You don't want a double for induction. The rim can trap hot air which can be dangerous (burns) and can even (rarely) crack your stovetop. Instead, get a grill pan and a griddle. I like cast iron. Thinner, like LeCreuset, is more reactive, and I like the enamel (the black is enamel with an orange peel finish), but Lodge (basic cast iron) will work just fine. Some people prefer steel, which is lighter and thinner. I love my round DeMeyere clad steel griddle, which is great on the large ring, but discontinued. I think they have a long one for the bridge, but they're also expensive unless you can find a sale. Check the Zwilling website.

That's super helpful. I'm curious - if I have a bridge element, is the double pan still a problem? That seemed to be one of the big advantages of the Miele induction.

I'm glad to hear the good review on LeCreuset - it was one I was considering. We got a couple of DeMeyere pans and LOVE them. I actually just ordered one of their small nonstick pans for eggs, as the rivetless construction is so nice.

The Demeyere product is built for induction; I have one and it is probably the best double burner performer around on any heat source. I'm not certain what the issue is with rims. They are only imported rarely by the US distributor for Demeyere, only as seconds. I gave my MIL one as well, for her new induction cooktop.

For grill pans, I have the Staub, but I don't have it in my induction kitchen. It is rated by Cook's Illustrated/ATK as the best, because the ridges are finer and are more effective at making grill marks.

The problem isn't the single pan over two elements. The bridge is specifically for that, but most older units can handle the long pan if the elements are paired. The trick without a powered bridge element is not having a cold center. Without a bridge, clad is essential for that reason. The copper and/or aluminum speed up the warming to the center. With a powered bridge, you're fine with cast iron.

The double I was warning about is a "grill/griddle plate". I have two, from before I had induction. Both are cast iron. One is Le Creuset, and single burner sized, though square. I have a two burner gas unit I use it on still, and I put it in the oven for broiling lamb chops. The grill is small fine ridges. Both sides have gutters for the fat. The big one is very heavy--a gift--branded with a famous chef's name. It's too big for any stove I've ever used, but good in the oven fro things like kebobs. It has big honkin' ridges. I find both kinds of ridges useful, depending on what I'm making.

Anyway, the trouble with grill on one side and griddle on the other (the griddle of the small one is good for things like hotdogs, where the hot air from the gas coming up around it is useful), is that there's a raised ridge around both sides. That gives it something to sit on, since both sides are cooking surfaces. There are also some older pots that have ridges to stand on. All makers of induction stoves say not to use these. I wondered why for awhile, since the important part is still within the field and heat up fine. Y'know how with induction the surface of the stove heats up not from the energy going through it but from the heat of the pot sitting on it? This effect also works with the air captured between the surface and the pot, closed in by the rim the pot/griddle is standing on. The air can get extremely hot and cause burns when you move the pot. It can also get hot enough, apparently (I've only read about it happening once or twice), that enough stress is added to crack the stove. I don't know the accuracy of the latter, but for sure the burn issue is factual.

On a Miele, the field should be strong enough to power a double sided pan adequately, but I'd still suggest that you'd do better with separate grill and griddle pans. Always, with induction, you'll get the best outcome if you have the most of the pot as possible in direct contact with the glass.

If you were hoping for double duty, you might consider using a big roaster as a griddle if the sides won't annoy you. You can make pancakes in the same kind of pan that you use for lasagna or a small turkey. OTOH, you can also use a two burner griddle as a plancha.

The Le Creuset pan looks perfect in all aspects except the price :-). This may have to wait a bit rather than being the whim purchase I started off considering.

I wish Demeyere made a double burner pan in the US. Any tips for tracking one down, @Gooster?

Kristin, there are a few Le Creuset outlets. They have sales sometimes too. You can call one and ask for prices on what they have now and when the next sale is. The outlets often have perfect pots that are out of the box (previous display, box got ruined, etc.) as well as ones with the tiniest defects, like if there's a tiny drip in the enamel. Things that don't affect the cooking quality. Some great bargains are available. Also check the department stores and specialty cooking stores. They often have big July sales and they're currently desperate to move inventory because so many people are in saving mode due to all the uncertainty. That's a good way to look for the Demeyere too. The Zwilling site will probably have a Summer sale, unless it has already happened, and some department stores, like Bloomingdale's carry it and might have a previous model to get rid of. Also check eBay and Amazon. Stores clearing out inventory often do so at sites like those. Good luck!

Demeyere two element teppanyaki/griddle at Zwilling, low inventory, sale price, some imperfections.

https://www.zwilling.com/us/demeyere-pots-and-pans-7-ply-teppanyaki%2Fplancha-griddle---visual-imperfections-40850-579-5/40850-579-5.html

Yes, that's the smaller of the two Demeyere modesl. I have the larger of the two (which was less expensive when they used to have both sizes in stock, like around $80 to $100). Berondi of germany sells and ships overseas, or at least they used to.

I understand now what @pillog was referring to -- I used to have one of the double sided Lodge griddles/grills with a gas cooktop. It was truly terrible.

Was it? I've never used one. I do occasionally use Lodge frying pans when I guest cook, and they're heavy, but they seem to work fine. Maybe it's like my big enamel one. It's even thicker and heavier than a large Lodge frying pan and just doesn't work on a cooktop.