First of all, this thing heats differently than stainless steel. It heats at a good speed but doesn’t overheat as quickly a stainless pan. Not only does it heat fast, but it holds it. Often when you dump a ton of meat or veggies to stir-fry in a pan, you lose a ton of heat and stop searing. That isn’t the case here.
For Glasstop stove owners: Due to the inconsistent heat produced by glass top stoves, carbon steel pans can warp with extreme heat. These can be used on glass, but heat them slowly and only season them in the oven, not on the stove.