On 8/4/2014 8:25 PM, Janet Wilder wrote:
> On 8/4/2014 6:28 PM, S Viemeister wrote:
>> On 8/4/2014 7:16 PM, sf wrote:
>>> Of course, another option would be to buy a stand alone electric
>>> burner or induction unit for long simmers.
>> Yes - an induction burner and a decent induction-compatible pot.
> I was awake in the middle of the night the other day and almost ordered
> one of those induction cookers.
> Are they really as useful as the infomercial touts them?
>
Yes.
We bought one to use while redoing bits of he kitchen (something we
haven't yet done..), but really, really like it.
Fast response - at least as fast as gas, and much faster than any
electric burner I've used; easy to use, plug in anywhere, pan handles
never get hot, built-in timer, turns off if it detects an empty pan, or
if pan is lifted from burner.
Himself prefers it to our gas cooker.

On 8/4/2014 8:25 PM, Janet Wilder wrote:
> On 8/4/2014 6:28 PM, S Viemeister wrote:
>> On 8/4/2014 7:16 PM, sf wrote:
>>
>>> Of course, another option would be to buy a stand alone electric
>>> burner or induction unit for long simmers.
>>>
>> Yes - an induction burner and a decent induction-compatible pot.
>
>
> I was awake in the middle of the night the other day and almost ordered
> one of those induction cookers.
> Are they really as useful as the infomercial touts them?
>
I meant to say - this is the one we have -

<http://www.bedbathandbeyond.com/store/product/precision-nuwave-reg-revolutionary-portable-induction-cooktop/1041482537>

we used one of BB&B's 20% coupons.

On 8/5/14, 12:44 AM, Julie Bove wrote:

> Then why do those people on the house hunting type shows always insist
> that they are good cooks and need gas?

Because they're ignorant.

> .... I have read that gas can be hard on the respiratory system...

A by-product of burning gas is water vapor, which can convey other
compounds as well.

-- Larry

On 8/5/14, 9:18 AM, S Viemeister wrote:

> I meant to say - this is the one we have -
>
> <http://www.bedbathandbeyond.com/store/product/precision-nuwave-reg-revolutionary-portable-induction-cooktop/1041482537>

I can't see what the power of that hob is, but two good units that I
have used extensively myself that are rated at the full 1800 watts are
the Max Burton at $92 (http://amzn.to/1uiPTUI) and the spiffier Fagor at
$150 (http://amzn.to/WYZcyv).

-- Larry

"pltrgyst" > wrote in message
...
> On 8/5/14, 9:18 AM, S Viemeister wrote:
>
>> I meant to say - this is the one we have -
>>
>> <http://www.bedbathandbeyond.com/store/product/precision-nuwave-reg-revolutionary-portable-induction-cooktop/1041482537>
>
> I can't see what the power of that hob is, but two good units that I have
> used extensively myself that are rated at the full 1800 watts are the Max
> Burton at $92 (http://amzn.to/1uiPTUI) and the spiffier Fagor at $150
> (http://amzn.to/WYZcyv).
>
> -- Larry

1800 watts equates to how many BTU?

On Tue, 05 Aug 2014 10:20:12 -0400, pltrgyst > wrote:

>On 8/5/14, 12:44 AM, Julie Bove wrote:
>
>> Then why do those people on the house hunting type shows always insist
>> that they are good cooks and need gas?

Because gas cooks best, it's most responsive... induction cooks like a
microwave.

>Because they're ignorant.

You're who's ignorant.

>> .... I have read that gas can be hard on the respiratory system...
>
>A by-product of burning gas is water vapor, which can convey other
>compounds as well.

Bull crap... water vapor is pure H2O... and far more water evaporates
from cooking food than from burning cooking gas. Any by products of
burning cooking gas are the least of the problem, the real respiratory
offenders are fumes from food cooking regardless which fuel.

"Brooklyn1" > wrote in message
...
> Bull crap... water vapor is pure H2O... and far more water evaporates
> from cooking food than from burning cooking gas. Any by products of
> burning cooking gas are the least of the problem, the real respiratory
> offenders are fumes from food cooking regardless which fuel.

I'm not too worried about any of it. I love gas, and paid a pretty penny to
have it piped to my new cooktop. I never cared for electric at all and I
guess it's just a personal preference for who's doing the cooking.

Cheri

On Monday, August 4, 2014 7:56:34 AM UTC-7, Michael Nielsen wrote:
> Hi, I promised my italian father in law to make osso buco bianco with risotto milanese while Im on vacation here in Italy. I made it for him when he visited in Denmark. I am used to electronic stoves with thick bottomed pots.
>
>
>
> My in laws have gas stove and a lot of thin pots and warped pans. Last I made it here, the stove seems way too hot. It has two settings (and the in between): very hot and hotter! There's different sizes of burners.
>
>
>
> After browning the meat on high, and sauteeing the veggies, I put the smallest burner on lowest settings to let it simmer. But it is still too hot, the liquids reduce too fast and the fats separate.
>
>
>
> Are there some tricks to simmer on gas burners? Or is it enough just to add more liquid than normal? Or add liquid frequently?

Get a heat diffuser/flame tamer/scorch buster. We got a great one
from a camping store, a corrugated metal disc.

http://www.backpackerspantry.com/pro...riser-bar.html


The ones that look like a dobro with a metal handle is garbage, but
may last a few meals before it rusts out.

Here's how to make one out of metal flashing:

http://tjamrog.wordpress.com/2009/07...shcooker-lt-1/

To reduce evaporation, I use a heavy metal ring I bought at the
hardware store to weigh down the lid. I actually seasoned it
with peanut oil as if it was cast iron.

On Tuesday, August 5, 2014 8:46:54 AM UTC-7, Pico Rico wrote:

>
> 1800 watts equates to how many BTU?

6142 Btu/hr

> wrote in message
...
> On Tuesday, August 5, 2014 8:46:54 AM UTC-7, Pico Rico wrote:
>
>>
>> 1800 watts equates to how many BTU?
>
> 6142 Btu/hr

well, I will stick with my gas stove then!

On Tue, 5 Aug 2014 05:41:23 -0700 (PDT), Helpful person
> wrote:

> On Monday, August 4, 2014 9:20:47 PM UTC-4, pltrgyst wrote:
> >
> > I don't know the infomercial, but the short answer is yes. Which is why
> > we have a five-burner induction cooktop in our new house, and I gave up
> > all my French copper pots and pans hauled back from Paris over the years.
> >
> > -- Larry
>
> With induction, how do you cook with the pan
> lifted so that just one corner is heated?
> There are many times when I want to scoot some
> food to a cool part of the pan while heating
> just one edge.

I never do that.

> (Another example is when using a wok.)
>

Michael wanted to make stew which doesn't involve either technique.

--

Never trust a dog to watch your food.

On Mon, 4 Aug 2014 22:56:26 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Mon, 4 Aug 2014 21:44:33 -0700, "Julie Bove"
> > > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Mon, 04 Aug 2014 19:25:10 -0500, Janet Wilder >
> >> > wrote:
> >> >
> >> >> On 8/4/2014 6:28 PM, S Viemeister wrote:
> >> >> > On 8/4/2014 7:16 PM, sf wrote:
> >> >> >
> >> >> >> Of course, another option would be to buy a stand alone electric
> >> >> >> burner or induction unit for long simmers.
> >> >> >>
> >> >> > Yes - an induction burner and a decent induction-compatible pot.
> >> >>
> >> >>
> >> >> I was awake in the middle of the night the other day and almost
> >> >> ordered
> >> >> one of those induction cookers.
> >> >
> >> > I would want one with as high a wattage as possible (which isn't
> >> > necessary for slow cooking) and they aren't cheap.
> >> >
> >> >> Are they really as useful as the infomercial touts them?
> >> >
> >> > Think about it. Gas is highly inefficient and throws more heat into
> >> > the room than electric, but induction doesn't waste any heat. The
> >> > only heat that escapes into the room will be thrown off by the food
> >> > cooking in the vessel.
> >> >
> >> Then why do those people on the house hunting type shows always insist
> >> that
> >> they are good cooks and need gas? I have had both and I don't have a
> >> problem with either one in terms of cooking but... I have read that gas
> >> can
> >> be hard on the respiratory system so I'll just stick with the electric.
> >
> > Haven't you read what people on rfc claim is so good about it?
> > Instant on and off. That's why they like it so much. Apparently they
> > don't know it's possible to preheat an electric burner if they want
> > instant on and they have never learned to move a pan elsewhere if they
> > want instant off... but they complain till the cows come home about
> > how the kitchen is heated up when they cook with gas. If they used
> > electric, it wouldn't be such a problem. If the weather got too hot
> > (no air conditioning here), I used my electric ovens. Now that I have
> > gas, my electric ovens are even more of a godsend.
> >
> > The best thing I can say about using gas is it's less expensive than
> > using electric.
>
> Hmmm... I have never preheated a burner and never needed instant on and
> off. Only thing I hate are those flat top stoves.

Most people don't preheat burners, but that's the solution for people
who whine that they want the instant on and off of gas. I've never
used a glass top stove, but it seems like clean up would be easy.

--

Never trust a dog to watch your food.

On 2014-08-05 1:06 PM, sf wrote:

> Most people don't preheat burners, but that's the solution for people
> who whine that they want the instant on and off of gas. I've never
> used a glass top stove, but it seems like clean up would be easy.



We had one. My wife managed to break it and it was almost as much for a
new top as it was was for a whole new oven. Keeping it clean was a
nightmare. It may have been because we used cast iron pans on it. We
like our cast iron pans, so when it came time to replace we went back to
the regular electric coil elements.

"Dave Smith" > wrote in message
...
> On 2014-08-05 1:06 PM, sf wrote:
>
>> Most people don't preheat burners, but that's the solution for people
>> who whine that they want the instant on and off of gas. I've never
>> used a glass top stove, but it seems like clean up would be easy.
>
>
>
> We had one. My wife managed to break it and it was almost as much for a
> new top as it was was for a whole new oven. Keeping it clean was a
> nightmare. It may have been because we used cast iron pans on it. We like
> our cast iron pans, so when it came time to replace we went back to the
> regular electric coil elements.

those glass tops are for people that like to dust the stove top.

On Tue, 05 Aug 2014 09:16:05 -0400, S Viemeister
> wrote:

> On 8/4/2014 8:25 PM, Janet Wilder wrote:
> > On 8/4/2014 6:28 PM, S Viemeister wrote:
> >> On 8/4/2014 7:16 PM, sf wrote:
> >>> Of course, another option would be to buy a stand alone electric
> >>> burner or induction unit for long simmers.
> >> Yes - an induction burner and a decent induction-compatible pot.
> > I was awake in the middle of the night the other day and almost ordered
> > one of those induction cookers.
> > Are they really as useful as the infomercial touts them?
> >
> Yes.
> We bought one to use while redoing bits of he kitchen (something we
> haven't yet done..), but really, really like it.
> Fast response - at least as fast as gas, and much faster than any
> electric burner I've used; easy to use, plug in anywhere, pan handles
> never get hot, built-in timer, turns off if it detects an empty pan, or
> if pan is lifted from burner.
> Himself prefers it to our gas cooker.

I have been SO tempted buy one. We have a downstairs family room
(flanked by two patios) with a semi-kitchen area that has an
undercounter refrigerator, sink with garbage disposal, full sized
dishwasher, and a place for a microwave or large toaster oven - but no
stove or cooktop - so a portable induction burner would be
appropriate. Then I look at the wattage and how the price climbs as
the wattage goes up. 1500, 1600, 1800W - do they go any higher? I
don't even know how I'd use it yet, so I am having a hard time
deciding which wattage would be best for me. There's no point in
buying a Cadillac when a Pinto will do.


--

Never trust a dog to watch your food.

On Tuesday, August 5, 2014 1:45:11 AM UTC+2, Brooklyn1 wrote:
>
>
> For a stew (anything liquidy) can slide the pot part way off the
>
> flame.

My MIL would never agree to that. if the flame goes outside the base of the pot, she said the pot will break.

On Tuesday, August 5, 2014 12:27:44 PM UTC-4, Pico Rico wrote:
> > wrote in message
> ...
> > On Tuesday, August 5, 2014 8:46:54 AM UTC-7, Pico Rico wrote:
>
> >> 1800 watts equates to how many BTU?
>
> > 6142 Btu/hr
>
> well, I will stick with my gas stove then!

It's not really a good comparison. A gas flame heats up the air and a lot of heat escapes around the edges of the pan. With induction the eddy currents make the metal of the pan hot. Much less loss of heat to the air so you don't need as much "power" to get the same temperature in the cooking vessel. Induction is used to melt metal in specialty metal manufacturing, so it's possible to get *very* high temps (clearly more than 1800 watts to do that). On the flip side, my wife uses an induction hob in chocolate making. It has very good low temperature control.

I'm not saying you should switch or anything, just that the raw number comparison can be a bit misleading.

Bill Ranck
Blacksburg, VA

On 8/5/2014 12:33 PM, Pico Rico wrote:
> "Dave Smith" > wrote in message
> ...
>> On 2014-08-05 1:06 PM, sf wrote:
>>
>>> Most people don't preheat burners, but that's the solution for people
>>> who whine that they want the instant on and off of gas. I've never
>>> used a glass top stove, but it seems like clean up would be easy.
>>
>>
>>
>> We had one. My wife managed to break it and it was almost as much for a
>> new top as it was was for a whole new oven. Keeping it clean was a
>> nightmare. It may have been because we used cast iron pans on it. We like
>> our cast iron pans, so when it came time to replace we went back to the
>> regular electric coil elements.
>
> those glass tops are for people that like to dust the stove top.

Well, I can not speak for everybody, but I love our ceramic glass
cooktop, and this is the 3rd one that we have had. When we sold our
house in Louisiana and moved into this house, they had electric and we
replaced it with ceramic-glass.

Here is what I do not understand. The ones we have had, were a breeze to
clean, but my late mother's was not. I read that ceramic-glass cooktops
can be composed of different amounts of ceramic and glass, so I am
wondering if that is why ours have been so easy to keep clean, but hers
has not. I clean ours each time we use it, maybe other people do not?

Becca

On Tuesday, August 5, 2014 6:49:38 PM UTC-4, Janet Wilder wrote:
> On 8/5/2014 5:41 PM, wrote:
> Oh sure, I could hit with a hammer or something and break it, but they aren't anywhere near as delicate and difficult to use as some folks want to believe. At least not this one. And, it heats up plenty fast, a small pot of water boils in less than 5 minutes (never timed it exactly).
>
> I scrubbed the little white dots off of two burners on my black glass
> cooktop. It looks scratched and messy.

White dots? Mine has some white lines in the glass, but I've scraped off cooked on crud with a razor blade and the lines remain, so they are below the surface on mine. I'm not fussy about it looking polished, so it's kind of dull but not what I'd call messy. The brand is Magic Chef, which I don't think is high-end or anything. Again, it was here when I bought the house..

Bill Ranck
Blacksburg, VA

On Tuesday, August 5, 2014 7:05:09 PM UTC-4, wrote:
> On Tuesday, August 5, 2014 6:49:38 PM UTC-4, Janet Wilder wrote:
>
> > On 8/5/2014 5:41 PM, wrote:
>
> > Oh sure, I could hit with a hammer or something and break it, but they aren't anywhere near as delicate and difficult to use as some folks want to believe. At least not this one. And, it heats up plenty fast, a small pot of water boils in less than 5 minutes (never timed it exactly).
>
> >
>
> > I scrubbed the little white dots off of two burners on my black glass
>
> > cooktop. It looks scratched and messy.
>
>
>
> White dots? Mine has some white lines in the glass, but I've scraped off cooked on crud with a razor blade and the lines remain, so they are below the surface on mine. I'm not fussy about it looking polished, so it's kind of dull but not what I'd call messy. The brand is Magic Chef, which I don't think is high-end or anything. Again, it was here when I bought the house.

Mine looks like this, just not as shiny: http://www.rcappliancepartsimages.co...7/00841646.jpg

Bill Ranck
Blacksburg, VA

"Ema Nymton" > wrote in message
...
> On 8/5/2014 12:33 PM, Pico Rico wrote:
>> "Dave Smith" > wrote in message
>> ...
>>> On 2014-08-05 1:06 PM, sf wrote:
>>>
>>>> Most people don't preheat burners, but that's the solution for people
>>>> who whine that they want the instant on and off of gas. I've never
>>>> used a glass top stove, but it seems like clean up would be easy.
>>>
>>>
>>>
>>> We had one. My wife managed to break it and it was almost as much for a
>>> new top as it was was for a whole new oven. Keeping it clean was a
>>> nightmare. It may have been because we used cast iron pans on it. We
>>> like
>>> our cast iron pans, so when it came time to replace we went back to the
>>> regular electric coil elements.
>>
>> those glass tops are for people that like to dust the stove top.
>
> Well, I can not speak for everybody, but I love our ceramic glass cooktop,
> and this is the 3rd one that we have had. When we sold our house in
> Louisiana and moved into this house, they had electric and we replaced it
> with ceramic-glass.
>
> Here is what I do not understand. The ones we have had, were a breeze to
> clean, but my late mother's was not. I read that ceramic-glass cooktops
> can be composed of different amounts of ceramic and glass, so I am
> wondering if that is why ours have been so easy to keep clean, but hers
> has not. I clean ours each time we use it, maybe other people do not?

I think the one that my mom had was the same as my friend has. Neither were
easy to clean. You had to avoid any kind of boil over or spill at all costs
because it was so hard to clean off. This was the reason that my friend got
hers. Her daughter is notorious for walking away and forgetting that she
was cooking something until the smoke alarm goes off.

I do remember a flat top from the 1970's. I baby sat for someone a couple
of times and they had one. They had me heat up Campbell's soup on it. It
wasn't attached to a stove, and I think it was green in color. Although I
was rather amazed by it, I had none of the problems with it that I did with
my mom's. Then again, I think I only used it once.

On Wed, 6 Aug 2014 01:20:32 +0100, Janet > wrote:

> I've had a stove with a glasstop hob for 12 years with no problem,
>fast heating, very responsive, tough, clean.

My glasstop stove has a burner labelled "power element". It will boil
a liter of water in about 90 seconds. Since I only steam (not boil)
vegetables, I can get a lot of stuff cooked in relatively little time.

Compare this to my MIL's gas stove. Put a pot of potatoes on to boil,
(no steaming in that house, no, things cook faster when they are
boiled) you'll be waiting for half an hour for the water to even get
hot.

Every Christmas, Easter, and Thanksgiving I get ****ed off about this.

Doris

"Doris Night" > wrote in message
...
> On Wed, 6 Aug 2014 01:20:32 +0100, Janet > wrote:
>
>> I've had a stove with a glasstop hob for 12 years with no problem,
>>fast heating, very responsive, tough, clean.
>
> My glasstop stove has a burner labelled "power element". It will boil
> a liter of water in about 90 seconds. Since I only steam (not boil)
> vegetables, I can get a lot of stuff cooked in relatively little time.
>
> Compare this to my MIL's gas stove. Put a pot of potatoes on to boil,
> (no steaming in that house, no, things cook faster when they are
> boiled) you'll be waiting for half an hour for the water to even get
> hot.
>
> Every Christmas, Easter, and Thanksgiving I get ****ed off about this.
>
> Doris

That's the holiday spirit!

On Tue, 05 Aug 2014 10:20:12 -0400, pltrgyst > wrote:

> On 8/5/14, 12:44 AM, Julie Bove wrote:
>
> > Then why do those people on the house hunting type shows always insist
> > that they are good cooks and need gas?
>
> Because they're ignorant.

Why do 20 somethings need such huge yards "for the dogs"? I look at
what they think is too small and think about all the upkeep. Sheesh.
Just keeping the grass cut would be a full time job and think about
finding all the dog poop first. Ugh!
>


--

Never trust a dog to watch your food.

On Tue, 05 Aug 2014 23:00:34 -0400, Doris Night
> wrote:
>
> My g asstop stove has a burner labelled "power element". It will boil
> a liter of water in about 90 seconds. Since I only steam (not boil)
> vegetables, I can get a lot of stuff cooked in relatively little time.
>
> Compare this to my MIL's gas stove. Put a pot of potatoes on to boil,
> (no steaming in that house, no, things cook faster when they are
> boiled) you'll be waiting for half an hour for the water to even get
> hot.
>
> Every Christmas, Easter, and Thanksgiving I get ****ed off about this.
>
Sounds like you need to bring a portable induction burner with you and
the appropriate pots/pans if necessary.


--

Never trust a dog to watch your food.

On Tue, 5 Aug 2014 09:16:45 -0700, "Cheri" >
wrote:

>
> "Brooklyn1" > wrote in message
> ...
> > Bull crap... water vapor is pure H2O... and far more water evaporates
> > from cooking food than from burning cooking gas. Any by products of
> > burning cooking gas are the least of the problem, the real respiratory
> > offenders are fumes from food cooking regardless which fuel.
>
> I'm not too worried about any of it. I love gas, and paid a pretty penny to
> have it piped to my new cooktop.

It certainly ain't cheap, but I'd rather have an outdoor kitchen that
it's piped to (a pipe dream that will never happen).

> I never cared for electric at all and I
> guess it's just a personal preference for who's doing the cooking.
>
Exactly.


--

Never trust a dog to watch your food.

"Doris Night" > wrote in message
...
> On Wed, 6 Aug 2014 01:20:32 +0100, Janet > wrote:
>
>> I've had a stove with a glasstop hob for 12 years with no problem,
>>fast heating, very responsive, tough, clean.
>
> My glasstop stove has a burner labelled "power element". It will boil
> a liter of water in about 90 seconds. Since I only steam (not boil)
> vegetables, I can get a lot of stuff cooked in relatively little time.
>
> Compare this to my MIL's gas stove. Put a pot of potatoes on to boil,
> (no steaming in that house, no, things cook faster when they are
> boiled) you'll be waiting for half an hour for the water to even get
> hot.
>
> Every Christmas, Easter, and Thanksgiving I get ****ed off about this.
>
> Doris

I don't find that to be true with the power burner at all, water boils
quickly.

Cheri

"Doris Night" > wrote in message
...
> On Wed, 6 Aug 2014 01:20:32 +0100, Janet > wrote:
>
>> I've had a stove with a glasstop hob for 12 years with no problem,
>>fast heating, very responsive, tough, clean.
>
> My glasstop stove has a burner labelled "power element". It will boil
> a liter of water in about 90 seconds. Since I only steam (not boil)
> vegetables, I can get a lot of stuff cooked in relatively little time.
>
> Compare this to my MIL's gas stove. Put a pot of potatoes on to boil,
> (no steaming in that house, no, things cook faster when they are
> boiled) you'll be waiting for half an hour for the water to even get
> hot.
>
> Every Christmas, Easter, and Thanksgiving I get ****ed off about this.

Wow! I had a gas stove that was quite old. Not sure what year it was made.
I could just tell by looking at it that it was very old. Never had the
pilot light go out on it so never had to deal with that. Other than that, I
had the military housing, standard issue, likely cheapest ever gas stoves.
I had constant problems with the oven pilot light going on when we lived on
Cape Cod. I was told it was due to the humidity. Always had to call
maintenance to relight it. Meanwhile, I had could use the burners but I
think I had to use a match to light them until maintenance came. I don't
really having any problems getting things to boil and it certainly didn't
take a half an hour, even for a very full pot of water.

The only problem I had with my current electric stove was my mom somehow
damaging a burner not long after I got it. She was angry because of the
condition of the drip pan and tried to remove it for cleaning. Long story
short on the drip pans, they were crap. They got darkened and eventually
rusted out. Have since replaced them and added drip pan liners.

The problem came in the way she removed the burner. On her old stove, you
had to yank the burner kind of straight up to take it out. But not these!
In fact the instructions that came with it cautioned you never to do this
and instead to slowly and carefully slide it out as flatly and evenly as
possible.

That burner was never the same after she did that and it didn't fully turn
red when on. Not really sure what she damaged in it but something. It
worked and I kept using it until the center of it rusted out. Oh she also
broke some little piece underneath. That burner was the one I used the most
often so I just got used to it like it was. But the new burner I put in
does heat up water a lot faster.

My mom's flat top stove was so slow to heat water that if you needed boiling
water, you needed to start it about an hour before you wanted it boiling.
Might not have taken that long but it often did, especially if it was a huge
pan for pasta.

"sf" > wrote in message
...
> On Tue, 05 Aug 2014 10:20:12 -0400, pltrgyst > wrote:
>
>> On 8/5/14, 12:44 AM, Julie Bove wrote:
>>
>> > Then why do those people on the house hunting type shows always insist
>> > that they are good cooks and need gas?
>>
>> Because they're ignorant.
>
> Why do 20 somethings need such huge yards "for the dogs"? I look at
> what they think is too small and think about all the upkeep. Sheesh.
> Just keeping the grass cut would be a full time job and think about
> finding all the dog poop first. Ugh!

I wondered that too. The houses on this street have very small yards.
Bigger than what they have in the newer housing but still quite small. My
gardener only works for two hours every other week here unless I need him to
do something out of the ordinary, or he mentions something special to be
done.

In those two hours he mows, edges, trims bushes and trees and sometimes even
does jobs like fence mending.

People are always taking their dogs out for walks here. I suppose if you
had an older dog who wasn't up to taking walks, you might want a slightly
larger yard but most dogs just need a little grass to go on.

On Tuesday, August 5, 2014 4:33:10 PM UTC-5, Michael Nielsen wrote:
>
> On Tuesday, August 5, 2014 1:45:11 AM UTC+2, Brooklyn1 wrote:
>
> > For a stew (anything liquidy) can slide the pot part way off the
> > flame.
>
>
> My MIL would never agree to that. if the flame goes outside the base of the pot, she said the pot will break.
>
>
BWAHAHAHAHAAA, your mother-in-law is an idiot.

On Tue, 5 Aug 2014 21:46:38 -0700, "Cheri" >
wrote:

>
> "Doris Night" > wrote in message
> ...
> > On Wed, 6 Aug 2014 01:20:32 +0100, Janet > wrote:
> >
> >> I've had a stove with a glasstop hob for 12 years with no problem,
> >>fast heating, very responsive, tough, clean.
> >
> > My glasstop stove has a burner labelled "power element". It will boil
> > a liter of water in about 90 seconds. Since I only steam (not boil)
> > vegetables, I can get a lot of stuff cooked in relatively little time.
> >
> > Compare this to my MIL's gas stove. Put a pot of potatoes on to boil,
> > (no steaming in that house, no, things cook faster when they are
> > boiled) you'll be waiting for half an hour for the water to even get
> > hot.
> >
> > Every Christmas, Easter, and Thanksgiving I get ****ed off about this.
> >
> > Doris
>
> I don't find that to be true with the power burner at all, water boils
> quickly.
>
That's what she's saying. Her power burner is smokin' and her MIL's
gas stove takes forever to do anything.

Example of the differences between gas stoves - I was over at my son's
last week cooking on his *old* (and not top of the line when new gas
stove) last week. It took me all day to cook tomatoes into a fairly
decent sauce. Fast forward to yesterday when I was over at my DD's
house with a brand new semi-professional type gas stove and wanted to
speed up the process a bit. The tomatoes I was trying to turn into
sauce went from whole and raw to a burned mess in 20 minutes... and I
spent the rest of the day trying to remove burned on crud from a
nonstick pan.

The only positive part of yesterday's "adventure" was I now know that
if you put a boatload of baking soda (a good half cup) into the pan,
fill it to the top of the burn with water, bring it to a crockpot type
simmer, then let it sit for a while and the crud will loosen
eventually.


--

Never trust a dog to watch your food.

On Wed, 6 Aug 2014 01:59:59 -0700, "Julie Bove"
> wrote:

> you might want a slightly
> larger yard but most dogs just need a little grass to go on.

The problem is that they choose *my* yard for their dogs to poop and
pee on, not their own.

--

Never trust a dog to watch your food.

On 8/6/2014 11:20 AM, sf wrote:

>
> Example of the differences between gas stoves - I was over at my son's
> last week cooking on his *old* (and not top of the line when new gas
> stove) last week. It took me all day to cook tomatoes into a fairly
> decent sauce. Fast forward to yesterday when I was over at my DD's
> house with a brand new semi-professional type gas stove and wanted to
> speed up the process a bit. The tomatoes I was trying to turn into
> sauce went from whole and raw to a burned mess in 20 minutes... and I
> spent the rest of the day trying to remove burned on crud from a
> nonstick pan.

Comparing stoves sort of generically as is often done here is
meaningless and fruitless. As you point out, there can be major
differences between models. Many stoves have all burners the same size,
about 8,000 Btu, but other models can have top output of more than
double that.

Mine has one burner that has two controls as it is a dual function.
With both going top end, it is about 18,000 Btu, but with the center
burner only, it gets down to 350 or something for simmering.

Electrics can be more efficient since you don't have heat going up the
sides. Matching pot to burner affects performance too.

And you can't toast marshmallos on an electric.

On 2014-08-06 11:50 AM, Ed Pawlowski wrote:

> Electrics can be more efficient since you don't have heat going up the
> sides. Matching pot to burner affects performance too.
>
> And you can't toast marshmallos on an electric.


You can't? It is the radiant heat that toasts marshmallows.

On 8/5/2014 11:02 PM, sf wrote:
> On Tue, 05 Aug 2014 10:20:12 -0400, pltrgyst > wrote:
>
>> On 8/5/14, 12:44 AM, Julie Bove wrote:
>>
>>> Then why do those people on the house hunting type shows always insist
>>> that they are good cooks and need gas?
>>
>> Because they're ignorant.
>
> Why do 20 somethings need such huge yards "for the dogs"? I look at
> what they think is too small and think about all the upkeep. Sheesh.
> Just keeping the grass cut would be a full time job and think about
> finding all the dog poop first. Ugh!
>>
>
>
Why do they all need stainless steel appliances and granite counter tops?

When it comes to cooking fuel methods, I sincerely believe people form a
preference for what they know best. I grew up with and raised my family
cooking on natural gas. The ability to lower the flame and the heat
abates quickly is the one plus that I miss.

When we lived in the RVs I dealt with an RV propane-fueled stove. The
burners, even the so-called "high output" one never produced enough heat
and the oven was useless unless you kept a pizza stone in it all the
time to help radiate heat.

Now I have a ceramic-glass electric range. I think the electric oven is
superior to the others,especially for temperature consistency, but I
would rather have natural gas for the heat lowering feature of the
burners.

I hate bringing something to a boil on the electric stove that requires
simmering after it boils. There is no way that electric element is
going to reduce its heat quickly enough and I wind up keeping one burner
on the simmer temp so I can move the pot there after it boils.

Otherwise, I have gotten used to shutting off the burner before the
food is completely cooked and calculating how long the element will stay
hot, something not necessary on a gas stove.

--
From somewhere very deep in the heart of Texas

"sf" > wrote in message
...
> On Tue, 5 Aug 2014 21:46:38 -0700, "Cheri" >
> wrote:
>
>>
>> "Doris Night" > wrote in message
>> ...
>> > On Wed, 6 Aug 2014 01:20:32 +0100, Janet > wrote:
>> >
>> >> I've had a stove with a glasstop hob for 12 years with no problem,
>> >>fast heating, very responsive, tough, clean.
>> >
>> > My glasstop stove has a burner labelled "power element". It will boil
>> > a liter of water in about 90 seconds. Since I only steam (not boil)
>> > vegetables, I can get a lot of stuff cooked in relatively little time.
>> >
>> > Compare this to my MIL's gas stove. Put a pot of potatoes on to boil,
>> > (no steaming in that house, no, things cook faster when they are
>> > boiled) you'll be waiting for half an hour for the water to even get
>> > hot.
>> >
>> > Every Christmas, Easter, and Thanksgiving I get ****ed off about this.
>> >
>> > Doris
>>
>> I don't find that to be true with the power burner at all, water boils
>> quickly.
>>
> That's what she's saying. Her power burner is smokin' and her MIL's
> gas stove takes forever to do anything.

She said her glasstop stove cooks quickly, but her MIL's gas stove takes a
half hour to boil water, I said my gas stove boils water quickly on the
power burner.

Cheri

"Cheri" > wrote in message
...
>
> "sf" > wrote in message
> ...
>> On Tue, 5 Aug 2014 21:46:38 -0700, "Cheri" >
>> wrote:
>>
>>>
>>> "Doris Night" > wrote in message
>>> ...
>>> > On Wed, 6 Aug 2014 01:20:32 +0100, Janet > wrote:
>>> >
>>> >> I've had a stove with a glasstop hob for 12 years with no problem,
>>> >>fast heating, very responsive, tough, clean.
>>> >
>>> > My glasstop stove has a burner labelled "power element". It will boil
>>> > a liter of water in about 90 seconds. Since I only steam (not boil)
>>> > vegetables, I can get a lot of stuff cooked in relatively little time.
>>> >
>>> > Compare this to my MIL's gas stove. Put a pot of potatoes on to boil,
>>> > (no steaming in that house, no, things cook faster when they are
>>> > boiled) you'll be waiting for half an hour for the water to even get
>>> > hot.
>>> >
>>> > Every Christmas, Easter, and Thanksgiving I get ****ed off about this.
>>> >
>>> > Doris
>>>
>>> I don't find that to be true with the power burner at all, water boils
>>> quickly.
>>>
>> That's what she's saying. Her power burner is smokin' and her MIL's
>> gas stove takes forever to do anything.
>
> She said her glasstop stove cooks quickly, but her MIL's gas stove takes a
> half hour to boil water,

maybe she should stop watching the pot.

On Wednesday, August 6, 2014 5:05:54 PM UTC+2, wrote:
> BWAHAHAHAHAAA, your mother-in-law is an idiot.

You sound like my wife. I try to keep an open mind about people, though.

On Mon, 4 Aug 2014 07:58:32 -0700, "Julie Bove"
> wrote:

>
>"Michael Nielsen" > wrote in message
...
>> Hi, I promised my italian father in law to make osso buco bianco with
>> risotto milanese while Im on vacation here in Italy. I made it for him
>> when he visited in Denmark. I am used to electronic stoves with thick
>> bottomed pots.
>>
>> My in laws have gas stove and a lot of thin pots and warped pans. Last I
>> made it here, the stove seems way too hot. It has two settings (and the in
>> between): very hot and hotter! There's different sizes of burners.
>>
>> After browning the meat on high, and sauteeing the veggies, I put the
>> smallest burner on lowest settings to let it simmer. But it is still too
>> hot, the liquids reduce too fast and the fats separate.
>>
>> Are there some tricks to simmer on gas burners? Or is it enough just to
>> add more liquid than normal? Or add liquid frequently?
>
>Your stove is clearly different than any gas stove I've ever had. Mine had
>a flame that could be turned up or waaaay down. And perhaps you should buy
>them a better pot or pan.

Gawd... nothing has changed

On Tue, 05 Aug 2014 10:20:12 -0400, pltrgyst > wrote:

>On 8/5/14, 12:44 AM, Julie Bove wrote:
>
>> Then why do those people on the house hunting type shows always insist
>> that they are good cooks and need gas?
>
>Because they're ignorant.

LOL. I'll forward your advice onto some 5 star restuarants and set
them straight.

>> .... I have read that gas can be hard on the respiratory system...
>
>A by-product of burning gas is water vapor, which can convey other
>compounds as well.

Most people don't cook on gas stoves in spaces where that would be an
issue.