Induction Cooktops: The Hottest Thing in Cooking Technology

Homeowners — especially those who cook — are always looking for ways to save time and money in the kitchen, and induction cooktops accomplish just that. Cooks who are new to induction technology will realize its benefits immediately: faster, more responsive heating; safer, more energy-efficient cooking; and easier cleanup. 

Some Details:

1. Induction cooktops use electromagnetic energy to instantly and directly supply heat to your cookware. Imagine boiling water in just 90 seconds! Pasta is ready in less than half the time, which means more opportunity for spending quality time with your family and friends.

2. Induction technology only heats the cooktop surface that comes into contact with cookware, so the temperature in your kitchen doesn’t escalate.

3. Cooking with induction is 70% more energy-efficient than gas and 20% more energy-efficient than electric, according to Electrolux Appliances.

4. The induction surface not covered by cookware remains cool to the touch so spills and splatters do not burn onto the cooktop. This makes cleanup a breeze!

5. With preset touch settings you can immediately raise or lower the temperature so cooking can begin at any time – without waiting or preheating.

6. Sensors detect the presence of cookware, activate the induction field, and adjust it to the exact size of the pan, which reduces the possibility of burn injuries from open flames or red-hot coils.

Parrish & Company stores offer a selection of induction cooktops, and our friendly and experienced staff is happy to answer any and all questions about this technology. Call or come by today!

Low and Slow is the Way to Go!

 If you’re preparing something special for your sweetie this Valentine’s Day, consider cooking “low and slow” and using aromatic woods. Follow these helpful tips from Big Green Egg, the original American-designed ceramic cooker that works as a grill, oven, and smoker.

• Cooking slowly over low heat infused with wood smoke is what smoking … and what some call “real BBQ” … is all about. This method breaks down connective tissue and tenderizes tough (and typically less expensive) cuts of meat like beef brisket, pork shoulder, pork butts, and spare ribs.
• For smoking these kinds of foods, cooking times are measured in hours instead of minutes. But boy, is it worth it! The result is succulent, fall-off-the-bone tenderness with the tangy, complex combination of spices, smoke, and natural meat flavors.
• Aromatic smoking woods add flavor to foods without adding a single calorie or gram of fat! Each variety of wood, from apple to mesquite to hickory and beyond, infuses food with its unique flavor. Mix and match your foods and woods. Experimenting is half the fun!
• Try soaking your wood chunks in water several hours or overnight before using them. This allows the wood to smolder and release the smoky aromas and flavors to permeate food.
• Instead of water, you can use wine, beer, or fruit juice to soak the wood and add another flavor dimension.

Stop by Parrish and Company for more information on the Big Green Egg, and have a delightful (and delicious!) Valentine’s Day!