Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life.

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Induction heaters are a good way to add luster to food without burning a dish.

That’s why cooking expert Masayo Waki has been using one at her kitchen studio for more than 20 years.

Water boils quickly when the heating power is turned up, and the low flame that can easily go out on a gas stove remains stable on an induction heater. “The breadth of the heating power and ease of controlling the temperature exceed those of gas,” she says.

While a gas stove heats the pot directly with flames, induction heating is a process where magnetic field lines induce the bottom of the pot itself to generate heat like a heater. It generates less upward current caused by combustion and offers a sense of security as there is no risk of a user’s clothes catching fire.

But when Waki began using it, there were moments she felt puzzled. When she poured egg wash into the frying pan to make an omelet, she was unable to get the right form. After trying this and that, she realized it was because the heat was slow to conduct to the sides of the pan.

If the heat source is changed, the cooking tools must also be changed. Working with a manufacturer of cooking utensils, Waki started by choosing the right steel material and developed a frying pan and a special pan used to cook “tamagoyaki,” or Japanese style rolled omelets, that offered high heat efficiency and allowed the heat to easily conduct to the side. That was back in 2008. Since then, she has added a pot with two handles and a wok to the series.

Since water does not evaporate as much in induction heating, another key is to use less water in the pot compared to when gas heating is used. At home, Waki uses a gas stove. Based on her knowledge of the difference between the two heating systems, she says, “My encounter with induction heating became a turning point to re-examine cooking with heat, including the equipment and utensils involved.”

This week, she offers an arranged version of “Poire belle Helene,” a classic French dessert featuring pears. It is a recipe that makes good use of the characteristics of induction heating.

Since the side of the pot is not licked by flames, the custard cream does not stick to the side and turns out clean without burning. The cream should be boiled thoroughly to allow the floury feel to cook out. Cook until the cream becomes somewhat firm in texture and takes on a luster.

Induction heaters are also good at melting chocolate. All it takes is a low heat. A water bath is not required. Of course, the gas stove works just as well.

Masayo Waki is a cooking expert born in Tokyo in 1955. She lived in Paris for about 10 years to learn French cuisine. She introduces not only French but various dishes on television and in magazines.

BASIC COOKING METHOD

Main Ingredients (Serve 4)

4 halved pears in syrup (canned “yonashi” [Western pear] type), 200 ml milk, 2 egg yolks, 45 grams granulated sugar, 2 tsp each of flour and cornstarch, 50 ml fresh cream, bit of vanilla essence, 50 grams chocolate, 25 ml water, 1/2 Tbsp sugar, 2 Tbsp sliced almond, some mint

1. Drain pears in syrup well.

2. Mix egg yolks and granulated sugar in bowl. Add flour and cornstarch and mix.

3. Heat milk in pot until right before it comes to a boil. Add to (2) in two parts, mix thoroughly and return to pot. Simmer on medium heat while mixing with whisk. When it takes on luster, pour in flat container, adhere plastic wrap on surface and leave until no longer piping hot.

4. When (3) has cooled, move to bowl and add vanilla essence. Mix with whisk until smooth. Add whipped fresh cream and mix.

5. In a small pot, add water and sugar and place on low heat to melt sugar. Turn off stove, add crushed chocolate and melt while mixing. Keep warm using the induction heater’s warming function. (When gas is used, keep warm in water bath).

6. Add almonds to another small pot and toast until they color somewhat.

7. Serve (4) on a plate, topped with pear and pour (5) on top. Sprinkle with (6) and mint.

About 315 kcal and 0.1 gram salt per portion
(Nutrient calculation by the Nutrition Clinic of Kagawa Nutrition University)

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From The Asahi Shimbun’s Jinsei Reshipi (Life Recipe) column