In this video, I show you how I boil milk on an induction stove without burning it at the bottom or making it spill all over the glass top. Induction heats super fast compared to gas, so if you use the wrong vessel or the wrong power level, milk will stick, rise suddenly, and you’ll end up cleaning for longer than you cooked. I explain the simple setup I follow every time: use a flat, induction-compatible stainless steel pot (heavy-bottom is best), rinse it with a little water before adding milk, and then choose the right mode. I also tell you why I prefer manual wattage control over temperature mode for boiling liquids. I start around 800W to 1000W so the milk heats gradually, and I stir every 2–3 minutes to break the cream layer that causes boil-over. The moment the milk starts rising, I immediately drop the power to 100W/200W (or Keep Warm) so it simmers safely. I also share quick cleanup advice if it spills—wait for the cooktop to cool and wipe with a soft damp cloth, no harsh scrubbers.