Mark Thorson wrote:

>>> I have no doubt that modern ranges have a higher output. This is
>>> reasonable - back in the 50s - 60s, high temperature frying wasn't the
>>> style like it is these days.
>> Back in the 50s my parents had a stove (Moffat electric) with a burner
>> that would drop down into a recess and there was a special pot to insert
>> into it for deep frying.
>
> That's a really good idea. Pots of hot oil
> are one of the biggest hazards in the kitchen.
> It would probably have been good for boiling
> pasta, too.

We thought it was a good idea. It meant French fries more often ... for
a while. After a while my mother didn't use it much. I have never seen a
another stove with a recessing burner.