TikTok Phenom Jon Kung on Why They Love Induction Over Gas
One of the Internet’s favorite chefs makes the case for putting out the flame—and shares one of their favorite new recipes.
One of the Internet’s favorite chefs makes the case for putting out the flame—and shares one of their favorite new recipes.
TikTok phenom Jon Kung’s 1.5 million followers love the Detroit-based chef for their brand of easy-breezy recipes served up as 60-second takes (as of press time, their most popular garnered 14.5 million views and counting).
Some of their creations are made using only a wok and a portable induction cooktop. Below, Kung tells us why they believe cooking with gas is in the past—and shares a quick and easy recipe.
Dwell: Why do you believe induction is the future?
Kung: Cooking with induction offers the simplicity of an electric cooktop with the power of a gas stove top—but greater control. For example: You can set an induction cooktop down to a specific temperature more precisely than gas and maintain it consistently for hours, essentially turning any pot into a slow cooker.
Induction will make you a better cook once you get over the learning curve, because it’s faster, more efficient, and precise. And it’s absolutely better for the air quality in your home.
What do you use for your TikToks?
For a while now, I’ve had an induction cooktop that plugs right into a wall socket. It came with a wok, a steamer, and an induction hob. The whole setup was under $200.
How easy is it to learn how to use induction?
The first time I used induction to season a wok, I didn’t expect it to get so hot so fast. It ignited a pool of oil on fire! From then on, I made sure to pay more attention and respect how fast the induction cooktop heats up.
But learning how to cook with induction is simple: Start with a small nonstick induction-compatible frying pan and learn how to fry an egg. You’ll get a feel of how induction heat differs from gas or electric just from that. Once you get the hang of it, it becomes second nature.
But isn’t induction expensive? Do you have to replace all of your cookware?
The best thing about induction is that you can buy just one burner. They start from under $100. Starting off with a single is a really good, noncommittal way to introduce yourself to cooking with induction.
I started with a magnetic stainless-steel ferrous pan. But a lot of people already have cookware in their kitchen that works with induction. If you have carbon-steel or cast-iron cookware, you have induction-compatible cookware. It’s really easy to check. Just take a strong magnet and see if it sticks to the pot or pan. If it sticks, it works.
Can you share a recipe for new induction-cooking converts?
Add this umami-bomb egg to your burgers or—my preferred use—a B(E)LT.
Ginger Scallion Egg
- ¼ cup of grated or processed ginger
- ½ cup of thinly sliced scallions
- 2 teaspoons kosher salt
- 1 cup of neutral oil
- 1 egg
Directions:
Mix together the ginger and the scallions in a large metal bowl.
Add salt and mix.
Heat the oil to 300ºF and carefully pour it into the metal bowl containing the ginger and the scallions. (This is ginger scallion oil, and you can put it on anything savory.)
Take a tablespoon of this oil and place it in a nonstick frying pan on medium heat. Once the oil is warmed up, crack an egg into it.
With a circular motion, slide the pan to incorporate the egg with the oil. If you prefer your egg over easy, give it a flip.
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