The best heat source for a Paella Pan is one that covers the entire bottom of the pan, such as the Paella Burners we carry, which are specifically made for the job. Alternatively they can be used over an open flame (as they were originally done) or a barbeque grill. Of course they can be used on a stove top (gas, electric), however the heat source will not cook the paella evenly past certain sizes. You can overcome this by straddling the pan over two or more burners, as well as beginning the paella on the stove top, but finishing it in the oven. This will cook the paella pan but will not develop the delicious caramelized crunchy rice crust which would normally form on a paella burner. Because the bottoms are ever so slightly convex, they do not make good contact with flat surfaces and are therefore not good for ceramic or induction cook tops.
Never overheat an empty Stainless Steel Paella Pan for too long because continued exposure to high heat can cause a normal discoloration or cause the pan to warp.
Remember that the handles will also get hot during use so always use care when handling or use protective gloves.