Wendy's right....the best way to handle induction (and indeed LC in general) is to be prepared with plenty of LC food and snacks on hand at all times. I cook whole chickens and whole roasts (OK, small ones!) just for me, and keep them in the fridge to be heated up for meals or eaten cold for snacks. I make beef jerky so I've got something easy and portable for eating on the run. I keep pumpkin seeds in the shell for nibbling, and lots of celery and other low-carb veggies in the fridge.

Sometimes it's a bit of a pain, 'cause we can't slap together sandwiches or heat up a ready-made pizza - we have to put a bit more effort into planning and cooking. But after a while, it gets to be a habit.

If you can, clear your cupboards out - get rid of all the carby stuff you won't be eating and replace it with low-carb stuff. It all takes a bit of planning and reorganizing, but no more than any other lifestyle change, and eventually, it gets to be a whole lot of fun as you discover new foods and new ways of preparing them.

Rachel