Cook With Induction Heating

Cooking demos at kitchen and bath shows are a dime a dozen. But this one had higher stakes. We watched as a chef melting chocolate placed a $50 bill between the cooktop and the pan. When he removed the bill, it was barely warm. Magic? No, magnets. For 30 years, manufacturers have been perfecting induction cooking, which uses electromagnetic technology to heat a pan's surface directly — meaning precise cooking and a safer kitchen. That's Gaggenau's V1 411 ($3,299) at right. Wallet-watchers, note Kenmore's Elite Induction Cooktop ($1,499), not shown, available only at Sears.;
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