‘Tis the season to be cooking! And if it’s your first season of using induction cooking for the holiday meal, a few tips may be in order.  

Nearly 70% of Americans are considering induction – a cooking surface that uses electromagnetism to heat the pots and pans – and it’s not hard to see why. Induction serves up a number of benefits, including faster cooking, precise control of heat and greater energy efficiency (not to mention zero risk of gas leaks since it’s all-electric). There’s even some built-in safety since a burner isn’t “on” unless a vessel is on top of it to create the magnetic field. But as with any new tool, it can take a little getting used to. 

As you warm up to the possibilities, here are some things to remember:  

• Check your pots and pans beforehand: For induction to work properly, your cooking vessels need to have an even surface and be made of a magnetic material, like cast iron, carbon steel, or stainless steel – aluminum won’t work. Test your pans by putting a refrigerator magnet on the bottom; if the magnet clings, you’re in good shape. (And if it doesn’t, you can buy induction discs that slip easily beneath the pan to make things work.)
• Remember the speed: As mentioned above, induction cooktops heat up quickly and evenly, so a recipe may cook faster than you’re used to. Keep an eye on things the first few times to avoid a quick and unexpected burn until you get a feel for the speed of the cooktop.
• Keep unwanted magnetic items off the surface: Leaving stainless steel utensils on the cooktop could make for a painfully warm surprise, to say the least. (And while it should probably go without saying, don’t set your smart phone on the surface either; magnetism can mess with its electronics.) 
• Clean carefully: Clean up spills right away and don’t use abrasive scourers that might scratch the glass. 

If you’d like a little practice, Boulder County Energy Smart has an induction cooktop lending program that can help you get a feel for things. And of course, you can learn more about induction cooking and other electric options for your home at our own Building Electrification webpage.  

You may find that keeping “current” has never been so tasty.