I like the “thick and heavy and heat evenly” part.
I use an induction cooktop and it’s DESTROYED so many of my pans and pots. Because the heat is super concentrated in the middle and the pan is so thin, at best it’s always burn in the middle, at worst the whole bottom literally arcing up so the pan is not “flat” anymore, super frustrated to use.
I like the “thick and heavy and heat evenly” part.
I use an induction cooktop and it’s DESTROYED so many of my pans and pots. Because the heat is super concentrated in the middle and the pan is so thin, at best it’s always burn in the middle, at worst the whole bottom literally arcing up so the pan is not “flat” anymore, super frustrated to use.
The other positive about cast iron over non-stick… No forever chemicals getting cooked into your food.
It sounds like cast iron would work well for you. I have a wok with a flat base that must be 1/2" thick.