I’m still confused man. If the bottom of the pan is hot, it heats up the rest of the pan. Thats just how metal and heat works.

I’m telling you that I have a wok and a heating element that only gets the bottom of the wok hot, but then because of metal and you know, physics, the rest of the wok is also scorching hot. I move it around, I flip things with it, it adds that exact wok char and smoke to my food.

Do you have a carbon steel wok you have used with your induction stove? It sounds like you just think it won’t work, instead of actually trying it.