My YT buddy posted up a question about the thermal video images in the video so I thought I'd post it here as it summarizes a lot of what I learned in the few months of testing leading up to the video:
I just recently got an LG range with induction and some expensive Made In pans. I am shocked how fast it heats up compared to my old radiant ceramic cook top. My major question is how much does the radiation pattern if the cook top affect the heat pattern of the pan?
Thanks for the question

In my research for the video, I learned a lot about Litz wire , which is the essential component of an induction hob coil...call it the burner. The hob is formed from Litz wire which is stranded copper wire, insulated, and coiled into mult-stranded bundles. The resulting hob coil is typically ~ 5mm high, and ~150mm across for a 6" small hob, and ~250mm (10")across for a large hob. One obvious take-away is that there is a center portion of every hob, where there are no coils and therefore a dead zone in the center with ALL induction hobs. The cheaper pans I tested typically have a magnetic insert that looks like a grid pressed into the base, and normally the center portion is bare. If you look at the thermal camera images, you can almost visualize these coils in the first few moments, but that pattern quickly disappears as the base heats up. Now I tested a LOT of pots and pans over the last month or so, and I'd say that this pattern is not signfificant with respect to the performance of the pan. The best predictor of performance I saw is how well the pan couples to the burner magnetically. In other words, how much magnetic material is in the pan base, and well is it matched to the size of the hob? The pan essentially becomes part of the circuit, if you will, when operating an induction cooktop. The cast iron pan pulled the most power of any of hte pots, at close to 3700 watts on the large hob but took a tiny bit longer to boil the water (about 3 minutes) likley due to the mass of the pan. This likely points to cast iron as the best possible solution for even heat (and it is for my thin Finn pancakes!), but it was the power hog in the test. The smaller 1.9L Tramontina pot boiled the liter of water fastest on the SMALL hob at about 2:37 minutes and pulled up to 2500 watts during the test. The same pot took 5 minutes on the large hob with a max of 1300 watts, likely as the larger hob's electronics throtlled power output.
This is a long winded way to say that the pattern you see in the thermal images is not important. What is important is that the pan balances overall mass, heat distribution in the pan core, and a healthy layer of magnetic material at the base so that you good good magnetic coupling with the hob, and therefore max possible power used by the hob. The Tramontina pots I tested show this balance I think, but they still don't max out the hob power output like the cast iron does. That said, the cast iron pan more closely matches the larger hob size vs the 2.8L Tramontina I tested. I suspect a Tramontina pan with the same sized base as the cast iron would test better.
Some tech stuff I came up with (not in the video) on basic construction of an induction hob:
