Jeff Masters Weather Blog

A chef’s kiss for induction stoves » Yale Climate Connections

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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