I’ve always been facinated with induction cooking… it’s extremely fast and is even safe around children since there is no open flame. Because induction cooking works electromagnetically, heat is generated only in the cookware that it comes into contact with. Your food is cooked to perfection and the cook top stays cool.
This year, I read a pretty good article at Gizmodo where a Wired Mag editor recommended the Max Burton 6000 Induction Cooktop. With 9 temperature settings, 10 power levels and a 150-minute timer, it’s at home in a restaurant kitchen as well as your own… for about $75.
Induction cooktops can be used with cast-iron, carbon steel, enamel steel or magnetic stainless-steel cookware, but aluminum doesn’t do the magical magnetic thing.