No cast iron - it just takes too long to heat and to cool.
That is really all. Nothing fancy. Turn on the duxtop, it gets hot. To the same temp each time. Turn it off. There is no heat. If you use carbon steel the cooking stops almost immediately.
The need for expensive, fancy pans goes away because the heat is so consistent, reliable and fast. I have tried many ways to stir fry with both gas and electric and they just can't do it. Stir frying with an induction burner and carbon steel wok is a breeze and fun and just works.
As for non-stick. Want to cook eggs that don't stick? Heat the carbon steel until it just starts to smoke. Then add oil and let it smoke a little for 10 or 15 seconds. Done. Add the eggs, no stick.
If you have to cook for twenty people a single duxtop will not work, but then, just get a second one. In my experience that is all there is to it.
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