1 hour ago, adrianvm said:I[s] uneven heating a problem generally with induction? I would have thought that it would be more even than gas, say.
I believe it is. There are uneven gas hobs, too, but it's a nature of those beasts to flow hot gases up and out, not merely heat in a mostly discrete ring.
Did you start your sugar/caramel tests from cold? Or did you wait for thermal equilibrium before dumping in the sugar? The RATE at which sugar melts (and what pattern it creates as it does) isn't necessarily a great measure of evenness.
If you're interested, pick a temp on the CF that is on the cusp of scorching, and dump. Then see what any pattern of burnt sugar emerges on the pan floor. If you have a black ring, surrounded by caramel, surrounded by hot sugar, you may have a good measure of poor evenness.
