We've switched to carbon steel from cast iron; while it's easy to warp the carbon steel (and we have), it still works fairly well on our electric range. The seasoning is just as good as cast iron. A heavier high carbon steel pan might avoid the warping issue, but ours are all pretty thin.

I just wrote down what I could remember and have experience with.

I don't buy frying pans, so I take what I can get.