Good pans have a low spot.

If that's the case, then a smoothtop isn't a great idea.

Well, these also have all sorts of creases around the edges and a
couple have some heat discoloration. They were indeed cheap. I've
also got some cheap pans (in storage) that i've discolored on a gas
stove I had in the last place but they haven't warped any.

Agreed on cast iron. IMNSHO nothing beats them. My mom has cast iron
pans that are a thousand years old (i think they've been passed down
from HER grandma) and they are incredible. Easy to cook with, tilt the
pan and the eggs slide right out, easy to clean.

Reports even say that food cooked in cast iron has elevated iron levels
in it. This is harmless for guys and slightly beneficial for women.