Is it something burnt on, or discoloration? My induction stove has a black top so I wouldn't know if it has anything similar. That general look does seem familiar though.

Did you call your retailer to see if they have any ideas?

Looks like a chemical blemish that's seen a bit of heat to me.
Saw these on ceramic and induction cooktops a bit as a sparky. 

How old is it?

under warranty still??

It's not food burnt on as I've given it a good rubbing with the magic sponge pad. We bought it from Harvey Norman Commercial. So I'll try and get in touch with them to see what they say.

I did cook on the highest setting with a Wok. So maybe the heat was too high which caused the burn in. But I would expect it should be able to handle it, especially for a relatively high end cooktop.

It's about 1 year old, so I expect it still be under warranty.

540trickzter:

 

It's not food burnt on as I've given it a good rubbing with the magic sponge pad. We bought it from Harvey Norman Commercial. So I'll try and get in touch with them to see what they say.

 

I did cook on the highest setting with a Wok. So maybe the heat was too high which caused the burn in. But I would expect it should be able to handle it, especially for a relatively high end cooktop.

 

It's about 1 year old, so I expect it still be under warranty.

 

Chances are the wok didnt have a flat bottom and thats one of the hot spots. They suggest perfectly flat bottoms for best heat transfer and to avoid hotspots like that.

Coil:

 

540trickzter:

 

It's not food burnt on as I've given it a good rubbing with the magic sponge pad. We bought it from Harvey Norman Commercial. So I'll try and get in touch with them to see what they say.

 

I did cook on the highest setting with a Wok. So maybe the heat was too high which caused the burn in. But I would expect it should be able to handle it, especially for a relatively high end cooktop.

 

It's about 1 year old, so I expect it still be under warranty.

 

 

 

 

Chances are the wok didnt have a flat bottom and thats one of the hot spots. They suggest perfectly flat bottoms for best heat transfer and to avoid hotspots like that.

 

This is the Wok I used:-

http://www.briscoes.co.nz/kitchen/pots-and-pans/brabantia-ultra-scratch-resistant-wok-28-cm-1069153

I just contacted Harvey Norman, and they told me to try Ceramic Polish. Not sure if it's going to work if the issue is underneath the glass.