"RicodJour" wrote

My nephew is a recently minted professional chef, and has worked in a
few very good restaurants in the NYC area. Apparently the portable
induction cookers are becoming very popular. I figure it professional
chefs can use them, they're good enough for just about anyone. Still,
it -ahem- boils down to personal preference and what you're used to.

R

Induction makes some sense in that it reduces heat and they are supposed to
be very controllable. I'd have to toss some of my favorite cookware though
as it won't work on my copper pans or my Woll aluminum or my griddle.