There are a lot of reasons why an induction stove just makes sense in a professional restaurant kitchen. Chefs don’t run the same risk of burns working with induction that they do with gas stoves. And if you are using a portable induction cooktop, it can be moved to wherever you need it, dispersing people and work in a busy kitchen. And — important for the health of workers laboring in tight quarters — induction doesn’t release dangerous, unhealthy chemicals like methane into the air in a crowded kitchen like gas stoves do.

But the main reason celebrated vegetarian chef, Dirt Candy’s Amanda Cohen, loves induction is the precise temperature control it offers professional chefs. Amanda shared one of her favorite soup recipes with Rewiring America which she cooked up on her own induction cooktop.

Chickpea, Tomato, and Rosemary Soup

Serves 4

This flavor-packed vegetarian soup is loaded with good-for-you ingredients and antioxidants and is the perfect meal for a cold winter’s night when paired with some crusty bread and a salad.

• 1/4 cup extra virgin olive oil

• 1 cup diced red onions

• Small pinch of  chili flakes

• 3 tablespoons minced garlic

• 1 19 ounce can chickpeas

• 1 19 ounce can diced tomato

• Water to cover 

• 1 sprig of rosemary

• 1-2 tablespoons lemon juice

• Zest of 1 lemon (optional)

• 1/4 cup chopped parsley (optional)

• 1/4 cup grated Pecorino Romano (optional)

• Salt to taste

Directions:

1. In a medium-sized pot heat the oil, onion, chili flakes, and 2 tablespoons of the garlic over medium low heat until onions become translucent.

2. Add the chickpeas, tomatoes, and rosemary sprig. Cover with water.

3. Bring to a light simmer and let cook for about 15-20 minutes.

4. Add in the last of the garlic and cook for about 2 more minutes.

5. Adjust seasoning and add lemon juice.

6. At this point you could puree a few cups of the soup if you like slightly thicker soups.

7. Divide between four bowls and serve with or without any of the optional add-ins.