On 2007-09-09, Peter Brooks > wrote:
> My stove and oven seem to need replacement. I think that they can be
> repaired, but they are getting on and the time between repairs is
> getting shorter - time to consider splashing out!
>
> I have quite a few questions and would love any opinions. I'll list
> them:
>
> - Are there any real lemons that I should avoid?
>
> - I tried a convection oven a couple of decades ago and it was utterly
> useless. I see that they are still flogging them, so maybe the
> technology has improved. Is it worth bothering?

There are convection ovens which rely entirely on a fan and heating
element around the fan for heat. That is the design of many
commercial ovens, which work very well, and also of a number of
residential countertop ovens, which might not work so well due to lack
of power. Then there are built-in convection ovens which are like
normal ovens, with heating elements top and bottom, but then also a
fan to circulate air, with or without a heating element for the fan.
I think the latter works quite well, and you can choose to switch the
fan on or not according to your needs.

> - I'll probably go for a standard four ring stove top. However, I like
> the idea of induction hobs. I also like ceramic hobs. Has any
> manufacturer been sensible enough to produce a hybrid with a couple of
> conventional ceramic hob plates (for glass, aluminum etc.) and a
> couple of induction plates for cast iron and so forth? If so, who has
> done this?

I think Viking has some very expensive combination cooktops. You can
also get an induction-only cooktop, and have a freestanding plug-in
hotplate for when you need to use non-induction cookware.
Freestanding induction hobs are also available (and cheap), and
probably worth trying before you take the induction plunge.


> - If I did decide to go for a full induction hob, what is the solution
> to pressure cooking? Pretty well all the pressure cookers that I've
> seen are made of aluminium. Are there any made from materials that
> work in induction plates?

There are stainless steel pressure cookers. Kuhn Rikon makes quite a
few models, and I am pretty sure they are all induction-compatible.
(But don't take my word for it, because I'm not entirely sure.) You
can also get magnetic steel or iron plates that allow you to use
non-magnetic cookware on induction hobs -- the induction hob heats the
plate, which heats the cookware, more or less the same as a ceramic or
electric hob. This is obviously a bit less efficient than using
induction-compatible cookware directly.

--
Randall