We thought, for a second, of getting an induction oven.
That being said, we must also admit that we didn’t really know what an induction oven IS.
An induction oven is *NOT* just a smooth-top electric stove, although I suppose it has a smooth top and looks reasonably electric. No. It’s something else. It’s something that works via electromagnetic field, prompting people who work where phrases like Clinical Electrophysiology are common, to question whether or not people just mightn’t get radiation sickness from these fine scientifically progressive machines.
I know we might like to bake and all, but I’m not sure this one’s worth it. For one thing, Consumer Reports doesn’t carry any comparison pricing, etc., info on it, because it’s too new and not yet a really ‘finished’ product for mass production in full ranges. For another thing, it’s priceeeey just to buy the single cooker units, pricewise, it’s the equivalent of buying a single electric burner for almost $200, and I’m not sure what baking we do is worth the cost. third, there’s the whole EKG disruption, radiation poisoning thing people worry about from cell phones and all of that. Now, there’s more information than you could ever want on induction ovens on the web, and no one says the death-via-radiation theory is true, but I do wonder if the rumors didn’t start just because it’s such an energy saver appliance.
Anyway, the price checking continues. Meanwhile, something must be done soon… the range situation is dire. Lest I sounds like an obsessive one-note on the topic of the remodel, I will just say I am having dreams about Kenmore appliances. Be afraid.
Meanwhile, in more food ramblings, amusing ex-pat Chris Cope enjoys some of the best flavors of the UK… one wonders if the ox crisps are spit roasted or what.