The best material for heat diffusion has the highest thermal conductivity. If we exclude diamond and sapphire for cost, copper is probably best. However, this material has to be located above the inductive reacting steel. While copper is capable of inductive heating by itself, its resistance is so low that it would share heating with the cooktop hob coils, which would then heat up to unacceptable temperatures. This is designed against by the coil circuitry.

So, the desired process is that the steel base is heated by induction and the copper local to the heated part then conducts heat radially toward the larger pan edges. Aluminum is also suitable for this, given an appropriate thickness. Many induction ready pans have sandwiched bases, with stainless on the inside and outside, and the more heat conductive copper or aluminum material in between.

Cast iron has relatively low thermal conductivity.

Not cast iron. Check Amazon for stainless cookware with a copper or aluminum sandwich disk on the bottom.

Will a 12" skillet heat to the edges when placed over an 8 inch induction burner if the skillet has a copper or aluminum sandwiched base?

Because it's the best value for the money otherwise and I only use large pans a few days a year.

If I can solve this issue by simply buying one new skillet, that would be great. Otherwise, I'll just use multiple small skillets or a large counter top electric skillet on the few days a year I would normally use a large skillet.

I just measured my Infinite Circulon 12" inch skillet and found the base is actually only about 9" so it's only 0.7" wider that largest burner (8.3"). https://www.frigidaire.com/Kitchen-Appliances/Ranges/Induction-Range/FGIH3047VF/

I also have a 12" Cuisinart stainless steel skillet where the base is 10" that might be a problem since that will be 1.7" over the edge, I haven't use that one in at least 2 years though.

I don't have any pans that are actually 12" at the base. So, hopefully 0.7-1.7" over the edges of the 8.3" element won't be a major problem.

Apparently they measure pan sizes from around the openings and not from around the bases.

I tried searching Amazon and there are many induction capable pans, but I can't find any way to specifically search for pans that have the best aluminum/copper infused bases that will do the best job of diffusing the heat to the edges.

What are recommendations for specific cookware lines that will have the least issue with cold spots around the edges of slightly over-sized pans?

I could see this especially being an issue with square griddles etc. that don't fit the shape of the element.

I want to spend well under $100 per pan if I need to buy any new cookware.

I think you will be fine. What cooktop do you have now? Have you tried your larger pans on similar size burners to see how they conduct the heat? What are you normally cooking in the larger diameter pans? I have tri ply (cuisinart multi clad pro/sur la table).cookware and have not had issues using them on hobs 2” less in diameter. I have a wolf induction cooktop.

My current Electrolux failed and costs more to repair than buying a new Frigidaire.

The largest element is on my Electrolux is 10" so it wasn't an issue.

I can't test the pans since I can't turn it on anymore.

I was looking at specs and noticed the largest hub on the new Frigidaire is only 8.3".

http://manuals.frigidaire.com/prodinfo_pdf/Specsheets/FGIH3047V_0219_EN.pdf

It's a new model that just went on sale in July or August, so there are only 2 vague, yet glowing 5 star reviews online that were incentivized by the manufacturer.

following

My experience with fridegaire has not been positive and they are on my “avoid” list. Multiple failures within the first 5 years - non were as an fyi induction related. IMHO you get what you pay for, I decided on a higher end manufacturer (wolf versus Bosch Benchmark/Miele/Thermodor/Gagenau that was at the lower end of the price range for these manufacturers 4+ years later no issues. Good Luck!!

If you are in Canada or don't mind buying online I would recommend one of the Canadian made Paderno triply (aluminum core) lines or one of their stainless pans with aluminum/stainless sandwich bottom pads. Their handles are especially easy to use, Since you already have had induction-I also have an Electrolux range- you know that power boost and hi are only for bringing water to a boil, I think any decently thick/heavy heat conducting core pans would be suitable at normal cooking temps without going to some of the luxury European pans such as Fissler etc.

>>>"tried searching Amazon and there are many induction capable pans, but I can't find any way to specifically search for pans that have the best aluminum/copper infused bases that will do the best job of diffusing the heat to the edges."<<<

Sorry I can't immediately think of a search string that will turn up the exact pans you want, but one thing that may make the searching easier is to look for multi-clad pans with thick bases. A thicker base usually means more aluminum in the interior cores which translates into better heat conduction out to the edges.

>>>"hopefully 0.7-1.7" over the edges of the 8.3" element won't be a major problem." <<<

It might or might not depending on what and how your cook. As always, stove design is a matter of tradeoffs. How big the big burner is -- that's another tradeoff.

Adding to what Kim G said, consider that you don't need perfectly evenly heated pot bases for most cooking with liquids -- say, boiling water for pasta or making soup --- which will be a goodly portion of the use to which we put big pots like that 12" diameter saucepan mentioned in your first post above. Likewise true for stockpots and/or dutch ovens.

Will you be using that big saucepan for browning a whole lot of onions and such? The outer inch or two of the pan base won't be cold or merely tepid when cooking over the 8.3" hob. It just will be not as hot as the parts of the base within the induction field. The tradeoff for having a not-so-expensive induction range with a not-so-large big burner may be having to stir large pans more frequently. This is a matter of "less convenient" rather than "unworkable."

Where unevenly heated pan bases can be a problem is with trying to preheat a large cast iron or carbon steel skillet for very quick, very high heat searing for foods like tenderloins or large beef steaks, or numbers of tuna steaks, etc.. For that kind of cooking with a 12" or 14" cast iron skillet, it is usually easier to preheat in a hot oven and just use the stovetop burner for maintaining high enough heat for the short time it actually takes to cook the steaks etc..

OTOH, you might see having the largest hob at 8.3 inches to be a beneficial tradeoff if you often find yourself cooking with multiple smaller pans. Somebody who often uses three or four smaller pans at a time may prefer the 8.3" big burner over an 11" or 12" one because the 8.3" burner can recognize pans down to 5½" or 6" diameter where the bigger big burners might not work with pans with bases less than than 8" or even 8.7" in diameter.

I purchased a 5 year service plan and the Frigidaire is still about 50% of the cost of an Electrolux or similar brand induction range. So, I will take a chance.

My Electrolux lasted less than 9 years before failing, so I will still be ahead even if the Frigidaire fails shortly after the service plan expires.

If it has some failures during the warranty period, it’ll be covered and I purchased a portable unit so I can still cook if the range is out of service and I’m waiting for parts.

I doubt they have a 100% failure rate, so I may get lucky and have it last several years longer than the Electrolux did.

Maybe next time I’ll buy a Miele and expect it to last longer, but at $6000 or more, it would take a lot to come out ahead.

My 36-inch Frigidaire 'Gallery' induction cooktop has a 10-inch largest hob. It is about 4 years old replacing a similar Kenmore that died not too long after its 5 years expired. The Frigidaire is also on a 5-year extended warranty. As I have mentioned before, these devices, particularly the less expensive units, are best treated as rentals where one pays for 5 years in advance, and if one is lucky, gets a few more years free. One can buy 3 or more Frigidaire induction cooktops with extended warranties for the price of a Miele.

All Clad and Emeril pans are sandwiched, as are several other brands. Cost is determined by branding, quality of the visible stainless steel, and what the clad layers are. Some bovine excreta may be found in advertising for these products.

If you buy a Miele, I suppose you can justify spending $2000 on repairs here and there every several years since complete replacement would be $6000-$8000 or more, but that will really add up over time.

The 5 year extended warranty on a Miele induction range is over $500. It might be tempting if you could keep extending the coverage past the initial first 5 years.

I have a Thermador Liberty induction cooktop and I had problems with cold spots on the edges of my largest All-Clad saute pan and Lodge cast-iron pan. This problem was most notable when I was trying to brown meat and had some raw/uncooked meat on the outer edges. It turns out that the hobs are not quite round on the Liberty--I think they are more oval shaped. So I did some research and bought the Demeyere Atlantis saute pan (4.2 quarts). It was expensive but I found some sort of deal during Black Friday last year that reduced the price down $100. Oh and it is super heavy. But it works very well.

Zalco, why not cast iron? We use cast iron on our induction cooktop once in a while. I don't think we've had any issues.

We also use Tramontina, Scan Pan, and All Clad. All of them work fine.

Drsaj, I use cast iron as well. I don't find cast iron as responsive as ss with an aluminum sandwich, which is what I use the most (Fissler.)

Cast iron and/or steel are not good conductors of heat. Cast iron works well with induction due to its internal resistance to the induced currents. Copper and aluminum are excellent conductors of heat but don't stand up to exposure to the outside world (soft, brittle, and will oxidize). In pans, they are usually better when sandwiched between stainless steel layers, the stainless being much tougher.

I got the new range installed this morning.

It it works with my largest pans. Even though the largest element is 8.3 inches, the pan size guide marks on the largest hob allows for pans with bases up to 10 inches.

https://www.houzz.com/discussions/5782574/best-of-the-more-affordable-free-standing-30-inch-induction-ranges#24548644

Cast iron, enameled cast iron, and many types of stainless-steel cookware are all induction compatible. There are exceptions, though. For instance, All-Clad's MC2 line, which is made of aluminum and stainless steel, is not induction compatible. Stainless steel poses the most confusion because it can be made with a great variety of metals; a high nickel content will block the magnetic field.

Aluminum and copper require much higher frequencies to generate the heat needed to cook food.

I recall floating an inductively heated copper bowl in an EE lab experiment using 60 Hz electromagnets. So higher frequency is not needed for heating. What it may aid, however, is forcing the induced current to be restricted by skin effect, thereby making those highly conductive materials act like the more resistive steels and cast iron. Doing so should improve the ratio of heat generated in the pan to the heat generated in the coil, possibly eliminating the need for water cooling of the coil.

I use the IKEA 365+ frying pan and saucepan with lid on my induction burner and they work fine. There's also a 5-piece set for $70

Hi jaxo, this is a problem you will never completely solve, but there are workarounds. The easiest one is to simply let the pan pre-heat for several minutes for the heat to distribute as evenly as possible. I typically don't use cast iron on my induction burner because it heats slowly and unevenly. But in your situation it might be a decent (and inexpensive) option because once heated it will hang onto that heat like there's no tomorrow. Another option is to buy, as someone else already said, a pan with really excellent heating properties. Demeyere Proline skillets are the first thing that come to mind, or you may want to look into some high-end disc clad brands like Fissler and Sitram--although these may be out of your price range. The more aluminum/copper on the bottom, the better the heat distribution. It's never going to be perfect, but you can make it work by using the best pan possible and adjusting your cooking techniques a bit (i.e., long preheats, do the searing in the center of the pan, lots of moving the food around, etc.).

Demeyere 11 in. ProLine Fry Pan: $250. Yeah, baby!