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Cooking Equipment (rec.food.equipment) Discussion of food-related equipment. Includes items used in food preparation and storage, including major and minor appliances, gadgets and utensils, infrastructure, and food- and recipe-related software. |
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Smoothtop questions
We're considering purchasing a smoothtop in the near future, and would like
opinions on two specific features -- whether they are worth added cost, or have downsides. First is the automatic pan detection -- burners will turn off if no pan is present, and dual-size elements will automatically select the right size. Does this work well? Is it worth significant added cost? Second is touch controls (vs knobs). Definitely gives it a smoother look. Are they useable? Better than knobs? Thanks for these and any other pearls of wisdom you may have on cooktops! |
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Smoothtop questions
"Mark Matson" > wrote in message ... > We're considering purchasing a smoothtop in the near future, and would like > opinions on two specific features -- whether they are worth added cost, or > have downsides. > First is the automatic pan detection -- burners will turn off if no pan > is present, and dual-size elements will automatically select the right size. > Does this work well? Is it worth significant added cost? > Second is touch controls (vs knobs). Definitely gives it a smoother > look. Are they useable? Better than knobs? > Thanks for these and any other pearls of wisdom you may have on > cooktops! I think the touchpads are more likely to fail than a knob. That's been my experience with other kitchen appliances. I don't know if I would pay much for the auto-off feature since it is very obvious when the burners are on. It's just another gadget that can fail. |
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Smoothtop questions
Mark Matson wrote:
> We're considering purchasing a smoothtop in the near future, and would like > opinions on two specific features -- whether they are worth added cost, or > have downsides. > First is the automatic pan detection -- burners will turn off if no pan > is present, and dual-size elements will automatically select the right size. > Does this work well? Is it worth significant added cost? > Second is touch controls (vs knobs). Definitely gives it a smoother > look. Are they useable? Better than knobs? > Thanks for these and any other pearls of wisdom you may have on > cooktops! > > We just took out a high end Maytag gas range (anyone want to buy it? ;-) ) and switched to a smooth top electric. I'm not sorry at all. Are they different critters? Yes. Electric controls? No thanks, I'll pass. Just something else to go wrong. The auto. select, auto off? Again, I'll pass. If I can't control the pans and burners then I shouldn't be cookin' in the first place. YMMV -- Steve Men are from Earth. Women are from Earth. Deal with it. |
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Smoothtop questions
Is a smoothtop the same as induction; ;i.e., if I went to Lowe's and said I
want to look at a smoothtop, would they take me to the induction stoves? Do you all have a different word that you use for a stove (such as Jenair) vs a built-in set of burners on the counter? I have seen on the cooking show of Tyler Florence a smooth looking rectangular black glass built in on his counter that would not hold more than a pan - or two? Is this a smooth-top? Or an "induction burner?" Thanks, Dee "Mark Matson" > wrote in message ... > We're considering purchasing a smoothtop in the near future, and would like > opinions on two specific features -- whether they are worth added cost, or > have downsides. > First is the automatic pan detection -- burners will turn off if no pan > is present, and dual-size elements will automatically select the right size. > Does this work well? Is it worth significant added cost? > Second is touch controls (vs knobs). Definitely gives it a smoother > look. Are they useable? Better than knobs? > Thanks for these and any other pearls of wisdom you may have on > cooktops! > > |
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Smoothtop questions
"Dee Randall" > wrote in
: > Is a smoothtop the same as induction; ;i.e., if I went to Lowe's and > said I want to look at a smoothtop, would they take me to the > induction stoves? While induction units indeed have "smooth" tops, the usual reference to a smoothtop unit implies radiant heat under a glass or pyoceram top. Both types would appear much the same by just looking. If you want to see an induction unit, you must specify that. If you just request smoothtop, no doubt they will show you a radiantly heated unit. > > Do you all have a different word that you use for a stove (such as > Jenair) vs a built-in set of burners on the counter? Free-standing unit with an oven and burners on the top = stove or range. A unit with integrated oven and burners = slide-in stove or range. A unit with burners only for mounting in the counter = cooktop. > > I have seen on the cooking show of Tyler Florence a smooth looking > rectangular black glass built in on his counter that would not hold > more than a pan - or two? Is this a smooth-top? Or an "induction > burner?" Haven't seen the show, so cannot say. Wayne > Thanks, > Dee > > > "Mark Matson" > wrote in message > ... >> We're considering purchasing a smoothtop in the near future, and >> would > like >> opinions on two specific features -- whether they are worth added >> cost, or have downsides. >> First is the automatic pan detection -- burners will turn off if >> no > pan >> is present, and dual-size elements will automatically select the >> right > size. >> Does this work well? Is it worth significant added cost? >> Second is touch controls (vs knobs). Definitely gives it a >> smoother >> look. Are they useable? Better than knobs? >> Thanks for these and any other pearls of wisdom you may have on >> cooktops! >> >> > > > |
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Smoothtop questions
In my opinion, smooth top cooking surfaces are for people who appreciate
clean kitchens more than good cooking. They look great, and are easier to clean, but they require very frequent cleaning with specific products and procedures, as opposed to coil burners, and they do not get as hot as coil burners. The best COOKING technologies are (in no order) gas, electric induction, and electric coil. Each has advantages and disadvantages. For example, induction will not work with some pots, coils are slow to heat and cool, and with gas more heat escapes into the air. Smooth tops (yes, I have used one) are pretty but not as good as the other technologies for cooking. Pro's use the three I mentioned, but I I have never seen a smooth top range in a professional kitchen. Colin Mark Matson wrote: > We're considering purchasing a smoothtop in the near future, and would like > opinions on two specific features -- whether they are worth added cost, or > have downsides. > First is the automatic pan detection -- burners will turn off if no pan > is present, and dual-size elements will automatically select the right size. > Does this work well? Is it worth significant added cost? > Second is touch controls (vs knobs). Definitely gives it a smoother > look. Are they useable? Better than knobs? > Thanks for these and any other pearls of wisdom you may have on > cooktops! > > |
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Smoothtop questions
Colin wrote:
> In my opinion, smooth top cooking surfaces are for people who appreciate > clean kitchens more than good cooking. > > They look great, and are easier to clean, but they require very frequent > cleaning with specific products and procedures, as opposed to coil > burners, and they do not get as hot as coil burners. > > The best COOKING technologies are (in no order) gas, electric induction, > and electric coil. Each has advantages and disadvantages. For example, > induction will not work with some pots, coils are slow to heat and cool, > and with gas more heat escapes into the air. > > Smooth tops (yes, I have used one) are pretty but not as good as the > other technologies for cooking. Pro's use the three I mentioned, but I I > have never seen a smooth top range in a professional kitchen. > > Colin > That's kind of like saying, "I've never seen a Ford Taurus in a nascar race". Home ranges, be they electric or gas have almost the same output and the end results of both are quite sufficient but you'll also never see a home gas range in a professional kitchen. The other thing that I can do on the smoothtop electric that I couldn't do easily on the gas is achieve a nice simmer. It's simply a matter of personal preference unless you are running a resteraunt. I'll certainly conceed that the commercial gas units are much better though. -- Steve Men are from Earth. Women are from Earth. Deal with it. |
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Smoothtop questions
"Steve Calvin" wrote:
> The other thing that I > can do on the smoothtop electric that I couldn't do easily on the gas > is achieve a nice simmer. I have seen this statement made in this forum before, but now is the time I'm moved to remark. I can't understand why so many have had so much trouble maintaining "simmer" on gas stoves. I absolutely love gas stoves and miss my gas stoves dearly. During the last few years I've had the use of electric ranges only and I HATE HATE HATE the damn things! They are always dirty--no matter what, they always burn and smoke when they're on. They heat up slowly and take forever to cool down. And I've had so much trouble with overheated kitchen secondary to electric ovens... you can't even put something down on the stove top (with elements turned off, mind you) without burning or melting it. And the elements -- OY! Those elements! Speaking of can't acheive and maintain a simmer! Are those things good for anything? I have to hover over the stove and watch them every minute lest a potful of something either boil over or stop cooking altogether. The heat settings on those things are a positive joke. You could claim that this is an isolated experience with a couple of dodgy electrics. But I can tell you that this is my experience with every electric I've used from childhood 'til today. Give me the gas, man! Now there's control! Set that flame to whatever height you want and it stays there and does the job. No watching, no fretting, no wondering if the burner is really on and producing the heat desired. I can see that it's on and holding its setting. <and after I've cleaned the top of a gas stove, IT'S CLEAN by God! No surprises!> |
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Smoothtop questions
Pennyaline wrote:
> "Steve Calvin" wrote: > >>The other thing that I >>can do on the smoothtop electric that I couldn't do easily on the gas >>is achieve a nice simmer. > > > I have seen this statement made in this forum before, but now is the time > I'm moved to remark. > > I can't understand why so many have had so much trouble maintaining "simmer" > on gas stoves. I absolutely love gas stoves and miss my gas stoves dearly. > During the last few years I've had the use of electric ranges only and I > HATE HATE HATE the damn things! > > They are always dirty--no matter what, they always burn and smoke when > they're on. They heat up slowly and take forever to cool down. And I've had > so much trouble with overheated kitchen secondary to electric ovens... you > can't even put something down on the stove top (with elements turned off, > mind you) without burning or melting it. And the elements -- OY! Those > elements! Speaking of can't acheive and maintain a simmer! Are those things > good for anything? I have to hover over the stove and watch them every > minute lest a potful of something either boil over or stop cooking > altogether. The heat settings on those things are a positive joke. > > You could claim that this is an isolated experience with a couple of dodgy > electrics. But I can tell you that this is my experience with every electric > I've used from childhood 'til today. Give me the gas, man! Now there's > control! Set that flame to whatever height you want and it stays there and > does the job. No watching, no fretting, no wondering if the burner is really > on and producing the heat desired. I can see that it's on and holding its > setting. > > <and after I've cleaned the top of a gas stove, IT'S CLEAN by God! No > surprises!> > > > > Man, you must have one OLD electric unit.... -- Steve Men are from Earth. Women are from Earth. Deal with it. |
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Smoothtop questions
"Steve Calvin" wrote:
> Man, you must have one OLD electric unit.... Since you quoted my entire post, I assumed you had read the entire post. Then I got to your response and saw that this was not the case at all. If there is anyone else here who would like to comment on the seeming impossibility of achieving a simmer on a gas stove as I've experienced it, please chime in. But please do so without chirping "You must have had one bogus stove, dude!" because my post already addresses this. |
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Smoothtop questions
Pennyaline wrote:
> "Steve Calvin" wrote: > >>Man, you must have one OLD electric unit.... > > > Since you quoted my entire post, I assumed you had read the entire post. > Then I got to your response and saw that this was not the case at all. > > If there is anyone else here who would like to comment on the seeming > impossibility of achieving a simmer on a gas stove as I've experienced it, > please chime in. But please do so without chirping "You must have had one > bogus stove, dude!" because my post already addresses this. > > No, actually I did read the whole thing. I saw nothing in your post that said that you were able to achieve a proper simmer on a gas unit. I did see that you use a coil electric unit. I'll admit that those were tough but the technology as come a long way and the subject specifically says "Smoothtop.." I was never able to achieve a proper low/slow simmer on my gas units or old coil electrics either, no matter how much I turned them down. Everyone's different and has different life experiences. Bottom line, use what you like. That's why they're all still around. But don't get "cranky" when someone asks for information and everyone doesn't happen to agree with your assessment. -- Steve Men are from Earth. Women are from Earth. Deal with it. |
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Smoothtop questions
"Pennyaline" > wrote in
message ... > "Steve Calvin" wrote: > > Man, you must have one OLD electric unit.... > > Since you quoted my entire post, I assumed you had read the entire post. > Then I got to your response and saw that this was not the case at all. > > If there is anyone else here who would like to comment on the seeming > impossibility of achieving a simmer on a gas stove as I've experienced it, > please chime in. But please do so without chirping "You must have had one > bogus stove, dude!" because my post already addresses this. > > The fact remains that huge numbers of people have electric stoves that exhibit none of the problems that you described. Suggesting that you had one or more "bogus" stoves seems the more polite suggestion as to why your experiences are so out of tune with other people's. The only other possible explanation that I can think of involves your competency. -- Peter Aitken Remove the crap from my email address before using. |
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Smoothtop questions
(Comments inline for coherency)
"Pennyaline" > wrote in message news .............................................. > During the last few years I've had the use of electric ranges only and I > HATE HATE HATE the damn things! > > They are always dirty--no matter what, they always burn and smoke when > they're on. == Mine is as clean as it was when I bought it a year or so ago--with just a simple wiping of spills when they happen. I thought everyone did that no matter what they are cooking on. == >They heat up slowly == Mine heats up extremely quickly--still catches me off guard sometimes.. == >and take forever to cool down. == This is true. == >And I've had > so much trouble with overheated kitchen secondary to electric ovens... you > can't even put something down on the stove top (with elements turned off, > mind you) without burning or melting it. == I have not had the overheating problem. The exterior of my range doesn't even get hot and I have a range hood that takes any residual heat outside. I don't know how your range overheated your kitchen-- Faulty/poor range insulation/ventalation, maybe? My range has a red light that indicates a warm element--even identifies which one is hot. Not sure how anyone can miss the warning lights. I guess the manufacturers could put warning sirens on them as well (in case someone misses the big red LED warnings). == >And the elements -- OY! Those > elements! Speaking of can't acheive and maintain a simmer! Are those things > good for anything? == Hmmm...Mine simmers perfectly. I even have a 5th element that only simmers. == >I have to hover over the stove and watch them every > minute lest a potful of something either boil over or stop cooking > altogether. The heat settings on those things are a positive joke. == OH! Now I understand! Did this range happen to be an Amana? That's what I had prior to the beautifully performing Kenmore Elite I have now. That's exactly how that Amana was. I will never own another Amana product. == > > You could claim that this is an isolated experience with a couple of dodgy > electrics. But I can tell you that this is my experience with every electric > I've used from childhood 'til today. == You've either had one heck of a coincidental run in with bad smoothtops or you haven't cooked on a really good quality one. == >Give me the gas, man! Now there's > control! Set that flame to whatever height you want and it stays there and > does the job. No watching, no fretting, no wondering if the burner is really > on and producing the heat desired. I can see that it's on and holding its > setting. == You've never cooked on a smoothtop with indicator lights? == > > <and after I've cleaned the top of a gas stove, IT'S CLEAN by God! No > surprises!> == I'll bet it isn't as clean as my smoothtop :-). Actually, methinks you are trying to get under the skin of smoothtop owners. In fact, after that Amana, I could have had as strong of feelings as you do against them. But, after having a newer higher quality one, I am very pleased with its performance and no longer dream of owning a gas cooker. The features and performance of mine far outweigh the longer cooldown time. == == |
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Smoothtop questions
"Steve Calvin" wrote:
> No, actually I did read the whole thing. I saw nothing in your post > that said that you were able to achieve a proper simmer on a gas unit. As I said, you didn't read the whole thing. The pleasures of the set it and forget it ease of gas burners was amply described in my post. Look at it again. I can't understand why others who use or have used gas haven't ever had the same experience. > I did see that you use a coil electric unit. I'll admit that those > were tough but the technology as come a long way and the subject > specifically says "Smoothtop.." Who cares? I'm talking about the observation that a true simmer can't be achieved on anything *but* a smoothtop. Untrue, untrue, untrue. > I was never able to achieve a proper low/slow simmer on my gas units > or old coil electrics either, no matter how much I turned them down. Per my post, setting gas for a simmer is child's play. > Everyone's different and has different life experiences. Correct, and not correct, respectively. > Bottom line, use what you like. That's why they're all still around. > But don't get "cranky" when someone asks for information and everyone > doesn't happen to agree with your assessment. I'll get as cranky as I can manage and will remain so when the person responding with disagreement shows signs of not having read the post fully. So there. |
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Smoothtop questions
"Pennyaline" > wrote in message ... > "Steve Calvin" wrote: > > Man, you must have one OLD electric unit.... > > Since you quoted my entire post, I assumed you had read the entire post. > Then I got to your response and saw that this was not the case at all. > > If there is anyone else here who would like to comment on the seeming > impossibility of achieving a simmer on a gas stove as I've experienced it, > please chime in. But please do so without chirping "You must have had one > bogus stove, dude!" because my post already addresses this. I was going to add my comment earlier but decided to skip what look to be another long and contentious thread. I have a JennAir range. It is my first gas range. I had a variety of electric coil ranges, including another JennAir. One electric had the solid hob type of burner. I have used my mother's newer Kitchenaid ceramic (smooth) electric cooktop a few times. I have never had a problem simmering with the my gas range. I can turn the burner down so low that you can barely see it and my biggest concern is that it will blow out. My cookware is Wolfgang Puck Bistroware, which has very thick stainless clad aluminum disks. I can simmer with this combination without fail. I can't say the same for some of the cheap electric coil elements that I have used. The Kitchenaid smooth top range was just "so-so" in my opinion. I didn't like the way it cycled on and off. I suspect that it is much easier to clean than my gas range but I also think that if it got much heavy use that it would eventually become scratched. I can also see how one might shatter it by dropping a cast iron skillet on it. |
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Smoothtop questions
"Peter Aitken" wrote:
> The fact remains that huge numbers of people have electric stoves that > exhibit none of the problems that you described. Suggesting that you had one > or more "bogus" stoves seems the more polite suggestion as to why your > experiences are so out of tune with other people's. The only other possible > explanation that I can think of involves your competency. Of course. And those who can't simmer on gas have competency problems, too. I'm so glad that's settled. But seriously, I've used a variety of electric stoves over the years and disliked intensely each one of them. When smoothtops first came out I had high hopes for them (really!), because I loved the idea of no clunky burners or elements, finessable temperature control, easy installation, easy cleaning, and no pan sizing to deal with. And I absolutely love the way they look. Maybe in time I'll come across the non-mar, non-scar, unshortable, multiple pan size electric of my dreams that loves me back. Until then, I'll pine for Ol' Reliable. |
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Smoothtop questions
"Pennyaline" > wrote in
news > "Steve Calvin" wrote: >> The other thing that I >> can do on the smoothtop electric that I couldn't do easily on the gas >> is achieve a nice simmer. > > I have seen this statement made in this forum before, but now is the > time I'm moved to remark. > > I can't understand why so many have had so much trouble maintaining > "simmer" on gas stoves. I absolutely love gas stoves and miss my gas > stoves dearly. During the last few years I've had the use of electric > ranges only and I HATE HATE HATE the damn things! > > They are always dirty--no matter what, they always burn and smoke when > they're on. They heat up slowly and take forever to cool down. And > I've had so much trouble with overheated kitchen secondary to electric > ovens... you can't even put something down on the stove top (with > elements turned off, mind you) without burning or melting it. And the > elements -- OY! Those elements! Speaking of can't acheive and maintain > a simmer! Are those things good for anything? I have to hover over the > stove and watch them every minute lest a potful of something either > boil over or stop cooking altogether. The heat settings on those > things are a positive joke. > > You could claim that this is an isolated experience with a couple of > dodgy electrics. But I can tell you that this is my experience with > every electric I've used from childhood 'til today. Give me the gas, > man! Now there's control! Set that flame to whatever height you want > and it stays there and does the job. No watching, no fretting, no > wondering if the burner is really on and producing the heat desired. I > can see that it's on and holding its setting. > > <and after I've cleaned the top of a gas stove, IT'S CLEAN by God! No > surprises!> You've obviously never had a top-quality electric range and/or not cleaned the ones you have had properly. |
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Smoothtop questions
"Colin" > wrote in message ... > In my opinion, smooth top cooking surfaces are for people who appreciate > clean kitchens more than good cooking. > > They look great, and are easier to clean, but they require very frequent > cleaning with specific products and procedures, as opposed to coil > burners, and they do not get as hot as coil burners. > > The best COOKING technologies are (in no order) gas, electric induction, > and electric coil. Each has advantages and disadvantages. For example, > induction will not work with some pots, coils are slow to heat and cool, > and with gas more heat escapes into the air. > > Smooth tops (yes, I have used one) are pretty but not as good as the > other technologies for cooking. Pro's use the three I mentioned, but I I > have never seen a smooth top range in a professional kitchen. > > Colin > Colin, I'd have to say your opinion is based on something other than personal experience or based on the experience of others from years past. I'm a very serious cook and have a smoothtop at home by preference. The largest burner produces more btu's than any burner on the consumer gas cooktop in my demonstration kitchen at my cooking school. Every burner outperforms any coil-burnered electric range I have ever owned and I've owned many in my 50 years of cooking. Also it requires less maintenance than a coil burnered range - a lot less maintenance. I put in this range initially because natural gas isn't available to country dwellers like me. I'd put LP and a gas range in if I thought it would outperform the smoothtop (I'm a very serious cook) but I don't think it will. The only downside in comparison to a coil burnered range is higher cost. Maybe it's time for you to take a second look at smoothtop electric ranges. Fred The Good Gourmet http://www.thegoodgourmet.com |
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Smoothtop questions
"Pennyaline" > wrote in
message ... > "Peter Aitken" wrote: > > The fact remains that huge numbers of people have electric stoves that > > exhibit none of the problems that you described. Suggesting that you had > one > > or more "bogus" stoves seems the more polite suggestion as to why your > > experiences are so out of tune with other people's. The only other > possible > > explanation that I can think of involves your competency. > > Of course. And those who can't simmer on gas have competency problems, too. > I'm so glad that's settled. > No it is not settled. Many gas stoves, particularly lower-end and older ones, do not simmer well no matter how competent the user. The fact that your gas stove simmers well does not mean that all gas stoves simmer well. You make what is perhaps the most common mistake on this group, assuming that your experiences are generalizable to the world at large. -- Peter Aitken Remove the crap from my email address before using. |
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Smoothtop questions
"Pennyaline" > wrote in message ... > "Peter Aitken" wrote: > > The fact remains that huge numbers of people have electric stoves that > > exhibit none of the problems that you described. Suggesting that you had > one > > or more "bogus" stoves seems the more polite suggestion as to why your > > experiences are so out of tune with other people's. The only other > possible > > explanation that I can think of involves your competency. > > Of course. And those who can't simmer on gas have competency problems, too. > I'm so glad that's settled. > > But seriously, I've used a variety of electric stoves over the years and > disliked intensely each one of them. When smoothtops first came out I had > high hopes for them (really!), because I loved the idea of no clunky burners > or elements, finessable temperature control, easy installation, easy > cleaning, and no pan sizing to deal with. And I absolutely love the way they > look. Maybe in time I'll come across the non-mar, non-scar, unshortable, > multiple pan size electric of my dreams that loves me back. Until then, I'll > pine for Ol' Reliable. == Well, don't overlook a smoothtop when it's time to replace your gas. One thing to note however, is that the element wattages vary quite a bit on units dubbed as "high end." I found the highest watt elements and broiler on my Kenmore Elite but found lower wattages on pricier units--especially with the broiler element. == > > |
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"Fred" > wrote in
t: > > "Colin" > wrote in message > ... >> In my opinion, smooth top cooking surfaces are for people who >> appreciate clean kitchens more than good cooking. >> >> They look great, and are easier to clean, but they require very >> frequent cleaning with specific products and procedures, as opposed >> to coil burners, and they do not get as hot as coil burners. >> >> The best COOKING technologies are (in no order) gas, electric >> induction, and electric coil. Each has advantages and disadvantages. >> For example, induction will not work with some pots, coils are slow >> to heat and cool, and with gas more heat escapes into the air. >> >> Smooth tops (yes, I have used one) are pretty but not as good as the >> other technologies for cooking. Pro's use the three I mentioned, but >> I I have never seen a smooth top range in a professional kitchen. >> >> Colin >> > > Colin, I'd have to say your opinion is based on something other than > personal experience or based on the experience of others from years > past. I'm a very serious cook and have a smoothtop at home by > preference. The largest burner produces more btu's than any burner on > the consumer gas cooktop in my demonstration kitchen at my cooking > school. Every burner outperforms any coil-burnered electric range I > have ever owned and I've owned many in my 50 years of cooking. Also > it requires less maintenance than a coil burnered range - a lot less > maintenance. I put in this range initially because natural gas isn't > available to country dwellers like me. I'd put LP and a gas range in > if I thought it would outperform the smoothtop (I'm a very serious > cook) but I don't think it will. The only downside in comparison to a > coil burnered range is higher cost. Maybe it's time for you to take a > second look at smoothtop electric ranges. > > Fred > The Good Gourmet > http://www.thegoodgourmet.com > > > Well said, Fred. My experience as well. I'd never give up the smoothtop for either coil or gas. The newest of smoothtops are high output, quick response and very flexible, not to mention even easier to clean than the earlier ones. A neighbor has a new built-in smoothtop unit with three ribbon elements (two of them bridge for griddle or roaster use), and one super-fast halogen element. Wonderful! Wayne |
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Smoothtop questions
David Eastwood > wrote in
: > "Peter Aitken" > wrote: > >>"Pennyaline" > wrote >>in message ... >>> "Peter Aitken" wrote: >>> > The fact remains that huge numbers of people have electric stoves >>> > that exhibit none of the problems that you described. Suggesting >>> > that you had >>> one >>> > or more "bogus" stoves seems the more polite suggestion as to why >>> > your experiences are so out of tune with other people's. The only >>> > other >>> possible >>> > explanation that I can think of involves your competency. >>> >>> Of course. And those who can't simmer on gas have competency >>> problems, >>too. >>> I'm so glad that's settled. >>> >> >>No it is not settled. Many gas stoves, particularly lower-end and >>older ones, do not simmer well no matter how competent the user. The >>fact that your gas stove simmers well does not mean that all gas >>stoves simmer well. You make what is perhaps the most common mistake >>on this group, assuming that your experiences are generalizable to the >>world at large. > > Thank you, Peter - this bears out my experience also. I have a > 'mid-range' Amana gas cooktop; it's impossible to get a good simmer > out of it without using a diffuser, and even then I have to keep a > close eye on things. The flame is barely visible, and it's still too > hot. > > Cheers, > David > ------------------------------------------------------ > David Eastwood - My experience with gas cooktops is that the gruaduated range of the controls vary significantly from unit to unit. This may partially account for the ability (or lack of) to control a flame down to a simmer. Regardless the cause, there are problems with achieving a simmer on many gas ranges. This is also true of electrics for the same reason. The lowest setting on the control varies from range to range. Some simmer with no effort; on others it's virtually impossible. Wayne |
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Smoothtop questions
"Peter Aitken" wrote:
> I wrote: > > Of course. And those who can't simmer on gas have competency problems, > too. > > I'm so glad that's settled. > > > > No it is not settled. Many gas stoves, particularly lower-end and older > ones, do not simmer well no matter how competent the user. The fact that > your gas stove simmers well does not mean that all gas stoves simmer well. > You make what is perhaps the most common mistake on this group, assuming > that your experiences are generalizable to the world at large. Chill out, Bud. When I stated that I'm glad it's settled, it was a JOKE. You know what a joke is, don't you? It was said in sort of the same spirit my competency was skewered in but with less derision = denouncing ones abilities won't settle anything. Jeeeeze. But tough titties anyhoo, Bud. I have used an assortment of gas stoves over the last 45 years, and have had no trouble maintaining control with any of them. They were of varying ages, models, and states of wellbeing, and all worked well. And no, Bud, I'm not assuming that my experiences are generalizable to the world at large. If I was, I wouldn't bother to even explain my point of view, as I would assume that you already shared it. |
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Smoothtop questions
"Gini" wrote:
> Well, don't overlook a smoothtop when it's time to replace your gas. > One thing to note however, is that the element wattages vary quite a > bit on units dubbed as "high end." I found the highest watt elements > and broiler on my Kenmore Elite but found lower wattages > on pricier units--especially with the broiler element. I still look longingly at smoothtops whenever I'm in Appliances, and when the time comes I might just make the move. I have nothing but raves for Kenmore, by the way. I've bought other Kenmore appliances for years and have found them good performers of consistent high quality. A smoothtop and a couple of electric ovens (yes, I do like the performance of electric ovens despite their tendency to overheat the place) would be part of the kitchen of my dreams. |
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Smoothtop questions
Pennyaline wrote:
> "Gini" wrote: > >>Well, don't overlook a smoothtop when it's time to replace your gas. >>One thing to note however, is that the element wattages vary quite a >>bit on units dubbed as "high end." I found the highest watt elements >>and broiler on my Kenmore Elite but found lower wattages >>on pricier units--especially with the broiler element. > > > I still look longingly at smoothtops whenever I'm in Appliances, and when > the time comes I might just make the move. I have nothing but raves for > Kenmore, by the way. I've bought other Kenmore appliances for years and have > found them good performers of consistent high quality. A smoothtop and a > couple of electric ovens (yes, I do like the performance of electric ovens > despite their tendency to overheat the place) would be part of the kitchen > of my dreams. > > I've never had my smoothtop elect. overheat the kitchen when using the oven. Now, the Maytag gas one I just took out was *brutal* when doing a turkey, roast, whatever. FWIW, my research showed that GE makes the best smoothtop these days. That's what I got and very impressed with it. -- Steve Men are from Earth. Women are from Earth. Deal with it. |
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Smoothtop questions
Steve Calvin > wrote in
s.com: > Pennyaline wrote: > >> "Gini" wrote: >> >>>Well, don't overlook a smoothtop when it's time to replace your gas. >>>One thing to note however, is that the element wattages vary quite a >>>bit on units dubbed as "high end." I found the highest watt elements >>>and broiler on my Kenmore Elite but found lower wattages >>>on pricier units--especially with the broiler element. >> >> >> I still look longingly at smoothtops whenever I'm in Appliances, and >> when the time comes I might just make the move. I have nothing but >> raves for Kenmore, by the way. I've bought other Kenmore appliances >> for years and have found them good performers of consistent high >> quality. A smoothtop and a couple of electric ovens (yes, I do like >> the performance of electric ovens despite their tendency to overheat >> the place) would be part of the kitchen of my dreams. >> >> > > I've never had my smoothtop elect. overheat the kitchen when using the > oven. Now, the Maytag gas one I just took out was *brutal* when doing > a turkey, roast, whatever. > > FWIW, my research showed that GE makes the best smoothtop these days. > That's what I got and very impressed with it. > The GE smoothtop from my last house (2 years old) was wonderful, but I hated the oven. I rarely could produce anything in it that wasn't dried out or burned. I had two different tecnhicians regulate it, and I regulated it myself periodically. I also checked temp with a calibrated mercury thermometer, but to no avail. Even at the correct temperature it baked miserably. We are now in a rented house awaiting another being built. The oven of my new but low-end Whirlpool electric range runs circles around the GE. Wayne |
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Smoothtop questions
Wayne Boatwright wrote:
> > The GE smoothtop from my last house (2 years old) was wonderful, but I > hated the oven. I rarely could produce anything in it that wasn't dried > out or burned. I had two different tecnhicians regulate it, and I > regulated it myself periodically. I also checked temp with a calibrated > mercury thermometer, but to no avail. Even at the correct temperature it > baked miserably. We are now in a rented house awaiting another being > built. The oven of my new but low-end Whirlpool electric range runs > circles around the GE. > > Wayne Interesting Wayne. I've had no problem with it. (YET ;-) ) -- Steve Men are from Earth. Women are from Earth. Deal with it. |
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Smoothtop questions
Steve Calvin > wrote in
s.com: > Wayne Boatwright wrote: > >> >> The GE smoothtop from my last house (2 years old) was wonderful, but >> I hated the oven. I rarely could produce anything in it that wasn't >> dried out or burned. I had two different tecnhicians regulate it, >> and I regulated it myself periodically. I also checked temp with a >> calibrated mercury thermometer, but to no avail. Even at the correct >> temperature it baked miserably. We are now in a rented house >> awaiting another being built. The oven of my new but low-end >> Whirlpool electric range runs circles around the GE. >> >> Wayne > > > Interesting Wayne. I've had no problem with it. (YET ;-) ) After the fact, I'm guessing that mine was defective. I had another GE some years ago that I really loved and never had a problem. The one with the problem was also a convection model. The only thing I could bake successfully with it was cookies using the convection mode. I couldn't even bake a pie without a burned top crust unless I use a pie ring on the rim and tented the top. I'm really glad I'm rid of it. Since my problems began with day one, I doubt seriously if you'll ever have problems. Enjoy it! Wayne |
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Smoothtop questions
Wayne Boatwright wrote:
>>Interesting Wayne. I've had no problem with it. (YET ;-) ) > > > After the fact, I'm guessing that mine was defective. I had another > GE some years ago that I really loved and never had a problem. > > The one with the problem was also a convection model. The only thing I > could bake successfully with it was cookies using the convection mode. > I couldn't even bake a pie without a burned top crust unless I use a pie > ring on the rim and tented the top. I'm really glad I'm rid of it. > > Since my problems began with day one, I doubt seriously if you'll ever > have problems. Enjoy it! > > Wayne <PHEW> not a convection here. Well that's not totally true my micro/convection is but not the GE. Hopefully I'll have continued success and I hope that you do with whatever your choices may be. -- Steve Men are from Earth. Women are from Earth. Deal with it. |
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