I have used a Kenmore Elite induction stove after moving about 6 months ago from a gas range and it has many good qualities but no matter what I try I can't get it to heat evenly when frying food. Like when I try to sear a steak with some olive oil or stir fry something the pan ends up with a hot spot in the middle and a cool outer rim. This applies not only when heating up the pan but also in the middle of cooking it maintains this problem. This happens no matter which heating circle I use. I have tried cast iron, steel, induction element pans of various sizes, and yes they are flat,and always have this problem. I desperately need advice at this stage.
Cast iron and stainless steel are both poor conductors of heat, if the pans are not thick enough you will get hot and cold zones, I think you should aim for something with aluminum in it(maybe the stainless-aluminum-stainless type) and try to go for a thicker pan.
That is just my general knowledge, I didn't try induction ovens before.