On Thu, 01 Jul 2010 17:56:22 -0400, Goomba wrote:

> dsi1 wrote:
>> On 7/1/2010 8:19 AM, Goomba wrote:
>
>>> That was the only area where I was downright nervous! The designer laid
>>> the plans out for the stove and it sits in the space exactly with
>>> absolutely no extra play room. Then the granite cuts had to be exact yet
>>> it all fits! I held my breath though until sure.
>>>
>>> Pic right after placement-
>>> http://i47.tinypic.com/qoy8w4.jpg
>
>>
>> That's a beautiful range. Just touching the gas knobs and opening the
>> oven door must be a pleasure... it's way too sexy for my kitchen!
>
> Thanks, we certainly are enjoying it. It was the number one rated gas
> range in CR that year and so far has proven itself worth every penny.
> The mega powerful burner can do a quick boil to my largest pots. I've
> been very happy with the gas oven too. I thought I'd prefer an electric
> oven with gas range, but this has been very even heating.
>
> I don't know how anyone cooks without gas burners!?

without gas burners it's a pain in the ass, if you ask me.

your pal,
blake

Lou Decruss wrote:
> On Thu, 1 Jul 2010 10:49:20 -0400, "Nancy Young"
> > wrote:
>
>> Lou Decruss wrote:
>>> On Thu, 01 Jul 2010 08:36:59 -0400, "Jean B." > wrote:
>>>> The moral of the story: check, check, check (even when you are
>>>> dealing with pros). Also keep an eye on things as they are being
>>>> installed so you can detect problems before they cannot be
>>>> corrected (or it would be MUCH to disruptive and add way too much
>>>> time to correct them).
>>> wood. The owner, cabinet designer and interior designer all blamed
>>> each other but in the end the owner had to eat over 20 hours of labor.
>>> The hot water heater for the flat had to go inside a cabinet in the
>>> kitchen. They thought they had it all worked out but of course it
>>> didn't fit to we had to take a cabinet apart and rebuilt it to make it
>>> work. It needed to be deeper and taller. That was about another 20
>>> hours of labor because the plumbing rough-in had to be modified.
>>>
>>> Mistakes can be expensive.
>> You ever catch that show Renovation Realities? I would say half
>> time you wonder if the people spent even 40 seconds planning
>> the job, and the other half thinking that poor slob, who could have
>> seen that coming? All kinds of bad surprises in renovations.
>> I had a couple in my kitchen redo, but luckily, not too awful.
>

[sorry to reply this was, but I missed this comment]

No, I don't watch TV. I sometimes think I should have watched
such programs for several years before doing any such thing.

Many of the problems (expanding this to include other areas of the
house) were caused by people ignoring my questions--and giving me
false assurances. Others, I confess, were my lack of knowledge
and too heavy reliance on professionals who should have known
better. Or decisions made by the contractor without asking for my
opinion.

Oh well, soon this will all be done. Then sometime I have to
tackle the photo issue. I figure I'll put the before, during and
after photos together....


--
Jean B.

On Fri, 2 Jul 2010 11:42:25 -0400, blake murphy
> wrote:

> On Thu, 01 Jul 2010 12:33:52 -0500, Becca wrote:
>
> > On 6/30/2010 9:04 AM, Nancy Young wrote:
> >
> >> I loved this story. That's funny stuff right there, don't touch the
> >> sprayer! That's because it's probably the most fun toy in the kitchen
> >> for a kid.
> >> nancy
> >
> > One of my foster kids put a rubber band around the sprayer. Of course,
> > I didn't notice it, so when I turned the water on it sprayed me. The
> > kids were sitting on the bar stools watching, they laughed themselves
> > silly.
> >
> > Becca
>
> my reaction would be 'back to the orphanage for you!'
>
I wouldn't find it funny either. Practical jokes are not funny to me,
even if I'm not involved in any way.

--
Forget the health food. I need all the preservatives I can get.

On Fri, 2 Jul 2010 11:45:16 -0400, blake murphy
> wrote:

> On Thu, 01 Jul 2010 17:56:22 -0400, Goomba wrote:
>
> >
> > Thanks, we certainly are enjoying it. It was the number one rated gas
> > range in CR that year and so far has proven itself worth every penny.
> > The mega powerful burner can do a quick boil to my largest pots. I've
> > been very happy with the gas oven too. I thought I'd prefer an electric
> > oven with gas range, but this has been very even heating.
> >
> > I don't know how anyone cooks without gas burners!?
>
> without gas burners it's a pain in the ass, if you ask me.
>
Personally, I've had a gas stove top for a year now and am still
underwhelmed by it. Power is not an issue. The devil would think
he'd gone to Hell if he had to stand in front of it. One of my issues
is how inefficient gas is. Halt the heat is ambient. It's no wonder
people are always complaining about how they can't cook in summer heat
and I'm still wondering how close to 100 years old the gas ovens are
that they say heats a room.

--
Forget the health food. I need all the preservatives I can get.

sf wrote:
> On Fri, 2 Jul 2010 11:45:16 -0400, blake murphy
> > wrote:
>
>> On Thu, 01 Jul 2010 17:56:22 -0400, Goomba wrote:
>>
>>> Thanks, we certainly are enjoying it. It was the number one rated gas
>>> range in CR that year and so far has proven itself worth every penny.
>>> The mega powerful burner can do a quick boil to my largest pots. I've
>>> been very happy with the gas oven too. I thought I'd prefer an electric
>>> oven with gas range, but this has been very even heating.
>>>
>>> I don't know how anyone cooks without gas burners!?
>> without gas burners it's a pain in the ass, if you ask me.
>>
> Personally, I've had a gas stove top for a year now and am still
> underwhelmed by it. Power is not an issue. The devil would think
> he'd gone to Hell if he had to stand in front of it. One of my issues
> is how inefficient gas is. Halt the heat is ambient. It's no wonder
> people are always complaining about how they can't cook in summer heat
> and I'm still wondering how close to 100 years old the gas ovens are
> that they say heats a room.
>
Soon, I get to try out my new all-induction cooktop. Yay! I will
have access to gas on another level, so this may lead to some
interesting experiments.

--
Jean B.

On Fri, 02 Jul 2010 17:01:24 -0400, "Jean B." > wrote:

> Soon, I get to try out my new all-induction cooktop. Yay! I will
> have access to gas on another level, so this may lead to some
> interesting experiments.

It certainly will! Gas cooking is good on cold days when you *want*
to heat up the kitchen.

--
Forget the health food. I need all the preservatives I can get.

sf > wrote:

>It certainly will! Gas cooking is good on cold days when you *want*
>to heat up the kitchen.

FYI, I have never had a problem with gas stovetop usage heating up
a kitchen.

If one heats a pot on a stove, sooner or later all of those BTUs
end up heating the kitchen, regardless of stove type. The main
exception being if you remove the heated-up pot from the room entirely.
(Putting it in a refrigerator in the same room does not buy you
anything, because this causes the refrigerator's coils to emit
that much more heat.)

The gas oven does heat up the kitchen. I do not know if this
is a stronger effect than with an electric oven, but I doubt it.
I might avoid doing a three-hour oven-braising recipe on a hot
day, but I have done it without it being a real problem.

Steve

On Fri, 2 Jul 2010 21:35:51 +0000 (UTC), (Steve
Pope) wrote:

> sf > wrote:
>
> >It certainly will! Gas cooking is good on cold days when you *want*
> >to heat up the kitchen.
>
> FYI, I have never had a problem with gas stovetop usage heating up
> a kitchen.
>
If you can't feel the blast of lost heat from a gas stove, you must be
wearing a 3 piece suit. When I first got it, I was so surprised by
how hot it is standing in front of a gas stove that I looked it up.
Gas is only 50% efficient, while electric is 75% - big difference.
Too bad electricity is so expensive.
<snip>
>
> The gas oven does heat up the kitchen. I do not know if this
> is a stronger effect than with an electric oven, but I doubt it.
> I might avoid doing a three-hour oven-braising recipe on a hot
> day, but I have done it without it being a real problem.
>
Your oven is 30 YO or newer? Apparently electric ovens still have
better insulation and seals. I don't think twice about using my oven
even on the hottest days. I do think twice and then don't use my gas
cooktop on hot or even moderately warm days.

--
Forget the health food. I need all the preservatives I can get.

sf > wrote:

>If you can't feel the blast of lost heat from a gas stove, you must be
>wearing a 3 piece suit. When I first got it, I was so surprised by
>how hot it is standing in front of a gas stove that I looked it up.
>Gas is only 50% efficient, while electric is 75% - big difference.
>Too bad electricity is so expensive.

What type and vintage of gas stove are you using?

Mine is an early-20'th-century Spark. I do not think too much
wasted heat escapes, unless you are using too small a diameter pan.

Steve

On Fri, 2 Jul 2010 21:57:06 +0000 (UTC), (Steve
Pope) wrote:

> sf > wrote:
>
> >If you can't feel the blast of lost heat from a gas stove, you must be
> >wearing a 3 piece suit. When I first got it, I was so surprised by
> >how hot it is standing in front of a gas stove that I looked it up.
> >Gas is only 50% efficient, while electric is 75% - big difference.
> >Too bad electricity is so expensive.
>
> What type and vintage of gas stove are you using?

Mine is vintage last year. http://i48.tinypic.com/el5f8z.jpg
>
> Mine is an early-20'th-century Spark. I do not think too much
> wasted heat escapes, unless you are using too small a diameter pan.
>
Maybe you're used to all that ambient heat.


--
Forget the health food. I need all the preservatives I can get.

On Jul 2, 4:20*pm, sf > wrote:
> On Fri, 2 Jul 2010 21:57:06 +0000 (UTC), (Steve
>
> Pope) wrote:
> > sf > wrote:
>
> > >If you can't feel the blast of lost heat from a gas stove, you must be
> > >wearing a 3 piece suit. *When I first got it, I was so surprised by
> > >how hot it is standing in front of a gas stove that I looked it up.
> > >Gas is only 50% efficient, while electric is 75% - big difference.
> > >Too bad electricity is so expensive.
>
> > What type and vintage of gas stove are you using?
>
> Mine is vintage last year. *http://i48.tinypic.com/el5f8z.jpg

When did KitchenAid branch beyond mixers? I wonder who really built
it.

But -- is that a vintage St. Charles Kitchen? My grandmother had one
in the 50s, with things like a bread drawer and rice and flour
drawers.

>
> > Mine is an early-20'th-century Spark. *I do not think too much
> > wasted heat escapes, unless you are using too small a diameter pan.
>
> Maybe you're used to all that ambient heat. *

I only notice the heat from the stovetop when I'm making pasta. Gas
ovens give off heat because they need combustion air.

On 7/2/2010 8:43 AM, sf wrote:
> On Fri, 2 Jul 2010 11:45:16 -0400, blake murphy
> > wrote:
>
>> On Thu, 01 Jul 2010 17:56:22 -0400, Goomba wrote:
>>
>>>
>>> Thanks, we certainly are enjoying it. It was the number one rated gas
>>> range in CR that year and so far has proven itself worth every penny.
>>> The mega powerful burner can do a quick boil to my largest pots. I've
>>> been very happy with the gas oven too. I thought I'd prefer an electric
>>> oven with gas range, but this has been very even heating.
>>>
>>> I don't know how anyone cooks without gas burners!?
>>
>> without gas burners it's a pain in the ass, if you ask me.
>>
> Personally, I've had a gas stove top for a year now and am still
> underwhelmed by it. Power is not an issue. The devil would think
> he'd gone to Hell if he had to stand in front of it. One of my issues
> is how inefficient gas is. Halt the heat is ambient. It's no wonder
> people are always complaining about how they can't cook in summer heat
> and I'm still wondering how close to 100 years old the gas ovens are
> that they say heats a room.
>

I like electric range elements they're robust and pan flippable and as
long as you keep the elements under the pan, there's not a lot of heat
being thrown off into your face. Too bad most people want the fancy
schmancy glasstop ranges these days. The kids are gonna buy a new range
- it'll probably be a high end one but this pretty much means I won't be
cooking with the old electric elements. That's the breaks. Whoever is
paying gets to choose. I did request that the new one have a high power
element though. :-)

On Fri, 2 Jul 2010 16:50:25 -0700 (PDT), spamtrap1888
> wrote:

> On Jul 2, 4:20*pm, sf > wrote:
> > On Fri, 2 Jul 2010 21:57:06 +0000 (UTC), (Steve
> >
> > Pope) wrote:
> > > sf > wrote:
> >
> > > >If you can't feel the blast of lost heat from a gas stove, you must be
> > > >wearing a 3 piece suit. *When I first got it, I was so surprised by
> > > >how hot it is standing in front of a gas stove that I looked it up.
> > > >Gas is only 50% efficient, while electric is 75% - big difference.
> > > >Too bad electricity is so expensive.
> >
> > > What type and vintage of gas stove are you using?
> >
> > Mine is vintage last year. *http://i48.tinypic.com/el5f8z.jpg
>
> When did KitchenAid branch beyond mixers?

That was my first reaction too!

> I wonder who really built it.

No clue. It seems like everything is made by somebody else these days
and too often it's a case of lowest bidder so who makes it today isn't
who made it last year.

>
> But -- is that a vintage St. Charles Kitchen? My grandmother had one
> in the 50s, with things like a bread drawer and rice and flour
> drawers.

It's custom, but not St. Charles. I think it may have been a local
custom cabinet shop. TY for the compliment. My grandmother built a
St. Charles kitchen too, so I'm familiar with the brand. Those flat
panel fronts are coming back into style now.
>
> >
> > > Mine is an early-20'th-century Spark. *I do not think too much
> > > wasted heat escapes, unless you are using too small a diameter pan.
> >
> > Maybe you're used to all that ambient heat. *
>
> I only notice the heat from the stovetop when I'm making pasta. Gas
> ovens give off heat because they need combustion air.

TY for the information. I just thought it was a matter of self
cleaning oven (cool) - not self cleaning oven (hot).

--
Forget the health food. I need all the preservatives I can get.

On 7/2/2010 1:50 PM, spamtrap1888 wrote:
> On Jul 2, 4:20 pm, > wrote:
>> On Fri, 2 Jul 2010 21:57:06 +0000 (UTC), (Steve
>>
>> Pope) wrote:
>>> > wrote:
>>
>>>> If you can't feel the blast of lost heat from a gas stove, you must be
>>>> wearing a 3 piece suit. When I first got it, I was so surprised by
>>>> how hot it is standing in front of a gas stove that I looked it up.
>>>> Gas is only 50% efficient, while electric is 75% - big difference.
>>>> Too bad electricity is so expensive.
>>
>>> What type and vintage of gas stove are you using?
>>
>> Mine is vintage last year. http://i48.tinypic.com/el5f8z.jpg
>
> When did KitchenAid branch beyond mixers? I wonder who really built
> it.
>
> But -- is that a vintage St. Charles Kitchen? My grandmother had one
> in the 50s, with things like a bread drawer and rice and flour
> drawers.
>
>>
>>> Mine is an early-20'th-century Spark. I do not think too much
>>> wasted heat escapes, unless you are using too small a diameter pan.
>>
>> Maybe you're used to all that ambient heat.
>
> I only notice the heat from the stovetop when I'm making pasta. Gas
> ovens give off heat because they need combustion air.

My guess is that gas ovens give off a lot of heat because one of the
by-products of combustion is water vapor which caries with it a lot of
latent heat.

In article >,
sf > wrote:

> On Fri, 2 Jul 2010 11:45:16 -0400, blake murphy
> > wrote:
>
> > On Thu, 01 Jul 2010 17:56:22 -0400, Goomba wrote:
> >
> > >
> > > Thanks, we certainly are enjoying it. It was the number one rated gas
> > > range in CR that year and so far has proven itself worth every penny.
> > > The mega powerful burner can do a quick boil to my largest pots. I've
> > > been very happy with the gas oven too. I thought I'd prefer an electric
> > > oven with gas range, but this has been very even heating.
> > >
> > > I don't know how anyone cooks without gas burners!?
> >
> > without gas burners it's a pain in the ass, if you ask me.
> >
> Personally, I've had a gas stove top for a year now and am still
> underwhelmed by it. Power is not an issue. The devil would think
> he'd gone to Hell if he had to stand in front of it. One of my issues
> is how inefficient gas is. Halt the heat is ambient. It's no wonder
> people are always complaining about how they can't cook in summer heat
> and I'm still wondering how close to 100 years old the gas ovens are
> that they say heats a room.

You may want to consider a good hot plate or two (or even a double) and
a little convection toaster oven for summer cooking.

My convection is an Oster and holds a 5lb. chicken.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
sf > wrote:

> On Fri, 2 Jul 2010 21:57:06 +0000 (UTC), (Steve
> Pope) wrote:
>
> > sf > wrote:
> >
> > >If you can't feel the blast of lost heat from a gas stove, you must be
> > >wearing a 3 piece suit. When I first got it, I was so surprised by
> > >how hot it is standing in front of a gas stove that I looked it up.
> > >Gas is only 50% efficient, while electric is 75% - big difference.
> > >Too bad electricity is so expensive.
> >
> > What type and vintage of gas stove are you using?
>
> Mine is vintage last year. http://i48.tinypic.com/el5f8z.jpg
> >
> > Mine is an early-20'th-century Spark. I do not think too much
> > wasted heat escapes, unless you are using too small a diameter pan.
> >
> Maybe you're used to all that ambient heat.

Considering you feel that me keeping my room at 65 so the rest of the
house is 72 is sweltering. <g> I can understand! I wrap a fleece
blanket around myself in my room now that the thermostat is in here!

And I actually like it cold...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
dsi1 > wrote:

> I like electric range elements they're robust and pan flippable and as
> long as you keep the elements under the pan, there's not a lot of heat
> being thrown off into your face. Too bad most people want the fancy
> schmancy glasstop ranges these days. The kids are gonna buy a new range
> - it'll probably be a high end one but this pretty much means I won't be
> cooking with the old electric elements. That's the breaks. Whoever is
> paying gets to choose. I did request that the new one have a high power
> element though. :-)

IME when my glass top was actually working, it was even better than an
open electric coil. Excess heat not being used by the pan was disbursed
thru the ceramic surface.

I do miss that stove. <sigh>

I'll eventually replace it when I want to allocate the money for it.

It's seriously easier to keep clean!

Right now it's just a fire resistant countertop to use for the plug in
appliances...

The stove top is fine. It's the oven that is shot. I had to unplug the
stove when the oven kept coming on by itself. :-(

I wonder if there is a way to safely disable the oven? I really don't
need it.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 7/2/2010 4:56 PM, Omelet wrote:
> In >,
> > wrote:
>
>> I like electric range elements they're robust and pan flippable and as
>> long as you keep the elements under the pan, there's not a lot of heat
>> being thrown off into your face. Too bad most people want the fancy
>> schmancy glasstop ranges these days. The kids are gonna buy a new range
>> - it'll probably be a high end one but this pretty much means I won't be
>> cooking with the old electric elements. That's the breaks. Whoever is
>> paying gets to choose. I did request that the new one have a high power
>> element though. :-)
>
> IME when my glass top was actually working, it was even better than an
> open electric coil. Excess heat not being used by the pan was disbursed
> thru the ceramic surface.
>
> I do miss that stove.<sigh>
>
> I'll eventually replace it when I want to allocate the money for it.
>
> It's seriously easier to keep clean!
>
> Right now it's just a fire resistant countertop to use for the plug in
> appliances...
>
> The stove top is fine. It's the oven that is shot. I had to unplug the
> stove when the oven kept coming on by itself. :-(
>
> I wonder if there is a way to safely disable the oven? I really don't
> need it.

You might want to find someone that can disconnect the oven heating
elements.

sf wrote:
> On Fri, 02 Jul 2010 17:01:24 -0400, "Jean B." > wrote:
>
>> Soon, I get to try out my new all-induction cooktop. Yay! I will
>> have access to gas on another level, so this may lead to some
>> interesting experiments.
>
> It certainly will! Gas cooking is good on cold days when you *want*
> to heat up the kitchen.
>
Yes, that is my one qualm about all-induction. It is very nice in
the warmer months but not so great in the cooler months.

--
Jean B.

Steve Pope wrote:
> sf > wrote:
>
>> It certainly will! Gas cooking is good on cold days when you *want*
>> to heat up the kitchen.
>
> FYI, I have never had a problem with gas stovetop usage heating up
> a kitchen.
>
> If one heats a pot on a stove, sooner or later all of those BTUs
> end up heating the kitchen, regardless of stove type. The main
> exception being if you remove the heated-up pot from the room entirely.
> (Putting it in a refrigerator in the same room does not buy you
> anything, because this causes the refrigerator's coils to emit
> that much more heat.)
>
> The gas oven does heat up the kitchen. I do not know if this
> is a stronger effect than with an electric oven, but I doubt it.
> I might avoid doing a three-hour oven-braising recipe on a hot
> day, but I have done it without it being a real problem.
>
> Steve

Well, not so much heat with induction. The burners stay pretty
cool. You just have the hot pot and the hot contents.

--
Jean B.

spamtrap1888 wrote:
> When did KitchenAid branch beyond mixers? I wonder who really built
> it.
>
[snip]

KitchenAid is part of the Whirlpool family. And KA's first
products were not mixers (actually those products were under the
Hobart label).

--
Jean B.

dsi1 wrote:
> On 7/2/2010 8:43 AM, sf wrote:
>> On Fri, 2 Jul 2010 11:45:16 -0400, blake murphy
>> > wrote:
>>
>>> On Thu, 01 Jul 2010 17:56:22 -0400, Goomba wrote:
>>>
>>>>
>>>> Thanks, we certainly are enjoying it. It was the number one rated gas
>>>> range in CR that year and so far has proven itself worth every penny.
>>>> The mega powerful burner can do a quick boil to my largest pots. I've
>>>> been very happy with the gas oven too. I thought I'd prefer an electric
>>>> oven with gas range, but this has been very even heating.
>>>>
>>>> I don't know how anyone cooks without gas burners!?
>>>
>>> without gas burners it's a pain in the ass, if you ask me.
>>>
>> Personally, I've had a gas stove top for a year now and am still
>> underwhelmed by it. Power is not an issue. The devil would think
>> he'd gone to Hell if he had to stand in front of it. One of my issues
>> is how inefficient gas is. Halt the heat is ambient. It's no wonder
>> people are always complaining about how they can't cook in summer heat
>> and I'm still wondering how close to 100 years old the gas ovens are
>> that they say heats a room.
>>
>
> I like electric range elements they're robust and pan flippable and as
> long as you keep the elements under the pan, there's not a lot of heat
> being thrown off into your face. Too bad most people want the fancy
> schmancy glasstop ranges these days. The kids are gonna buy a new range
> - it'll probably be a high end one but this pretty much means I won't be
> cooking with the old electric elements. That's the breaks. Whoever is
> paying gets to choose. I did request that the new one have a high power
> element though. :-)

Yup. In many ways, I miss the old elements and don't like the new
cooktops--but my liking of induction burners ended up outweighing
that.

--
Jean B.

Jean wrote on Sat, 03 Jul 2010 10:46:19 -0400:

> sf wrote:
>> On Fri, 02 Jul 2010 17:01:24 -0400, "Jean B." > wrote:
>>
>>> Soon, I get to try out my new all-induction cooktop. Yay! I will
>>> have access to gas on another level, so this may lead
>>> to some interesting experiments.
>>
>> It certainly will! Gas cooking is good on cold days when you
>> *want* to heat up the kitchen.
>>
> Yes, that is my one qualm about all-induction. It is very
> nice in the warmer months but not so great in the cooler
> months.

Like the rest of my house, the kitchen is heated and I don't rely on a
stove or cooktop for heating. For practically all of my life, i have
used electrical burners and ovens. For the last 40 years, I have been
pleased with the self-cleaning feature of the ovens, which unlike gas
stoves, actually work. My current glass top stove has burners that heat
up quickly and are all thermostatted. I like them too!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:

> used electrical burners and ovens. For the last 40 years, I have been
> pleased with the self-cleaning feature of the ovens, which unlike gas
> stoves, actually work.

I think maybe you're thinking of the old continuous clean feature
that gas ovens had. My self cleaning gas oven does a perfect job.

nancy

On Fri, 02 Jul 2010 14:36:40 -1000, dsi1
> wrote:

> The kids are gonna buy a new range
> - it'll probably be a high end one but this pretty much means I won't be
> cooking with the old electric elements. That's the breaks.

You're not switching from electric to gas are you? If you are,
hopefully you already have a gas line installed.

> Whoever is
> paying gets to choose. I did request that the new one have a high power
> element though. :-)

They might be buying, but give them some input anyway... and be sure
to get at least one flame tamer if it's gas. My cooktop has 4 high
powered burners and 2 not so high powered ones but I still have to
watch pots that are on for a long simmer because they will go dry on
me otherwise. I didn't have to pay such close attention to my cooking
with electric burners.

--
Forget the health food. I need all the preservatives I can get.

In article >, dsi1 >
wrote:

> On 7/2/2010 4:56 PM, Omelet wrote:
> > In >,
> > > wrote:
> >
> >> I like electric range elements they're robust and pan flippable and as
> >> long as you keep the elements under the pan, there's not a lot of heat
> >> being thrown off into your face. Too bad most people want the fancy
> >> schmancy glasstop ranges these days. The kids are gonna buy a new range
> >> - it'll probably be a high end one but this pretty much means I won't be
> >> cooking with the old electric elements. That's the breaks. Whoever is
> >> paying gets to choose. I did request that the new one have a high power
> >> element though. :-)
> >
> > IME when my glass top was actually working, it was even better than an
> > open electric coil. Excess heat not being used by the pan was disbursed
> > thru the ceramic surface.
> >
> > I do miss that stove.<sigh>
> >
> > I'll eventually replace it when I want to allocate the money for it.
> >
> > It's seriously easier to keep clean!
> >
> > Right now it's just a fire resistant countertop to use for the plug in
> > appliances...
> >
> > The stove top is fine. It's the oven that is shot. I had to unplug the
> > stove when the oven kept coming on by itself. :-(
> >
> > I wonder if there is a way to safely disable the oven? I really don't
> > need it.
>
> You might want to find someone that can disconnect the oven heating
> elements.

Yes. I've been considering asking a rep for that brand if that might
not be the least expensive route.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Fri, 2 Jul 2010 21:35:51 +0000 (UTC), Steve Pope wrote:

> sf > wrote:
>
>>It certainly will! Gas cooking is good on cold days when you *want*
>>to heat up the kitchen.
>
> FYI, I have never had a problem with gas stovetop usage heating up
> a kitchen.

i can't say i've noticed that, either.

> If one heats a pot on a stove, sooner or later all of those BTUs
> end up heating the kitchen, regardless of stove type.

and when you turn off a gas burner, it's off. no red element heating the
room further while it cools down.

your pal,
blake

On Fri, 02 Jul 2010 16:20:09 -0700, sf wrote:

> On Fri, 2 Jul 2010 21:57:06 +0000 (UTC), (Steve
> Pope) wrote:
>
>> sf > wrote:
>>
>>>If you can't feel the blast of lost heat from a gas stove, you must be
>>>wearing a 3 piece suit. When I first got it, I was so surprised by
>>>how hot it is standing in front of a gas stove that I looked it up.
>>>Gas is only 50% efficient, while electric is 75% - big difference.
>>>Too bad electricity is so expensive.
>>
>> What type and vintage of gas stove are you using?
>
> Mine is vintage last year. http://i48.tinypic.com/el5f8z.jpg

looks good to me.

your pal,
blake

On 7/3/2010 4:53 AM, Jean B. wrote:
> dsi1 wrote:
>> On 7/2/2010 8:43 AM, sf wrote:
>>> On Fri, 2 Jul 2010 11:45:16 -0400, blake murphy
>>> > wrote:
>>>
>>>> On Thu, 01 Jul 2010 17:56:22 -0400, Goomba wrote:
>>>>
>>>>>
>>>>> Thanks, we certainly are enjoying it. It was the number one rated gas
>>>>> range in CR that year and so far has proven itself worth every penny.
>>>>> The mega powerful burner can do a quick boil to my largest pots. I've
>>>>> been very happy with the gas oven too. I thought I'd prefer an
>>>>> electric
>>>>> oven with gas range, but this has been very even heating.
>>>>>
>>>>> I don't know how anyone cooks without gas burners!?
>>>>
>>>> without gas burners it's a pain in the ass, if you ask me.
>>>>
>>> Personally, I've had a gas stove top for a year now and am still
>>> underwhelmed by it. Power is not an issue. The devil would think
>>> he'd gone to Hell if he had to stand in front of it. One of my issues
>>> is how inefficient gas is. Halt the heat is ambient. It's no wonder
>>> people are always complaining about how they can't cook in summer heat
>>> and I'm still wondering how close to 100 years old the gas ovens are
>>> that they say heats a room.
>>>
>>
>> I like electric range elements they're robust and pan flippable and as
>> long as you keep the elements under the pan, there's not a lot of heat
>> being thrown off into your face. Too bad most people want the fancy
>> schmancy glasstop ranges these days. The kids are gonna buy a new
>> range - it'll probably be a high end one but this pretty much means I
>> won't be cooking with the old electric elements. That's the breaks.
>> Whoever is paying gets to choose. I did request that the new one have
>> a high power element though. :-)
>
> Yup. In many ways, I miss the old elements and don't like the new
> cooktops--but my liking of induction burners ended up outweighing that.
>

It seems you're supposed to clean the cooktops everytime you use them.
My range top looks awful cause I haven't been doing this.

On 7/3/2010 5:56 AM, sf wrote:
> On Fri, 02 Jul 2010 14:36:40 -1000, dsi1
> > wrote:
>
>> The kids are gonna buy a new range
>> - it'll probably be a high end one but this pretty much means I won't be
>> cooking with the old electric elements. That's the breaks.
>
> You're not switching from electric to gas are you? If you are,
> hopefully you already have a gas line installed.
>
>> Whoever is
>> paying gets to choose. I did request that the new one have a high power
>> element though. :-)
>
> They might be buying, but give them some input anyway... and be sure
> to get at least one flame tamer if it's gas. My cooktop has 4 high
> powered burners and 2 not so high powered ones but I still have to
> watch pots that are on for a long simmer because they will go dry on
> me otherwise. I didn't have to pay such close attention to my cooking
> with electric burners.
>

High power burners are great. I always cook on high. :-) The kids say
they have an induction range in some warehouse with their name on it. I
don't like the idea of being restricted as to choice of pans I can use
but will try this new fangled range if they install it.

I grew up cooking with a gas kitchen. Looking at my dad's kitchen now as
an adult, the burners seem really weak and not suitable at all for the
way I cook. I remember the kitchen as being a hot place.

On Sat, 03 Jul 2010 08:53:26 -1000, dsi1 > wrote:

> High power burners are great. I always cook on high. :-) The kids say
> they have an induction range in some warehouse with their name on it.

Now you and Jean can swap ideas.

> I don't like the idea of being restricted as to choice of pans I can use
> but will try this new fangled range if they install it.

But this means you can get *new* pots & pans... which is a good thing
after you've invested in pots & pans that refuse to die (thirty years
is long enough in my book) and you want a change.
>
> I grew up cooking with a gas kitchen. Looking at my dad's kitchen now as
> an adult, the burners seem really weak and not suitable at all for the
> way I cook. I remember the kitchen as being a hot place.

If it's the same stove as when you were a kid, it's less powerful
because it's OLD and wearing out.... just like people do. You and
your dad aren't the same as you were 30-40 years ago either.


--
Forget the health food. I need all the preservatives I can get.

On Sat, 03 Jul 2010 08:40:42 -1000, dsi1 > wrote:
>
> It seems you're supposed to clean the cooktops everytime you use them.
> My range top looks awful cause I haven't been doing this.

Wipe the cooktop with a paper towel while the crud is still warm.
You'll be surprised how easily it cleans up! All you'll need is a
little spray of ammonia water and a final polish to finish cleaning
up.

--
Forget the health food. I need all the preservatives I can get.

dsi1 wrote:
> On 7/3/2010 4:53 AM, Jean B. wrote:
>> dsi1 wrote:
>>> On 7/2/2010 8:43 AM, sf wrote:
>>>> On Fri, 2 Jul 2010 11:45:16 -0400, blake murphy
>>>> > wrote:
>>>>
>>>>> On Thu, 01 Jul 2010 17:56:22 -0400, Goomba wrote:
>>>>>
>>>>>>
>>>>>> Thanks, we certainly are enjoying it. It was the number one rated gas
>>>>>> range in CR that year and so far has proven itself worth every penny.
>>>>>> The mega powerful burner can do a quick boil to my largest pots. I've
>>>>>> been very happy with the gas oven too. I thought I'd prefer an
>>>>>> electric
>>>>>> oven with gas range, but this has been very even heating.
>>>>>>
>>>>>> I don't know how anyone cooks without gas burners!?
>>>>>
>>>>> without gas burners it's a pain in the ass, if you ask me.
>>>>>
>>>> Personally, I've had a gas stove top for a year now and am still
>>>> underwhelmed by it. Power is not an issue. The devil would think
>>>> he'd gone to Hell if he had to stand in front of it. One of my issues
>>>> is how inefficient gas is. Halt the heat is ambient. It's no wonder
>>>> people are always complaining about how they can't cook in summer heat
>>>> and I'm still wondering how close to 100 years old the gas ovens are
>>>> that they say heats a room.
>>>>
>>>
>>> I like electric range elements they're robust and pan flippable and as
>>> long as you keep the elements under the pan, there's not a lot of heat
>>> being thrown off into your face. Too bad most people want the fancy
>>> schmancy glasstop ranges these days. The kids are gonna buy a new
>>> range - it'll probably be a high end one but this pretty much means I
>>> won't be cooking with the old electric elements. That's the breaks.
>>> Whoever is paying gets to choose. I did request that the new one have
>>> a high power element though. :-)
>>
>> Yup. In many ways, I miss the old elements and don't like the new
>> cooktops--but my liking of induction burners ended up outweighing that.
>>
>
> It seems you're supposed to clean the cooktops everytime you use them.
> My range top looks awful cause I haven't been doing this.

I haven't done that with my current cooktop, although, as I have
said in the past, you can see the tiniest salt crystal on it. The
only permanent mark the cooktop has is from when a pot boiled
over. Well, I should say it spattered.

--
Jean B.

sf wrote:
> On Sat, 03 Jul 2010 08:53:26 -1000, dsi1 > wrote:
>
>> High power burners are great. I always cook on high. :-) The kids say
>> they have an induction range in some warehouse with their name on it.
>
> Now you and Jean can swap ideas.
>
>> I don't like the idea of being restricted as to choice of pans I can use
>> but will try this new fangled range if they install it.
>
> But this means you can get *new* pots & pans... which is a good thing
> after you've invested in pots & pans that refuse to die (thirty years
> is long enough in my book) and you want a change.
>> I grew up cooking with a gas kitchen. Looking at my dad's kitchen now as
>> an adult, the burners seem really weak and not suitable at all for the
>> way I cook. I remember the kitchen as being a hot place.
>
> If it's the same stove as when you were a kid, it's less powerful
> because it's OLD and wearing out.... just like people do. You and
> your dad aren't the same as you were 30-40 years ago either.
>
>
re the pans... I already have some, but I also picked up a cheap
set of ?Farberware Classic II? (IIRC; it is at the other house)
pots and pans. I figure if they prove to be inadequate, I can
gradually get others. I will say that that cheap set has
characteristics that I prefer to those of All-Clad and almost all
other current prestigious brands and wanna-be brands.

--
Jean B.

On Jul 3, 12:23*pm, sf > wrote:
> On Sat, 03 Jul 2010 08:53:26 -1000, dsi1 > wrote:
> > High power burners are great. I always cook on high. :-) The kids say
> > they have an induction range in some warehouse with their name on it.
>
> Now you and Jean can swap ideas. *
>
> > *I don't like the idea of being restricted as to choice of pans I can use
> > but will try this new fangled range if they install it.
>
> But this means you can get *new* pots & pans... which is a good thing
> after you've invested in pots & pans that refuse to die (thirty years
> is long enough in my book) and you want a change.
>
>
>
> > I grew up cooking with a gas kitchen. Looking at my dad's kitchen now as
> > an adult, the burners seem really weak and not suitable at all for the
> > way I cook. I remember the kitchen as being a hot place.
>
> If it's the same stove as when you were a kid, it's less powerful
> because it's OLD and wearing out.... just like people do. *You and
> your dad aren't the same as you were 30-40 years ago either.

If it's literally the same stove, the burners and attached ducts may
be clogged with grit. Try detaching them and pouring out the debris.

On Sat, 3 Jul 2010 12:55:17 -0700 (PDT), spamtrap1888
> wrote:

> On Jul 3, 12:23*pm, sf > wrote:
> > On Sat, 03 Jul 2010 08:53:26 -1000, dsi1 > wrote:
> >
> > > I grew up cooking with a gas kitchen. Looking at my dad's kitchen now as
> > > an adult, the burners seem really weak and not suitable at all for the
> > > way I cook. I remember the kitchen as being a hot place.
> >
> > If it's the same stove as when you were a kid, it's less powerful
> > because it's OLD and wearing out.... just like people do. *You and
> > your dad aren't the same as you were 30-40 years ago either.
>
> If it's literally the same stove, the burners and attached ducts may
> be clogged with grit. Try detaching them and pouring out the debris.

Of course, you're right! Maintenance is needed also. Too bad humans
can't just knock the crud out of their pipes and oil their joints to
be shipshape once again.

--
Forget the health food. I need all the preservatives I can get.

On 7/3/2010 9:23 AM, sf wrote:
> On Sat, 03 Jul 2010 08:53:26 -1000, > wrote:
>
>> High power burners are great. I always cook on high. :-) The kids say
>> they have an induction range in some warehouse with their name on it.
>
> Now you and Jean can swap ideas.
>
>> I don't like the idea of being restricted as to choice of pans I can use
>> but will try this new fangled range if they install it.
>
> But this means you can get *new* pots& pans... which is a good thing
> after you've invested in pots& pans that refuse to die (thirty years
> is long enough in my book) and you want a change.
>>
>> I grew up cooking with a gas kitchen. Looking at my dad's kitchen now as
>> an adult, the burners seem really weak and not suitable at all for the
>> way I cook. I remember the kitchen as being a hot place.
>
> If it's the same stove as when you were a kid, it's less powerful
> because it's OLD and wearing out.... just like people do. You and
> your dad aren't the same as you were 30-40 years ago either.
>
>

Gas stoves don't get weak during their service life - the stove had this
weak output by design - just as the output on your stove is set by
design. I use to clean the burners every once in a while and there's
nothing to wear out and I never saw any build-up of gas residue.

My parents used to have a gas dryer that used to take forever to dry the
wash. It ran poorly for years until it broke down. The service guy came
in and fixed the problem and also noticed that the metering jet was set
for propane instead of natural gas. He replaced the jet with a larger
one and when he fired it up I could hear that the dryer had a pretty
obvious blowtorch sound. The dryer worked great from that day on. Good
thing it broke down - otherwise, we would have never found out about the
wrong jet.

On Jul 4, 2:27*am, dsi1 > wrote:
> On 7/3/2010 9:23 AM, sf wrote:
>
>
>
>
>
> > On Sat, 03 Jul 2010 08:53:26 -1000, > *wrote:
>
> >> High power burners are great. I always cook on high. :-) The kids say
> >> they have an induction range in some warehouse with their name on it.
>
> > Now you and Jean can swap ideas. *
>
> >> * I don't like the idea of being restricted as to choice of pans I can use
> >> but will try this new fangled range if they install it.
>
> > But this means you can get *new* pots& *pans... which is a good thing
> > after you've invested in pots& *pans that refuse to die (thirty years
> > is long enough in my book) and you want a change.
>
> >> I grew up cooking with a gas kitchen. Looking at my dad's kitchen now as
> >> an adult, the burners seem really weak and not suitable at all for the
> >> way I cook. I remember the kitchen as being a hot place.
>
> > If it's the same stove as when you were a kid, it's less powerful
> > because it's OLD and wearing out.... just like people do. *You and
> > your dad aren't the same as you were 30-40 years ago either.
>
> Gas stoves don't get weak during their service life - the stove had this
> weak output by design - just as the output on your stove is set by
> design. I use to clean the burners every once in a while and there's
> nothing to wear out and I never saw any build-up of gas residue.
>

The typical consumer stove gas burner (9100 BTU/hr) puts out as much
heat as a "high power" electric stove coil (2600 Watts).. If you cook
your food with a blowtorch, you may need more BTU, but I find regular
burners get hot enough to burn food if I'm not paying attention.

On 7/4/2010 5:40 AM, spamtrap1888 wrote:
> On Jul 4, 2:27 am, > wrote:
>> On 7/3/2010 9:23 AM, sf wrote:
>>
>>
>>
>>
>>
>>> On Sat, 03 Jul 2010 08:53:26 -1000, > wrote:
>>
>>>> High power burners are great. I always cook on high. :-) The kids say
>>>> they have an induction range in some warehouse with their name on it.
>>
>>> Now you and Jean can swap ideas.
>>
>>>> I don't like the idea of being restricted as to choice of pans I can use
>>>> but will try this new fangled range if they install it.
>>
>>> But this means you can get *new* pots& pans... which is a good thing
>>> after you've invested in pots& pans that refuse to die (thirty years
>>> is long enough in my book) and you want a change.
>>
>>>> I grew up cooking with a gas kitchen. Looking at my dad's kitchen now as
>>>> an adult, the burners seem really weak and not suitable at all for the
>>>> way I cook. I remember the kitchen as being a hot place.
>>
>>> If it's the same stove as when you were a kid, it's less powerful
>>> because it's OLD and wearing out.... just like people do. You and
>>> your dad aren't the same as you were 30-40 years ago either.
>>
>> Gas stoves don't get weak during their service life - the stove had this
>> weak output by design - just as the output on your stove is set by
>> design. I use to clean the burners every once in a while and there's
>> nothing to wear out and I never saw any build-up of gas residue.
>>
>
> The typical consumer stove gas burner (9100 BTU/hr) puts out as much
> heat as a "high power" electric stove coil (2600 Watts).. If you cook
> your food with a blowtorch, you may need more BTU, but I find regular
> burners get hot enough to burn food if I'm not paying attention.

This was an old Caloric unit from the early 60s. I'm pretty sure that
the thing was not a blowtorch and I was pretty happy with the electric
stoves that I had after I moved out of my parent's house. My assumption
is that newer units put out more heat - the one my parents had would be
unacceptable to me these days.

>wrote:
>
> High power burners are great. I always cook on high. :-)

That's the No.1 sign of a lousy cook. The most accomplished cooks are
those who cook low and slow. The only reasons commercial kitchens
need mega BTUs is because they need to prepare large quantities within
the shortest time possible, and all the smoke and flames look
impressive to the TIADers.