Why can't I get a seasoning layer on my carbon steel pan using an induction hob? I recently purchased a carbon steel pan (DeBuyer Mineral B Element), and have attempted to perform pre-seasoning on it. I checked out a bunch of videos on the process, and ended up doing the following steps:


Warm up pan
Coat pan in a thin layer of canola oil
Heat pan until oil begins to smoke
Take pan off heat when oil stops smoking
Cool to room temperature


I repeated the process around 6 times, and the flat surface of the pan still felt pretty smooth. Sides of the pan were slightly sticky though. I proceeded to cook bacon, which immediately stuck to the pan (I added about a tablespoon of oil before cooking too).

Any idea what I'm doing wrong, and why no seasoning layer is forming on the carbon steel frying pan? It's getting discolored but not turning black. Sides are turning brown, albeit slightly gummy.
Induction hobs (cooktops/ranges) use magnetic fields to heat the pan directly, only metal that is directly in contact with the hob gets heated by the hob, the rest gets heated through conduction. On a large gas hob burner the flame goes up the sides, heating them. On my induction hob (not my choice, there when I moved in) I find that the heating area does not range as far as the lines on the hob indicate that they should, so you may not be getting direct heating on the entire bottom of the pan. 

My recommendation would be to season it in the oven rather than the cooktop presuming the handle and other parts are oven safe. That way the whole pan gets heat evenly. The answer to this question will be of interest to you as it's about induction and metals.