I often receive calls from people remodeling their kitchens asking about the type of stove to purchase — and more frequently, they have questions about induction. 

Induction cooktops are definitely having a moment, and it’s not just at fancy restaurants. Induction appliances use electromagnetic technology to heat cookware directly, rather than heating the burner itself. This allows for faster cooking times and super-precise temperature control. Plus, it comes with an important safety benefit and feel-good factor: induction stovetops reduce burn risks by remaining cool and are more efficient than gas, making them better for the environment. 

When we built the culinary instructional kitchens at Lincoln Land Community College, we purchased a number of portable induction units for our food lab and built-ins for our baking lab. Induction burners are becoming the stovetop alternative of choice for professionals and home chefs alike. In short, you can sear, braise, steam, fry and poach. 

Induction is about 10% more efficient than traditional electric smooth tops and up to three times more efficient than gas. The increased efficiency can easily shave several minutes off the time needed to boil a pot of water. 

Government regulations are also impacting the popularity of induction. Gas stoves are being phased out because of safety and emission concerns. Countries like Denmark, the Netherlands and Australia, as well as some U.S. cities — including Los Angeles, New York City, San Francisco, Seattle and Washington, D.C. — have adopted rules to ban or restrict the use of natural gas in new homes and support all-electric.

Induction cooktops also have a built-in safety feature. If you turn on a burner with no pot on it by mistake, it won’t get hot. That’s because the heat is created from within the cookware itself; as soon as you remove it from the burner, the heating stops. So the glass surface never gets as hot as it would on a traditional radiant electric range, and you’re not at risk of burning yourself if you touch it. The cooktop surface might merely feel hot, similar to how a kitchen counter feels hot after placing a pot of just-cooked soup on it. Thus, when kids or older adults are cooking, there’s less worry about burns or fire from a gas flame. Induction technology is also great in the summer, since you can cook without adding extra heat to your kitchen. 

If you’ve considered an induction cooktop or range, you’ve probably heard that not all cookware is induction-compatible. The truth is, any magnetic pot or pan will work on an induction cooktop, and there’s a good chance you may already own some. (Test them out by seeing whether a magnet sticks to them.) Cast-iron cookware is magnetic and works well with induction. That includes solid cast-iron pans as well as enameled cast-iron pots and Dutch ovens. 

Is there a downside to induction cooktops? Aside from the minor issue of cookware compatibility, the biggest drawback can be price. They tend to cost more than other cooktops, though prices have dropped considerably in recent years. 

As for the ovens in induction ranges, they broil and bake just like other electric ovens, but their capabilities vary by model. High-end options might include features like built-in temperature probes, Wi-Fi connectivity and even in-oven cameras so you can monitor your baking from a smartphone. Less expensive models often include features you’d find on standard electric ovens, such as storage or warming drawers, adjustable racks and self-cleaning modes. Most induction ranges also have convection ovens. 

Over the years, chefs have become fans of induction cooktops. Many chefs appreciate and now even prefer them, particularly in professional kitchens. They are drawn to their precision, speed and energy efficiency — as well as the cooler working environment they provide. However, some chefs still value the visual feedback and specific cooking techniques afforded by gas flames. 

There’s a lot to love about induction cooking appliances. They blend the instant response time of gas with the easier cleanup and environmental benefits of electric appliances. Induction stoves also boil water in a flash — generally much faster than either alternative. Six quarts of water will approach a boil 2-4 minutes sooner than on a gas or electric stove, which can definitely be helpful when making dinner on a busy weeknight. Compared with electric or gas, induction cooks more quickly when you turn up the heat and responds faster when you dial it back down. And they’re safer too, because you can’t heat up a burner without a pan in place. Induction cooktops and ranges generally outperform every other kind of cooktop in Consumer Reports’ tests, delivering fast cooktop heat as well as superb simmering. 

Chicken poke bowl 

Searching for a summer recipe that is a little different from the traditional? This chicken poke bowl is a terrific alternative when sushi-grade fish isn’t in the budget or desired. It’s quick, easy and inexpensive. While it’s not a traditional poke recipe, the chicken still rocks in this bowl. I recommend a build-your-own poke bowl dinner. Start with chicken and rice in the bowls, and let everyone add their own desired ingredients and sauces. Poke, poke! 

Prep: 25 min.
Cook time: 5 min.
4 servings

Ingredients

• 1 cup uncooked sushi (short grain) rice 
• Pickled onions 
• 1/2 cup cider vinegar 
• 1 tablespoon sugar 
• 1 small red onion, thinly sliced 
• 1/3 cup spicy mayonnaise (Hellman’s has a good one) 
• 4 teaspoons Sriracha chili sauce 

Poke bowl

• 2 cups shredded rotisserie chicken 
• 2 tablespoons reduced-sodium soy sauce 
• 2 teaspoons toasted sesame oil 
• 1 teaspoon honey 
• 1 medium ripe avocado, peeled and sliced 
• 1/2 small cucumber, thinly sliced 
• 1 cup alfalfa or bean sprouts 
• Optional: Sliced green onions and sesame seeds 

Directions

1. Cook rice according to package directions. Meanwhile, in a resealable jar, whisk vinegar and sugar until dissolved; add red onion. Seal and refrigerate 30 minutes or up to 2 weeks. 
2. In a small bowl, stir together mayonnaise and chili sauce; refrigerate, covered, until serving. 
3. In a large skillet or wok, toss chicken, soy sauce, sesame oil and honey. Cook and stir over medium-low heat until chicken is heated through, 5-7 minutes. 
4. To serve, divide rice among 4 serving bowls. Top with chicken mixture, avocado, cucumber, sprouts, pickled onions, spicy mayonnaise and, if desired, green onions and sesame seeds. 
5. Enjoy!

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.