The Joy (And Huge Health Benefits) Of Induction Cooking

The Joy (And Huge Health Benefits) Of Induction Cooking

The Joy (And Huge Health Benefits) Of Induction Cooking Our Electrifying World is a series about how electrification is creating a more sustainable energy transition. It is sponsored by Rewiring America. It’s a busy evening at Bauman’s on Oak, the popular new taproom in Southeast Portland. At the bar towards the back of the room, customers are ordering drinks from a 30-strong list of intriguing-sounding ciders including Looking Glass and Forbidden Fruit. Over to the right is a window into the tiny galley kitchen where Chef Daniel Green is expertly sautéing squid with sofrito and black rice in a cast iron skillet. So far, so to be expected in a trendy neighborhood joint such as this. But there is one notable thing missing from the scene (two if you count the lack of sweat from the chefs) and that is the flash of flames licking their way around the pots and pans, and flaring up at moments of culinary intensity. Forget industrial gas stovetops altogether, in fact, because Green is cooking o…