Knowledge Base > Barton Seaver - Open Office Hours

Open Office Hours

Barton Seaver - Open Office Hours

This event was on Tuesday, August 02, 2022 at 11:00 am Pacific, 2:00 pm Eastern

Join Chef Barton Seaver in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to c… Read More.



I heard you speaking about induction cooking I am struggling to gain control of this method any good resources for an introduction to stovetop induction cooking?

— Davien Littlefield


So I I actually myself had not used a whole lot of induction. The induction that I have I've really enjoyed and when you heard me talking about it I was talking about where I would go with my kitchen. If I were to read design it I would get rid of gas. I would love to be completely fossil fuel free in my life. And we're we're almost there with really the exception of this stove solar energy on the house Etc and But so I don't have a huge deep experience with induction. It is what I would recommend though having cooked on it before and really liked it some of the newer versions that are coming out some of the stovetops that I've seen and I've got an induction two burner just portable induction stovetop that I'm using outside in my kitchen and I really like this because the one that I have and I don't remember a brand on it. Has visual cue on it as to the heat of the pan so you can look down and see out of 10 bars that it's sitting at seven bars Etc. That to me is the same intuition as looking at a gas flame and knowing where it is, right? I'm not really looking at the knobs on the gas flame. I'm looking at the flame itself. In the same way sort of looking at those bars is more helpful sometimes and I think it's some the bars or sort of looking at a visual representation as opposed to a numerical representation. Like it's on heat 2. Okay. Well is that two of five is that two of ten? What's the difference between two and three Etc just begs a lot of questions, right? But if you're looking at it and you're like, okay, I'm at 70% power here. Cool, and again, even though I just gave you a numerical representation of the visual just looking at it I think gives you that visual feel to it that helps your own intuitions sort of. Bring those intoitions to the table with the new technology pans will respond slightly differently just as they do on you know on a gas cooktop as well. So whether it's you know stainless steel or Cast iron Etc or cast steel just it does take a little bit of trial and error like with anything. Honestly. I'm kind of with you. Like if you asked me to cook on an electric stove now like an electric coil stove. I really wouldn't be able to do it very well. I mean it would. Take me some time. It's just about trial and error and yeah, there you go. Something to do is see if there's a restaurant in your area that cooks on induction and ask if you can just come and stage with them for a day just to learn about the technology. They get some free labor out of you you get a great learning experience meet some new friends something. I recommended people. Anyway always is just Find some professionals in the field that you like and Trust go give them give them some labor to learn from them for a day and create a great create great relationships. Cheers. Thanks
Barton Seaver

Barton Seaver

Chef, Educator, Author