Re: [MBZ] OT - kitchen cooking things recommendations

[Jim Cathey via Mercedes]

> whether cast iron, specifically the Le Creuset stuff works with induction?

I bought one of those single-burner 'copper' induction plates at a thrift shop.
Took it to the beach cabin, where cooking facilities are... interesting.  (I.e.
Brave Little Toaster meets One Million Years B.C.)

The 'induction' pan I'd also bought at a yard sale turned out to just be a
heavy-plate aluminum pan, and was useless.  But, the cast-iron skillet
hanging on the wall worked just fine, I made breakfast in it several times.

-- Jim


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Re: [MBZ] OT - kitchen cooking things recommendations

[Buggered Benzmail via Mercedes]

I built a big new kitchen and put in a gas cooktop with a grill section. I use 
the grill frequently. Also requires a powerful vent hood. I wouldn’t use 
anything but gas, nothing else provides the control. The cooktop has regular, 
extra hot, and a simmer burners all of which I use. 

I don’t know anything about induction cookers but you can buy a single “burner” 
countertop unit to try before committing. They don’t cost much and plug into a 
20A outlet. I have thought about getting one just to try it but it is not a 
particularly compelling thought. 

I put in dual Dacor convection ovens (floor model from an appliance store that 
was closing, great price) and like the convection bake. 

Don’t forget a microwave oven (some regular ovens also do microwave, 
particularly those little ones with a big oven). And I highly recommend a 
little countertop “toaster” oven that also has convection bake and air fryer 
functions. I use it a lot rather than the big ovens. The air fryer is amazing. 

--FT
Sent from iFōn

> On Oct 26, 2022, at 4:53 PM, OK Don via Mercedes  
> wrote:
> 
> Wife wants to re-do the kitchen. SHe currently has a 25+ year old dual oven
> glass cooktop range and has decided that the bottom oven is too low to put
> and remove heavy pots, etc.
> She's thinking of a cabinet level built-in oven - still wants to have a
> skinny one and a larger one, and a separate cooktop on the counter beside
> it.
> In this brave new world, convection ovens are a thing, and so are induction
> cooktops.
> Does Anyone have experience/recommendation for or against only of these
> options?
> 
> -- 
> OK Don
> 
> "Quality of life is inversely proportional to the amount of clothing you
> are wearing."
> 
> "Whenever you find yourself on the side of the majority, it is time to
> pause and reflect." Mark Twain
> 
> “Basic research is what I’m doing when I don’t know what I am doing.”  Wernher
> Von Braun
> 2013 F150, 18 mpg
> 2017 Subaru Legacy, 30 mpg
> 1957 C182A, 12 mpg - but at 150 mph!
> ___
> http://www.okiebenz.com
> 
> To search list archives http://www.okiebenz.com/archive/
> 
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
> 

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Re: [MBZ] OT - kitchen cooking things recommendations

[Allan Streib via Mercedes]

Yes, this is why I like cooking with gas. You can go from full heat to zero or 
anywhere in between, instantly. I guess induction would have that property 
also, but I've never used it.

Allan

On Wed, Oct 26, 2022, at 19:59, Dimitri Seretakis via Mercedes wrote:
> I have a glass cooktop range. I don’t care for cooking but I’ve always 
> heard that gas was far more pleasant to cook on. Kari recently got a 
> nice Thermador gas range for her place and let me tell you, the 
> difference is vast. With gas you have complete control. You turn up or 
> down the flame and the result is immediate. With electric it’s not so 
> stuff burns if you’re not careful. I often have to take pans of the 
> burner in order to achieve the immediate reduction in heat.
>
> Sent from my iPhone
>
>> On Oct 26, 2022, at 4:53 PM, OK Don via Mercedes  
>> wrote:
>> 
>> Wife wants to re-do the kitchen. SHe currently has a 25+ year old dual oven
>> glass cooktop range and has decided that the bottom oven is too low to put
>> and remove heavy pots, etc.
>> She's thinking of a cabinet level built-in oven - still wants to have a
>> skinny one and a larger one, and a separate cooktop on the counter beside
>> it.
>> In this brave new world, convection ovens are a thing, and so are induction
>> cooktops.
>> Does Anyone have experience/recommendation for or against only of these
>> options?
>> 
>> -- 
>> OK Don
>> 
>> "Quality of life is inversely proportional to the amount of clothing you
>> are wearing."
>> 
>> "Whenever you find yourself on the side of the majority, it is time to
>> pause and reflect." Mark Twain
>> 
>> “Basic research is what I’m doing when I don’t know what I am doing.”  
>> Wernher
>> Von Braun
>> 2013 F150, 18 mpg
>> 2017 Subaru Legacy, 30 mpg
>> 1957 C182A, 12 mpg - but at 150 mph!
>> ___
>> http://www.okiebenz.com
>> 
>> To search list archives http://www.okiebenz.com/archive/
>> 
>> To Unsubscribe or change delivery options go to:
>> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
>> 
>
>
> ___
> http://www.okiebenz.com
>
> To search list archives http://www.okiebenz.com/archive/
>
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

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Re: [MBZ] OT - kitchen cooking things recommendations

[Allan Streib via Mercedes]

I would think cast iron would be. Induction is magnetic, and iron does well 
there. You might need to sand the bottoms smooth if they are rough, to avoid 
scratching the surface.


On Wed, Oct 26, 2022, at 19:46, dan penoff.com via Mercedes wrote:
> Beats me. I looked into this fleetingly some years back but have never 
> revisited it.
>
> -D
>
>> On Oct 26, 2022, at 8:34 PM, OK Don via Mercedes  
>> wrote:
>> 
>> Most of our pots and pans are not induction friendly either. I wonder
>> whether cast iron, specifically the Le Creuset stuff works with induction?
>> 
>>> On Wed, Oct 26, 2022 at 6:46 PM dan penoff.com via Mercedes <
>>> mercedes@okiebenz.com> wrote:
>>> 
>>> I can see that, but again, I wanted to be able to use my existing pots and
>>> pans. I’ve heard positive things about induction cooktops, but having to
>>> re-provision a kitchen is a dealbreaker for me.
>>> 
>>> -D
>>> 
>>> Sent from my iPad
>>> 
>>> On Oct 26, 2022, at 7:29 PM, Andrew Strasfogel 
>>> wrote:
>>> 
>>> 
>>> My brother switched from gas to induction and couldn't be more pleased
>>> about it.
>>> 
>>> On Wed, Oct 26, 2022 at 5:25 PM dan penoff.com via
>>> Mercedes mailto:mercedes@okiebenz.com>> wrote:
>>> I like her thinking as far as having things at a decent height. We rarely
>>> use the lower oven on our dual oven range, but when we do it’s a PITA to
>>> have to get down there to take stuff in and out.
>>> 
>>> We were big proponents of convection ovens before they were common in
>>> consumer ovens/ranges. If you’re cooking for a large group with multiple
>>> dishes, or time is of the essence, convection is a great thing. However, in
>>> comparison to traditional cooking after using both for several decades, I
>>> don’t see a lot of value in convection baking/broiling. It would not be a
>>> feature I would go looking for, but when looking at ovens a few years ago
>>> it seemed that nearly all of them offered it.
>>> 
>>> We have a Maytag electric range/oven in the FL house that has a small
>>> upper oven and a large lower convection oven. We rarely use the lower oven
>>> except when entertaining or on holidays when we’re cooking for a large
>>> group of people. Even then, it’s not typically used as a convection oven.
>>> 
>>> If I was looking for a wall oven, I would want a similar setup with a
>>> large oven and a smaller one. One feature I do like is a temperature probe.
>>> It’s not something you use often, but with things like large roasts or
>>> turkeys it saves a lot of time and effort in cooking things to the proper
>>> temperature and not having to open the oven door.
>>> 
>>> I know this is somewhat of a polarizing topic, like motor oil, but we’ve
>>> been big fans of electric glass cooktops for years. They’re easy to clean
>>> and maintain, and you can use just about any sort of dish/pan/skillet on
>>> them. Modern technology being what it is, they’re quick to heat up and far
>>> easier to control the heat than a gas range, in my opinion. As far as
>>> induction, we looked at it several times but the requirement for
>>> specialized cookware for optimum performance put us off. I have a large
>>> collection of Magnalite professional cast aluminum cookware that would have
>>> been rendered useless with an induction cooktop.
>>> 
>>> I would mention that the stove/range/oven setup in our Flagstaff house is
>>> a hybrid sort of GE Profile. The range is gas and the ovens are electric.
>>> Weird. I do not enjoy cooking on the gas range there, but part of that is
>>> more an issue of dealing with the altitude than the range operation.
>>> Boiling water at 7,000’ can be a real pain for a number of reasons.
>>> 
>>> That’s my take on the subjects.
>>> 
>>> -D
>>> 
 On Oct 26, 2022, at 4:52 PM, OK Don via Mercedes >> > wrote:
 
 Wife wants to re-do the kitchen. SHe currently has a 25+ year old dual
>>> oven
 glass cooktop range and has decided that the bottom oven is too low to
>>> put
 and remove heavy pots, etc.
 She's thinking of a cabinet level built-in oven - still wants to have a
 skinny one and a larger one, and a separate cooktop on the counter beside
 it.
 In this brave new world, convection ovens are a thing, and so are
>>> induction
 cooktops.
 Does Anyone have experience/recommendation for or against only of these
 options?
 
 --
 OK Don
 
 "Quality of life is inversely proportional to the amount of clothing you
 are wearing."
 
 "Whenever you find yourself on the side of the majority, it is time to
 pause and reflect." Mark Twain
 
 “Basic research is what I’m doing when I don’t know what I am doing.”
>>> Wernher
 Von Braun
 2013 F150, 18 mpg
 2017 Subaru Legacy, 30 mpg
 1957 C182A, 12 mpg - but at 150 mph!
 ___
 http://www.okiebenz.com
 
 To search list archives http://www.okiebenz.com/archive/
 

Re: [MBZ] OT - kitchen cooking things recommendations

[Allan Streib via Mercedes]

Personally, I would only consider gas for a cooktop. If I were limited to a 
range, it would be gas but I'm not sure I've ever seen or heard of a gas 
convection oven.

I have had the glass tops before, and they are the best at being easy to clean. 
Otherwise I didn't care for them.

It's pretty much just down to what the primary chef in the house likes. There's 
not really a wrong answer unless you get something you know she doesn't want.


On Wed, Oct 26, 2022, at 18:45, dan penoff.com via Mercedes wrote:
> I can see that, but again, I wanted to be able to use my existing pots 
> and pans. I’ve heard positive things about induction cooktops, but 
> having to re-provision a kitchen is a dealbreaker for me.
>
> -D
>
> Sent from my iPad
>
> On Oct 26, 2022, at 7:29 PM, Andrew Strasfogel  wrote:
>
>
> My brother switched from gas to induction and couldn't be more pleased about 
> it.
>
> On Wed, Oct 26, 2022 at 5:25 PM dan penoff.com via 
> Mercedes mailto:mercedes@okiebenz.com>> wrote:
> I like her thinking as far as having things at a decent height. We 
> rarely use the lower oven on our dual oven range, but when we do it’s a 
> PITA to have to get down there to take stuff in and out.
>
> We were big proponents of convection ovens before they were common in 
> consumer ovens/ranges. If you’re cooking for a large group with 
> multiple dishes, or time is of the essence, convection is a great 
> thing. However, in comparison to traditional cooking after using both 
> for several decades, I don’t see a lot of value in convection 
> baking/broiling. It would not be a feature I would go looking for, but 
> when looking at ovens a few years ago it seemed that nearly all of them 
> offered it.
>
> We have a Maytag electric range/oven in the FL house that has a small 
> upper oven and a large lower convection oven. We rarely use the lower 
> oven except when entertaining or on holidays when we’re cooking for a 
> large group of people. Even then, it’s not typically used as a 
> convection oven.
>
> If I was looking for a wall oven, I would want a similar setup with a 
> large oven and a smaller one. One feature I do like is a temperature 
> probe. It’s not something you use often, but with things like large 
> roasts or turkeys it saves a lot of time and effort in cooking things 
> to the proper temperature and not having to open the oven door.
>
> I know this is somewhat of a polarizing topic, like motor oil, but 
> we’ve been big fans of electric glass cooktops for years. They’re easy 
> to clean and maintain, and you can use just about any sort of 
> dish/pan/skillet on them. Modern technology being what it is, they’re 
> quick to heat up and far easier to control the heat than a gas range, 
> in my opinion. As far as induction, we looked at it several times but 
> the requirement for specialized cookware for optimum performance put us 
> off. I have a large collection of Magnalite professional cast aluminum 
> cookware that would have been rendered useless with an induction 
> cooktop.
>
> I would mention that the stove/range/oven setup in our Flagstaff house 
> is a hybrid sort of GE Profile. The range is gas and the ovens are 
> electric. Weird. I do not enjoy cooking on the gas range there, but 
> part of that is more an issue of dealing with the altitude than the 
> range operation. Boiling water at 7,000’ can be a real pain for a 
> number of reasons.
>
> That’s my take on the subjects.
>
> -D
>
>> On Oct 26, 2022, at 4:52 PM, OK Don via Mercedes 
>> mailto:Mercedes@okiebenz.com>> wrote:
>>
>> Wife wants to re-do the kitchen. SHe currently has a 25+ year old dual oven
>> glass cooktop range and has decided that the bottom oven is too low to put
>> and remove heavy pots, etc.
>> She's thinking of a cabinet level built-in oven - still wants to have a
>> skinny one and a larger one, and a separate cooktop on the counter beside
>> it.
>> In this brave new world, convection ovens are a thing, and so are induction
>> cooktops.
>> Does Anyone have experience/recommendation for or against only of these
>> options?
>>
>> --
>> OK Don
>>
>> "Quality of life is inversely proportional to the amount of clothing you
>> are wearing."
>>
>> "Whenever you find yourself on the side of the majority, it is time to
>> pause and reflect." Mark Twain
>>
>> “Basic research is what I’m doing when I don’t know what I am doing.”  
>> Wernher
>> Von Braun
>> 2013 F150, 18 mpg
>> 2017 Subaru Legacy, 30 mpg
>> 1957 C182A, 12 mpg - but at 150 mph!
>> ___
>> http://www.okiebenz.com
>>
>> To search list archives http://www.okiebenz.com/archive/
>>
>> To Unsubscribe or change delivery options go to:
>> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
>>
>
> ___
> http://www.okiebenz.com
>
> To search list archives http://www.okiebenz.com/archive/
>
> To Unsubscribe or change delivery options go to:
> 

Re: [MBZ] OT - kitchen cooking things recommendations

[Dimitri Seretakis via Mercedes]

I have a glass cooktop range. I don’t care for cooking but I’ve always heard 
that gas was far more pleasant to cook on. Kari recently got a nice Thermador 
gas range for her place and let me tell you, the difference is vast. With gas 
you have complete control. You turn up or down the flame and the result is 
immediate. With electric it’s not so stuff burns if you’re not careful. I often 
have to take pans of the burner in order to achieve the immediate reduction in 
heat.

Sent from my iPhone

> On Oct 26, 2022, at 4:53 PM, OK Don via Mercedes  
> wrote:
> 
> Wife wants to re-do the kitchen. SHe currently has a 25+ year old dual oven
> glass cooktop range and has decided that the bottom oven is too low to put
> and remove heavy pots, etc.
> She's thinking of a cabinet level built-in oven - still wants to have a
> skinny one and a larger one, and a separate cooktop on the counter beside
> it.
> In this brave new world, convection ovens are a thing, and so are induction
> cooktops.
> Does Anyone have experience/recommendation for or against only of these
> options?
> 
> -- 
> OK Don
> 
> "Quality of life is inversely proportional to the amount of clothing you
> are wearing."
> 
> "Whenever you find yourself on the side of the majority, it is time to
> pause and reflect." Mark Twain
> 
> “Basic research is what I’m doing when I don’t know what I am doing.”  Wernher
> Von Braun
> 2013 F150, 18 mpg
> 2017 Subaru Legacy, 30 mpg
> 1957 C182A, 12 mpg - but at 150 mph!
> ___
> http://www.okiebenz.com
> 
> To search list archives http://www.okiebenz.com/archive/
> 
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
> 


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Re: [MBZ] OT - kitchen cooking things recommendations

[Andrew Strasfogel via Mercedes]

Nope.

On Wed, Oct 26, 2022 at 8:34 PM OK Don via Mercedes 
wrote:

> Most of our pots and pans are not induction friendly either. I wonder
> whether cast iron, specifically the Le Creuset stuff works with induction?
>
> On Wed, Oct 26, 2022 at 6:46 PM dan penoff.com via Mercedes <
> mercedes@okiebenz.com> wrote:
>
> > I can see that, but again, I wanted to be able to use my existing pots
> and
> > pans. I’ve heard positive things about induction cooktops, but having to
> > re-provision a kitchen is a dealbreaker for me.
> >
> > -D
> >
> > Sent from my iPad
> >
> > On Oct 26, 2022, at 7:29 PM, Andrew Strasfogel 
> > wrote:
> >
> > 
> > My brother switched from gas to induction and couldn't be more pleased
> > about it.
> >
> > On Wed, Oct 26, 2022 at 5:25 PM dan penoff.com via
> > Mercedes mailto:mercedes@okiebenz.com>> wrote:
> > I like her thinking as far as having things at a decent height. We rarely
> > use the lower oven on our dual oven range, but when we do it’s a PITA to
> > have to get down there to take stuff in and out.
> >
> > We were big proponents of convection ovens before they were common in
> > consumer ovens/ranges. If you’re cooking for a large group with multiple
> > dishes, or time is of the essence, convection is a great thing. However,
> in
> > comparison to traditional cooking after using both for several decades, I
> > don’t see a lot of value in convection baking/broiling. It would not be a
> > feature I would go looking for, but when looking at ovens a few years ago
> > it seemed that nearly all of them offered it.
> >
> > We have a Maytag electric range/oven in the FL house that has a small
> > upper oven and a large lower convection oven. We rarely use the lower
> oven
> > except when entertaining or on holidays when we’re cooking for a large
> > group of people. Even then, it’s not typically used as a convection oven.
> >
> > If I was looking for a wall oven, I would want a similar setup with a
> > large oven and a smaller one. One feature I do like is a temperature
> probe.
> > It’s not something you use often, but with things like large roasts or
> > turkeys it saves a lot of time and effort in cooking things to the proper
> > temperature and not having to open the oven door.
> >
> > I know this is somewhat of a polarizing topic, like motor oil, but we’ve
> > been big fans of electric glass cooktops for years. They’re easy to clean
> > and maintain, and you can use just about any sort of dish/pan/skillet on
> > them. Modern technology being what it is, they’re quick to heat up and
> far
> > easier to control the heat than a gas range, in my opinion. As far as
> > induction, we looked at it several times but the requirement for
> > specialized cookware for optimum performance put us off. I have a large
> > collection of Magnalite professional cast aluminum cookware that would
> have
> > been rendered useless with an induction cooktop.
> >
> > I would mention that the stove/range/oven setup in our Flagstaff house is
> > a hybrid sort of GE Profile. The range is gas and the ovens are electric.
> > Weird. I do not enjoy cooking on the gas range there, but part of that is
> > more an issue of dealing with the altitude than the range operation.
> > Boiling water at 7,000’ can be a real pain for a number of reasons.
> >
> > That’s my take on the subjects.
> >
> > -D
> >
> > > On Oct 26, 2022, at 4:52 PM, OK Don via Mercedes <
> Mercedes@okiebenz.com
> > > wrote:
> > >
> > > Wife wants to re-do the kitchen. SHe currently has a 25+ year old dual
> > oven
> > > glass cooktop range and has decided that the bottom oven is too low to
> > put
> > > and remove heavy pots, etc.
> > > She's thinking of a cabinet level built-in oven - still wants to have a
> > > skinny one and a larger one, and a separate cooktop on the counter
> beside
> > > it.
> > > In this brave new world, convection ovens are a thing, and so are
> > induction
> > > cooktops.
> > > Does Anyone have experience/recommendation for or against only of these
> > > options?
> > >
> > > --
> > > OK Don
> > >
> > > "Quality of life is inversely proportional to the amount of clothing
> you
> > > are wearing."
> > >
> > > "Whenever you find yourself on the side of the majority, it is time to
> > > pause and reflect." Mark Twain
> > >
> > > “Basic research is what I’m doing when I don’t know what I am doing.”
> > Wernher
> > > Von Braun
> > > 2013 F150, 18 mpg
> > > 2017 Subaru Legacy, 30 mpg
> > > 1957 C182A, 12 mpg - but at 150 mph!
> > > ___
> > > http://www.okiebenz.com
> > >
> > > To search list archives http://www.okiebenz.com/archive/
> > >
> > > To Unsubscribe or change delivery options go to:
> > > http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
> > >
> >
> > ___
> > http://www.okiebenz.com
> >
> > To search list archives http://www.okiebenz.com/archive/
> >
> > To Unsubscribe or change 

Re: [MBZ] OT - kitchen cooking things recommendations

[dan penoff.com via Mercedes]

Beats me. I looked into this fleetingly some years back but have never 
revisited it.

-D

> On Oct 26, 2022, at 8:34 PM, OK Don via Mercedes  
> wrote:
> 
> Most of our pots and pans are not induction friendly either. I wonder
> whether cast iron, specifically the Le Creuset stuff works with induction?
> 
>> On Wed, Oct 26, 2022 at 6:46 PM dan penoff.com via Mercedes <
>> mercedes@okiebenz.com> wrote:
>> 
>> I can see that, but again, I wanted to be able to use my existing pots and
>> pans. I’ve heard positive things about induction cooktops, but having to
>> re-provision a kitchen is a dealbreaker for me.
>> 
>> -D
>> 
>> Sent from my iPad
>> 
>> On Oct 26, 2022, at 7:29 PM, Andrew Strasfogel 
>> wrote:
>> 
>> 
>> My brother switched from gas to induction and couldn't be more pleased
>> about it.
>> 
>> On Wed, Oct 26, 2022 at 5:25 PM dan penoff.com via
>> Mercedes mailto:mercedes@okiebenz.com>> wrote:
>> I like her thinking as far as having things at a decent height. We rarely
>> use the lower oven on our dual oven range, but when we do it’s a PITA to
>> have to get down there to take stuff in and out.
>> 
>> We were big proponents of convection ovens before they were common in
>> consumer ovens/ranges. If you’re cooking for a large group with multiple
>> dishes, or time is of the essence, convection is a great thing. However, in
>> comparison to traditional cooking after using both for several decades, I
>> don’t see a lot of value in convection baking/broiling. It would not be a
>> feature I would go looking for, but when looking at ovens a few years ago
>> it seemed that nearly all of them offered it.
>> 
>> We have a Maytag electric range/oven in the FL house that has a small
>> upper oven and a large lower convection oven. We rarely use the lower oven
>> except when entertaining or on holidays when we’re cooking for a large
>> group of people. Even then, it’s not typically used as a convection oven.
>> 
>> If I was looking for a wall oven, I would want a similar setup with a
>> large oven and a smaller one. One feature I do like is a temperature probe.
>> It’s not something you use often, but with things like large roasts or
>> turkeys it saves a lot of time and effort in cooking things to the proper
>> temperature and not having to open the oven door.
>> 
>> I know this is somewhat of a polarizing topic, like motor oil, but we’ve
>> been big fans of electric glass cooktops for years. They’re easy to clean
>> and maintain, and you can use just about any sort of dish/pan/skillet on
>> them. Modern technology being what it is, they’re quick to heat up and far
>> easier to control the heat than a gas range, in my opinion. As far as
>> induction, we looked at it several times but the requirement for
>> specialized cookware for optimum performance put us off. I have a large
>> collection of Magnalite professional cast aluminum cookware that would have
>> been rendered useless with an induction cooktop.
>> 
>> I would mention that the stove/range/oven setup in our Flagstaff house is
>> a hybrid sort of GE Profile. The range is gas and the ovens are electric.
>> Weird. I do not enjoy cooking on the gas range there, but part of that is
>> more an issue of dealing with the altitude than the range operation.
>> Boiling water at 7,000’ can be a real pain for a number of reasons.
>> 
>> That’s my take on the subjects.
>> 
>> -D
>> 
>>> On Oct 26, 2022, at 4:52 PM, OK Don via Mercedes > > wrote:
>>> 
>>> Wife wants to re-do the kitchen. SHe currently has a 25+ year old dual
>> oven
>>> glass cooktop range and has decided that the bottom oven is too low to
>> put
>>> and remove heavy pots, etc.
>>> She's thinking of a cabinet level built-in oven - still wants to have a
>>> skinny one and a larger one, and a separate cooktop on the counter beside
>>> it.
>>> In this brave new world, convection ovens are a thing, and so are
>> induction
>>> cooktops.
>>> Does Anyone have experience/recommendation for or against only of these
>>> options?
>>> 
>>> --
>>> OK Don
>>> 
>>> "Quality of life is inversely proportional to the amount of clothing you
>>> are wearing."
>>> 
>>> "Whenever you find yourself on the side of the majority, it is time to
>>> pause and reflect." Mark Twain
>>> 
>>> “Basic research is what I’m doing when I don’t know what I am doing.”
>> Wernher
>>> Von Braun
>>> 2013 F150, 18 mpg
>>> 2017 Subaru Legacy, 30 mpg
>>> 1957 C182A, 12 mpg - but at 150 mph!
>>> ___
>>> http://www.okiebenz.com
>>> 
>>> To search list archives http://www.okiebenz.com/archive/
>>> 
>>> To Unsubscribe or change delivery options go to:
>>> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
>>> 
>> 
>> ___
>> http://www.okiebenz.com
>> 
>> To search list archives http://www.okiebenz.com/archive/
>> 
>> To Unsubscribe or change delivery options go to:
>> 

Re: [MBZ] OT - kitchen cooking things recommendations

[OK Don via Mercedes]

Most of our pots and pans are not induction friendly either. I wonder
whether cast iron, specifically the Le Creuset stuff works with induction?

On Wed, Oct 26, 2022 at 6:46 PM dan penoff.com via Mercedes <
mercedes@okiebenz.com> wrote:

> I can see that, but again, I wanted to be able to use my existing pots and
> pans. I’ve heard positive things about induction cooktops, but having to
> re-provision a kitchen is a dealbreaker for me.
>
> -D
>
> Sent from my iPad
>
> On Oct 26, 2022, at 7:29 PM, Andrew Strasfogel 
> wrote:
>
> 
> My brother switched from gas to induction and couldn't be more pleased
> about it.
>
> On Wed, Oct 26, 2022 at 5:25 PM dan penoff.com via
> Mercedes mailto:mercedes@okiebenz.com>> wrote:
> I like her thinking as far as having things at a decent height. We rarely
> use the lower oven on our dual oven range, but when we do it’s a PITA to
> have to get down there to take stuff in and out.
>
> We were big proponents of convection ovens before they were common in
> consumer ovens/ranges. If you’re cooking for a large group with multiple
> dishes, or time is of the essence, convection is a great thing. However, in
> comparison to traditional cooking after using both for several decades, I
> don’t see a lot of value in convection baking/broiling. It would not be a
> feature I would go looking for, but when looking at ovens a few years ago
> it seemed that nearly all of them offered it.
>
> We have a Maytag electric range/oven in the FL house that has a small
> upper oven and a large lower convection oven. We rarely use the lower oven
> except when entertaining or on holidays when we’re cooking for a large
> group of people. Even then, it’s not typically used as a convection oven.
>
> If I was looking for a wall oven, I would want a similar setup with a
> large oven and a smaller one. One feature I do like is a temperature probe.
> It’s not something you use often, but with things like large roasts or
> turkeys it saves a lot of time and effort in cooking things to the proper
> temperature and not having to open the oven door.
>
> I know this is somewhat of a polarizing topic, like motor oil, but we’ve
> been big fans of electric glass cooktops for years. They’re easy to clean
> and maintain, and you can use just about any sort of dish/pan/skillet on
> them. Modern technology being what it is, they’re quick to heat up and far
> easier to control the heat than a gas range, in my opinion. As far as
> induction, we looked at it several times but the requirement for
> specialized cookware for optimum performance put us off. I have a large
> collection of Magnalite professional cast aluminum cookware that would have
> been rendered useless with an induction cooktop.
>
> I would mention that the stove/range/oven setup in our Flagstaff house is
> a hybrid sort of GE Profile. The range is gas and the ovens are electric.
> Weird. I do not enjoy cooking on the gas range there, but part of that is
> more an issue of dealing with the altitude than the range operation.
> Boiling water at 7,000’ can be a real pain for a number of reasons.
>
> That’s my take on the subjects.
>
> -D
>
> > On Oct 26, 2022, at 4:52 PM, OK Don via Mercedes  > wrote:
> >
> > Wife wants to re-do the kitchen. SHe currently has a 25+ year old dual
> oven
> > glass cooktop range and has decided that the bottom oven is too low to
> put
> > and remove heavy pots, etc.
> > She's thinking of a cabinet level built-in oven - still wants to have a
> > skinny one and a larger one, and a separate cooktop on the counter beside
> > it.
> > In this brave new world, convection ovens are a thing, and so are
> induction
> > cooktops.
> > Does Anyone have experience/recommendation for or against only of these
> > options?
> >
> > --
> > OK Don
> >
> > "Quality of life is inversely proportional to the amount of clothing you
> > are wearing."
> >
> > "Whenever you find yourself on the side of the majority, it is time to
> > pause and reflect." Mark Twain
> >
> > “Basic research is what I’m doing when I don’t know what I am doing.”
> Wernher
> > Von Braun
> > 2013 F150, 18 mpg
> > 2017 Subaru Legacy, 30 mpg
> > 1957 C182A, 12 mpg - but at 150 mph!
> > ___
> > http://www.okiebenz.com
> >
> > To search list archives http://www.okiebenz.com/archive/
> >
> > To Unsubscribe or change delivery options go to:
> > http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
> >
>
> ___
> http://www.okiebenz.com
>
> To search list archives http://www.okiebenz.com/archive/
>
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
>
> ___
> http://www.okiebenz.com
>
> To search list archives http://www.okiebenz.com/archive/
>
> To Unsubscribe or change delivery options go to:
> 

Re: [MBZ] OT - kitchen cooking things recommendations

[dan penoff.com via Mercedes]

I can see that, but again, I wanted to be able to use my existing pots and 
pans. I’ve heard positive things about induction cooktops, but having to 
re-provision a kitchen is a dealbreaker for me.

-D

Sent from my iPad

On Oct 26, 2022, at 7:29 PM, Andrew Strasfogel  wrote:


My brother switched from gas to induction and couldn't be more pleased about it.

On Wed, Oct 26, 2022 at 5:25 PM dan penoff.com via Mercedes 
mailto:mercedes@okiebenz.com>> wrote:
I like her thinking as far as having things at a decent height. We rarely use 
the lower oven on our dual oven range, but when we do it’s a PITA to have to 
get down there to take stuff in and out.

We were big proponents of convection ovens before they were common in consumer 
ovens/ranges. If you’re cooking for a large group with multiple dishes, or time 
is of the essence, convection is a great thing. However, in comparison to 
traditional cooking after using both for several decades, I don’t see a lot of 
value in convection baking/broiling. It would not be a feature I would go 
looking for, but when looking at ovens a few years ago it seemed that nearly 
all of them offered it.

We have a Maytag electric range/oven in the FL house that has a small upper 
oven and a large lower convection oven. We rarely use the lower oven except 
when entertaining or on holidays when we’re cooking for a large group of 
people. Even then, it’s not typically used as a convection oven.

If I was looking for a wall oven, I would want a similar setup with a large 
oven and a smaller one. One feature I do like is a temperature probe. It’s not 
something you use often, but with things like large roasts or turkeys it saves 
a lot of time and effort in cooking things to the proper temperature and not 
having to open the oven door.

I know this is somewhat of a polarizing topic, like motor oil, but we’ve been 
big fans of electric glass cooktops for years. They’re easy to clean and 
maintain, and you can use just about any sort of dish/pan/skillet on them. 
Modern technology being what it is, they’re quick to heat up and far easier to 
control the heat than a gas range, in my opinion. As far as induction, we 
looked at it several times but the requirement for specialized cookware for 
optimum performance put us off. I have a large collection of Magnalite 
professional cast aluminum cookware that would have been rendered useless with 
an induction cooktop.

I would mention that the stove/range/oven setup in our Flagstaff house is a 
hybrid sort of GE Profile. The range is gas and the ovens are electric. Weird. 
I do not enjoy cooking on the gas range there, but part of that is more an 
issue of dealing with the altitude than the range operation. Boiling water at 
7,000’ can be a real pain for a number of reasons.

That’s my take on the subjects.

-D

> On Oct 26, 2022, at 4:52 PM, OK Don via Mercedes 
> mailto:Mercedes@okiebenz.com>> wrote:
>
> Wife wants to re-do the kitchen. SHe currently has a 25+ year old dual oven
> glass cooktop range and has decided that the bottom oven is too low to put
> and remove heavy pots, etc.
> She's thinking of a cabinet level built-in oven - still wants to have a
> skinny one and a larger one, and a separate cooktop on the counter beside
> it.
> In this brave new world, convection ovens are a thing, and so are induction
> cooktops.
> Does Anyone have experience/recommendation for or against only of these
> options?
>
> --
> OK Don
>
> "Quality of life is inversely proportional to the amount of clothing you
> are wearing."
>
> "Whenever you find yourself on the side of the majority, it is time to
> pause and reflect." Mark Twain
>
> “Basic research is what I’m doing when I don’t know what I am doing.”  Wernher
> Von Braun
> 2013 F150, 18 mpg
> 2017 Subaru Legacy, 30 mpg
> 1957 C182A, 12 mpg - but at 150 mph!
> ___
> http://www.okiebenz.com
>
> To search list archives http://www.okiebenz.com/archive/
>
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
>

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT - kitchen cooking things recommendations

[OK Don via Mercedes]

Thanks, Dan.

On Wed, Oct 26, 2022 at 4:25 PM dan penoff.com via Mercedes <
mercedes@okiebenz.com> wrote:

> I like her thinking as far as having things at a decent height. We rarely
> use the lower oven on our dual oven range, but when we do it’s a PITA to
> have to get down there to take stuff in and out.
>
> We were big proponents of convection ovens before they were common in
> consumer ovens/ranges. If you’re cooking for a large group with multiple
> dishes, or time is of the essence, convection is a great thing. However, in
> comparison to traditional cooking after using both for several decades, I
> don’t see a lot of value in convection baking/broiling. It would not be a
> feature I would go looking for, but when looking at ovens a few years ago
> it seemed that nearly all of them offered it.
>
> We have a Maytag electric range/oven in the FL house that has a small
> upper oven and a large lower convection oven. We rarely use the lower oven
> except when entertaining or on holidays when we’re cooking for a large
> group of people. Even then, it’s not typically used as a convection oven.
>
> If I was looking for a wall oven, I would want a similar setup with a
> large oven and a smaller one. One feature I do like is a temperature probe.
> It’s not something you use often, but with things like large roasts or
> turkeys it saves a lot of time and effort in cooking things to the proper
> temperature and not having to open the oven door.
>
> I know this is somewhat of a polarizing topic, like motor oil, but we’ve
> been big fans of electric glass cooktops for years. They’re easy to clean
> and maintain, and you can use just about any sort of dish/pan/skillet on
> them. Modern technology being what it is, they’re quick to heat up and far
> easier to control the heat than a gas range, in my opinion. As far as
> induction, we looked at it several times but the requirement for
> specialized cookware for optimum performance put us off. I have a large
> collection of Magnalite professional cast aluminum cookware that would have
> been rendered useless with an induction cooktop.
>
> I would mention that the stove/range/oven setup in our Flagstaff house is
> a hybrid sort of GE Profile. The range is gas and the ovens are electric.
> Weird. I do not enjoy cooking on the gas range there, but part of that is
> more an issue of dealing with the altitude than the range operation.
> Boiling water at 7,000’ can be a real pain for a number of reasons.
>
> That’s my take on the subjects.
>
> -D
>
> > On Oct 26, 2022, at 4:52 PM, OK Don via Mercedes 
> wrote:
> >
> > Wife wants to re-do the kitchen. SHe currently has a 25+ year old dual
> oven
> > glass cooktop range and has decided that the bottom oven is too low to
> put
> > and remove heavy pots, etc.
> > She's thinking of a cabinet level built-in oven - still wants to have a
> > skinny one and a larger one, and a separate cooktop on the counter beside
> > it.
> > In this brave new world, convection ovens are a thing, and so are
> induction
> > cooktops.
> > Does Anyone have experience/recommendation for or against only of these
> > options?
> >
> > --
> > OK Don
> >
> > "Quality of life is inversely proportional to the amount of clothing you
> > are wearing."
> >
> > "Whenever you find yourself on the side of the majority, it is time to
> > pause and reflect." Mark Twain
> >
> > “Basic research is what I’m doing when I don’t know what I am doing.”
> Wernher
> > Von Braun
> > 2013 F150, 18 mpg
> > 2017 Subaru Legacy, 30 mpg
> > 1957 C182A, 12 mpg - but at 150 mph!
> > ___
> > http://www.okiebenz.com
> >
> > To search list archives http://www.okiebenz.com/archive/
> >
> > To Unsubscribe or change delivery options go to:
> > http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
> >
>
> ___
> http://www.okiebenz.com
>
> To search list archives http://www.okiebenz.com/archive/
>
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
>
>

-- 
OK Don

"Quality of life is inversely proportional to the amount of clothing you
are wearing."

"Whenever you find yourself on the side of the majority, it is time to
pause and reflect." Mark Twain

“Basic research is what I’m doing when I don’t know what I am doing.”  Wernher
Von Braun
2013 F150, 18 mpg
2017 Subaru Legacy, 30 mpg
1957 C182A, 12 mpg - but at 150 mph!
___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT - kitchen cooking things recommendations

[Andrew Strasfogel via Mercedes]

My brother switched from gas to induction and couldn't be more pleased
about it.

On Wed, Oct 26, 2022 at 5:25 PM dan penoff.com via Mercedes <
mercedes@okiebenz.com> wrote:

> I like her thinking as far as having things at a decent height. We rarely
> use the lower oven on our dual oven range, but when we do it’s a PITA to
> have to get down there to take stuff in and out.
>
> We were big proponents of convection ovens before they were common in
> consumer ovens/ranges. If you’re cooking for a large group with multiple
> dishes, or time is of the essence, convection is a great thing. However, in
> comparison to traditional cooking after using both for several decades, I
> don’t see a lot of value in convection baking/broiling. It would not be a
> feature I would go looking for, but when looking at ovens a few years ago
> it seemed that nearly all of them offered it.
>
> We have a Maytag electric range/oven in the FL house that has a small
> upper oven and a large lower convection oven. We rarely use the lower oven
> except when entertaining or on holidays when we’re cooking for a large
> group of people. Even then, it’s not typically used as a convection oven.
>
> If I was looking for a wall oven, I would want a similar setup with a
> large oven and a smaller one. One feature I do like is a temperature probe.
> It’s not something you use often, but with things like large roasts or
> turkeys it saves a lot of time and effort in cooking things to the proper
> temperature and not having to open the oven door.
>
> I know this is somewhat of a polarizing topic, like motor oil, but we’ve
> been big fans of electric glass cooktops for years. They’re easy to clean
> and maintain, and you can use just about any sort of dish/pan/skillet on
> them. Modern technology being what it is, they’re quick to heat up and far
> easier to control the heat than a gas range, in my opinion. As far as
> induction, we looked at it several times but the requirement for
> specialized cookware for optimum performance put us off. I have a large
> collection of Magnalite professional cast aluminum cookware that would have
> been rendered useless with an induction cooktop.
>
> I would mention that the stove/range/oven setup in our Flagstaff house is
> a hybrid sort of GE Profile. The range is gas and the ovens are electric.
> Weird. I do not enjoy cooking on the gas range there, but part of that is
> more an issue of dealing with the altitude than the range operation.
> Boiling water at 7,000’ can be a real pain for a number of reasons.
>
> That’s my take on the subjects.
>
> -D
>
> > On Oct 26, 2022, at 4:52 PM, OK Don via Mercedes 
> wrote:
> >
> > Wife wants to re-do the kitchen. SHe currently has a 25+ year old dual
> oven
> > glass cooktop range and has decided that the bottom oven is too low to
> put
> > and remove heavy pots, etc.
> > She's thinking of a cabinet level built-in oven - still wants to have a
> > skinny one and a larger one, and a separate cooktop on the counter beside
> > it.
> > In this brave new world, convection ovens are a thing, and so are
> induction
> > cooktops.
> > Does Anyone have experience/recommendation for or against only of these
> > options?
> >
> > --
> > OK Don
> >
> > "Quality of life is inversely proportional to the amount of clothing you
> > are wearing."
> >
> > "Whenever you find yourself on the side of the majority, it is time to
> > pause and reflect." Mark Twain
> >
> > “Basic research is what I’m doing when I don’t know what I am doing.”
> Wernher
> > Von Braun
> > 2013 F150, 18 mpg
> > 2017 Subaru Legacy, 30 mpg
> > 1957 C182A, 12 mpg - but at 150 mph!
> > ___
> > http://www.okiebenz.com
> >
> > To search list archives http://www.okiebenz.com/archive/
> >
> > To Unsubscribe or change delivery options go to:
> > http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
> >
>
> ___
> http://www.okiebenz.com
>
> To search list archives http://www.okiebenz.com/archive/
>
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
>
>
___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com

Re: [MBZ] OT - kitchen cooking things recommendations

[dan penoff.com via Mercedes]

I like her thinking as far as having things at a decent height. We rarely use 
the lower oven on our dual oven range, but when we do it’s a PITA to have to 
get down there to take stuff in and out.

We were big proponents of convection ovens before they were common in consumer 
ovens/ranges. If you’re cooking for a large group with multiple dishes, or time 
is of the essence, convection is a great thing. However, in comparison to 
traditional cooking after using both for several decades, I don’t see a lot of 
value in convection baking/broiling. It would not be a feature I would go 
looking for, but when looking at ovens a few years ago it seemed that nearly 
all of them offered it.

We have a Maytag electric range/oven in the FL house that has a small upper 
oven and a large lower convection oven. We rarely use the lower oven except 
when entertaining or on holidays when we’re cooking for a large group of 
people. Even then, it’s not typically used as a convection oven.

If I was looking for a wall oven, I would want a similar setup with a large 
oven and a smaller one. One feature I do like is a temperature probe. It’s not 
something you use often, but with things like large roasts or turkeys it saves 
a lot of time and effort in cooking things to the proper temperature and not 
having to open the oven door.

I know this is somewhat of a polarizing topic, like motor oil, but we’ve been 
big fans of electric glass cooktops for years. They’re easy to clean and 
maintain, and you can use just about any sort of dish/pan/skillet on them. 
Modern technology being what it is, they’re quick to heat up and far easier to 
control the heat than a gas range, in my opinion. As far as induction, we 
looked at it several times but the requirement for specialized cookware for 
optimum performance put us off. I have a large collection of Magnalite 
professional cast aluminum cookware that would have been rendered useless with 
an induction cooktop.

I would mention that the stove/range/oven setup in our Flagstaff house is a 
hybrid sort of GE Profile. The range is gas and the ovens are electric. Weird. 
I do not enjoy cooking on the gas range there, but part of that is more an 
issue of dealing with the altitude than the range operation. Boiling water at 
7,000’ can be a real pain for a number of reasons.

That’s my take on the subjects.

-D

> On Oct 26, 2022, at 4:52 PM, OK Don via Mercedes  
> wrote:
> 
> Wife wants to re-do the kitchen. SHe currently has a 25+ year old dual oven
> glass cooktop range and has decided that the bottom oven is too low to put
> and remove heavy pots, etc.
> She's thinking of a cabinet level built-in oven - still wants to have a
> skinny one and a larger one, and a separate cooktop on the counter beside
> it.
> In this brave new world, convection ovens are a thing, and so are induction
> cooktops.
> Does Anyone have experience/recommendation for or against only of these
> options?
> 
> -- 
> OK Don
> 
> "Quality of life is inversely proportional to the amount of clothing you
> are wearing."
> 
> "Whenever you find yourself on the side of the majority, it is time to
> pause and reflect." Mark Twain
> 
> “Basic research is what I’m doing when I don’t know what I am doing.”  Wernher
> Von Braun
> 2013 F150, 18 mpg
> 2017 Subaru Legacy, 30 mpg
> 1957 C182A, 12 mpg - but at 150 mph!
> ___
> http://www.okiebenz.com
> 
> To search list archives http://www.okiebenz.com/archive/
> 
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
> 

___
http://www.okiebenz.com

To search list archives http://www.okiebenz.com/archive/

To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com