The restaurant tray should heat up, certainly if it is responsive to a magnet. Heat will conduct into the pan on top. You might be able to fry bacon that way, but putting high power into the pan might prove difficult. And the pan may still vibrate. There are relatively inexpensive induction capable cookwares that would probably be less trouble to acquire and use. Boiling where there is minimal grease entrained in the water vapor could be done on a front hob and allowed to escape the hood so long as the water vapor quantity is not so much that you wet your walls. kas

"-----Hrmm Pressure Fryer sounds like something I bet Dcarch could make.--" As a matter of fact I had converted a regular pressure cooker into a pressure fryer. But i will not give that much details because it can be very dangerous if you don't have the required understanding of what can happen. First you need to modify the pressure "giggler" to allow for lower pressure built up. Then all gasket material will need to be of material which can withstand around 400F. I even changed the handles to all metal. An oil fire is a very dangerous fire, the cooking should be done outdoors. I am happy with the end results of regular frying, it is not worth the trouble to pressure fry. dcarch

I bought a green one at B B & B and have to say I had a poor and disappointing experience with it. The good news is that it was cheap. We never put pots in the dishwasher, never use the wrong utensils and we're generally very careful with such things. The Cooks Illustrated folks (same as America's Test Kitchen) say that non-stick skillets of any type should be regarded as having a limited life. They recommend keeping one just for use with eggs (pretty light duty) but that once one starts to have a problem (and they all will), it should be replaced. Their testing suggested that the very upscale brands are no more durable than cheaper ones like T-Fal, and the fact that they get replaced over and over suggests going with cheaper ones.

Let's see.... (1) Pot Holders in the drawer b/w my cooktop and ovens (24" wide) (2) Knives and Prep & Cooking utensils & tools under my cooktop (36" wide) (3) Foil, parchment paper, and my gluten-free utensils (a special need) (31" wide) (4) Silverware (24" wide) (5) Wraps and plastic bags (24" wide) (6) Electrical things like extension cords, switches, etc. (24" wide) (7) Linens (dish cloths and dish towels) (33" wide) (8) Coffee supplies: K-cups, sweeteners, filters (my in-laws are resistant to changing to K-cups), coffee scoop, and butter (the toaster is next to the K-machine) (33" wide) (9) Serving utensils (pizza cutters, corn holders, serving spoons for pot-lucks, etc.) and oven tools (thermometers - both manual and electric) (27" wide) (10) Flashlights & batteries (27" wide) (11) Dog supplies (spare collars & leashes, meds, etc.) (27" wide) I have one 4-drawer stack with 3 shallow drawers: #s 4, 5, 6 The rest are 3-drawer stacks The Dog supplies are in a roll out tray shelf (ROTS) that is the equivalent of a shallow drawer b/c it's placed as high as I can get it to have the most vertical space possible for the dog food cans on the bottom ROTS. The contents and locations are based on what goes on in that area. So, my prep and cooking tools are in the Prep & Cooking Zones, my baking and roasting tools are in the Cooking Zone and Baking Center, etc. Here is a link that might be useful: Link to the insides of the drawers in Buehl's cabinets