31 minutes ago, adrianvm said:if I were to use the pan on gas, is there a way to make cast iron deliver superior performance using only the stovetop?
Yes, but I'm not sure you want the answer.
The heat input from induction is only from the cast iron molecules in a thin skin directly above the coil. That means that any spread of heat inward, outward and upward is dependent on cast iron's poor conductivity (Contrast with your other pan choices). The upshot is that this internal-only spread can be slow and limited. And even then the intrinsic hotspot may never be overcome.
The same CI pan on gas gets its heat input not only from the direct flame, but also from the outward and upward flow of the combustion gases and heat from the grate. There will still be a Delta T, but overall more evenness.
Maximal evenness with any cookware--but especially cast iron-- requires an even, continuous cooktop, as in a solid-top, placque, wood stove or hearth.
