Tastes: Cooking Without Fire

Sam Gugino
Issue: May 15, 2008

Induction cooktops are becoming increasingly popular with today's cooks. They're faster and more energy efficient than regular stovetops, and don't heat up the kitchen as much. I test-drove two leading models.

For the full article, check out the new issue of Wine Spectator, on newsstands April 9, 2008.

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