I am a big induction fan. It is quite simply the best technology. You are probably sick of these posts. However, I was at the Home Show on Saturday and was watching Christina, the Viking staff chef, cook. In the Viking kitchen there is both pro gas and induction. Look at what she chose to use.
Now here is why:
Induction:
1. Faster than gas
2. Way better simmer
3. Less residual heat = less venting
4. More child safe
I know induction is better because almost all the chefs on tv use it, but somehow I can never get used to it. I like seeing fire underneath my pans and I judge the temperature by the size of the flames. But who am I to argue with top chefs eh?
ReplyDeleteThe video size is too small. Should use the regular camera instead of the iphone one.
ReplyDeleteI just saw a demonstration of induction cooking on a Wolf cooktop and it was amazing! Loved it.
ReplyDeleteWe have a bunch of videos on youtube
ReplyDeleteI am going induction. Made a big, wide u-turn here. I plan to use cooktec induction hobs arranged in a piano format; all can take wide pans: easy to clean, easy to use, safer, no smell, quick heat up, and pans are easier to keep clean. I am sold!
ReplyDeleteHuh? Who fixes it? New and/or exotic products can be an issue
ReplyDeleteI know induction is better because almost all the chefs on tv use it, but somehow I can never get used to it. I like seeing fire underneath my pans and I judge the temperature by the size of the flames.
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