A construct includes at least one panel for supporting a food product, the at least one panel formed from a laminate structure having a base layer, a conductive layer, and a surface film. The construct further includes at least one spacing feature extending downwardly from the at least one panel for supporting the at least one panel a distance above an induction source for attenuating heat transferred to the food product in response to an oscillating magnetic field interacting with the conductive layer of the laminate structure.