While visiting a home in my neighborhood on the Minneapolis – St. Paul Home Tour yesterday, a tour representative said this homeowner’s renovation included switching from an electric stove to a gas stove and how much the representative wished she had a gas stove top in her own home.
“Well, what about induction?” I asked her.
It’s no longer just a choice between gas or electric stoves; homeowners with electric hookups can enjoy all the power of gas plus more responsiveness.
What do you lose with induction? All the wasteful energy loss. Cooking with induction is 70% more efficient than gas and 20% more efficient than electric.
Clean up is easier than smooth top gas ranges because spills don’t burn onto the surface. You can stick a hundred-dollar bill between an induction burner element and a pot of boiling water without worry
Why? Induction burners only heat magnetic surfaces (so you’ll know if your pots and pans are compatible if a magnet sticks to the bottom!), which also make induction cooktops popular choices for kid- and pet-safe kitchens.
Due to its recent rise in popularity (induction has been around since the ’70s but only took off recently), brands now make induction ranges in addition to induction cooktops.
This Saturday, a pair of my girlfriends and I attended the Cooking the Market class at the new, expanded Kitchen in the Market (in the Midtown Global Market).
Verdict? Stark, raving mad about it. We can’t wait to go back.
Kitchen in the Market started in 2008, but owners Chef Molly Herrmann and Tracy Morgan just opened the new space — a shared commercial kitchen space as well as a cooking school and retail shop. See more if you’re curious.
We shook hands with some champagne cocktails before even removing our coats, and traced the origins of our delicious cheese (which led to numerous “Portlandia” references from our Peanuts Gallery), as guided by Grassroots Gourmet’s Vicky Potts. This intro eased the less-familiar cooks in the 16-person class into the experience, which is open to all levels.
Next, Molly took us on a tour of the market, highlighting the fresh, in-season and obscure (e.g. goat tenderloin). I jotted mental notes, as we created the night’s menu on the spot.
Our newly formed teams engaged in a menu-planning pow wow with the professionals (Molly and other chefs present) and got Market Money to buy necessary ingredients.
We got our goat…
…which probably wasn’t even a funny joke the first five times I used it.
After slicing the goat, we marinated it in zatter (a Middle Eastern spice none of us girls had ever heard of), each taking turns executing the steps Molly delineated.
Note the ubiquity of wine, equally important to those in our group who like to cook (me) and those who like to drink while watching others cook (Kelly).
Our goat “lollipops” entered the commercial convection oven pretty early in the night, compared to the duration of active time involved with other attendees’ dishes. Thus, we creeped on everyone else.
Another team prepared a Greek salad with wild rice.
This scene looks deceivingly chaotic. Everything remained calm and organized.
Smoked salmon croquettes with mango salsa.
Our team’s favorite dish: beef stew.
Tastefully simple (can I call this a) tablescape, with our free whisks. I love free stuff.
Hurry up, people. We’re ready to gorge.
Our presentation of skewered goat tenderloin with yogurt sauce (clearly, arranged with assistance).
Look at that, more wine! And the Greek salad…yum.
The beef stew atop pureed butternut squash proved the class favorite, as well.
Shaved brussels sprouts with lingonberries. Saffron rice.
Personally, I like when dessert isn’t afraid to tell me what to tell me what to do. A cookie who speaks her mind = very sexy. Though, hers wasn’t a bright future, unfortunately.