I can see that, but again, I wanted to be able to use my existing pots and 
pans. I’ve heard positive things about induction cooktops, but having to 
re-provision a kitchen is a dealbreaker for me.

-D

Sent from my iPad

On Oct 26, 2022, at 7:29 PM, Andrew Strasfogel <astrasfo...@gmail.com> wrote:


My brother switched from gas to induction and couldn't be more pleased about it.

On Wed, Oct 26, 2022 at 5:25 PM dan penoff.com<http://penoff.com> via Mercedes 
<mercedes@okiebenz.com<mailto:mercedes@okiebenz.com>> wrote:
I like her thinking as far as having things at a decent height. We rarely use 
the lower oven on our dual oven range, but when we do it’s a PITA to have to 
get down there to take stuff in and out.

We were big proponents of convection ovens before they were common in consumer 
ovens/ranges. If you’re cooking for a large group with multiple dishes, or time 
is of the essence, convection is a great thing. However, in comparison to 
traditional cooking after using both for several decades, I don’t see a lot of 
value in convection baking/broiling. It would not be a feature I would go 
looking for, but when looking at ovens a few years ago it seemed that nearly 
all of them offered it.

We have a Maytag electric range/oven in the FL house that has a small upper 
oven and a large lower convection oven. We rarely use the lower oven except 
when entertaining or on holidays when we’re cooking for a large group of 
people. Even then, it’s not typically used as a convection oven.

If I was looking for a wall oven, I would want a similar setup with a large 
oven and a smaller one. One feature I do like is a temperature probe. It’s not 
something you use often, but with things like large roasts or turkeys it saves 
a lot of time and effort in cooking things to the proper temperature and not 
having to open the oven door.

I know this is somewhat of a polarizing topic, like motor oil, but we’ve been 
big fans of electric glass cooktops for years. They’re easy to clean and 
maintain, and you can use just about any sort of dish/pan/skillet on them. 
Modern technology being what it is, they’re quick to heat up and far easier to 
control the heat than a gas range, in my opinion. As far as induction, we 
looked at it several times but the requirement for specialized cookware for 
optimum performance put us off. I have a large collection of Magnalite 
professional cast aluminum cookware that would have been rendered useless with 
an induction cooktop.

I would mention that the stove/range/oven setup in our Flagstaff house is a 
hybrid sort of GE Profile. The range is gas and the ovens are electric. Weird. 
I do not enjoy cooking on the gas range there, but part of that is more an 
issue of dealing with the altitude than the range operation. Boiling water at 
7,000’ can be a real pain for a number of reasons.

That’s my take on the subjects.

-D

> On Oct 26, 2022, at 4:52 PM, OK Don via Mercedes 
> <Mercedes@okiebenz.com<mailto:Mercedes@okiebenz.com>> wrote:
>
> Wife wants to re-do the kitchen. SHe currently has a 25+ year old dual oven
> glass cooktop range and has decided that the bottom oven is too low to put
> and remove heavy pots, etc.
> She's thinking of a cabinet level built-in oven - still wants to have a
> skinny one and a larger one, and a separate cooktop on the counter beside
> it.
> In this brave new world, convection ovens are a thing, and so are induction
> cooktops.
> Does Anyone have experience/recommendation for or against only of these
> options?
>
> --
> OK Don
>
> "Quality of life is inversely proportional to the amount of clothing you
> are wearing."
>
> "Whenever you find yourself on the side of the majority, it is time to
> pause and reflect." Mark Twain
>
> “Basic research is what I’m doing when I don’t know what I am doing.”  Wernher
> Von Braun
> 2013 F150, 18 mpg
> 2017 Subaru Legacy, 30 mpg
> 1957 C182A, 12 mpg - but at 150 mph!
> _______________________________________
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