On Mon, 12 Feb 2007 22:13:12 GMT, "JoeSpareBedroom"
> wrote:

>"Dave Martindale" > wrote in message
...
>> "Bill" > writes:
>>
>>>Well I installed a woodstove and tried cooking on it. I cooked eggs and
>>>noticed they came out perfect!
>>
>>>When I cook eggs on my electric range, they will tend to stick to the
>>>bottom
>>>of the pan or overheat / underheat.
>>
>>>Anyway the difference between cooking on the woodstove and on my electric
>>>range is amazing! The difference of course is the "steady heat" of the
>>>wood
>>>stove as opposed to the "on/off" heat of the electric range.
>>
>> There are many possible explanations for this. Perhaps you just pay
>> more attention when cooking on the woodstove. Perhaps the large flat
>> iron cooking surface of the wood stove heats your pan more evenly than a
>> coil element on the electric stove. Or maybe the cyclic temperature
>> variations do matter. You haven't provided any evidence for the latter
>> explanation.
>>
>> It would be interesting to measure the amount of temperature swing at
>> the surface of your electric element as the element cycles on and off.
>> Then measure it on the inside surface of the pan. I'll bet the
>> temperature range is not very large.
>>
>> Dave
>
>
>Coming to conclusions while missing 90% of the pertinent information is a
>great American pastime, apparently.
>

That's normal. It's a lot easier to ignore 90% or more of what you
heard, and make up stuff to fill the gap.