I don't remember any of those throwing salt and pepper from high cooking shows coming even close to give something like the method in that link for frying eggplants, which I was looking for knowing how to do, or anything similar in benefit to me. Following the instructions there and paying special attention to the degree of heat and the amount of oil in the skillet may make one fry eggplants like a professional. I used to ignore the importance of the amount of oil until I realized how it could be that both the degree of heat and the amount of heat affect how fast the whole surface of the food in the skillet can reach the required change and therefore how much absorption of oil can happen during that time.
It seems that incorporating induction cooking in the frying process could improve it by not only preventing unnecessary absorption of oil but also preserving as much as possible the quality of an oil from unnecessary higher heat with its controlled temperature. I intend to combine the use of induction cooking with the use of extra virgin olive oil for frying.
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