Two induction questions
1) I currently have a ceramic cooktop, and it seems that no matter how careful I am I warp my cookware. Anodized (Calphalon), clad (All-Clad), Disk bottom (various cheaper pieces.) I'm wondering if anyone who has experience with both regular ceramic and induction could speak to whether induction has less of this problem.
2) The other day I found the first potential deal-breaker when reading the GE owners manual. It says not to deep fry on their induction cooktop because the extreme temperatures can damage the glass. Can you tell me if this is the case with all brands? I've deep fried on my ceramic often and have never had a problem.