Are you in America? Because she says "Based on the comments I am getting, it looks like the US is in the dark ages when it comes to induction and the rest of the world has mostly figured it out.".

Honestly I can put my pans anywhere and the heat spreads. Like the lodge, the handle gets freaking hot, the Mauviel gets super hot all the way up the sides. But its physics, any metal is going to spread heat if you leave it long enough. But if you are trying to cook instantly then solid copper is basically what you need.