High Efficiency Stoves: Is Induction Cooking Ready to Go Mainstream?
Posted on: April 7, 2010No comments yet
LISA SIMPSON had been a professional cook, so when she remodeled her kitchen she was counting on a big, powerful gas range. But that would have meant installing a huge propane tank on her rural property outside Seattle. It would have been expensive, ugly and, in an area prone to earthquakes, nerve-racking.
Related
A Week With an Induction Burner (April 7, 2010)
So Ms. Simpson went to an appliance dealer, cooked a few dishes on a six-burner induction range and fell in love.
“It was like I had driven a VW Beetle my whole life and someone suddenly handed me the keys to a Ferrari,” she said.
LISA SIMPSON had been a professional cook, so when she remodeled her kitchen she was counting on a big, powerful gas range. But that would have meant installing a huge propane tank on her rural property outside Seattle. It would have been expensive, ugly and, in an area prone to earthquakes, nerve-

racking.
So Ms. Simpson went to an appliance dealer, cooked a few dishes on a six-burner induction range and fell in love.
“It was like I had driven a VW Beetle my whole life and someone suddenly handed me the keys to a Ferrari,” she said. READ MORE
Via New York Times



