Cooking For Engineers

[Maxwar]

With regard to Induction Burners, I'm wondering if one or more of these "gadgets" would be a worthwhile addition to an all electric kitchen. Any responses from those who have experience with them would be most appreciated.

[GaryProtein]

Absolutely. They are as powerful as gas with the speed of adjustment of gas. The speed of heat adjustment is as fast as you can change the dial, just like gas. I love that all the heat is developed in the cookware itself, unlike gas where tremendous amounts of heat is wasted going into the air in the kitchen. For anything that cooks for an extended time, it is the way to go. For quick things like omelettes, I like non-stick ware, and most then have aluminum substrates, and for things like that, gas might be better. (I think All-Clad makes some stainless steel clad aluminum non-stick pans, but I don't own any.) The only problem with induction is you must use ferrous pots and pans. The best thing is a combination of induction and electric/halogen. Take a look at this:

http://www.thermador.com/kitchen-appliances-cooking_cooktops_induction-cooktops_CIT362DS.html

A few manufacturers like Thermador and Wolf and a couple of others make single burner induction stoves you can plug into an outlet or hard wire.