Originally Posted by idfnl
I'll concede much of what you say, my Mauviel's are impeccable, but all the same I can only hope my grandkid's grandkids use my Hackman, I adore that pan.
Try heating a cast iron on an electric surface... you'll see its very even. On gas its a harder sell, but again, that Hackman is so thick you'll not see that level of unevenness. A chef I knew suggested heating a cast iron in the oven and then using it.
Of course, heating cast iron on electric is no more even than on gas, per McGee. Neither is heating it on induction.