During the 18 months that we lived in a tiny apartment in anticipation of our move from California to Colorado, I did not have a traditional stove and oven. Instead, I used my countertop Breville Smart Oven and portable Duxtop single-burner induction cooktop.
Induction Is Different
Induction is definitely a different method of cooking with a somewhat challenging learning curve. But oh my, once you get the hang of it, chances are you'll not want to look back to either traditional electric or gas cooking. It is truly amazing. Because the cooktop itself does not create heat, it uses precious little energy. The cooking vessel (pot, skillet, griddle) creates its own heat, which is just plain cool!Induction Means Cleaning Easy
Cleanup of the induction cooktop is always quick and easy, no matter the mess I make while using it. I made our big traditional Thanksgiving and Christmas meals in that tiny kitchen with those two appliances. Cleanup was easy, and the eating was even better. We did not suffer!Induction-Ready Cookware
As for cookware, it must be induction compatible, or, as some manufacturers describe theirs, “induction-ready.” I wouldn’t be surprised if the cookware you have already is induction-ready, as all cast-iron and most stainless-steel pots and pans are.You can determine in a second if your cookware is induction-ready. Get a magnet. If it sticks tightly to the pan, it will work beautifully for induction cooking. If it doesn’t stick at all, that pot is probably aluminum, which is not compatible with induction. If it kind of sticks but can easily slide or move around on the pot, it’s likely low-quality stainless steel or aluminum clad with stainless. You’re looking for a very firm connection between the magnet and the pot.
