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.
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One believes that the oxen flavor was extracted somehow, via a process involving vacuum tubes and, perhaps, hooks. Then that flavor was broadcast upon the wee spuds when they were growing, so that they could low and moo until they were harvested (again, with the hooks), skinned, and turned into crisps … by a process involving vacuum tubes, hooks, and large quantities of boiling oil.
The cooktop … I’m just wondering what the heck a flat-topped cooktop is, if it’s not induction, you know? Sigh.
“…One reasons is because new units use a different type of heat source, called a ~~ribbon radiant element”. As the name suggests, it transmits heat by radiation, not conduction, as the old glass-topped elements did. This means that complete pot-to-top contact isn’t necessary. The glass-like surface is better, too. Its brand name — Ceran — has also become the generic term for all types of glass stove tops. It won’t break from the thermal shock of rapid heating and cooling, and it never discolours. But as good as it is, Ceran does have a small Achilles Heel. If granulated sugar is left on the hot stove top for longer than a day, it can fuse with the Ceran, making it rough. When the sugar is eventually removed, it can leave a pockmarked surface behind. Wipe the top down after each use and you’ll be fine. Today, 50% of ranges are sold with glass stove tops, adding about $200 to the cost of an appliance.”
This from Home Envy. So, now I’m checking out Ceran…
Anyway, according to the hive mind, gas is better, always better, infinitely better, and that will never change. And that’s what we wanted, anyway. We’ve gotten used to holding up pots when we want them not to boil over while the burner cools. We’ve gotten used to lingering heat when the burner has been turned off, and boiling kettles having to get a running start from slow heating coils. We have, in short, forgotten the luxury of flame on/flame off (boy, I went Mr. Miyagi for a minute), and in our wee little home-of-our-very-own, we should get back into it.
So … let me get this right: if you cook sugar onto your stove, the stove might be damaged? Let’s see … plans to cook sugar onto my stove … hmm … NOT!
Good to know, though.
Kind of like the warning about pouring hot coffee into your lap scalding you – something to remember.
I agree with the gas fetish … and the idea of being able to cook when the electricity is off? Fabulous! Appeals to the paranoiac in me (no, don’t look, he might bite).
The sole arguments Consumer Reports puts forth in favor of electric is that it maintains low heat better, and that it’s hard to get as much heat out of the standard gas models as you would from a standard electric one (the “pro” gas ones being their own beasties).
That said, I can’t see myself really caring so much. I also can’t see waiting for months to get gas lines put in if we haven’t got them, so if we don’t, then we’re going ‘lectric, methinks.