We’ll be honest: Induction cooktop recipes are no different than the same recipes you’ve been enjoying for years. What is different, though, are the results of foods when cooking recipes on an induction cooktop. That’s because, unlike electric and gas cooking elements, induction surfaces are powered by electromagnetic currents that work with compatible cookware for improved heat consistency, adaptability to changes in heat, and more energy-efficiency overall.
That means you can cook with the responsiveness and high-heat performance of a gas flame, plus the safety and convenience of electric—so the only modifications you’ll need to make to your recipes are the switch from traditional cooktops to an induction stovetop.
To help whet your appetite even more, take a look at these four recipe ideas that work well on an induction cooktop!
Parlor-Style Skillet Pizza
Here’s a little tip: Your favorite pizzeria might just sell you a batch of their pizza dough for you to use at home, and most major supermarkets nowadays carry pizza dough made fresh daily. Make sure to grab some to make a quick, weeknight meal for two with this skillet stovetop pizza.
The magic of this recipe is a combination of even heat control from an induction cooktop and cast iron’s ability to retain heat just like a pizza stone in the oven. As a result, you get the delicious chew of an artisanal crust with a crispy exterior. For this recipe, stretch your dough out to 10 inches and use a 12-inch skillet to make sure every part of the dough is in contact with the pan.
This recipe is even easier with store-bought pizza sauce, and toppings can be prepared ahead, including any meat toppings that should be cooked beforehand.
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Pre-heat your skillet over medium heat; about 10 minutes.
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Once hot, drizzle in a splash of olive oil.
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Place pizza dough into skillet and cook until bottom is toasted; about a minute.
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Flip the pizza and add your toppings
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Cover and cook on medium four to five minutes until cheese is melted.
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Using a flat spatula, remove the pizza, slice and enjoy!
Less-Mess Deep-Fried Chicken
When you think of crispy, finger-licking fried chicken, it’s easy to imagine an heirloom dutch oven bubbling away over a flickering flame on a warm, summery day. Then there’s the smoke, flare-ups, and the hot, hot kitchen.
On the other hand, an induction cooktop generates an even output of heat to keep the oil temperature consistent, and since the burner only reacts to ferromagnetic material, any oil that accidentally springs onto the cooking surface won’t burn or smoke. What’s better, induction’s energy-efficient method of cooking channels heat directly to your cookware, so your pot gets hot—not your kitchen.
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Start by marinating your chicken in a bowl mixture of buttermilk, hot sauce, salt, and pepper for at least four hours; we suggest six thighs and six drumsticks, but you can use a variety pack, too.
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Next, create a dredging mixture using a cup of flour, a tablespoon each of dried thyme, dried basil garlic powder, and onion powder, a teaspoon of white pepper and salt, and a dash of cayenne pepper; pour into a wide container such as a casserole dish.
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Prepare a sheet pan with a wire rack; set aside. Then, taking one piece of chicken at a time, remove from buttermilk mixture making sure to let excess batter drip off. Gently coat the chicken in your dredging mixture, patting extra off; place on rack and continue with the remaining pieces. Allow the chicken to air-dry while you prepare the frying oil (this will help create an even crispier crust).
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Fill a five-quart dutch oven with oil and turn the induction cooktop to medium-high. Heat for 10 to 12 minutes until the temperature reads 360 degrees.
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Carefully and in batches, add two or three chicken pieces into the oil making sure to place them away from you to avoid splashing. Cook for 10 to 12 minutes per side or until your food thermometer reads 160 to 170 degrees.
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Finish with a sprinkle of salt.
Savory Shakshuka
The secret to this rustic, Moroccan dish is harissa paste—and the rapid induction heat response that takes this dish from sizzling to simmering in seconds.
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Sauté two red peppers and an onion together with a splash of olive oil in the deepest pan you have over medium-high until soft, about 10 minutes.
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Then, add two cloves of garlic, a tablespoon of tomato paste, a teaspoon each of cumin, coriander, salt, and paprika into the mixture and quickly fry on medium-high and bring out their essential oils, about a minute.
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Once the garlic becomes fragrant, add a 28-ounce can of whole tomatoes and heaping spoon or two of harissa paste and bring the dish down to a low, bubbling simmer.
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Cook for 15 minutes with the lid off to help evaporate moisture and concentrate the rich pepper and tomato flavor. Once the mixture is thick, make four to six indentations with a spoon, cracking an egg into each. Cover and let simmer for another five minutes, checking the doneness of eggs by gently jiggling the pan; they should barely wiggle in the middle when they’re done.
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Finish off with briny olives, a crumble of feta cheese, cilantro, parsley, and a side of naan bread and you have a delicious word-class breakfast.
Pro tip: Do not use a cast iron for this recipe since the tomatoes will react with the metal.
Get Saucy with Caramel
Looking to satisfy your sweet tooth? Try making this homemade caramel sauce that’s great for drizzling over your favorite ice cream, or even as an indulgent Sunday-morning treat over waffles. Since induction cooktops heat cookware directly, you can avoid hot spots in the pan that are notorious for taking a caramel from golden-amber to scorched in seconds.
For this recipe, make sure to use the deepest pan you have; there will be cream and there will be bubbling!
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Start by heating a cup of white sugar in a heavy-bottomed saucepan over medium-high; swirl the pan occasionally.
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After the sugar has dissolved, take the pan off the heat and stir in six tablespoons of unsalted butter one at a time; return to heat and cook an extra minute without stirring.
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Slowly and carefully, pour in half a cup of heavy cream; it will bubble!
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Once the bubbling has subsided, continue cooking for an additional minute.
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After a minute, remove the saucepan from the heat and sprinkle in a teaspoon of kosher salt.
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