induction cooking

Chef Jon Kung explains why he cooks almost exclusively on induction, citing fast heating, cleanliness and precise temperature control. He shows a rounded induction wok burner.

Climate Town argues for moving away from gas stoves. It covers the gas industry's decades of marketing and lobbying, health effects of gas cooking, methane leaks, and the case for induction.

The Townsends channel shows how to make mushroom ketchup, a popular 18th-century sauce, in period style. It includes the history and a recipe and links to a blog post on whether George Washington used ketchup.

Food YouTuber Adam Ragusea argues that gas stovetops are weaker than electric burners, dirty to clean, and a health risk from indoor air pollution. He cites Consumer Reports ratings and a literature review on gas stove health effects.

Technology Connections tests how quickly gas, induction and standard electric stoves boil water, with CO2 measurements and a discussion of the advantages and disadvantages of each.

Adam Ragusea examines whether olive oil is unsafe for high-heat cooking and whether it tastes bad when heated. He cites studies showing it is among the most stable cooking oils and that smoke-point worries are overblown.

In this American Masters clip, Jacques Pepin shows two different techniques for making a perfect omelet, a dish he is famous for teaching America.

Jacques Pepin demonstrates deboning a whole chicken, quickly and with complete control. It is a short, wordless-feeling technique demo that shows a skill most cooks never learn.

A two-minute Rouxbe cooking-school demo of how to heat a pan properly before cooking. It uses the Leidenfrost effect, where water beads and skates across a hot pan, to show when a stainless steel pan is ready.

Insider Food visits the Gurudwara Bangla Sahib temple in New Delhi, which feeds tens of thousands of people free daily and over 100,000 on holidays. It shows the machines and big-batch cooking that make this possible.

A talk given at the 2011 Nammour Symposium at Sacramento State arguing that past generations were wrong about nearly everything, so we should expect to be wrong too. It tours the many surprising ways scientific beliefs have failed, drawing on pessimistic induction.

Mark Bittman and baker Jim Lahey of Sullivan Street Bakery demonstrate the no-knead bread recipe, where a long, slow rise does the work instead of kneading. It is a short New York Times recipe video.

A short, sweary cooking video in which Nat makes a quick bolognese using simple pantry ingredients. It is part of his isolation-era cooking series.

Chef Chris Young shows a simplified triple-cooked method for making crisp frozen fries in an air fryer, based on Heston Blumenthal's technique.

Jeri Ellsworth shows early steps of making microchips at home: cleaving wafers, removing native oxide, testing dopant type with a hot probe, and loading the furnace.

Chinese Cooking Demystified shows an ordinary, everyday Chinese wet market to counter sensationalized coverage during the early pandemic, with a pinned comment adding nuance.

America's Test Kitchen tests eight carbon-steel skillets to find the best one, asking whether a single pan can replace stainless, cast iron and nonstick. It names a winner and covers how the pans perform.

Jacques Pepin makes a classic French omelette in a short uncut demonstration. The video contrasts it with the American style.

Max Miller of Tasting History makes garum, the fermented fish sauce of ancient Rome, using a same-day recipe. He covers the history of the condiment along the way.

A Radio Free Asia report from its China food safety series on how "gutter oil" is recovered from sewers and waste and sold on to cheap restaurants and street vendors.

Technology Connections examines an old feature-rich microwave and shows how it uses a humidity or steam sensor and lookup data to cook food well, arguing it beats many modern ones.

An engineering explainer on why Tesla abandoned the induction motor for the Model 3 and used an IPM-SynRM design. It covers the reluctance torque and permanent magnet principles behind the choice.

Lex Fridman interviews Marcus Hutter of DeepMind about universal artificial intelligence, AIXI, Kolmogorov complexity, Solomonoff induction and the idea of intelligence as compression.

A tour of Christian Schallert's 24 square meter apartment in Barcelona, designed so that it looks like an empty cube until he builds the furniture he needs. Kirsten Dirksen shows how the space is transformed for cooking, sleeping and dressing.

A SAAMI-produced training video for firefighters explaining what happens when sporting ammunition burns, including that unchambered cartridges lack the energy to penetrate much. It includes test footage of ammunition in fires.

A short 'How It's Made' television segment showing the industrial process of turning canola seed into cooking oil. It walks through pressing, solvent extraction and refining steps.