Now we're cooking with ..... 'induction'

Induction cooking changed my views.

Everyone knows that real cooks only want gas stoves, mainly because of the instantaneous control over temperature -- with no lag time as ceramic or coil elements heat or cool -- and the continuous adjustment capacity to set exactly the correct heat level.

The day I was invited to a class at a French cooking school in Paris changed that for me. Imagine my surprise when our group was asked to gather around an induction stove!

The chef explained that the school opted for induction because it offers the same instantaneous control over heat delivery, with a passel of other advantages: safety, ease of cleaning, and less heating of the ambient environment in particular. For the first time, I considered induction as an alternative to gas.

Read Christine Lepisto’s story on Treehugger - “What I learned about induction stoves in French cooking school.”