Portable Induction AND Gas Cooktops

Now you can have the best of both worlds... gas and induction portable cooktops.  Cook literally anywhere in your kitchen! 

Elegance & Luxury Meet Function

This is a recently completed kitchen designed by KitchenDesign.com.  The homeowners could not be happier with their brand new kitchen, but most of all, with their Galley.  The Galley has transformed the way that they operate in their kitchen.  Below are a few photos (to view more click here).

The 5 ½’ Undermount Galley is in the island, with an induction cook top within easy reach of the faucet/pot filler. This is an ideal setup!

The induction cook top is close enough to the Galley that the faucet on the right can double as a pot filler.

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?

Induction Cooking

Take a look at this illustration by GE showing that an ice cube can sit calmly on the burner, while water is boiling right beside it!

To see more about induction cooking, click here!

Michael Fusco Cooking at the Galley™

Yesterday morning, a local news channel filmed a local celebrity chef and Lesley Shollmier cooking at the Galley in Roger's kitchen. The chef, Michael Fusco, raved about the Galley™, and thoroughly enjoyed cooking at it. Roger is going to make sure he gets one in his own kitchen soon!

The segment will be aired one morning this week or next, we'll post a link as soon as it does. Stay tuned! To see more photos of from the filming, click here. 


www.michaelfusco.com

Induction: The Future of Cooking!

Watch this video to learn about Induction cooking, and see why it is the future of cooking over gas & electric. To read more about induction cooking, click here.

Searing Steak on Induction

Rib-eye Steaks set out to become room temperature

After steaks are room temperature, season the steaks with salt, pepper and oil.
Set Induction cooktop to 500° degrees with a cast iron pan.

When the cast iron pan has become properly heated, you're ready to cook the steaks. The Induction cooktop did not produce the typical amount of heat it takes to bring up to 500° degrees on a gas or electric stove. On gas or electric that would take up to 15-20 minutes! Using induction, there was NO extra heat in the kitchen, and in roughly 3 minutes the pan was 500° degrees!! 

Placed on a heated plate to 200° degrees, that was drizzled with drawn butter.
Steak was also topped with drawn butter.