Geezer Gourmet is going induction. After decades on gas and conventional electric, we’re documenting the full transition to induction cooking — the good, the bad, the surprising, and the genuinely excellent. This page collects the entire series as it develops.
Induction cooktops heat instantly, control temperature with precision unmatched by any other technology, and keep the kitchen cooler. They’re also not as simple to adapt to as the marketing suggests. We’re telling it straight.
The Induction Series — All Posts
Gone All In For Induction
The commitment is made. Full induction setup, impressions, and what changed immediately.
Go Induction?
The question that started it all — a serious look at whether induction is worth the switch for experienced home cooks.
How to Defeat the Electric Stove Top’s Worst Fault
An early step toward induction — dealing with the frustrations of conventional electric before making the leap.
Overpriced, but there is not a better, more versatile or higher quality multi-cooker out there.
A related review of precision cooking equipment — the multi-cooker that bridges traditional and induction-era cooking.
More Posts Coming
This series is active. New posts will be added as the induction transition continues. Check back or subscribe to the blog for updates.