Which pan do you use? I’ve used heavier steel pans and they too eventually warp (like within a year’s use).

Do you let your pans heat up before use? Do you let your pans slowly cool down instead of dunking them in cold water?

I haven’t had a pan warp on me for years just being mindful of letting it heat and cool at a reasonable paces rather than blasting them with the ”power” mode. And this is in Europe with our 400v kitchen outlets.

Not who you're replying to, but I use cast iron and steel on my induction stove and I've not had any warping over a period of 4 years now. One thing might be using the stove on the maximum setting? max power on an induction stove is going to be heating your pan MUCH quicker than on gas. Personally I only use settings over 8 (out of 10) for pots with water in them, not for skillets etc.

I'm in europe but if any relevant: I use mauviel and cristel pans.