Induction Cooking Demonstration

Recipes from the PLAYTE Kitchen Demo at the Commonwealth Club

A man and a young girl baking together in a kitchen, standing near an oven with a silver pot on top.

Thank you for joining Climate One and PLAYTE Kitchen for an evening celebrating the future of cooking. We hope you enjoyed experiencing the speed, precision, and versatility of Copper's induction ranges while tasting a collection of seasonal, plant-forward appetizers prepared by our team of chefs. This page includes the recipes featured during the event so you can recreate them in your own kitchen, along with the techniques and inspiration shared throughout the evening. Whether you're considering the switch to induction or simply looking for fresh, flavorful recipes, we hope this collection encourages you to cook with confidence and discover how modern technology can make home cooking both more enjoyable and more sustainable.

FIND OUT MORE ABOUT COPPER'S CHARLIE RANGE!

Tortilla Espagnola

Serves 4

INGREDIENTS:

For the Chicken:

  • 1/3 cup extra virgin olive oil, preferably Spanish

  • 1 pound yukon gold potatoes, peeled & thinly sliced

  • 1 small yellow onion, thinly sliced

  • 1 small red bell pepper, cut into thin strips

  • 5 large eggs

  • 1 tsp kosher salt

  • ground black pepper, to taste

PROCEDURE:

  1. Preheat oven to 300°F.

  2. Heat the olive oil in a 10-inch sauté pan over medium heat. Once oil is hot, add the sliced potato, pepper and onions. Season with 1⁄2 teaspoon salt and ground black pepper to taste. Cook stirring occasionally until potatoes are tender, about 8-10 minutes, without browning. Remove the pan from the heat and set the potatoes, peppers and onions on a sheet pan to cool.

  3. Crack the eggs into a mixing bowl and beat to combine. Season with 1⁄2 teaspoon salt and ground black pepper to taste. Add the potatoes, onions, and peppers and stir to combine.

  4. Add 2 tablespoons of the reserved olive oil to a 6 inch non-stick sauté pan (add additional fresh olive oil if not enough was left after cooking the potatoes) and place over medium heat. As you pour in the egg mixture, shake the pan to make sure there are no air pockets trapped in the tortilla. Cook for 30 seconds, then lower the heat and cook for 2 minutes.

  5. Place pan in the oven and cook until eggs are set, about 10 minutes. Remove from oven and carefully slide the tortilla onto a dinner plate or platter using a rubber spatula for assistance. Invert the saute pan over the tortilla and turn the plate and the pan together so the tortilla has the unbrowned side down in the pan. Return the tortilla to the stove and continue cooking for 1-2 minutes to brown the other side.

  6. Remove the tortilla from the heat and allow to set in the pan for at least 10 minutes then slide onto a plate or cutting board. Slice into wedges or small squares for serving.

    CHEF NOTE: Tortilla Espagnola can be eaten warm from the oven or even room temperature.

Pad See Ew with Tofu and Chinese Broccoli

Serves 2

INGREDIENTS

  • 6 oz firm tofu (cubed)

  • 3-4 tbsp vegetable oil

  • 4 cloves garlic, chopped

  • 4-6 stalks Chinese broccoli (Gai Lan) or broccolini

  • 8 oz dry wide rice noodles, soaked in room temperature water for 1 hour

  • 1 tbsp granulated sugar

    SAUCE

  • 3 tbsp vegan oyster sauce

  • 2 tbsp soy sauce

  • 1 tbsp vegan fish sauce or Golden Mountain seasoning sauce

  • 1 1⁄2 tbsp black or dark soy sauce

    optional condiment: Prik nam som or chili vinegar (see note)

PROCEDURE:

  1. Combine all sauce ingredients together and stir to mix well.

  2. Heat 1 tbsp of the vegetable oil in a wok or a large non-stick sauté pan over medium-high heat. When hot, add the tofu and cook just until the edges of the tofu have brown. Remove tofu from pan and set aside in a small bowl.

  3. Add 3 tbsp vegetable oil and garlic to the wok and sauté over medium high heat until the smallest bits of garlic starts to turn color. Add Chinese broccoli and toss to coat it evenly in the oil, about 10–15 seconds. Add rice noodles, the sauce mix, and sugar. Turn the heat up to high and toss to coat the noodles evenly in the sauce. Once coated, spread the noodles out to cover the entire pan and let them sit without stirring for about 15-30 seconds until some of the noodles have “toasted” i.e. have some charred marks on them. Flip the noodles and let them sit again to toast the other side.

  4. Add the browned tofu back into the pan, and toss briefly to mix and heat up the tofu.

  5. Plate the noodles and serve.

    CHEF NOTES: To make prik nom som (chili vinegar), simply chop up any kind of spicy chilies and let them sit in 1⁄2 cup white vinegar for at least 15 minutes before using. Add sugar, if desired. Alternatively, you can also blend the chilies and the vinegar together.

Chocolate-Dipped Cheesecake-Stuffed Strawberries

makes 12 strawberries

INGREDIENTS

  • 2 tbsp graham cracker crumbs

  • 8 ounces cream cheese, softened

  • ½ cup powdered sugar

  • 2 tsp vanilla extract

  • 12 strawberries, fresh

  • 2 ounces semi sweet chocolate

  • 1 tsp canola oil

PROCEDURE:

  1. Beat the cream cheese, powdered sugar and vanilla until smooth. Place mixture in a piping bag

  2. Hallow out the strawberries with a strawberry huller or paring knife and fill with cream cheese filling. Refrigerate for at least 2 hours.

  3. In a small sauce pan over low heat, warm up the semi-sweet chocolate and canola oil and mix until smooth. (If not using an induction stove, place chocolate and oil in a bowl over a pan of simmering water to melt. Alternative, you can do this process in the microwave using a microwave safe bowl and heating for 30 second intervals while stirring in between intervals)

  4. Dip the bottom of the strawberries in the melted chocolate and place on a parchment lined sheet tray.

  5. Sprinkle with graham cracker crumbs, if desired.

  6. Refrigerate until the chocolate is set and enjoy!