Virtual Mastering Induction Cooking
Tuesday, October 6th, 2026 3:00 pm to 4:00 pm, MST
Experience the speed, precision, and responsiveness of induction while discovering new ways to take control in the kitchen. You will learn how to manage temperature, select the right cookware, and make precise heat adjustments to achieve consistent results across a variety of cooking techniques. Powered by the advanced induction technology of Wolf and complemented by the freshness-preserving capabilities of Sub-Zero refrigeration, you’ll discover how greater control and efficiency can elevate the way you cook every day.
A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).
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Recipes from this event
Perfect Cooktop Rice
by: Chef Mike Shannon
Ingredients
1 cup basmati rice, rinsed
1½ teaspoons butter or oil
14 ounces vegetable or chicken broth
¼ teaspoon Kosher salt, if desired Perfect Cooktop Rice
Instructions
Prepare the Rice
Rinse the rice in a wire-mesh strainer until the water runs clear. Turn on ventilation.
Heat the Pan
Place a medium saucepan on the Wolf Induction Cooktop and select power level 8. Add the butter and swirl until melted.
Toast the Rice
Add the rice and stir to coat it in the butter for 30–45 seconds.
Cook the Rice
Carefully add the broth and stir well for about 1 minute. Cover and set a timer for 15 minutes. Once the broth comes to a boil, after about 1 minute, reduce to power level 3.
Finish
When the timer sounds, reduce to power level 1 and set a timer for 5 minutes. Remove the lid and stir or fluff the rice with a fork. Transfer to a serving dish or hold at power level 1 until ready to serve.
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Chef Mike Shannon
Minneapolis, Minnesota
Mike is a classically trained chef with a degree in culinary arts from Le Cordon Bleu-Minneapolis. He has over 35 years of leadership experience and more than 18 years of culinary experience focused on consumer-level culinary instruction, recipe development and public speaking. As a recovering Mechanical Engineer who turned a lifelong passion for food into a new career path, Mike now brings his southern food heritage to life with a focus on simple ingredients and local farms.
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