There are so many benefits to cooking with an Induction Cooktop and I thought I would share a few with you today. One of the many things I enjoy about blogging is working with great brands and sharing those products with you!
This post is sponsored by Air & Water, however all opinions are 100% mine. This post contains affiliate links at no extra cost to you. Please see my disclosure here.
I received the Avalon Bay IC100B Induction Cooktop in exchange for this post. This was my first experience using an induction cooktop and I really enjoyed how quick and easy it was! Here are some benefits to induction cooking:
- Induction cooking is efficient. Cooking times will be shorter, which means you will use less energy for cooking.
- Your kitchen will stay cool! Perfect for Summer cooking! How many times do we say “I don’t want to turn the oven on as it’s too hot?” With induction cooking, the only thing that heats up is the pan, so no worries about the heat!
- Induction burners are portable. This is so convenient for cooking outside by your grill. No need to run back and forth from the stove to the grill. Think also about taking this camping. Can you imagine how easy cooking would be with an induction cooktop?
I love the sleek design of this cooktop. The model I used has 8 different temperature settings, plus a built-in timer. You can just set the timer and go! No worries about your food overcooking.
The most important tip I have is make sure you use cookware with an aluminum or copper core, clad with stainless steel while using the induction cooktop. Otherwise, you will get an error message. I learned that the hard way! Scallops are one of my favorite weeknight meals. After a long day at work, I don’t want to spend a lot of time cooking and scallops are quick and easy to make-especially with my new induction cooktop!
Here is an easy recipe:
- 1 pound large fresh sea scallops
- salt and pepper, to taste
- lemon, zested
- lemon juice
- tablespoons olive oil
- 2 tablespoons unsalted, sweet cream butter
- chopped fresh parsley for garnish
- Pat scallops until dry and toss the scallops with 2 tablespoons of olive oil, salt and pepper.
- Set induction burner to the highest setting and heat the oil in the proper pan as mentioned above. When the oil is hot, add the scallops and cook about 2-3 minutes until lightly seared.
- Add the butter to the pan and just as it melts completely, turn the scallops over and add the lemon juice.
- Cook scallops another minute and remove. Add lemon zest and parsley.
Check out a great video about this induction cooktop:
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I hope you enjoyed this post Cooking Made Easy With An Induction Cooktop and will give induction cooking a try.