SC - Re:Breakfast at WAR

[Philip & Susan Troy]

On Mon, 30 Nov 1998 22:40:13 EST Seton1355 at aol.com writes:
>Hi Everybody!
>	Perhaps someone on  this list can give me an opinion about
"sealed top
>stoves".  I am thinking about getting a new stove/oven.  It will have to
be
>electric.  I have an open coil type stove now.  A few years ago there
were,
>what was called, "European" sealed coils.  They were made out of cast
iron and
>sealed so that no dirt could get in.  Well, I found out today that these
cast
>iron stoves are being phased out in favor of what is now called
"Ceram-top
>stoves".  A sealed ceramic/glass electric top.  What I want to know is,
does
>anyone on the list have one and how do you like it?  Does it really heat
>evenly?  Is the top really "dirt-free?"  Can you drag a heavy pot across
it
>with no problems? Would you buy the same thing again if you had a
choice?
>	Also, one model that I looked at had a convection (turbo) oven 
>with it.  How does it cook differently than a regular oven and is it
worth the extra 
>$120.00 they are asking for the convection part?
>	Well, thanks for any opinions!
>Phillipa

	Why yes, I have one, and I find it cleaner than the older open
coil style. It will get dirty with food particles burning on in the
burner area. But it has fewer cracks and crannies for food to hid in. As
for dragging heavy pots across it I use cast iron and have no problems.
As for getting another I would take it over the open coil style. I would
choose gas but the house is all electric.
	Convection ovens cook at lower temperatures than a standard oven.
But I don't have one.

Korrin S. DaArdain
Kitchen Steward of Household Port Karr
Kingdom of An Tir in the Society for Creative Anachronism.
Korrin.DaArdain at Juno.com, (www.geocities.com/NapaValley/Vineyard/1709)

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