Dinner on the Vise: Cooking Up a Storm with My Portable Induction Burner

Hey wine friends (and now, apparently, aspiring home chefs too),

If you've been following the Winos Wine Guide, you know we spend a lot of time talking about what to pour with dinner – crisp whites with seafood, bold reds with steak, that perfect rosé for whatever's grilling. But tonight? We're flipping the script a bit. No vineyard visits, no tasting notes... just me, a single portable induction burner, and whatever ingredients were in the fridge that needed to become dinner.

I captured the whole low-key session on video, and honestly, it's one of those "real life" moments that feels oddly satisfying. Check it out here:

Why the Induction Burner Has Become My Dinner MVP

There's something almost meditative about cooking on this little powerhouse. It's just one burner, so everything happens sequentially – sear the protein, sauté the veggies, reduce a quick pan sauce – but it does it fast and clean. No giant flame, no lingering heat haze in the kitchen, and cleanup? A quick wipe of the glass surface and done.

Here are a few things I love about it for everyday dinners:

• Lightning speed – Water boils in a flash, and the pan heats up almost instantly. Perfect when you're hangry after a long day.
• Precise control – Dial in low simmers for sauces without scorching, or crank it for a killer sear. It's like having chef-level responsiveness without the pro kitchen setup.
• Safer & cooler – The surface stays relatively cool (no open flame or glowing coils), so no accidental burns, and less heat pumping into the room on warm evenings.
• Energy efficient & clean – Less wasted energy, no gas fumes, and spills don't bake on like they do on traditional stoves.

(Pro tip: Make sure your pans are induction-compatible – a quick magnet test on the bottom does the trick!)

The Setup in Action

The Sizzle Moment

Nothing beats that perfect sear – here’s the action up close:

What Ended Up on the Plate?

Nothing revolutionary – but the real win was how effortless it felt. Induction makes weeknight cooking feel a little more intentional without extra effort.

Once dinner was plated, of course, the real question kicked in: What wine pairs with this? (Old habits die hard.) A medium-bodied red or chilled white would have been spot-on.

Your Turn

Have you jumped on the induction train yet?
Portable burner for camping/glamping, or full cooktop in the kitchen?
Any killer dinner hacks or wine pairings from your own sessions?

Drop a comment on the YouTube video, or hit me up on X at @ReelCastPodcast (yeah, the handle's still fishing-themed – it's a long story). I'd love to hear your induction stories or see what you're cooking these days.

Grab a glass, hit play on the video, and enjoy the simple joy of making dinner happen. Cheers to good food, great pours, and tools that make it all easier.