On Tue, 5 Aug 2014 21:46:38 -0700, "Cheri" >
wrote:

>
> "Doris Night" > wrote in message
> ...
> > On Wed, 6 Aug 2014 01:20:32 +0100, Janet > wrote:
> >
> >> I've had a stove with a glasstop hob for 12 years with no problem,
> >>fast heating, very responsive, tough, clean.
> >
> > My glasstop stove has a burner labelled "power element". It will boil
> > a liter of water in about 90 seconds. Since I only steam (not boil)
> > vegetables, I can get a lot of stuff cooked in relatively little time.
> >
> > Compare this to my MIL's gas stove. Put a pot of potatoes on to boil,
> > (no steaming in that house, no, things cook faster when they are
> > boiled) you'll be waiting for half an hour for the water to even get
> > hot.
> >
> > Every Christmas, Easter, and Thanksgiving I get ****ed off about this.
> >
> > Doris
>
> I don't find that to be true with the power burner at all, water boils
> quickly.
>
That's what she's saying. Her power burner is smokin' and her MIL's
gas stove takes forever to do anything.

Example of the differences between gas stoves - I was over at my son's
last week cooking on his *old* (and not top of the line when new gas
stove) last week. It took me all day to cook tomatoes into a fairly
decent sauce. Fast forward to yesterday when I was over at my DD's
house with a brand new semi-professional type gas stove and wanted to
speed up the process a bit. The tomatoes I was trying to turn into
sauce went from whole and raw to a burned mess in 20 minutes... and I
spent the rest of the day trying to remove burned on crud from a
nonstick pan.

The only positive part of yesterday's "adventure" was I now know that
if you put a boatload of baking soda (a good half cup) into the pan,
fill it to the top of the burn with water, bring it to a crockpot type
simmer, then let it sit for a while and the crud will loosen
eventually.


--

Never trust a dog to watch your food.