Survey: Do You Cook With Induction?
Yesterday I attended The Greener Home, a showcase of “sustainable products” for the home hosted by the International Housewares Association.
As you can probably guess, there was a lot of bamboo (both bamboo “wood” and bamboo “cloth”) and gadgets for getting your water around town. What peaked my interest most, were the two companies that were showing portable induction cooktops, Facor and BergHOFF.
Induction technology has improved vastly in recent years, which has also brought down the cost of consumer cooktops. Environmentally speaking, they are worlds more efficient than traditional gas or electric stove-top cooking, capturing about 90% of the energy made versus about 40% with gas. Yet, my guess is most cooks haven’t experienced induction.
First, a quick survey:
There are many other brands and a wide price range. The product shown in the first image is a professional model by Cooktek that can run over $1000, while the Facor and BergHOFFs hover around $200.
So we plan to investigate further to bring you some accessible models soon.
Related: What is Induction Cooking?