you are supposed to put the pan directly on the element, you are creating a fire hazard.

Well, I see two issues to deal with here.

1. The barrier can't be too thick or you raise the pan bottom away from the induction field.

2. I don't know that I'd want to use a barrier for longer cooking times. Certainly never when doing high heat searing, working, etc., but even highish settings for prolonged time would make me weary even knowing it shouldn't ignite. We've used paper towels when cooking bacon or other very messy things, but for everyday cooking I don't find it necessary. Stuff doesn't get burned to the surface so cleanup is usually easy.

Nothing comes between my wolf and my vessels. It is easy to clean if I make a mess.
I thought I would but the thought of reaching combustion scared me.

The only time I throw a paper towel down is the show off the voodoo magic tricks the cooktop does when guests ask. Otherwise, my pans cook away and it cleans up like a breeze.

Much of the time I don't use anything, but there are specific times when a well placed protector under the pan is useful.

Any idea whether different brands of parchment have different heat tolerances?