Ed Pawlowski wrote:
> Jean B. wrote:
>
>> Since I don't want a gas oven, I was already thinking that I would
>> be buying a cooktop and an oven.
>
> Dual fuel has become very popular in recent years. Electric ovens do have
> some advantages, but some gas ovens have been improved too. I used to think
> of the oven as just a hot box that you put food into for roasting or baking.
> Electrics generally had better temperature control and less heat loss to the
> room from venting.
>
> A couple of years ago we bought a Bertazzoni gas range with convection oven.
> What an incredible difference between that and our 20 year old oven.
> Everything we do comes out far superior to what we had. Chicken is crispy
> skinned and moist inside, roasts have a nice outer bark. The downside is it
> does vent quite a bit of heat making the kitchen hot in summer.
>
I now think my unachievable ideal (unless one gets two two-burner
units) would be 2 induction burners and 2 gas burners. That heat
is welcome in the winter!

Your mention of bark made me sit up and take notice.

--
Jean B.