SEATTLE — Last year, Leah Brickley said farewell to her gas range and bought an induction range for her home kitchen. As a professional chef and baker, she was conflicted. “I was a little nervous when ...

As a former chef and the expert who’s covered ranges and cooktops for the past seven years at Consumer Reports, I’m often asked what I have in my own kitchen. It’s with a sigh, and a tinge of ...

As Insane Clown Posse once wondered, “magnets, how do they work?” The miracle scientific phenomenon of electromagnetism is the basis for something else seemingly unaccountable: induction cooking.

It’s a disgrace—98 percent of US households still cook food over crude heat like a bunch of cave-dwelling heathens. Well, the 21st century is no place for such pyromantic parlor tricks. We’ve ...