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INDUCTION COOKING: European restaurants and homes have long enjoyed the benefits of induction cooking, and now, it’s catching on in America, due in part to the introduction of exceptional new induction cooktops by manufacturers like Sub-Zero/Wolf and Thermador.

Cooking with induction is fast, efficient and precise. The technology utilizes magnetism to cause the cookware to heat up instantly while evenly distributing heat. Since it’s the cookware itself that actually heats up, cook time is dramatically reduced.

Because the cooktop surface remains cool, and because there is no open flame or heating element, the surface is safer than traditional cooktops. Plus, less heat is released into the kitchen.

Energy savings are an added benefit since induction cooking is far more efficient than cooking with electricity or gas. Induction cooking uses 90% of the energy produced vs. 65% for traditional electric ranges and 55% for gas ranges.

Professional and home chefs alike appreciate the ease of cleaning that induction cooking affords. The cooking surface remains cool, so even if there’s a spill or a pot boils over, the spills won’t stick to the surface.

Induction cooking requires cookware that has ferric content such as iron, nickel or steel. For that reason, cookware made from glass, aluminum and copper will not work.

Induction cooking may not be for everyone, but its popularity is growing for all the right reasons!