So! i *may* have semi-obsessively researched pans on my lunch hour. Found 2 things of interest -
1) Carbon steel is probably a better option than anodized aluminum
2) Carbon steel and flat-top stoves may *not* be meant for each other...
https://youtu.be/Ub-ADtsGo5s
That being said, I may just try to oven-season and do the slooooow warm before using. I really like the idea of pan is as stick-free as a seasoned cast iron, but less heavy. My arms/hands hate me after a night of cast iron cooking!