Some Deductions on Induction
I encountered an induction cooktop for the first time recently, and my life has never been the same. Boiling water, which usually bores me to tears, took half as much time as it did on a gas stove. Garlic sizzled in seconds; broccoli softened in a minute or two. With a press of the on button, I sped up time itself, whizzing through a recipe that would take me an hour on a traditional electric stove, 45 minutes on a gas cooktop.