Induction Cooktop-Question: Use of two 11' pans
We just moved into a home that has electric only. The range that came with the house is old - with coils. (I had a gas unit in my old kitchen.) I'm considering purchasing an induction cooktop because I want the burner to heat up and cool quickly.
Here's my problem:
I tend to cook with TWO 11" pans on a daily basis (e.g., meat in one, sauteed veges in another, etc.) I've been told by two salespeople that any unit with a glass top (induction or electric) will break if you use a pan too large for the "burner." Plus, I've just been told by a salesperson that with induction, the part of the pan that's not on the (induction) "burner" will not heat up (unlike coils).
What are my options for induction cooking - using two 11" pans at the same time?
If I can't figure this out, I'm going to have to resort to purchasing an electric cooktop with coils.
Am I the only person with this problem? Help, please!