Solidteknics pans are designed with the correct amount of concave to compensate for the natural expansion/contraction of metal when heated/cooled. We're mechanical engineers and calculate this concave very carefully for each pan model, knowing that the metal will expand (and therefore flatten out) at high temperatures.
There must be a degree of concave when cold, or every pan would bow out convex when exposed to concentrated heat, and become a 'spinner' on glass cooktops. Should every pan flatten out completely when warm? No. Each pan model's concave is calculated to approach flat under the most common heating conditions, the problem is, every cooking environment is different. Put simply, even when the ultimate temperature is the same, cooktops deliver heat in various forms (eg. gas, IR, induction, etc), and hot zones come in many different sizes (eg. very wide gas vs very narrow for cheap induction).
We must engineer for the average, knowing that there will always be slightly different movements according to cooking environment and heat source, and the pans won't always flatten out for everyone. They are designed to approach flat for most people, which is far better than the convex that would otherwise occur in every pan. Once pans become 'spinners' they are generally unusable, and certainly undesirable. Ultimately, the small amount of concave that may linger after heating doesn't affect cooking performance, even on flat infrared or electric hot plates, as all Solidteknics cookware is very conductive.
However, it is important to note that there will be uneven movement/expansion of the base if using large pans on small, high power, concentrated hot zones; when the centre of the pan's base is forced to move/expand a lot faster than the outer edges (this can result in permanent warping). Therefore, it is important to match the burner/hot zone size correctly to the size of the pan you are using. When that isn't possible, always allow more time for your pan to slowly pre-heat at a lower temperature, so the heat can conduct gradually from the hot areas to the cool areas without rapid expansion.
Please watch the video below which explains and demonstrates normal concave:
You can read more about why quality cookware manufacturers pre-concave their bases - see here.
We understand that many may think that a pans base must be absolutely 100% flat, but this simply isn't true as metal expands when heated.
If you still believe your pan has more than the normal degree of concave after checking the base with a straight edge and seeing more than a 3mm gap, please let Solidteknics know via email firstname.lastname@example.org, with photos, so we can determine if your pan is one of the rare ones that has become warped due to accidental misuse.
Don't worry though, this really isn't a common occurance at all. To put warping into perspective, Solidteknics have shipped well over 100,000 pans, and only replaced around three dozen in total for genuine warping.
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