Don't Fear Induction, Say Professional Chefs
Some of America's best-known chefs cook with magnets.
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Despite its many benefits, induction cooking—which uses magnets to heat pans—has never quite caught on in the U.S. Even though induction promises instantaneous feedback, quick boil times, delicate simmer temperatures, and significant energy savings, American consumers are still in love with gas and traditional radiant electric cooktops.
We caught up with Ming Tsai, Rick Bayless, and Fabio Viviani. All three had their own opinions on induction—and agreed that there's a place for the technology in the kitchen. The traditional gas flame is never going away—especially not if Viviani has anything to say about it—but there's nothing wrong with boiling water a little faster.
You don't even have to convert your whole kitchen over to induction, as standalone burners cost well under $100 and can be stored away in a cabinet when not in use. (Full disclosure: Tsai plugs the NuWave standalone induction burner on HSN, and Viviani lends his name to a line of cookware.)
Don't be scared of cookware compatibility, either—the majority of pots and pans on the market will work with induction, including some nonstick models, too.