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Cast iron pots have additional challenges unless they're designed for induction (flat bottom surface), and even then, due to the high thermal capacity they are basically bad heat conductors, so if you put a large cast iron pot on a small induction coil, the center will heat rapidly, but it'll take a long time for the whole pan to heat up. Your only option is to make sure bottom-pot size and coil size are matching, and even then it'll take a while longer to heat compared to stainless steel or copper.
In terms of cast iron, even if I leave it to heat for over 20 minutes, the hot spot is still there.
Indeed, sorry, long workday :)
It's a Belling Cookcentre 100Ei [0].
Do you know of a better one that doesn't completely break the bank but works well? I was looking at the ones that the whole cook surface is inductive and it adapts to exactly where the pots and pans are, but they seem to cost an arm and a leg, especially in that form factor.
(Part of the problem may be that BSH, which kinds of sets the standard in the industry, doesn't really make them, so the competition dynamic is different.)
I've been doing some research though, and it seems like all induction hobs (even built-in ones) pulse at low-to-medium power, which is what mine does. The hotspots are a problem with this model but other than that, it doesn't look like more expensive ones have very much of an advantage.