I'm not much of a cook but I use a $20 IKEA 365+ frying pan which worked fine on my old radiant range and works fine on my LG induction range as well.

If your cookware worked fine on the old cooktop, then something is wrong with the new one.

SP2 - this is what my cooktop looks like...

Cavimum - I've never owned a cooktop before. I had an electric stove before that. It's either underpowered (defective(?)) or it doesn't like my fry pan.

Samsung doesn't make a 24" induction cooktop so it must be the Samsung NZ24T4360RK Electric Smoothtop Style (radiant, not induction) Cooktop whose largest element is 8". Unlike induction, radiant cooktop burners will heat up and cool down s-l-o-w-l-y. For maximum power be sure to press the pan-size button to select the "dual-element mode" of the left-front burner.

WDCC - You're correct. It IS model no NZ24T4360RK. I wasn't aware of the pan-size button feature (thanks for the tip). Also, do you know what brand(s) of fry pan(s) is/are best to use with this cooktop? I have a T-fal fry pan, but I have a feeling I may have to invest in one that's better at conducting heat. The user manual suggests using a fry pan made of aluminum or copper for best results.

WDCC - I made eggs with my cooktop this morning (using the pan-size button). It helped cooked the edges better, but I still had to crank up the heat setting to the highest in order for them to cook. That doesn't seem right to me. I'm going to invest in a new frying pan and see if it conducts heat any better than the T-fal I've got.

Ikea 365 are great pans.

Update - OK, so I went and bought one of those "As Seen On TV" Blue Diamond frying pans. The difference was like night and day! The eggs cooked MUCH faster and evenly, and I didn't have to crank up the heat setting. I don't even have to grease the pan prior to using it. The eggs slid right off without sticking whatsoever. Problem solved - my old fry pan just isn't up to the task anymore.

This should be in your pan's instructions, but in case it isn't, make sure you don't use any cooking sprays on your new pan, as the thin layer will carbonize onto the surface, causing a reduction of the nonstick properties (you're no longer actually cooking on the nonstick but on the carbon layer. Also, now that you've got a more efficiently heating pan, you shouldn't need to use as high a heat, and you'll want to be careful when using different fats, so you don't exceed their smoke points: olive oil has a very low smoke point (only about 325°F), butter is a bit higher (and you'll see and smell when youre approaching it), grapeseed, vegetable/canola, peanut and safflower oils will have higher smoke points.

If you do get something burnt of carbonized on, don't use harsh scrubbies; even if the TV says they're metal utensil safe or whatever, you still don't want to be using those scrubbies with the metal ribboning or steelwool or anything like that. I believe most of the ceramic nonstick companies give more or less the same instructions for care when dealing with burnt on crud that won't come off with soap and water, which is to boil water in the pan, and then wait until it's just cool enough not to burn/scald you and then gently use a melamine sponge (Magic Eraser) to remove the carbon layer.

Thanks for the tips, BB. I'm no chef, and for the most part I won't be using the pan for much more than cooking eggs. It didn't come with a lid, so I won't be using it to cook anything greasy like burgers - I don't want grease spat everywhere. I've got a toaster oven for that purpose, which works great.

Burgers don't generally want a lid ... You can always use a piece of aluminum foil or a cookie sheet if you need to contain the heat, and if you're worried about spatter, you can get a splatter screen, it's a piece of metal mesh that allows steam and such to escape but reduces the larger spatter bits going everywhere.

Splatter screen? Yup, definitely reduces the mess. IKEA KLOCKREN