I was baking a pancake and the bottom surface of the pancake varied in color where the bottom of the pan had ridges (spaced by ~1mm)
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this intrigues me a lot because the pan itself is thicker than the separation between ridges, yet the imprint was very clear
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I don't think the thickness is relevant; rather it's the insulation from air where the pan does not touch the stove surface.
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Assuming of course that you're using a modern electric stove with flat cooking surface. If it's gas or exposed elements, no idea
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I was just going to ask - is it plausible for ridges to "project" the induction heating further upwards?
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actually, now that I look under this pan, it has no ridges. I confused it with my other pan. idk what happens even!
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I think we need pics of the pancakes together with some sort of scale (pancakes have the best patterns)
sans pics, alternative approach/theory: is there a correspondence between ridges and batter flow?