Cooking with induction on stainless steel feels like breaking the rules of physics. No gas bill, no carbon monoxide, and you can touch the stove surface while it’s boiling pasta. It’s the safest way to pretend you’re a chef with superpowers.
Remember: magnet first, heat second. If you do that, you’ll unlock the fast, even, ridiculous power of induction. If you forget, you’ll be eating cold cereal while your friend brags about their perfect risotto.
So go ahead, grab a stainless pan, slap a magnet on it, and let the magnetic field do the ugly work. Your stove will whisper, your pan will sweat, and your dinner will taste like science won.
