The thing nobody talks about with these spots is the health code side. Not trying to scare you off because that pudding sounds great, but a lot of those little counters inside markets operate on a different permit than a normal restaurant. Sometimes they are basically an extension of the store's food prep license, which means way less strict rules about temps and holding times. I found a taco window in the back of a Mexican grocery once that was amazing, then it got shut down two months later for exactly that reason. So my rule now is if it looks clean and busy, go for it, but if it is dead quiet at noon, that food has been sitting out a while.

My roommate in college had this ancient cast iron skillet his grandma gave him, and when he moved into my place with an induction stove he was gutted because it wouldn't heat at all. He tried everything, even putting a steel plate under it like some kind of hack, and it just sat there cold while he sulked for a week. Turns out his pan was actually aluminum with a coating, not real cast iron like he swore it was, which was a whole other argument we had. He eventually bought a cheap Lodge and never looked back, but that old pan is still on our shelf as a decoration. Point is, it's funny how many people have no clue what their cookware is even made of until induction forces them to find out. Your carbon steel that went useless, was it the weight of it that made you assume it was magnetic?