If there’s one piece of kitchen equipment I wouldn’t want to cook without, it’s my induction cooktop. Almost every recipe on this website lists Induction or Gas Stovetop, but if I’m cooking at home, induction is nearly always my first choice.

It’s not because I only cook seafood or because it’s faster. It’s because it fits the way I like to cook.

What I enjoy most is the level of control. When I adjust the heat, the pan responds almost immediately. That means I can gently poach fish, build a slow-cooked pasta sauce or quickly sear a steak without waiting for the cooktop to catch up. The heat works with me instead of against me.

That same precision makes everyday jobs surprisingly simple. I melt chocolate directly in a saucepan without reaching for a double boiler. Hollandaise sauce can be whisked over the lowest setting, giving me just enough heat to build or rescue the emulsion without scrambling the eggs. Small jobs become less complicated because I can trust the cooktop to hold a gentle, consistent temperature.

One feature I use more than I expected is the built-in timer. Whether I’m poaching eggs, simmering a sauce or reducing a stock, I can set the timer and know the cooking zone will switch itself off. It’s one less thing to remember when there are several dishes happening at once.

Living in Adelaide Hills, I also appreciate that induction doesn’t fill the kitchen with extra heat. On those 40°C summer days, the pan gets hot, not the room. That makes cooking far more comfortable than standing over an open flame.

The cooktop often becomes another hot work surface saving space on the workbench. I’ll rest a hot oven dish or casserole on it while serving. When dinner is finished and once any leftovers have cooled, a quick wipe is usually all that’s needed to have it looking clean again.

Perhaps that’s why induction appears in so many of my recipes. It’s equally at home gently poaching seafood, building a béchamel, simmering a sugo for hours, searing fish fillets or preparing a quick pasta. It’s simply the cooktop that allows me to cook the way I enjoy cooking. And yes, I can stir-fry if needed. It’s a matter of understanding how to heat your pot, pan, teppanyaki or grill plate and listen to your food.

For me, induction isn’t about embracing new technology. It’s about confidence. The confidence that the heat will do exactly what I ask of it, whether I’m melting chocolate, cooking the perfect poached egg or putting the final sear on a beautiful piece of seafood.