I fired up the new induction cooktop for dinner and I gotta say that this is one of the best investments for the kitchen you can make. If you had two of them you could really cook your ass off anywhere you have power available.

I decided to make Capellini with Crispy Prosciutto & Blistered Tomatoes. I thought it was good but the flavor I found very light. It feels like a light meal when you eat it. These days I’m used to eating stuff with varied flavors so a “light” meal is actually fine with me.

You need two burners for the recipe so I used the stove for the angel hair pasta (you can use instead of capellini). The induction burner was used for my Le Creuset shallow Dutch oven just sent to me by a friend (thanks again, S.A.!), where everything else was cooked…and cooked very nicely I might add.

I had to crisp the prosciutto first and it went crispy quick. The cooking power is set on ° F for each level and they did a great job of selecting the basic temperature for each level and it can be adjusted up or down. This burner is fast & efficient and I’m sure I’ll be using the hell out of it both at home and on the road. I highly recommend one. Doesn’t heat up the house and saves energy.

One thing to be aware of if you’re looking at one is you have to have steel or cast iron cookware – anything magnetic, as that is how it works.

Anyhoo, this is how dinner turned out:

Not a bad way to wind down later in the day!

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I did snag a few diner-style dinner plates and bread plates at a thrift store. I should just about have enough but I’ll keep looking for interesting ones to pick up.

Thank you for reading.

Shawn