I know that going from commenting on falling oil prices (and they are still dropping) to talking about a range for cooking in your kitchen will produce screeching sounds from some readers. But I felt a need to get back to this blog’s roots in the residential  housing market so I will just plunge ahead. In my real life I prefer natural gas stoves because I am good with them and not so good with electric. Still if you are like my brother Mike and trapped in an all electric house then this would be the way to go.

http://ovens.reviewed.com/features/the-future-of-induction-cooking-heats-up?utm_source=taboola&utm_medium=USAT%20Recirc

Liam F McCabe
September 07, 2013

While America continues to burn gas, induction cooking is bringing the heat to much of the rest of the world. It cooks faster than other methods, is fantastically energy efficient, and is safer too, since there’s no direct heat. The wares on display at IFA 2013 hint at a creative future for this magnetic cooking technology—a future that hopefully includes the US.

Most induction cooktops are monolithic black slabs—a tried and true design that looks pretty good in most kitchens. But Chinese manufacturer Midea offers up a brighter take on induction design. The company showcased a handful of colorful cookers, from yellow to pink. They might not look so out of place in a retro-inspired kitchen.

The handful of induction cooktops available in the US tend to have fixed zones to fit different pots and pans. If the cookware slips out of the zone, then it won’t cook. But tons of European manufacturers, including big names like Bosch and Electrolux, showed off induction hobs with “flex” cooking areas.

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Go there and read. More next week.

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