revisiting my comment from last drop - still happy as a clam, but one significant design fault affects those who use electric stoves (induction/ceramic etc) :
The handle adds weight on one side only. consequently, pan does not balance well on even surfaces which leads to uneven heat conduction.
using a pan cover 'fixes' the issue, though this is not always ideal.
here are a couple of images to show you what i'm talking about..
LQDForcestill didn't have trouble getting a perfectly seared steak on the very same old-generation electric stove, even without a lid or intentionally 'pressing' down the pan.
(I like my steak MR with a light,partial crust that isn't charred. yum!)