Eastward Bound > wrote:
> Wayne Boatwright > wrote in message >...
> >
> > Electric coil stoves are achaic compared to other forms of electric
> > ranges. Smoothtops generally heat faster, cool faster, and have a
> > broader range of adjustable temperature. Halogens are "instant on"
> > "instant off" but they do command a very high price, as does induction.

> That is totally JADED! Spin spin spin. Coil is still preferable.
> Those halloballo new designes are sensitive to the shape and bottom
> surface of your pots and pans. On many of them they are programed to
> turn off if you put a too large or too small pot or pan. Glass
> surfaces are impossible to clean even with the razor blade if you cook
> lots of sugary foods. Coil is still #1 far into the forseable future.

I'm not sure where you get your views on the glass smoothtops, but
my wife and I have a glass top in our kitchen. We use it to make
candies and fudge, along with general cooking. It is certainly
not hard to clean, even when drips of toffee set up on it. We
have not had any problem using pots of any size, and the only
ones that have a problem are ones that don't sit flat. That
mainly means they don't heat very well, but they'd have the
some issue on a coil. We even use old cast iron frying pans
for bacon and eggs and the like. Basically, we do everything
that people say causes problems with glass top stoves and have
not had a problem. It's only been 9 years though, so maybe
we haven't been doing it long enough to find out . . .

Bill Ranck
Blacksburg, Va.