Illustration: Isabella Cotier for Bloomberg
With Induction Stoves, Chefs Discover a Foolproof Path to Perfection
From Michelin kitchens to home wok burners, induction delivers consistency that gas can’t match.
An hour before dinner service begins at Ikoyi, a small two Michelin-starred restaurant at 180 Strand in central London, the open kitchen is a hive of activity. It’s also close to completely silent.
The zen-like atmosphere extends to the stove, a sleek, shining black slab at the center of the kitchen. No gas here — the restaurant uses a four-ring induction stove, installed two and a half years ago when Ikoyi moved to this site.