Why Induction Cooking?

The answer to Better Health is exercise and the food we eat. Nutritious, low-fat, low-sodium meals reduce dangerous cholesterol cut unwanted calories and retain important minerals, vitamins, and life-giving enzymes. All of our fresh foods have a built-in natural goodness. But the wonderful health-giving values you paid dearly for at your grocery store may soon disappear in your kitchen. With old-fashioned conventional cooking methods, fresh vegetables must be peeled, boiled, or steamed, and subjected to high heat of the microwave, not to mention the use of cooking fats and oils. All of this results in the irreplaceable loss of a large share of the vital minerals, vitamins, and enzymes that we need for better health.

       Induction Cooking creates wholesome, great tasting meals, without sacrificing vitamins, minerals, and enzymes. Furthermore, the methods you will learn, in my cookbooks and throughout my website, thoroughly capture the wonderful flavors we expect in our meals. It is possible because of this unique cooking method. Foods are cooked at precise temperatures, below the boiling point, in a vapor seal. This Ultra-Seal™ method of waterless cooking with Ultra-Tech II™ induction cookware is the secret that that retains vital nutritional values. By eliminating the need for peeling, boiling, steaming, and microwaving, vegetables and fruits come to the table with a “garden fresh” taste, and meats are gently browned and cooked in their own natural juices, without the need for high calorie oils and fat. It is a whole new experience in cooking and taste, and a key benefit for better health.  

       Because food preparation is easy and efficient, waterless cooking with Ultra-Tech II™ induction cookware has become the preferred method of millions of home cooks and professional chefs who are dedicated to better health through healthier cooking techniques. My new cookbook "Cooking for a Longer, Healthier Life" contains exciting recipes that will bring nature’s goodness to your table every day. Chef Charles Knight

How Induction Cooking Works:

  1. The element's electronics power a coil (the red lines) that produces a high-frequency electromagnetic field (represented by the orange lines).
  2. That field penetrates the metal of the ferrous (magnetic material) cooking vessel and sets up a circulating electric current, which generates heat. (But see the note below.)
  3. The heat generated in the cooking vessel is transferred to the vessel's contents.
  4. Nothing outside the vessel is affected by the field--as soon as the vessel is removed from the element, or the element turned off, heat generation stops.


    No. Setting Function Temperatures Induction Cooking Guideline
    1   Warm 100°F (38°C) 110°F (43°C)  Rendering chocolate, homemade yogurt 
    2 Low Warm 150°F (66°C) Waterless cooking crisp, keep food warm for serving, pasteurizing, slow-cooking
    3 Medium-Low Simmer 180°F  (82°C) Poaching eggs, simmering, stewing and braising meats, melting cheese, baking custards and casseroles
    4   Simmer 210°F (99°C) Eggs, waterless cooking vegetables soft, jellies and jams, hard-boiled eggs, baking, roasting after searing
    5 Medium Boiling 270°F (132°C) Boil steaming, sauté, crepes, fried potatoes, gravies; candies, s'mores, roux
    6   Boiling 300°F (150°C) Sauté vegetables and seafood, breakfast potatoes, pancakes, and French toast
    7   Browning 330°F (166°C) Braown meats, stir-fry, sauté meat & poultry, grill sandwiches
    8 Medium-High Frying 360°F (182°C) Deep fry in oil, chicken, fritters, fries, donuts
    9   Pan-Broiling 390-420°F (199-216°C) Quick browning and searing chicken, popcorn, pasta
    10 High Sear 450°F (232°C) Quick browing and searing steaks & chops, browning before roasting







    Slow Cooking Guidelines



    5 - 7 hours

    150-160˚F (65-70˚C)

    Simmer: Baked beans, 4 - 6 hour   stews, poultry-bone-in soups, cereals





    Steam: Hot dogs, fresh-vegetables, puddings



    3 - 5 hours

    170-190˚F (75-90˚C)

    Simmer: Appetizer dips, hot beef, barbecue, "Sloppy   Joes," etc.



    2 - 3 hours

    200-220˚F (95-105˚C)

    Fast Simmer: Spare ribs, lamb shanks, winter squash, fruit   punch, vegetable juices,





    fish chowder, cheese sauce,





    Simmer: Frozen vegetables, potatoes, corn-on-the-cob, stuffed   peppers, seafood, rice, dumplings

    4 to 5


    1.5 - 3 hours

    230-250˚F (110-120˚C)

    Bring liquids to boil. High-simmer: Corned beef, pot roasts   and short ribs.





    Thicken: Gravies, soups and sauces. Prepare: Fresh applesauce,   peach or apple butter, hot chocolate