Just don't cheap out on this stuff. Thick, well-made CI/CS pans can last you a lifetime if you take care of them. But it's important that they ARE thick because then they're way less likely to warp and have much better temp stability. You want something like 2.5-3mm thickness on CS. Cheaper, thinner pans aren't worth it as they'll need the same level of maintenance but without the longevity or temp stability.

Also NEVER pre-heat pans on anywhere near full blast with an induction or electric stove. That's almost guaranteed to warp even the best, thickest of pans.

Basically it has a lot of the same advantages as cast iron but you need to be more careful with it and put in a bit more effort in maintenance. It's not that bad though and probably worth it if you don't have the strength to handle the sheer weight of cast iron. Cast iron is pretty much indestructible on the other hand and if you have a bit of strength I'd say it's better cuz you practically never have to worry about anything happening to it.

basically impossible

damn i must be really bad at this