In article >,
Louis Cohen > wrote:

> Does it make any difference for a stew or braise if you simmer on the
> stovetop or in the oven (assuming that you can simmer on the stovetop)?
>
> Which one is more energy-efficient?

To me, simmering means on the stovetop. Stovetop cooking is also always
(?) more energy efficient.

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal