A portable induction cooktop can add to your holiday entertaining, whether you're feeding a crowd and need more cooking elements or if you've planned a cozy, cook-at-the-table meal such as sukiyaki.

Induction cooking is one of the safest, most efficient and precise cooking methods available. Standard heating elements, whether gas or electric, heat up first, then warm the cookware, with significant heat lost in the process. But with induction cooking, heat is generated within the pot or pan itself. Our tests showed that a portable induction cooktop boiled a pot of water 50 percent faster than a standard electric range element.

One minor drawback: The cookware must be magnetic, meaning iron or steel. Glass, aluminum or copper will not work.

A full-size induction cooktop looks like a smooth ceramic or glass electric cooktop. Heating adjustments are as instantaneous and exact as gas cooking, with the added ability of gentle simmering. They also have the same or more heating power than even the best home gas units. Though slightly more expensive than basic electric cooktops, they are comparable to high-end electric or gas cooktops and are available at most local appliance stores.

Curious? Several shabu-shabu restaurants, such as Shabu-Shabu House, use portable induction units at the table, and many kitchen appliance showrooms have cooktops on display. To learn more, visit theinductionsite.com.

Batayaki

2 pounds sirloin steak, thinly sliced
1/2 cup butter
8 large fresh mushrooms, sliced
1 large onion, sliced
4 cups chopped won bok
» Dipping sauce:
1 cup soy sauce
1/4 cup mirin (sweet rice wine)
1/4 cup sugar
3 tablespoons lime juice
1/4 teaspoon sesame oil
1/2 cup grated daikon

Combine dipping sauce ingredients.

Cut steak in 2-by-1-inch pieces. Heat skillet, melt 2 tablespoons butter and quickly fry steak until browned. Melt cup more butter and saute mushrooms and onions. Melt remaining butter and saute won bok. Dip meat and vegetables in sauce. Serves 6.

Sukiyaki

1 tablespoon butter or margarine
2 cups sliced chicken or beef
1 can (1 pound, 3 ounces) bamboo shoots, drained and sliced
1 can (5-3/4 ounces) button mushrooms, drained OR 10 dried shiitake mushrooms, soaked, stems removed, sliced
1 can (14 ounces) shiratake (noodles), drained
1/3 cup raw sugar
1 cup chicken broth
1/2 cup soy sauce
1/4 cup sake
1 block firm tofu, cubed
1 bunch watercress, in 1-inch lengths
1 onion, sliced

In a skillet, melt butter; saute meat. Add bamboo shoots, mushrooms, and shiratake. Saute 2 minutes. Add sugar, broth, soy sauce and sake. Bring to boil. Add tofu, watercress and onion. Cook 2 more minutes. Serves 6.