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This is indeed a common problem with induction, especially if you are cooking small quantities. You can certainly do what you propose, but you'll have to choose a pan which won't be damaged - the best would be a stainless steel pan without any coatings. Other types would work too, but certainly no nonstick pans. At that point, you are practically misusing ...


3

I would not recommend it. The heat transfer is going to be abysmal, and "overheating" the empty pan to indirectly heat the pot is eventually going to damage the pan as well. Get a solid, heavy stainless pot; it doesn't need to be super expensive. Even the ones from IKEA's medium price tier are going to be okay.


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