"There's less human error." Michelin-starred head chef reveals why he replaced gas stoves in his restaurant and home: 'As much as I love [gas], I'm never going back' first appeared on The Cool Down.

Invasive species such as cats, emerald ash borers, pigs, fire ants and hemlock woolly adelgids are causing changes to ...

The house that Schmidt constructed in collaboration with BLDUS has now hit the market, for $2.5 million. Becker’s neighboring ...

Kitchen design has evolved over the last quarter century, reflecting changing lifestyles, technology, and design ...

An induction cooktop is an efficient, energy-saving appliance — and you can get money back from the federal government for ...

While many people see induction as a more expensive option in their home, the reality is that it can be surprisingly ...

Chef Chris Galarza set the restaurant industry on fire by championing induction stoves for the commercial kitchen.

Selecting a single or double standalone induction burner can save you tons of money while reaping all of the induction ...

SMEG has quietly released its portable induction cooktop, and it's the sleekest way to make your kitchen work harder during hosting season ...

The pros cook with gas. Direct heat control is one of the frequently used advantages of this technology. If you currently ...