Fat runs to the edge,

Although I have paid attention when buying that the pan has a bottom circumference which is a maximum of 1 cm greater than the induction area, there are problems. The fat always runs to the edge, eggs, meat thus burn despite recommended baking pan in the middle of, even if I leave the induction disk only 3 (10 is maximum). At the edges, it is not cooking, as too cold, in the middle of a burning pan. It's a pity, because the taste (Maillard effect) of fried meat is actually better than that of non-stick pans. Limiting as my criticism, I must add that my cheap Aluminum Coated-Pfann also in the middle of their coating lost, so in general the normal induction plates for frying pans seem to pose a problem? The iron pan would not solve this problem. On the other hand there are so many positven reviews where this issue is not mentioned, so that Amazon probably possibly either. Ignorant currently selling a committee batch or lot of iron pans-DeBuyer fans did not use induction? See reviews in 26iger pans. Since the "normal" discounter induction plates standardly about 19.3 to 19.5 cm Heizkreisdurchmesser have and give manufacturers a Abweichungstolleranz up to 2 cm for iron pans that 26iger (Bodendurchschnit 19cm) and 28iger (20.5 cm) pans should not be a problem , I have now, now held a ruler on the ground until after 9 days usage and was surprised. The floor is actually vaulted 1,5 mm. I thought by then that the ground is flat, because he felt plan when you stroked the inside on the bottom of the pan with your fingers. A small ruler created there, but confirmed the bulge. Ie. you do not leave on the eye! If the fat is running to the edge when heated, which has nothing to do with any defective induction loops, but alone with gravity. The more fluid the grease is, the faster it runs at the lowest point in the pan, so to the edge. The pan is no longer usable for normal frying because it heats up in the middle, ie at the height of the vault because the thin remaining layer of fat so that it begins to burn black. The rule, the pan is not without any food (that fat belongs to) be placed on the Heinz board, can be no longer maintained for half the pan. The manufacturer's address by de Buyer has Amazon not listed, so I the pan - although used and burnt - send back to Amazon. I have the pan suitable chosen for my induction field, properly as the manufacturer stated, burned and more than up to level 5 (then only level 3) and not heat up or even to 10. However, the pan burns up even at 3 in what is partly due to the lack of fat in the middle, so the height of the bulge to the other probably due to a cave Effet, which can rise too high the heat to an annular circle in pan center because the heat can not spread evenly throughout the pan bottom. Since few customers 26iger pans have the same problem, it has no meaning for me, a smaller pan, so to buy 26iger. That's why I asked for spare derselbigen 28iger in which I will invest immediately before using a ruler.