Roasting coffee can be as easy as using a skillet or a wok, and a wooden spoon. It’s fun and challenging!
Other types of pans might be good too if they have very good heat distribution but generally aluminum or stainless steel (without some special bottom) are not ideal.
An induction burner might be quite good for pan roasting; I have not yet tried it. This is NOT how I normally roast coffee at home, since it is nearly impossible to avoid Patches of discolored burn marks on the coffee bean, due to a high-heat roast environment or other roast error.: Scorching refers to a roast error that can be discerned by inspecting the roasted coffee, where coffee completely.
But patience pays off, and these roasts here cupped very well! -Tom