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Do you think that a ferrous plate at the bottom would suffice though? Or would a completely ferrous pan be significantly better?

I ask, "Does a ferrous pan for Induction Cooking need to be Completely Ferrous?" In other words, could just the bottom of the pan be a ferrous material for good inductive heat induction? Could I have a ferrous bottom, and ferrous sides that turn to a non-ferrous material after a couple...