Get the most out of your cooktop with science-backed technique guides — searing, simmering, wok work, sous-vide and more.
11 articles in this category
Yes, cast iron works on induction — it's one of the best pans you can use. How to avoid scratching the glass, why heat is uneven, enameled vs bare, and the technique that works.
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Learn how to cook rice on induction cooktop the right way: exact water ratios, power levels, and timing for fluffy, restaurant-quality results every time.
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Complete steak cooking chart with internal temps, sear times and pan-by-pan technique for induction and gas cooktops. The exact numbers for rare to well-done.
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How to cook scallops perfectly — restaurant-grade golden crust, tender translucent center. The exact technique for induction and gas cooktops with cooking times and temperatures.
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Salmon cooking temperature guide — safe internal temps for fillet, side, and whole salmon, plus the exact pan technique on induction and gas for crispy skin every time.
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Pork cooking temperature guide — safe internal temps for chops, tenderloin, ground, and shoulder, plus the cooktop technique to hit each target without drying out.
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Cooked chicken temperature guide — safe internal temps for breast, thigh, ground and whole chicken, plus the exact cooktop technique for juicy results every time.
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How to dispose of cooking oil safely — never down the drain. Complete guide to cooling, storing, recycling and disposing of used cooking oil from your induction or gas cooktop.
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How to get a perfect crust on steak using an induction cooktop — pan choice, preheat time, temperature settings and the exact technique from our test kitchen.
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How to deep fry on an induction cooktop — oil temperature control, best pots, safety considerations and the exact settings for perfect frying results every time.
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Yes, you can use a wok on an induction cooktop — if you choose the right one. The five wok types that work, the three that don't, and what flat-bottom vs concave really changes.
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