On Sun, 23 Jan 2005 12:22:11 -0800, 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)?

I've found that I get a much more intense, complex flavor from stews
and braises when done in the oven. I think it's because the heat
surrounds the food rather than perculates up from the bottom.

>Which one is more energy-efficient?

Don't know.