imho, the purpose of the tri-ply is to disperse the heat evenly when the source is uneven (electric elements). Example: a simple stainless pan would get hot spots in areas where it was in direct contact with the electric element and be cooler on the extreme outer edges. The heavier clad or tri-ply cookware evens out the heat so you have no hot spots. This would mean that your 12" pan would be fine because it would disperse equal heat over the entire bottom. I'm sure someone will tell me if I misunderstand.

Oh, 12" pan. Your title said 12'! I was getting ready to reply that you'd probably want to use that over an open fire, like this:

Here is a link that might be useful: Biggest Paella Pan

Hi! You know, I typed 12 inches but when it submitted the inch " symbol was changed to a foot ' symbol. Oh well. And that paella pan is fabulous. What a fun event that must have been.

I called Whirlpool and they told me that actually, my burner is a nine inch one, and that a 12 inch pan is too big and could cause the glass cooktop to crack. However, I think as long as I keep the temperatures low, I'll be fine. Asolo, thanks for the confirmation with your experience. I do think that a coil top is tougher than a ceramic glass cooktop, it doesn't need to be babied. I abused mine before my glass cook top and it never affected it's performance.

FWIW, I also have a two-year-old GE smooth-top range at another location that I use regularly. Same types of pans there. I use the 12-inchers on the 9" element (just like yours) all the time. Usually begin with high heat, then turn down. Never a problem.

Asolo:

After using my gigantic double griddle on my cooktop, over my nine inch and six inch burners, I'm beginning to think that if I'm careful, this pan will not be a problem. I think you're right. I'm keeping the pan.