Having switched entirely to induction, I find there seems to be a spread of compatibility. All items indicating suitable for induction are not equal. We chucked anything in simple aluminium covered in PTFE, keeping anything which has a magnetic base. These include cast iron, magnetic base-and-sides, magnetic base with stainless sides, magnetic base with alloy sides. They all are very variable one to the other. Then there is the question of weight, heavier articles of same construction generally heating food quicker. I think another complication comes with any mismatch of pan base with indications on the hop. If I put a 10” base on a 6” hob, all the electromagnetic energy is used to induce the heat in the pan. If, however, I put a 6” pan on a 10” hob, extra energy must go into creatong strong magnetic fields where no pan surface exists, i.e. inefficiency. I would be very interested in others’ opinions on the matter. Does anyone have a Golden Rule for choice of induction cooking implements? I think cast iron should be the GR technically, but I can no longer jerk a c.i. skillet - being of advancing years.