

I’ve used a pretty cheap on (Duxtop or something like that) with a 6-8" heating coil. It worked fine on a well-conducting pan - 12" triple layer stainless-aluminum-stainless (like All-Clad, but a cheap version for restaurant use). It also did great with a 10" carbon steel pan. But I wasn’t doing anything that required maximum heat across the width of the pan. I think that’s a shortcoming for sure.
There are also reports of poor performance with larger cast iron pans, which makes sense - they’re not great heat conductors. So I think in part at least it depends on your cookware and what you’re cooking. Boil/simmer/fry in a larger highly conductive pan will likely be fine. Sear in a larger less-conductive pan maybe not so much.
It’s not quite for me either, but I’m glad they’re continuing to iterate on their design and offer more options. Seems like good value for $50!