Intro to Induction Cooking
Induction cooking might not sound like it can revolutionize the way you look at your kitchen, but that’s only because you haven’t tried it yet. Once you start cooking with induction, you’ll notice a big difference. Namely that cooking is faster and easier than it has ever been, saving you time and stress that no one wants to sacrifice at the end of a long day.
Let’s start out by defining induction cooking. Using electric currents, pots and pans are heated through magnetic induction. This brings the heat straight to the cooking vessel rather than the traditional thermal conduction method, which heats up a burner and then in turn heats up your pot or pan.
Here are a few of our favorite benefits of induction cooking:
- 1. Safety! No more worrying about giving yourself a burn by accidentally touching a surface that is still too hot. Also, no open flame to consider. The surface itself rapidly cools after being turned off and can be touched safely very quickly. The only time things will actually get hot is when your cookware is in the zone.
- 2. Speed! You’re no longer waiting for the stove to heat up so it can then get your pot hot enough so that the water boils. The magnetic nature of the process means the heat goes directly to your cooking apparatus and things like boiling water take seconds rather than minutes.
- 3. Squeaky-clean! Once the cooktop has cooled (which, as we said above, happens very fast), you can treat the glass surface with a single swipe and ta-da, it looks brand new again.
Metro Appliances & More has a wide selection of induction cooking ranges to choose from. Far more than we can list here, so we’ve picked a few so you can get a taste of the options available.
For instance, there’s the Fisher & Paykel Induction Range, which we like for its four induction cooking zones, giving you precise control over whatever you’re whipping up in the kitchen. Then there’s the self-cleaning function which breaks down food residue to make the time you do spend cleaning even easier.
Then there’s the GE Profile GE Profile™ 30" Smart Slide-In Front-Control, which includes a burner with a special sensor that keeps the cookware the exact temperature needed. It also can connect to your phone via an app, comes with an air frier, and an in-oven camera so you can keep an eye on dinner as it cooks.
Induction cooking is also available on slide-in ranges and freestanding ranges, like the Frigidaire GALLERY Gallery 30'' Freestanding Induction Range with Air Fry which, in addition to being freestanding, also comes with an air frier and fast steam-cleaning options.
Or on cooktops, such as the Frigidaire GALLERY Gallery 30'' Induction Cooktop, which easily fits on countertop cutouts of the same width and configuration, and if it doesn’t, they’ll reimburse the cabinet modification costs up to $100.
If you get your new induction range and aren’t sure which culinary masterpiece should be your inaugural meal, we have some suggestions for that, too. Courtesy of our friends over at Simply Better Living, Presented by Sharp, here are some fun recipes to try on your induction cooking range. If you do give them a whirl, let us know how the result tasted (and maybe bring us a sample if you’re feeling very particularly generous).
For this soup, you’ll need a few ingredients:
- • 2 tablespoons olive oil
- • 1 cup chopped carrots
- • 1 cup celery, thinly sliced
- • 1 cup yellow onion, diced small
- • 2 garlic cloves, minced
- • 64 oz chicken broth
- • 2 bay leaves
- • 1 teaspoon fresh thyme
- • ½ teaspoon dried oregano
- • 1 teaspoon pepper
- • 12 oz egg noodles
- • 2 cups shredded cooked chicken
- • 3 tablespoons fresh parsley leaves, finely chopped
- • 1 tablespoon lemon juice (optional)
- • salt
Once all your ingredients have been gathered, you’re ready to begin:
- 1. In a large stockpot, warm the olive oil over medium-high heat.
- 2. Sauté the carrots, celery, and onion in the oil for 7 minutes or until the vegetables soften, stirring the ingredients frequently. Add minced garlic to the pot and continue sauteing for another minute.
- 3. Add chicken broth, bay leaves, thyme, oregano, and pepper to the pot. Bring the mixture to a boil and allow it to boil lightly for 5 minutes or until the vegetables are fork-tender.
- 4. Add egg noodles into the pot and allow the mixture to boil for another 10 minutes. If the noodles are not cooked through, continue cooking until they are fully cooked. If the liquid level of the mixture is looking too low for your liking, add a cup of broth or water to bring it to your desired amount.
- 5. In the pot, add the chicken, parsley, and lemon juice. Continue boiling for 1-2 minutes, until the chicken has been warmed.
- 6. After the chicken has been warmed through, taste the soup and adjust the seasoning to your preference. Once you’re happy with the taste, remove the soup from heat and you’re ready to serve! Enjoy!
Soup-er Comforting Meal (The Country Cook)
For this soup, you’ll need a few ingredients:
- • 2 cups potatoes, peeled and cubed
- • 2 carrots, peeled and grated
- • 2 small onions, chopped
- • 1 clove garlic, minced
- • 1 ½ cups water
- • 1 tablespoon beef bouillon granules
- • ½ teaspoon salt
- • 1 pound ground beef, browned and drained
- • 2 ½ cups milk
- • 3 tablespoons all-purpose flour
- • 8 oz Velveeta, cubed
- • ½ lb. bacon, crisply cooked and crumbled
Now that we’ve gathered all the essentials, let’s get cooking!
- 1. In a large saucepan, brown and crumble ground beef. Drain the excess grease and set the beef aside.
- 2. In the same saucepan, add potatoes, carrots, onions, garlic, water, beef bouillon granules, and salt. Bring the mixture to a boil over medium-high heat. Once it begins to boil, reduce the heat and simmer until the potatoes become tender.
- 3. Add the beef and stir in 2 cups of milk.
- 4. Whisk together the flour and remaining milk in a small bowl until the mixture is smooth. Slowly whisk the mixture into the saucepan with the other ingredients. Bring to a boil and cook for 2 minutes or until the mixture becomes thick and bubbly, constantly mixing.
- 5. Reduce the heat and stir in the cheese until it is completely melted.
- 6. For finishing touches and an extra crunch, add bacon on top!
After all the hard work is done, it is time to sit back and unwind with this delicious cheeseburger soup!
One-Pot Wonder (That’s Deelicious)
For this meal, you will need:
- • 1 tablespoon olive oil
- • 1 lb. lean ground beef
- • ½ cup yellow onion, finely chopped
- • 2 tablespoons garlic, minced
- • 1 cup red bell pepper, chopped
- • 1 cup carrots, shredded or julienned
- • 2 cups broccoli florets, cut into smaller florets
For the sauce, collect the following ingredients:
- • 1/3 cup brown sugar
- • 1/3 cup reduced-sodium soy sauce
- • 1 ½ tablespoon rice vinegar
- • 1 tablespoon toasted sesame oil
- • ½ teaspoon ground ginger
- • ½ teaspoon crushed red pepper flakes
Now that you have everything, let’s begin!
- 1. To make the sauce, combine all of the sauce ingredients into a small bowl and whisk until it is well blended. Set the sauce aside.
- 2. In a large skillet, add olive oil and set to medium-high heat.
- 3. Once the pan is hot, add the ground beef and onions. Cook for 5 minutes or until the beef is lightly browned. As the beef cooks, mix the meat and crumble it into smaller pieces.
- 4. Add garlic, bell peppers, broccoli, and carrots. Allow the mixture to cook for 2 minutes.
- 5. Mix in the sauce and continue cooking for 3-5 minutes. Stir the mixture frequently.
- 6. Taste the creation and add more soy sauce or crushed pepper to satisfy your palate.
- 7. When you are happy with the flavor, remove the pan from the heat and enjoy!
There is so much flavor in this easy-to-make dish and while it tastes great by itself, you have to try it served over a bowl of rice!
Sausage and Tomato Pasta (The Kitchn)
- • 12 oz smoked andouille sausage
- • ½ medium fennel bulb
- • 4 ½ cups water
- • 14.5 oz can fire-roasted diced tomatoes
- • 12 oz dried linguine pasta
- • 2 tablespoons olive oil
- • 2 teaspoons kosher salt
- • ½ teaspoon ground black pepper
- • 1 cup fresh basil leaves
After gathering your items, start the countdown!
- 1. Cut 12 oz andouille sausage into ½ inch thick slices.
- 2. Slice the ½ medium fennel bulb into thin pieces.
- 3. Place the sausage and fennel bulb into a large skillet.
- 4. Add the water, fire-roasted diced tomatoes, linguine, olive oil, salt, and pepper to the skillet. Bring the skillet to a boil over high heat.
- 5. To prevent the pasta from sticking to the skillet, continuously stir the mixture and turn the pasta as it cooks. Cook for 8-10 minutes, or until the pasta is al dente and most of the liquid has evaporated.
- 6. While the pasta is cooking, prepare the fresh basil by tearing it in half. Add the basil into the skillet during the last 2 minutes of cooking.
- 7. Remove the skillet from the heat and taste the dish. Season with more salt if needed. Once it is cooked to your liking, you’re ready to serve! Enjoy!
Have your own induction recipe to share with us? We are all ears! Ready to cook on your own induction range? Visit Metro Appliances & More and shop our selection of best induction cookware available today. Together, we’ll whip up something tasty.