Chicken Piccata on Induction at the Galley™

The 7' Galley™ was most accommodating for this, and as you can see, we used every square inch. It was also an educational experience, because we compared the 110v portable induction with the 220v portable induction. We were pleasantly surprised with the results!

This is the portable CookTek 220v induction cook top, used with a cast iron skillet. The settings on this higher-wattage cook top range from 1 (low) to 20 (high). In this photo, we had just turned it down to 5, because 9 in the first photo was way too high and almost scorched the chicken.

This is the 110v induction cook top with a regular (not cast iron) skillet. On setting 5, the cook tops were both similar in heat output, but the cast iron caused the chicken to brown more.

This is the Galley™ in full swing! The two metal trays are a standard size from a restaurant supply, and they fit perfectly on the lower tier. Guess we need a splatter screen now, but the great thing was, it cleaned up easily because the burner didn't get hot enough to cause it to stick. If we were using an electric cooktop we would've had to scrub for who knows how long! That another beauty of induction cooking.

At the other end of the Galley™, we were able to let this sauce simmer by pre-setting
 the heat to 160°F on this induction burner.

The lesson learned today was that both induction cook tops performed the same from levels 1 to 6. The 220v cook top is capable of going to level 20, but costs around $1000.00. The only reason to require that kind of power would be to boil a large pot of water. For most everything else, the 110v cook top is more than adequate! So for $150 you can have the option of cooking anywhere you'd like, even outdoors. Makes you want to get 3 or 4 of them, doesn't it?