For people who cook on a gas stove, it may be hard to imagine frying an egg or searing a steak without those familiar blue flames.
But acclaimed chef Justin Lee says there’s an alternative worth considering: an electric induction stovetop.
Lee: “There is a learning curve, without question, because there’s no visible fire … but it’s not something you should be afraid of.”
Lee is co-owner of Fat Choy — a Chinese vegan restaurant in Englewood, New Jersey. He says he loves cooking with induction.
Unlike conventional electric stoves, induction cooktops use electromagnetic energy to heat the metal in a pot or pan — providing quick, consistent heat at precisely the temperature you need.
And Lee says it can provide even higher temperatures than gas, which can be useful for Chinese cooking.
Lee: “We’re always searching for this breath of the dragon, also known as wok hei. It’s kind of the flavor, that smokiness, that comes from cooking with a high heat wok burner.”
He says induction cooktops are also easy to clean. They’re better for air quality — because you’re not burning gas. And they help the climate because they’re efficient and can be powered by clean electricity.
So Lee gives a chef’s kiss to induction.
Reporting credit: Sarah Kennedy / ChavoBart Digital Media
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