Sho Spaeth is the lead writer and editor at ChefSteps.com. He is also the author of Homemade Ramen, a James Beard Award–nominated cookbook.

Sho Spaeth

Pan searing is a fundamental cooking technique that is perfected with practice. Line cooks can turn out steaks, chops, crispy-skinned fish, and chicken breasts cooked to specific serving temperatures all day, because they’ve cooked thousands of them before. Cook 50 steaks a night, and you’ll get pretty good at temping them by touch.But if you’re not working the meat station at a bustling brasserie, what’s the best way to nail seared steaks consistently? By having complete control over cooking temperature, of course! No, we’re not talking about cooking meat <a href="https://www.chefsteps.com/sous-vide">sous vide</a> and then giving it a flash in a hot pan. We’re talking about pan-searing proteins with precision induction cooking. We’ve dialed in the details for pan-seared chicken breast, steak, pork chops, scallops, and salmon, leveraging the unmatched temperature and heat control of high-performance induction cooktops so that you can sear like a pro, even if you haven’t hit 10,000 hours on the line.