I have purchased a crepe pan but I think my question applies to any frying pan.
In my case I'm on halogen as a heat source but I don't believe that it matters too much.
I think the goal is for pans to distribute heat evenly. I appreciate there is like hundreds of reasons why this is hard to achieve for the manufacturers.
What is unclear is what type of tolerance should be seen as acceptable. For example, if my pan was at 200 degrees in the middle and 190 degrees at the side, I'd feel this is OK.
In my case, it is out by around 100°C
Please note, the crepe pan was in the middle of the halogen hob and the difference in temp was not due to the pulsing nature of the hob. The difference in temperatures was consistently out over a period of time
Is this type of loss normal or will it likely make cooking difficult. Is there a tolerance that people find acceptable?