On Thu, 03 Nov 2005 20:16:38 GMT, "wff_ng_7"
wrote:

There's a broad range of lifestyles, and having a cooktop available might
not be all that important. I had neighbors who had this beautiful pot rack
hanging from their kitchen ceiling full of nice cookware. But not once did I
see a pot ever come down from that rack. Their trash, which unfortunately
they didn't bag that securely (the squirrels and such got to it), confirmed
my suspicions of what they ate. It was almost all microwave and take out
food boxes.

Ew. Life for me would not be worth living if I were limited to eating
that crap. I use my Henckels knives, my Emeril ware, my Le Creuset
(mostly my 8.75 qt. French oven), and my cheap glass lasagna trays
constantly, and we eat great in this house. Comfort food, truly.

On Thu 03 Nov 2005 04:37:23p, KLS wrote in rec.food.equipment:

On Thu, 03 Nov 2005 20:16:38 GMT, "wff_ng_7"
wrote:

There's a broad range of lifestyles, and having a cooktop available
might not be all that important. I had neighbors who had this beautiful
pot rack hanging from their kitchen ceiling full of nice cookware. But
not once did I see a pot ever come down from that rack. Their trash,
which unfortunately they didn't bag that securely (the squirrels and
such got to it), confirmed my suspicions of what they ate. It was almost
all microwave and take out food boxes.

Ew. Life for me would not be worth living if I were limited to eating
that crap. I use my Henckels knives, my Emeril ware, my Le Creuset
(mostly my 8.75 qt. French oven), and my cheap glass lasagna trays
constantly, and we eat great in this house. Comfort food, truly.


Agreed! If I had to eat like the previous poster described, I'd sooner
have my mouth sewn shut.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright wrote:
On Thu 03 Nov 2005 06:21:20a, Joshua Beall wrote in rec.food.equipment:
If this were just a short term solution, then I would probably go with
something that runs on 120. However, for anything more permanent I
wouldn't hestitate to go through the expense and work of putting in the
220. That's just me, and I like having things done right.

It is a short term solution, for the short term. In the event that it
would have to be more permanent we would consider more seriously
ripping out drywall and running a 220 line. But I don't want to do
that right away.

Thanks for all the comments, I think I'lll give the induction unit a go
and we'll see how it works.

-jb

On Tue 08 Nov 2005 08:21:07a, Joshua Beall wrote in rec.food.equipment:

Wayne Boatwright wrote:
On Thu 03 Nov 2005 06:21:20a, Joshua Beall wrote in rec.food.equipment:
If this were just a short term solution, then I would probably go with
something that runs on 120. However, for anything more permanent I
wouldn't hestitate to go through the expense and work of putting in the
220. That's just me, and I like having things done right.

It is a short term solution, for the short term. In the event that it
would have to be more permanent we would consider more seriously
ripping out drywall and running a 220 line. But I don't want to do
that right away.

Thanks for all the comments, I think I'lll give the induction unit a go
and we'll see how it works.

-jb


Sounds like a plan, Joshua. Good luck!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Joshua Beall says...

The thing is we already have 2 120v/20amps circuits right there. It
would cost us a penny or two to have to rip out drywall and run a new
line from the breaker box (which is on the far side of the house).


It's possible that you or your electrician could rewire one of the "dedicated"
20 amp lines to 240 volts
with a double-pole breaker at the panel. That would give you 4800 watts. GE has
an inexpensive 2-
burner coil cooktop; Kitchenaid and others have 2-burner smoothtops.

Greg