Category: Daily Living
Hi all:
I am guessing this topic has been addressed elsewhere, so I apologize in advance. Our stove that's I guess about 30 years old gave up the ghost last night. I haven't needed to go stove shopping, but I'm guessing the vast majority of stoves have those cooktops or sealed burner elements. How do you all center pots on them? I also know that electronic controls that are blind-unfriendly are out there, but I read recently that one of the major manufacturers is making stoves with knobs on them. Any suggestions before I run to the microwave for all our meals?
Thanks,
Lou
Going with the thought of, "What is old is new again," may I recommend that you get yourself over to an antique market when considering obtaining a new appliance she says in a tone somewhat humorous.
Think about it, ovens that have outlasted literally generations and many requiring only a hearty cleaning to get them going again. There will be NO electrical bills to be considered, only you will need to be in a good supply of wood/coal to keep the stove's fires burning. This an added bonus for in winter for your home's heating costs will go down tremendously.
The old iron wrought stoves comes with an oven, great for baking breads and the like and with usually a four or six top burner. No guessing around as for finding center for at each top a lid may be lifted, thusly shoveling over more coals to that under area if a higher heat is required, so that too does away with knobs, gadgets and buttons.
Also as an added bonus the cookware you will be using will also be cast of heavy iron, oh to think you'll not need an of those exercise memberships what with all the heavy lifting of the cookware and not forgetting all the lifting of wood to be hauled to the cookstove.
Storms bringing power failure you'll need never concern yourself when it comes to continual cooking and baking, so allow for the crashing bolts of lightning says,
~*Thunderous MidNight*~
Well, I'd go for an electric oven with a ceramic hob (you centre pots and pans on these by feeling where the heat source is in relation to the pan). You just hold your hand oo, roughly ten to fifteen CM above the hob and you'll know instantly whether the pan is on or off the ring, as it will be giving out one hell of a lot of heat if your pan isn't directly on top of the ring. Three-and-a-half years ago now, we had a new fitted kitchen installed at home and my mum chose a huge great double electric oven about 70 CM square and with little gold knobs with pointer things jutting out, so if we labelled them, I could point the pointers at the numbers on the oven. We marked 200 and we stuck an FR on the knob which turned the front righthand ring on/off. Now, I can boil things or heat things up on the hob for lunch and put casseroles and things in to warm for when mum gets home from work. (that is if I'm not here at RNC, lollollol).
Jen.