This is science. So beware. It's almost like an O level question...
Most mornings I cook porridge on an induction hob. I have two different styles saucepan that I use (both bought in Waitrose, naturally...) and I get different results. I heat the porridge on a 3.5 level until it is boiling, then I reduce the heat to a 1 until it is the consistency I like. With my preferred saucepan, reducing the temperature in this way ensures that the porridge never sticks to the bottom of the pan. When I use the other pan, even when the heat is reduced to 1, the porridge sticks, which to me implies a higher temperature. The latter pan has a smaller diameter than my preferred pan but also a thicker base. I think that it also is slightly more sensitive to a fridge magnet, but I'm not absolutely certain about this.
If it were more sensitive to magnetism, would that lead to a higher temperature for the same amount of energy consumed?