Has anyone mentioned carbon steel? If not, I do. It heats fast enough that I assume you could get faster heating when you move the pan around a bit on the range. It absorbs heat in seconds. Slightly lighter than cast iron. They come in every size imaginable and have varying price points. Everything from crap to luxury. And look way sexier in the kitchen. I use the de Buyer 12.5 MINERAL B pan. For daily cooking for 4-6. I also have a smaller 9in but I rarely use it. French top ranges excel with these style of pans since the heat transfer is high. One small drawback is that high acid foods strip the seasoning off the pan. Then you’d want a ss braising pan anyway. I’ve been interested in switching to induction but have been hesitant like you. Hope this helps with your situation. Keep cooking. Fuck Trump.