u/Chuchichaeschtl

So I did a little test run with a surface thermometer on my AEG induction cooktop.
I intentionally used the smaller 21cm cooking zone and not the 24/32cm one.
All are 28cm pans with a bottom diameter between 21.5 and 23cm.

The candidates:

1. Zwilling Pro (2.8mm full clad)
2. WMF Profi (6mm aluminium disk bottom)
3. de Buyer Acier Carbone (3mm CS)
4. Schulte Ufer Profi I (1.7mm copper disk bottom)

https://preview.redd.it/jaybvl9gh82h1.png?width=1402&format=png&auto=webp&s=0c68dd97594959a72f13df15fe77cafd80f49356

https://preview.redd.it/xzro0ulih82h1.png?width=1370&format=png&auto=webp&s=6aff855853cfd757a29214c183571852fe23b10c

The hob was on power level 10 of 14.
I heated every pan and measured the middle and 1cm from the edge of the cooking surface.
Here the results of this non-scientific but well done test:

https://preview.redd.it/z1nezmla442h1.png?width=2052&format=png&auto=webp&s=de14f1f1eb78aae6a9cb9fbba556707e7ab04072