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I just discovered magnetic induction cooking and i am amazed.

If cooking is a challenge with small space, no time, or physical challenges, try cooking with a portable induction cooktop. I did and i’m amazed.

And there are so many options from one pot portables to a pro set-up like the one pictured in this article.

I bet many of you already know about magnetic induction cooking, but if you're like me and pay little attention to such innovations, this is worth a look.

#induction #cooking #disabilities


josephr 7 Feb 4

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Here's a good article outlining the cookware which works for this system. "Cast iron, enamel cast iron, and many types of stainless steel cookware are all induction compatible."

I spent about $50 on 3 pieces of new cookware and my savings on electricity will cover that in no time.



We seriously thought of getting one of those stoves. It's faster and uses less energy. Problem is it only works on ferrous metal cookware.

You mean, cast iron pots/pans of all shapes & sizes, dirt cheap at Ace Hardware, et al, and totally indestructiblre?! That's a problem how?

@AnneWimsey Very few people use cast iron any more (I have a pan and pot but never use the pot). It's a lot of work to season the pans and they are heavy. A lot of cookware is aluminum or a combination of metals. I have a set of All-clad cookware which was not cheap. It is a combination of metals and not 100% ferrous metal.
Another problem with the induction stoves (or hotplates) is if you lift the pan (for shaking the contents) the burner shuts off. Not good for stir-frys.

@JackPedigo I do not do all that "seasoning" claptrap...soak, scrub, let air dry & put away like any other cookware, use oil spray just before adding any food.
Currently using the same pan my grandmother had ( I am 70). Have no idea where a this "seasoning " myth came from...she didn't.
When we burned coal about every 2 years I put the skillet directly into the coals for a few hours (around 1800+ degrees F), and it came out looking brand new, even returned to a brownish color. Then I rubbed in a teaspoon or so of veg oil and wiped off any excess, but quit burning coal about 20 years ago, so just washing & drying from then.

@JackPedigo for stir fry get a flat bottom cast iron wok and Stir, rather than Is STIR fry, not toss fry.......

@AnneWimsey Tossing works better and it's more fun (and it looks impressive when you do it right.

@AnneWimsey You must have a magic [an. Things stick like crazy on cast iron. I have seasoned mine and only get it hot and wipe it out (sometimes I will rinse it in plain water first).

@JackPedigo I don't think it is anything more than an ordinary pan. Put your oil or non-stick spray on after the pan gets hot, then your food gets an immediate seal/sear & will not stick.

@AnneWimsey Maybe I just don't like washing big heavy pans. I even have a small teflon coated pan the I never wash. Put a little water on a warm pan and then wipe it out with a paper towel.basta.


Gotta check this out....thanks!


I like the induction cook top - gives you the rapid control of temperatures like a gas stove top.


I have one of those mine is grate. I had bought it when i first bought my house because I had not had gotten a propane delivery at the time. I wanted to buy a induction range opted for propane one though. Mostly because you can still cook with out electricity with a propane stove.


I haven’t tried induction cooking. I purchased an Instant Pot Duo. I love it. I haven’t used a pot or the stove since purchasing it.

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