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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Induction Cookware

Recipes from this event

Easy Cognac Caramel Sauce

by: Chef Mike Shannon

Compatible Wolf Appliances:

Introduction

Making a homemade caramel sauce is the perfect way to take your dessert to the next level. The Cognac provides a smokey depth to this simple sauce. Experiment with other liqueurs such as Grand Marnier, Chambord, or Kahlua for different flavor profiles.

YIELDS
10
Servings
Prep Time
5
minutes
Cook Time
25
minutes

Ingredients

  • 1 cup sugar

  • 1 Tablespoon corn syrup

  • 1/2 cup water

  • 1 Tablespoon distilled white vinegar

  • 1/2 cup heavy cream, room temperature

  • 3 Tablespoons Cognac

  • 1 teaspoon vanilla extract

Instructions

In a heavy bottomed skillet or saucepan, add sugar to the middle of the pan. Add corn syrup, white vinegar, and about 1/2 cup of water to the outside edge of the pan. Use just enough water to give the sugar the texture of wet sand, but be careful not to add too much. Set Wolf Induction Burner to level 7.

Over medium-high heat, allow the sugar to melt and caramelize undisturbed, about 15 to 18 minutes. Do not stir.

When the caramel is a medium amber color, but before it begins to smoke significantly, pull the pan from the heat and carefully add the cream in small increments, whisking continuously, until all of it is incorporated.

Return to medium-low heat or Level 4 on the Wolf Induction Burner, whisk for 2-3 minutes to simmer and thicken slightly.

Mix vanilla and Cognac in.

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Chef Mike Shannon

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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