Cooking Tools Are Personal

Click the link below to get your new KitchenAid range

My kitchen is my playground, and my tools and gadgets are deeply personal. Over the years, I’ve collected pieces that make me feel confident as I work to perfect recipes. Many of these treasures were passed down, gifted by friends, or picked up on a memorable trip. Every time I cook, it takes me on a journey back to childhood, or to that unforgettable dining experience while traveling.

Because of this, I can be a bit of a foodie snob. I eat well at home every day, so dining out sometimes feels like a letdown unless I take the time to choose a really special spot. That’s how central cooking is in my life, it’s more than food, it’s memory, craft, and joy.

So you can imagine my reaction last year when my husband told me about the health risks of cooking with gas. He suggested we look into an induction cooktop since there was a state rebate available. My immediate thought was: “Are you crazy? You want me to give up one of my most cherished tools? No amount of money is worth upsetting this love affair!”

If you cook often, you know how intimate the relationship is between you and your stove. Learning its quirks takes time, and a dish can be ruined if the heat is off by just a little. For me, my cooktop wasn’t just an appliance, it was a partner in art.

But I decided to at least listen (though my husband doesn’t cook a thing—remember the burnt ribs story from my book?). And here’s what eventually convinced me to make the leap:

Performance

Induction cooks more evenly and much faster. Water boils almost instantly, and the temperature adjusts in seconds. That responsiveness gave me even more control than gas ever did.

Environment

Induction is energy-efficient, with a lower carbon footprint. It heats the cookware directly rather than the air around it, which also makes the kitchen cooler and safer, no open flame, fewer accidents.

Indoor Air Quality

Gas stoves release nitrogen dioxide (NO₂), carbon monoxide (CO), and even benzene into the air. Research links them to asthma and other respiratory issues, especially for children. This one hit home for me, protecting family health matters more than tradition. If you have kids, this is a must-consider factor.

A Note of Caution

Induction stoves are more expensive upfront and require magnetic cookware (cast iron, stainless steel, or enameled steel). Yes, I had to invest in a new set (smile).

But here’s the truth: It became a learning journey. Some dishes cooked faster on the stovetop, others slower in the oven, and yes I burned a few things (laugh out loud). But I quickly adapted, and the payoff is better health and even better cooking definitely worth it.

I want to keep cooking for you a little longer, and this change was one more way of making sure I can.