The oil sizzled as I placed the scallops in the pan. On the counter next to me sat a tray of just-baked chocolate chip cookies, their aroma wafting through the air. In the oven, a tray of chicken thighs was slowly baking atop a mixture of Chinese vegetables, their juices infusing with the cabbage and boy choy beneath.
I was cooking it all on the Copper Charlie, an innovative induction stove that doesn’t require any special installation, thanks to a massive battery. And while it's an early adopter in the world of early adopters, it could represent the future of home appliances.
