Evaluation of Waterless Cookware on an Induction Cooktop

This student-faculty collaborative study compared the effects of different cookware using induction and electric cooktops on overall qualities of chicken breasts including shrinkage, palatability, and consumer acceptability. Four trials of cooking boneless, skinless, chicken breasts on each of these various cooktops were conducted to get an average shrink loss (i.e., weight and length change), taste, texture, and appearance. Objective tests resulted in lowest shrink loss and highest texture and appearance score for the high-end stainless steel cookware on an induction cooktop.