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......I've noticed, though, that a lot of the induction "heat diffuser discs" that are sold for the purpose of adapting non-ferrous cookware are made out of... cast iron. I guess if you're trying to approximate the "sandwiched" character of an induction-specific pot, and you've already got one of the layers (e.g. aluminum), then what you need is the other layer. From this perspective, maybe an aluminum diffuser disc would be better for use with a cast iron pan.I'm still not clear on the basic question of the inductive element itself - whether it by nature has a central hot spot, and whether units exist out there that are able to work around this with clever engineering.
I do not see any reason why 220v induction hobs should be higher powered than 110v ones, The power that devices can generate depends on the ratings the transistors that generate the high frequency current .