Cooking with gas - not

A few weeks ago, I decided to ignore a deadline, set off in intrepid pursuit of important information for my readers. The event? Samsung had invited me to take a peek at its new Induction Range, which it’s touting as the first national brand, freestanding range with an induction cooktop. So I ventured downtown to watch celebrity chef Massimo Capra demonstrate the features and benefits of the stand-alone induction cooktop, which has just hit stores, and sells for about $2,800. The folks at Samsung happened to have a video cam at the event, so you can see Chef Capra work his culinary magic with what he clearly thinks is a clever new cooking toy.

To coincide with the product launch, the company commissioned Leger Marketing to survey consumer cooking preferences. The results indicate that Canadians may be really ready to embrace induction cook technology, which has already been popular in Europe for a few decades.

More than half (54 per cent) of those surveyed say they’d like to cook with gas, but have concerns about safety. Induction is considered safer than gas because heat is transmitted directly to the pan and the cooktop surface remains cool to the touch. Samsung’s induction range won’t turn on unless a pan at least five inches in diameter is placed on the cooktop and it turns off automatically if no cookware is put on the cooking circle within 30 seconds.

Four out of five Canadians say they make a mess when they cook. (This is news? My guess is that the fifth person only boils water, coz where I come from, if you ain't making a mess, you ain’t cooking, baby.) We mucky pups will like the fact that the cooler induction cooktop is easier to wipe up before spills get set (one of the reasons I’m not a fan of ceramic!)

I’m looking at other induction options for an upcoming Hot Home Products column, so keep buying The Toronto Star on Saturdays.