... maybe "lessons learned" or just observations re: why I love my new stove.
Bacon!
Because the whole cook-top is level and not just a single heating element, bacon
cooks FLAT. All the grease doesn't run to one side of the pan so you don't get
one end of the strip cooking faster than the other.
The largest burner also spreads the flame out so the bottom of the pan is heated
more evenly.
Eggs.
For the first time in forty some years I've been able to fry an egg "over easy"
without breaking the yolk. Same reason. The butter doesn't all run down to one
side of the pan because even the one heating element that was "level" wasn't
really level at all.
Plus, because the cook-top is level I can use more than one burner at a time. I
don't have to wait for the bacon to be completely done before I can put the
other skillet on the stove (bacon cooks in the large cast iron frying pan, eggs
in the Le Creuset enameled cast iron pan).
I can actually time my cooking so that the bacon & eggs are done at the same
time. I get to eat them while both are still warm.
--
Science - Questions we may never find answers for.
Religion - Answers we must never question.
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