Benefits of Induction Cooking and Top Recipes

Induction Cooktop boiling pasta.

I’ve always obsessed over the simple things in my life – my first sip of coffee in the morning, lighting my favorite candle, or watching the sunrise over the ocean, just to name a few. Simple is easy and stress-free and I’m a strong advocate for making life simple. I’ve started adjusting my lifestyle to make all aspects of my life easy and stress-free. I started this journey in the heart of my home, the kitchen, and let me tell you, cooking has never been faster and easier than it is now that I am cooking with induction.  

What is Cooking with Induction and what are its benefits? I’m glad you asked! We’re going to dive right into the Benefits of Cooking with Induction, my favorite part about Cooking with Induction, and to top it all off, a few easy and delicious recipes you can make!  

person wiping an induction cooktop

Benefits of Cooking with Induction 

  1. Safety: Because the cooktop heats the pot or pan directly, you don’t have to worry about an open flame or the surface getting too hot. The surface cools moments after turning off and is almost immediately safe to touch. The surface will only heat when there is cookware on the zone. This is perfect for ones with little ones running around who love to touch everything, whether they know what it is or not! 
  2. Speed: Induction cooktops cut out the middleman in the healing process so you can cook your food faster. When you find yourself in a time crunch and need to boil your water quickly, the induction cooktop will get the job done in the blink of an eye.  
  3. Spotless: Once the glass finished cooktop has cooled, it can be easily cleaned! Moments after use and with a single swipe, your cooktop is looking brand new. Dedicating a whole hour to cleaning your cooktop is a thing of the past. Cleaning your induction cooktop can take as little as 30 seconds and even on my busiest days, I always find that extra time to make sure my kitchen is looking pristine!

Sharp Induction Cooktop

Why I Love Cooking with Induction

Now that I’ve made the transition to cooking on induction, I will never go back! Aside from all the benefits of cooking with induction, I am still finding reasons to love it. Two things that stand out to me about cooking with induction are the sleek look and the temperature control features.

The sleek look gives my kitchen a modern feeling without breaking the bank. There are no objects or knobs from the surface, so no more messing around with them figuring out what level you should have it turned to. It has made my dream kitchen a reality. 

My 36-inch Black Induction Cooktop has Simmer Enhancer, so even my most delicate sauces are cooked to perfection. I can often get wrapped up in other things and forget to turn a burner off. I can’t even count the number of times I have accidentally burned my dish and had to start over. All of the zones on the cooktop come will a timer, and since using this feature, my meals have been cooked to perfection. Cooking with induction has given me the flexibility and enhanced my overall cooking experience! I loved cooking before, but now I find myself spending more time in the kitchen than ever before. 


Must-Try Recipes

Now that we know why induction cooking is beneficial, it’s time to look at some delicious meals we can prepare on the cooktop! I’ve collected a few feel-good recipes that I love to prepare to make any good day better. We’re going to look at 5 of my current go-to recipes. Are you ready to turn up the heat a little? I know I am! If you try any of these delicious recipes or have any of your own, we would love for you to share them with us on social media by using the #SharpHome on Instagram, Facebook, and Twitter.   


chicken noodle soup on a rustic table with a spoon and napkin

Home Is Where the Soup Is 

With cooler months just around the corner, these dishes are guaranteed to keep you feeling warm and full. Growing up, I never truly valued a good homemade soup. After a day at school and extracurricular activities, I liked coming home to a bowl but didn’t find myself loving it until I began reminiscing on it. It tasted best when I was getting sick. Sure, soup from the can tastes good, but nothing compares to soup made with a little bit of love. The moment I would feel a cold coming on, my mom already had some soup cooking. As soon as I would eat it, I would somehow feel better. It was almost like magic in a bowl. To this day, I find that a good bowl of homemade soup, especially chicken noodles, can turn my whole day around.  

Since my mom will not give me her secret soup recipe, I searched the internet high and low to try different recipes that taste like hers. This is one secret I’m not afraid to share! After trying Averie Cooks Homemade Chicken Noodle, I was instantly reminded of my childhood. This has become my go-to recipe and you have to try it. Whether you are feeling under the weather or just looking for a ‘soup-er’ easy meal, you’re going to love this! 

For this soup, you’ll need a few ingredients: 

  • 2 tablespoons olive oil 
  • 1 cup chopped carrots 
  • 1 cup celery, thinly sliced 
  • 1 cup yellow onion, diced small 
  • 2 garlic cloves, minced 
  • 64 oz chicken broth 
  • 2 bay leaves 
  • 1 teaspoon fresh thyme 
  • ½ teaspoon dried oregano 
  • 1 teaspoon pepper 
  • 12 oz egg noodles 
  • 2 cups shredded cooked chicken 
  • 3 tablespoons fresh parsley leaves, finely chopped 
  • 1 tablespoon lemon juice (optional) 
  • salt 

Once all of your ingredients have been gathered, you’re ready to begin: 

  1. In a large stockpot, warm the olive oil over medium-high heat. 
  2. Sauté the carrots, celery, and onion in the oil for 7 minutes or until the vegetables soften, stirring the ingredients frequently. Add minced garlic to the pot and continue sauteing for another minute. 
  3. Add chicken broth, bay leaves, thyme, oregano, and pepper to the pot. Bring the mixture to a boil and allow it to boil lightly for 5 minutes or until the vegetables are fork-tender.  
  4. Add egg noodles into the pot and allow the mixture to boil for another 10 minutes. If the noodles are not cooked through, continue cooking until they are fully cooked.  If the liquid level of the mixture is looking too low for your liking, add a cup of broth or water to bring it to your desired amount.  
  5. In the pot, add the chicken, parsley, and lemon juice. Continue boiling for 1-2 minutes, until the chicken has been warmed.  
  6. After the chicken has been warmed through, taste the soup and adjust the seasoning to your preference. Once you’re happy with the taste, remove the soup from heat and you’re ready to serve! Enjoy! 


cheeseburger soup and buns on a wooden table

Soup-er Comforting Meal

There’s no denying the role food plays when we are looking for some comfort, but the way we find comfort in food is just as unique as each of us.  For some, it’s a pizza cooked in a wood fire oven, cooked to a perfect crisp with toppings galore. For others, it’s a mouthwatering dessert, oozing chocolate from every inch. Don’t get me wrong, I love both of those things but there was something that always brought me more comfort: soup (you guessed it). Growing up with brothers, we always seemed to butt heads about what is the best meal to unwind with after a long day. For them, they preferred a burger, but I always sided with soup. It’s reliable and seems to always get the job done. At the time, I wished there was a way to combine the two of our needs to make things easier.  

While browsing the Internet, I stumbled upon this recipe from The Country Cook that is the perfect solution to the long-lived debate. This creamy soup is the best of both worlds: it is a cheeseburger in the form of a soup! I can always turn to this recipe after a long day of work. This has become my new go-to comfort food, especially in the fall. I find that is perfect for those cool autumn days when I’m looking to unwind, and after trying this recipe I think you’ll fall (no pun intended) in love with it too!  

Grab the following ingredients and let’s get started. 

  • 2 cups potatoes, peeled and cubed 
  • 2 carrots, peeled and grated 
  • 2 small onions, chopped 
  • 1 clove garlic, minced 
  • 1 ½ cups water 
  • 1 tablespoon beef bouillon granules  
  • ½ teaspoon salt 
  • 1 pound ground beef, browned and drained 
  • 2 ½ cups milk 
  • 3 tablespoons all-purpose flour 
  • 8 oz Velveeta, cubed 
  • ½ lb. bacon, crisply cooked and crumbled 

Now that we’ve gathered all the essentials, let’s get cooking!  

  1. In a large saucepan, brown and crumble ground beef. Drain the excess grease and set the beef aside. 
  2. In the same saucepan, add potatoes, carrots, onions, garlic, water, beef bouillon granules, and salt. Bring the mixture to a boil over medium-high heat. Once it begins to boil, reduce the heat and simmer until the potatoes become tender. 
  3. Add the beef and stir in 2 cups of milk. 
  4. Whisk together the flour and remaining milk in a small bowl until the mixture is smooth. Slowly whisk the mixture into the saucepan with the other ingredients. Bring to a boil and cook for 2 minutes or until the mixture becomes thick and bubbly, constantly mixing.
  5. Reduce the heat and stir in the cheese until it is completely melted. 
  6. For finishing touches and an extra crunch, add bacon on top!  

After all the hard work is done, it is time to sit back and unwind with this delicious cheeseburger soup! 


Beef and vegetable stir fry in a pan

One-Pot Wonder

Now that I’m older and working around the clock, I can appreciate the simplicity of a quick meal. And, now that I’m the one doing all of the dishes, I can appreciate a meal that requires fewer dishes to prepare. Fewer dishes during meal preparation mean fewer dishes for me to clean in the end! Because of this, I have been on the hunt for new one-pan meals that satisfy all my cravings. After a long day, I can’t wait to treat myself to a homecooked meal, kick my feet up, and simply relax. Cooking a meal in one pan gives me more relaxation time, even if it is only 5 minutes!  

While I love the convenience of take-out, I love when I can save a dollar just a little bit more. I’ve been craving stir fry lately and found the perfect recipe to curb that craving and help me save a few dollars. Within the comfort of my own home, I can create a stir fry that is just as good, if not better than the take-out I usually get! I’ve tried a ton of different recipes, but That’s Deelicious has one that will make your mouth water. This tasty dish can be made in 30 minutes and only requires one pot! What more could you ask for? 

Before we jump into the instructions, we need to gather all our ingredients. For this meal, you will need:  

  • 1 tablespoon olive oil 
  • 1 lb. lean ground beef 
  • ½ cup yellow onion, finely chopped 
  • 2 tablespoons garlic, minced 
  • 1 cup red bell pepper, chopped 
  • 1 cup carrots, shredded or julienned 
  • 2 cups broccoli florets, cut into smaller florets 

For the sauce, collect the following ingredients:  

  • 1/3  cup brown sugar 
  • 1/3 cup reduced-sodium soy sauce 
  • 1 ½ tablespoon rice vinegar 
  • 1 tablespoon toasted sesame oil 
  • ½ teaspoon ground ginger 
  • ½ teaspoon crushed red pepper flakes 

Now that you have everything, let’s begin! 

  1. To make the sauce, combine all of the sauce ingredients into a small bowl and whisk until it is well blended. Set the sauce aside. 
  2. In a large skillet, add olive oil and set to medium-high heat. 
  3. Once the pan is hot, add the ground beef and onions. Cook for 5 minutes or until the beef is lightly browned. As the beef cooks, mix the meat and crumble it into smaller pieces. 
  4. Add garlic, bell peppers, broccoli, and carrots. Allow the mixture to cook for 2 minutes. 
  5. Mix in the sauce and continue cooking for 3-5 minutes. Stir the mixture frequently. 
  6. Taste the creation and add more soy sauce or crushed pepper to satisfy your palate.  
  7. When you are happy with the flavor, remove the pan from the heat and enjoy! 

There is so much flavor in this easy-to-make dish and while it tastes great by itself, you have to try it served over a bowl of rice! 


pasta in a pan with tomatoes and mushrooms on a wooden surface

Sausage and Tomato Pasta  

Italian may not be in my DNA but it sure has a special place in my heart and stomach.  I couldn’t tell you my current favorite recipes without including this delicious pasta recipe.  

This recipe from The Kitchn is magic right before your eyes. Normally during the pasta cooking process, you have to strain the pasta, but this one is strain-free. This is not your traditional method of cooking pasta, but when you’re in a time crunch and looking for something delicious to fill you up, this dish is the perfect answer!  

This is pasta-bly one of my favorite recipes for a few reasons: one pan, nine ingredients, and twenty minutes! So simple, yet so delicious. What exactly do we need for this meal and how do we make it? Let’s head over to the kitchen and begin! 


  • 12 oz smoked andouille sausage 
  • ½ medium fennel bulb 
  • 4 ½ cups water  
  • 14.5 oz can fire-roasted diced tomatoes 
  • 12 oz dried linguine pasta 
  • 2 tablespoons olive oil 
  • 2 teaspoons kosher salt 
  • ½ teaspoon ground black pepper 
  • 1 cup fresh basil leaves 

After gathering your items, start the countdown! 

  1. Cut 12 oz andouille sausage into ½ inch thick slices. 
  2. Slice the ½ medium fennel bulb into thin pieces. 
  3. Place the sausage and fennel bulb into a large skillet.  
  4. Add the water, fire-roasted diced tomatoes, linguine, olive oil, salt, and pepper to the skillet. Bring the skillet to a boil over high heat. 
  5. To prevent the pasta from sticking to the skillet, continuously stir the mixture and turn the pasta as it cooks. Cook for 8-10 minutes, or until the pasta is al dente and most of the liquid has evaporated.  
  6. While the pasta is cooking, prepare the fresh basil by tearing it in half. Add the basil into the skillet during the last 2 minutes of cooking.  
  7. Remove the skillet from the heat and taste the dish. Season with more salt if needed. Once it is cooked to your liking, you’re ready to serve! Enjoy! 


If you try any of these delicious dishes or want to tell us your favorite features of cooking with induction, share with us using #SharpHome.

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SHCA is the U.S. Consumer Products Group of Sharp Electronics Corporation, the U.S. sales subsidiary of Sharp Corporation, a worldwide developer and manufacturer of one-of-a-kind premium technology products. SHCA includes the manufacturing of certain Home Appliances in Memphis, TN, together with the sales & marketing and servicing of Home Electronics in the United States.  Leading products include Sharp Carousel(R), Microwave DrawerTM, SuperSteam+TM ovens, and Plasmacluster(R) Ion air purifiers. Sharp Corporation was named one of the 20 Most Loved Companies globally, received a 2018 Thomson Reuters TOP 100 Global Technology Leader Award, and appears on the Forbes America’s Best Employers 2017 list.1

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1 Sources: Buyology Inc., 2012; APCO Worldwide, 2013; Forbes, 2017; thomsonreuters.com

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36 in. width Induction Cooktop, European Black Mirror Finish Made with Premium SCHOTT Glass (SDH3652DB)

The Sharp(R) SDH3652DB Induction Cooktop is a powerful, beautiful addition to your dream kitchen. The black mirror finish of the premium Schott(R) glass surface is a perfect match and can be combined with our Easy Wave Open Microwave DrawerTM and our European Convection Built-In Single Wall Oven

The five cooking zones give you more flexibility to orchestrate even your most elaborate entertaining. The SDH3652DB features an extra powerful 3700 Watt variable-sized zone, and Power Boost in all cooking zones. More precise than gas, more efficient than electric, the Sharp Induction Cooktop is faster than either. There is a Kitchen Timer and even a Power Boost for those times when you just need that pasta water to boil. The Simmer Enhancer option provides low, consistent cooking performance for your most delicate soups and sauces. Heat is generated directly into the cookware itself, so there is less wasted energy to heat up your kitchen. And without an open flame or radiant coil, spills and splatters are less likely to burn, and a breeze to clean up.

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