I love induction. I did however struggle with my carbon steel pan. It just wouldn't season properly. I followed the instructions from the manufacturer, online guides. You name it. The thing would start shedding its coat after a while. It was a mess.

Then we moved to a house with an old electric stove. The pans turned to pure magic. More non-stick than our teflon pans.

Then we moved again to a place with an induction stove and bam: the pans are shit again.

It is obviously me, of course. Heat is heat. But something about induction makes me unable to use carbon steel.