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On Sun, 30 Jan 2005 16:05:14 GMT,
(TheAlligator) wrote:
>I hate to start this topic again, but there are new faces, new
>opinions and hopefully new technologies. Several years ago and
>against my better judgement, we bought an all-electric home. I will
>never get used to heat that feels like air conditioning and I'm about
>to give up on food. Standard ribbon burner electric ranges are such a
>cruel joke. I do a lot of cooking in a plain old carbon-steel wok.
>In good weather, I resort to using a propane-fired burner outdoors.
>Now on to my question. What are your opinions of the best alternative
>in an electric range? Induction is out of the question. Are there
>any particular types that will be more compatible with the old wok?
>Is halogen a good selection or would radiant be better? I know none
>of them are that great, but I'm pretty much out of options. Thanks in
>advance for your opinions.
Why is induction out of the question? I've cooked on gas, I've cooked
on several types of electrical ranges, but since I cook with
induction, I'm in heaven. If I have a choice, I'll never go back to
anything else.
Nathalie in Switzerland
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