I was flicking through a recent issue of Wired magazine and noted that one of their coolest geek toys was a standalone tabletop induction cooktop panel that you could pick up for a mere US$1400. Induction cooking is very cool. You can turn on the hotplate and put your hand on it and, as long as you’re not wearing iron-based jewellery (I wasn’t going to chance it while wearing my wedding band, tbh), the plate will feel cool. Yet, put a saucepan of cold water on the same plate and it will boil within 30 seconds. I remember a vivid ad which showed an egg, half on the induction hotplate, the other half in a cross-sectioned saucepan. The half in the saucepan was frying nicely while the half that was slopped on the hotplate remained raw. This side-effect (the hotplate not the saucepan) has the further advantage of being easy to clean because no food ‘cooks’ on the hotplate, and I’m all for lazy cooking.

The way induction works has to do with magnetic fields and electrical resistance, so I won’t go through it here. (I know, I really am restraining myself! Aargh, losing battle … electricity is used to set up a magnetic field which causes heat due to resistance within the non-pure base of the iron-based saucepan. And that’s all I’m saying.) However, I will show you our cooktop.

Isn’t it a beauty? How could we not buy one? It even lights up with flashing blue LEDs when the power is on and I’m a sucker for flashing blue LEDs. Akira is a local Singapore brand, which explains why it was cheaper than the usual Japanese imports. During the Chinese New Year sale at a local Carrefour store, we paid SG$109 for it. And included with the hob was a saucepan with glass lid. That works out to about US$76 or EUR52 for the set. And the speed of cooking is blinding, much faster even than gas. So fast, in fact, that prep work is essential.

Of course there’s always a downside: my earthenware pots — not containing any iron — can’t be used with induction cooking, and neither can my Pyrex dishes. And the hotplate has questionable value for a wok. Also, aluminium/aluminum pans can’t be used either. This is not a problem for us, because most of our cookware is cast-iron or the heavy-bottomed steel-copper type, but it may be a problem for you, so check your cookware and review your cooking habits first if you’re thinking of investing in this energy-efficient über-cool gadget.

When we finally move to a place of our own, I’ll be bugging J for an induction/gas hybrid cooktop. But I don’t think I’ll have to do too much persuading because he’s sold on it too. And did I tell you that, because of its energy efficiency, the electricity bills will be lower? Win-win for safety, clean-up and money. And that’s exactly the way I like it.

UPDATE: In the interests of good science, I put my wedding-band hand on a working induction plate set to boil water. Y’know, there’s always that conflict between rationality (my wedding ring is gold, which should not contain any iron compounds, therefore it will not heat up) versus emotion (put my hand on a hotplate that can boil water in less than 30 seconds?! Are you crazy?!). I’m happy to report that my hand, and ring, survived intact. Ah, the things I do for my readers.

FURTHER WARNING: While the hotplate remains cool until something iron-based is put on it, the plate retains the heat of the saucepan after it’s done. While heat dissipation is quick, the plate is hot after cooking. Or, to put it another way, if you don’t believe me and want to try the hand-on-the-hotplate trick for yourself, do it before you begin cooking, not after, or you may get a nasty burn.