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!

"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.

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.

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!
>
>

"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!
>>
>>
>
>
>

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!
>
>

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.

"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!>

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.

"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.

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.

"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.

(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.
==
==

"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.

"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.

"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.

"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.

"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

"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.

"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 -

"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.
==
>
>

"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

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

"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.

"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.

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.

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

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.

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

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.