This is pretty cool: Panasonic has announced at the International Home & Hardwares Show that they will be producing a Countertop Induction Oven.
Induction cooking is sorcery masked as science through the power of magnets. That’s what I believe in my heart, at least. The heat is created from magnetic induction (as opposed to a gas stove flame or electric heating) which means without the right type of pan, you won’t be able to cook anything, even if the stove is…
They might be the future of cooking, but for some reason induction cooktops limit where you can place your pots, like the burners on a traditional stove. But Siemens is breaking free of those constraints with a new design that boasts an all-encompassing cooking surface.
Induction cooking is pretty freaking great—your food is extremely precisely heated using magnets instead of say, fire. Now, if you've got some serious cash, Thermador has a giant magnetic stove that'll powerboost your kitchen.
Be it gas, electric, or induction, ranges have held onto a vestigial limb—a finite, unmovable set of areas to do the actual cooking. This new induction cooktop from Thermador, however, is smart enough to heat anywhere there's a pot.
Induction stoves may be making their way into restaurant kitchens, but for home cooks they're still a mystery. Fortunately, Wired product editor (and food geek) Mark McClusky volunteered to enlighten us: