Induction - Q's about non-stick, preheating, griddles, Le Creuset
I'd like to go with induction, but need to make sure I'll still be able to cook (!)
Right now, my favorite pan (practically the only one I use besides a big pot for boiling water) is a T-fal 12" nonstick. I replace it every year or two when the surface wears our (my latest one has a scratch because my brother-in-law cut into something in the pan to see if it was done -- but he was babysitting for free, so what can you say?)
Anyway, it works really well, and is inexpensive enough that I don't mind having to replace it. But, it won't work with induction.
I make omelets, pancakes, turkey burgers and turkey sausage, and pan-fried fish (cajun catfish). I don't mind using oil or butter, but I'd like to really have eggs and pancakes release well.
What's the best option for induction for replacing this pan?
Additional q's -
* I went to test the Diva in person. Apparently you aren't supposed to pre-heat -- I turned on the hob under the All Clad saucepan with lid that comes with the set, and the pot immediately started vibrating horribly, making a racket with the lid. Is this a real restriction? Then what do you do for pancakes on a cast-iron griddle?
* Le Creuset seems to have a logo embossed on the bottom, and some pots also look like they have a raised ring around the edge. Does that interfere with induction?
* My one complaint about my T-fal is that it's not large enough (and one of my many complaints about my current stove is that it doesn't heat out to the edge). Is there a cooktop/pan option that would solve this for me? The Demeyere griddles looked intriguing, although they aren't non-stick, and I think the 34cm round one might be too big even for the De-Deitrich 90cm DTI309's central 28cm hob (I think they recommend no larger than 32cm), while I'm not sure the rectangular one works at all. Suggestions?
Here is a link that might be useful: Demeyere Griddles