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Any recommendations? All the countertop ones I've seen online max out at 8 inch diameter cooktop, and almost all my skillets are 12 inch
I'd caution against buying any of them for pans that large, honestly. Manufacturers are not required to match the size of the coil to the ring that indicates the 'cooking surface' on the cooktop. I bought the Duxtop one that all the review sites seem to recommend, and while it's still a capable burner, the actual coil does not extend to the full diameter of cooking surface (it's a lot closer to the minimum pan diameter, about 4 inches). No pan is actually going to adequately compensate for this, I've tested it across several different cookware materials, and multiple different brands of multi-ply stainless steel. You end up needing to treat pans somewhat like a wok, with hot/cold zones and a very clear temperature falloff when not in the center of the pan. I didn't have issues with warping, but I was also extremely careful when it came to preheating pans that were 10 inches or more.
If you do decide to purchase one, you need to find the size of the actual coil itself. Most manufacturers don't readily provide this information, taking advantage of the fact that most consumers are unfamiliar with the technology or won't nitpick about the uneven heating. I hate it, because it can lead to an experience so bad that it turns people off from induction.
With the plug in models that's about the biggest you'll find. Full range cook tops will offer larger diameters.
If you're searing or pan frying, then a 12 in might have some cold spots towards the edge, depends on the quality of the pan. A 10 in or less should be fine as long as the pan is decent quality. For something like deep frying, stewing, boiling, etc the size won't matter so much.
I've used a pretty cheap on (Duxtop or something like that) with a 6-8" heating coil. It worked fine on a well-conducting pan - 12" triple layer stainless-aluminum-stainless (like All-Clad, but a cheap version for restaurant use). It also did great with a 10" carbon steel pan. But I wasn't doing anything that required maximum heat across the width of the pan. I think that's a shortcoming for sure.
There are also reports of poor performance with larger cast iron pans, which makes sense - they're not great heat conductors. So I think in part at least it depends on your cookware and what you're cooking. Boil/simmer/fry in a larger highly conductive pan will likely be fine. Sear in a larger less-conductive pan maybe not so much.