Our house has been under construction this past week. After living here for nine years, it was finally time to say goodbye to the 1990s aesthetic of warm yellow oak cabinets, faux gold hardware, and chipped countertops. Phase 1 of any remodel is demolition, and we were immediately without any means to cook food other than a small microwave borrowed from a friend (thanks, Cassie and Joel!).
Over the last several days, the Nuwave 10.5" induction cooktop has been the workhorse (and the unsung hero) of our folding table makeshift kitchen. For those who are unfamiliar, induction cooking works via electromagnetism, heating the steel surface of the pan and then cooking the food. Pans get sufficiently hot to sear meat and can quickly warm up canned soup for lunch. Eggs scramble as usual (and what I use it for most while actually camping), and larger freezer meals are just as convenient as on a full-size stovetop.
I've encountered only two downsides when using this camping device in the home. The first is the 10.2" cooking area, which is insufficient for some of my larger I-am-cooking-for-a-family-of-six pots and pans. A 10-inch skillet is ideal, but you can make do with a 12-inch shallow skillet like the one pictured above. The second downside is that 1300 watts is not enough power to boil a gallon of water to cook a box of spaghetti noodles. Full-size stovetop induction ranges use 220v power outlets and can create enough magnetic current to heat pots to boiling without any trouble.
If you want to try a propane-less, flameless cooking method during your next camping trip, head over to the rent gear page and reserve this handy little device. Or, if you are similarly about to embark on a full kitchen remodel and want something to use until you get your full-size appliances back, feel free to give it a whirl.
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