comments:
You can pretty easily warp or even crack cast iron by heating it quickly on a burner. Even on my gas burner, I preheat on low until my pan get above 100°F, then a notch or two higher for a couple minutes, and then the desired burner setting / cook temp. I rarely go above 3 or 4 (out of 10) on my burner dial, and use 5 only for searing steaks. Induction heats really quickly, much faster than gas, so this is something to pay careful attention to. I would also get an infrared thermometer. This is a great tool to help you understand what temperature a given pan gets to with a given amount of time, on a given burner, at a given dial setting. I'm much happier knowing I want 340°F for eggs, 450°F for sautéing veggies, 550°F for searing steaks and burgers, etc. Once you get to 600° or more, there's a higher chance of a skillet cracking, not to mention burning off the seasoning. Crazing on enameled cast iron can happen for similar reasons.