I've got a 1300 W induction cooker and I've got a big <deleted>-shaped frying pan that had initially a tefal layer/coating which almost disappeared in a period of 6 months.
Is this because of poor (Chinese) quality and should good quality frying pans be able to withstand the 800 - 1300 W range? Actually, what are the corresponding temparatures of this 800 - 1300 W range?
Finally, what kind of frying pans are the most suitable for induction cookers?