Induction pros and cons

 

I'd like to get a new kitchen range, and of course had my mind set on the most expensive model, which has high-powered gas burners on top with an electric oven, better for baking. It's called "dual fuel." The electricians updated the kitchen outlet for that type of stove.

But while we're talking big money, what about induction? Much safer than either gas or electric, induction heats up almost instantly, adjusts quickly and is a snap to clean. Commercial kitchens have used it for years. You can actually put parchment paper under a scorching hot grill pan to catch splatters, because the "burner" itself doesn't get hot. Weird but wonderful.

However, many types of cookware won't work (including my steel and aluminum favorites) because induction uses electric currents to directly heat the pans. So if a magnet sticks to the bottom of the pan, it works. Cast iron, for example, is perfect. 

Anyway, John had the good idea to try a cheap induction hot plate first. This one was about $40 at Macy's. Pretty slick and it boiled potatoes in a jiffy, although with lots of beeping and pressing of buttons to keep it regulated. It's also noisy, one of the disadvantages of some induction ranges. If you simmer or braise there's constant background humming. Not sure about that. Long story short, the jury is still out. 

One thing this little plate might be good for cooking steak outdoors. I saw a guy doing it on YouTube, and the cast iron skillet gets scorching, smoking hot. Yummy fried steak with wine-butter reduction sauce without trashing the entire kitchen. And you can drive your neighbors insane with the smells.