Recently I made dinner for a special event, and everything was perfect.
The tenderloin came out of the oven beautifully browned and medium-rare, side dishes were ready right on time, the table was set, and the autumn flowers were lovely. As the dinner commenced, the conversation consisted of pleasantries as we chatted about the day’s occurrences.
However, the conversation took a different turn as one guest seemed more intrigued by my kitchen appliances than the meal I had prepared. Of particular interest was the induction cooktop. He was remodeling his kitchen and contemplating installing an induction cooktop and wanted to know why I chose induction.
It is a cook’s dream. Not only does it have a very sleek appearance, it performs beautifully. The heat is instantly on and instantly off — no residual heat remains. Because it cooks magnetically, the cooking surface does not get hot, so it is safer than an open flame. With the smooth surface, spills wipe up easily, and induction cooking does not blacken the bottoms of my pans as gas is prone to do.
Although induction cooktops are not new, they are gaining in popularity. But the questions persist from my cooking students, readers and now even my dinner guests. Let’s answer some of them now.
However, induction cooking is different from standard electric cooking. It is faster than gas, and the heat is instantaneous. There is no waiting for the burner to heat up or to cool down.