Great barbecue doesn’t come from compromise — and induction cooking proves it! At the Taste of the NFL cookoff, I learned firsthand how electric cooking can deliver precision, speed, and consistency without sacrificing the flavor, tradition, or soul of great food.

I spoke with acclaimed Napa chef Darryl Bell of Stateline Road Smokehouse, who was cooking in support of GENYOUth, an organization working to end student hunger in the Bay Area and nationwide. Chef Darryl honed his craft under Thomas Keller at Bouchon Bistro, rising through the kitchen ranks, and today he brings that same dedication to his Kansas City–style barbecue.

Our conversation covered how electric cooking, specifically induction, gives Chef Darryl the precise control he needs for his dishes and pastries. We also talked about his 816 BBQ sauce, a passion project he developed to raise funds in support of the community. Last but not least, we dug into the intricacies of Kansas City-style barbecue, including his specialty Kansas City-Invented Burnt Ends. Is your mouth watering yet? 

It was such a pleasure to meet Chef Darryl and hear all about how he is blending Kansas City barbecue traditions with modern electric cooking and supporting causes that strengthen youth and communities along the way. I’m sharing our conversation here for inspiration.

I can’t guarantee you’ll ever cook as well as Darryl, but maybe you’ll be inspired to see how induction brings electrification to life through great food. 

About the author

David McCulloch is vice president, Chief Communications and Marketing Officer at PG&E.