The main reason I started using cast iron was because I switched from a gas stove to an electric and my food just would not turn out. I could not get a good amo

The main reason I started using cast iron was because I switched from a gas stove to an electric and my food just would not turn out. I could not get a good amount of browning. Cast iron mysteriously fixed the issue. I tried a clad pan with little improvement. It took some time to figure out but I realized I was crashing the pan temperature. This wasn't an issue as much with gas because the heat was always on. But an electric stove cycles. Many clad pans are built with an inadequate amount of core material. Such is the case with All-Clad's D3 pan wich only has about 1.6mm of aluminum if I recall. I now use a mixture of iron and clad pans. But it took some research to find a clad pan with a thick core of aluminum. I use All-Clad D7s which are out of production but can be found on overstock sites or used occasionally.