On Apr 11, 12:19*pm, sf > wrote:
> On Sat, 11 Apr 2009 11:28:19 -0400, Mr. Bill > wrote:
> >What brand? * ge.
>
> This a Kitchenaid. *I know! *Who knew they made cooktops? *It was
> pricey, but in the neighborhood of $1,000 less than Wolf and Viking of
> the same configuration/size. *Plus it was on sale and shipping (from
> Michigan) was free! *I have only two small steps, so the delivery guy
> brought it inside instead of a curbside drop... another $90 saved. *An
> added bonus is it doesn't protrude 2 inches from the counter the way a
> lot of gas cooktops do, so the only things sticking out will be knobs.
>
> >I have a LP *Wolf four burner and an infrared gas
> >grill. * It vaporized all drippings. * *There isn't a "drip pan".
> >Usually just a bit of debris remains and burns off on the next usa
>
> I finally found the drip pan. *It's tiny! *I guess fat is supposed to
> vaporize, as you say, before it hits the pan.
>
> Do you have one of those oblong griddle/grill pans? *If so, do you use
> it across two burners or do you put it on the grill? *I'm thinking the
> grill will be more even heat than two burners... better for batches of
> pancakes.
>
> TIA
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

What about a wok option. Seems to me I remember when there was a wok
available that sat recessed (kind of like an okd fashioned "deep
well") that would get waaaaaayy hot - like in a Chinese restaurant.
I'd love that! Instant stir fry!
Lynn in Fargo
grew up with an great stove that had a built-in "deep well" like a
slow cooker