We have flat rangetop, and it very picky about the cookware that goes on it. Flat cookware works great. Most cookware isn't flat. It still works, but the heat is really uneven. Flat doesn't matter so much with gas, and gas is "quicker" on the adjust.
We're happy with our old side by side. It's half full of wasted food (expired, freezer burned, whatever), but it's convenient enough. I like having lots of room on the doors. I could probably get along with one of the 1 cubic foot jobs; but the family, well, heh, let's just say it would not work out.
Okay, I'm feeling guilty for contributing so much to the thread hijack. Just know that I read the Sunday Show thread every week, but don't have anything to say that's worth saying. I piped up today to say Happy Easter, and to let it be known that this is a really special day of remembrance and reverence and, well, a sense of "He did all that for me?" amazement for me. "Blessed" doesn't come close to describing what God has given.
Thanks for the input.
You’re right....the heat on a flat top stove like mine is uneven and with my new attention to the physics of it all it’s a real pain. The bottoms of the pans are somehow “arched” and the liquids disperse all around the sides. I dunno, maybe it’s my old pans...sometimes I think I don’t have a clue.
It's: The Sunday Morning Talk Show and Cooking Thread
Yeah, these things happen, but I think we gave today's RATagandists as much consideration as they deserve.
I'll give a nod in favor of cooking with gas
Hear here!
Gas is where it's at! (and wood if so equipped)