My F&W
quick save (...)

Equipment Trend: Magnetic Pull | induction cooking

In the 1970s, when induction cooking was launched in the U.S., it seemed like a flash in the pan. But the unconventional stovetop technology—which uses magnetic forces to create heat in iron-based pots—now seems to be here to stay. Last year, a few European companies introduced a small selection of induction units in the U.S.; now Viking is making the cooktops widely available in 30- and 36-inch sizes. Highly energy-efficient and safe (only the area directly under the pan gets hot, while the rest of the stovetop stays cool), induction cooking is also fast: Water boils in less than three minutes. DETAILS From $1,750; 888-VIKING1.

Published March 2005
YOU MIGHT ALSO LIKE

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.