Popular in Europe for years, induction cooking is now taking America by storm. But electromagnetism – who understands how it works? While preparing a pork chop dinner, Wolf’s Chef Coleman shows you how easy it is to cook with induction, and demonstrates its unique benefits. Almost instantaneous temperature response. Practically no wasted heat. And the full range of control – Coleman sears chops, reduces a pan sauce, and melts chocolate without scorching. You’ll be inspired to try induction cooking, too.