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    Published on October 5th, 2011 | by Greg

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    In The Kitchen With Fissler: Cutting And Cooking

    There are plen­ty of kitchen es­sen­tials that have stayed ba­si­cal­ly un­changed for hun­dreds of years. We’ve seen pot­tery that is thou­sands of years old and looks and feels pret­ty sim­i­lar to pots to­day. A pan’s form hasn’t im­proved much, and the gen­tle curves of most knives would be rec­og­niz­able to any­one work­ing long ago. Bot­tom line: we still cut in the same ways and still need a burn­er and a pan to boil wa­ter.

    But we can now boil wa­ter in a minute, with no flame, thanks to to­day’s mir­a­cle of mod­ern tech­nol­o­gy- the Fissler Cook­Star In­duc­tion Pro. Cer­tain­ly not the on­ly mod­el like it on the mar­ket, it is in­cred­i­bly so­phis­ti­cat­ed, and puts many oth­er stoves and any oth­er hot­plate to shame. And even knives have changed- fiber­glass and in­jec­tion-mold­ing make for a sta­ble, at­trac­tive, durable han­dle and the steel is now chromi­um molyb­de­num vana­di­um steel in the Fissler Per­fec­tion Chef’s Knife.

    Hot stuff first. In­duc­tion is a pret­ty fun ad­di­tion that changes the old gas/elec­tric bal­ance. You’ll need pans that are in­duc­tion-ca­pa­ble, though many are, just not cop­per or alu­minum (ba­si­cal­ly any­thing that a mag­net would stick to). We’ve checked out a bunch of them, in­clud­ing some we test­ed re­cent­ly that are per­fect for in­duc­tion use, and found this cook­top the per­fect size for a va­ri­ety of pur­pos­es. At first, you might won­der why you would need an­oth­er burn­er, and so did we. But af­ter a few weeks with the In­duc­tion Pro, it was hard to imag­ine larg­er par­ties with­out it. Serv­ing as an all-around warm­ing plate or portable stove­top, you can cook things right at the table or next to your bed, or keep the pot of soup warm while you’re serv­ing it. We loved the range of set­tings- it’s not as ana­log or con­trol­lable as a gas range, but there are nine pow­er lev­els in to­tal and that’s plen­ty of flex­i­bil­i­ty. And while it isn’t ex­act­ly lightweight at 9 pounds, it is easy to set­up- a sin­gle cord and you’re cook­ing with… er, mag­nets?

    We didn’t try out the fea­ture, but feel that we should il­lu­mi­nate nonethe­less: there is a one-touch “Boost­er” func­tion for choco­late fon­due, re­mov­ing the need for a dou­ble-boil­er. What we did no­tice was the awe­some sur­face, much eas­i­er to clean than any oth­er cook­top. And this is a burn­er that is sexy as well, sleek glass and black, with touch sen­si­tive con­trols. We did no­tice a few quirks- you don’t want to leave any­thing that could be harmed by mag­nets near the unit, and re­mov­ing a pan (say to flip some­thing) will shut it off- but these are true of any in­duc­tion prod­uct. It’s faster, and more ef­fi­cient, than any oth­er stove; we were able to boil a large pot of wa­ter in about half the time of a gas range. All in all, this is a great ex­tra ad­di­tion, and is durable enough to be used as a pri­ma­ry cook­stop for your dorm or of­fice. At al­most $300, it’s cer­tain­ly not cheap, but does feel worth ev­ery pen­ny. Does ev­ery­one need one? Not re­al­ly. But we’re thrilled with the nov­el­ty, safe­ty, speed, and style.

    And then there is Per­fec­tion. Fissler al­so pro­duces a Pro­fes­sion­al line of cut­lery, but why would you want any­thing but Per­fec­tion? They al­so have two sizes of chef’s knives, a larg­er and small­er, and ours was the short­er 16 cen­time­ter or 6.25 inch mod­el. While not the most strik­ing knife in our cab­i­net- the KAI Shun Ken Onion still gets im­me­di­ate cu­ri­ous stares- this is fast be­com­ing our go-to knife for tasks re­quir­ing a short­er and more pre­cise touch. Made in Ger­many, the blade was su­per-sharp, and the tip as well, mean­ing we could poke and pry in­to our veg­eta­bles when need­ed. The er­gonom­ic han­dle was good, but a bit slip­pery for us when in use- a cou­ple of peo­ple asked for a bit more tex­ture on the grip or some in­den­ta­tions to al­low a more sol­id grasp. The sur­faces were love­ly, cleaned up well, with no rough cracks or edges or burrs. At $70, it’s priced com­pet­i­tive­ly with any oth­ers out there, and of­fers el­e­gant looks along with a great edge.

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    About the Author

    Greg dreamed up the idea for the Truly Network while living in Hawaii, which began with a single site called TrulyObscure. In 2010, when advertisers and readers were requesting coverage beyond the scope of that site, TrulyNet was launched, reaching a broader audience over a variety of niche sites. Formerly the head technology correspondent for the Des Moines Register at age 16, he has since lived and worked in five states and two countries, helping a list of organizations and companies that includes the United States Census Bureau, TripAdvisor, Events Photo Group, Berlitz, and Computer Geeks. He also served as the Content Strategy Manager for HearPlanet, a multi-platform app that has reached over a million users and has been featured in the New York Times, Hemispheres Magazine, National Geographic Adventure, Fox Business News, PC Magazine, and even Apple’s own iPhone ads. Greg has written as a restaurant critic and feature journalist for a number of national and international publications, including City Weekend Magazine, Red Egg Magazine, the Newton Daily News, Capital Change Magazine, and an arm of China Daily, Beijing Weekend. In addition, he has served as a consulting editor for the Foreign Language Press of Beijing, as well as a writer and editor for the George Washington University Hatchet, the school newspaper of his alma mater. Originally from Iowa, Greg is currently living in the West Village of Manhattan.



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