Gotham Steel Pans
I purchased two Gotham Steel 9 and 1/2” pans. I use an induction cook top. This was a match made in hell. Didn’t realize that I needed an interface between the cooktop and pan. What would be the best direction to take?
Best Answer
Your best bet is to return the pans for ones made with iron that will work with your cooktop.
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Why is my Gotham steel pan sticking?
Our cookware is built to live up to our claims, but if you notice some foods are starting to stick to your pan, you may be using too much heat to cook. For optimal usage and longevity of your pan, we recommend using on lower heat temps.Are Gotham steel pans made in China?
Gotham Steel cookware, bakeware, knives, and electronics are all made in China and sold in the US by Emson.Does Gotham steel pans scratch?
Easy to Scratch Gotham Steel claims its cookware is metal utensil safe, but I suggest using wood, nylon, or other non-abrasive utensils instead. The interior surface scratches much easier than the brand claims.Is Gotham steel cookware safe?
Are Gotham Steel Pans Safe? Like Red Copper pans, Gotham Steel pans are considered safe to use because they contain none of the chemicals that should be avoided such as PTFEs or PFOAs. Since Gotham Steel pans also feature a coated surface, there is no danger of toxic particles mixing in your food.Gotham Steel Cookware: Cooking With Non-Stick Ti_Ceramic Technology
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Answer 2
It's possible to use a pan that does not have magnetic steel on an induction cooktop, but it requires as you note an interface - meaning, a piece of magnetic metal that will heat up and transfer heat to the pan. This won't be nearly as efficient as a pan that is magnetic; so this is not recommended when possible to avoid. I'd try to return it for a new pan that does work.
When buying a pan, first look for the induction compatible symbol, such as this one: 
That symbol means the manufacturer claims it is compatible; it's not a guarantee, of course, nobody is checking them, but it's a first start - and gives you more solid footing to do the return if it doesn't work.
Second, if you're shopping in person, bring a magnet with you. Note how well the magnet sticks to the pan. If it sticks immediately, then it's great; if it weakly sticks, then it might work - but may not be as efficient (I had a pan when I bought my cooktop that did have weak magnetism, but only worked about half the time - the sensor that determined the pan size didn't see the pan half the time; had to give that one away).
Third, make sure you're looking at the right kind of pan. Induction won't work well with a pan with a narrow base - like many woks - as the size of contact surface determines how well it heats. There are woks that can work with an induction stove, but it's very different from how they work on a gas stove. Wider bottom base is better for induction.
Finally, when you get the pan, see how quickly it heats up. Compare it to a pan you know works well. That will tell you if it's performing well - it should boil water quickly, for example.
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Images: Erik Mclean, Toa Heftiba Şinca, Gagan Cambow, Toa Heftiba Şinca