Bull's Eye: My New Fagor Induction Portable Burner and Anolon Skillet!

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I entered a contest on Bonnie Tandy LeBlang's uber informative website Bite of the Best. (She regularly runs contests for equipment and anyone can enter.) In order to enter, it was required to write how the induction burner would be used. My entry stated that it would be ideal for making lemon curd, without having to use a double boiler, because it controls the heat so evenly and the sides of the pan don't heat nearly as much.

For many months, I read emails of other entries saying they would use it for stir frying and other more commonly used techniques in cooking, so I thought I didn't stand much of a chance with my more esoteric lemon curd idea. But low and behold, and to my delight, my entry was the winner!

This cooktop is so well designed and easy to use. One can select a specific temperature, or press one of the buttons to choose equally precise and intuitive settings such as simmer, boil, rapid boil, sear, brown, or stir fry and the corresponding temperature will appear on the readout. And when changing settings it responds instantly.

15" Induction Cooktop with 1 Burner Finish: Desert Sand

I'm using the Fagor induction burner for a lot more than an occasional lemon curd. For example, it makes a perfect over easy egg in my new Analon Nouvelle Copper pan. Not only is the pan induction friendly, it has a copper core, is nonstick, even can be used with metal utensils, and is oven safe up to 500°F/260°C. This 8.5 inch french style skillet will be my go to every day pan for small items. I am tempted to get the 10 inch one as well!

Anolon 82525 Nouvelle Copper Hard Anodized Nonstick Open Skillets, 8-Inch and 10-Inch, Twin Pack