration, makes sense. Clean up was a breeze and only one pan! Very happy that I salvaged my purchase thanks to the advice of chowhounders and the GW forum. Good luck

Thanks for posting, emmi32. I was the one who cited the chowhound post. (BTW, for future reference, "plllog" has 3 l's in it. I know because I sometimes used to leave out the third L or, worse yet, typed it as pillog!) Sorry that I referred to your stove as a Kitchenaid rather than its corporate sibling JennAIr model, but it was good to hear that angling the Demeyere over the right side burners worked when placing the plancha over the bridging inline 7" left side burners did not.

Too funny,I have been reading your name for years as pillog and I still got it wrong Think my cheaters need an upgrade! No big deal and I can tell you I was definitely relieved that the griddle works. That would have been a costly mistake on my part. I measured length never dreaming width would be an issue