Picture this: You put a large pot of water on the stove and within only a few minutes, the water has rolled to a boil. That's the magic of an induction cooktop. Compared with conventional gas and ...

AFTER CONFESSING HERE to a crush on my induction range, I was flooded with letters. That much-appreciated flood boiled down to a few repeat questions. On the assumption that if dozens of readers were ...

My interest in induction cooking was piqued after hearing culinary geniuses/mad scientists Alton Brown and Harold McGee discuss the technology’s benefits at Thermoworks headquarters. Brown said he had ...