CountryByNet.com Forums :: Re: I need canning help. Please.

A good friend of mine (WW II vet in Pocasset, OK) "welded" a pot to his new smooth top range. He was so disgusted he replaced the new stove with a new gas range.

I prefer gas because I can regulate the heat by looking at the flame and know what I am getting and when I turn the fire down there is little or no delay in reduction of heating. Electrics seem to keep on keeping on with stored heat for a while.

I have cooked on my mom's smooth top electric and it is OK except for not having an easy way to "see the fire."

My 5 burner gas over double electric oven range seems to be the best of both worlds for me. I have sealed burners so a stove top spill can't get underneath. It is a mineral glass top like on a smooth top electric but with gas burners. The cast iron pot holders sit on rubber pads and interlock with each other as well as fit into a detent on the top of each burner.

I can slide a pot from one burner to another just like yo can on a smooth top electric. I don't like gas or electric units that force you to pick a pot up and set it down on the other burner.

I asked around and got a couple comments from folks who used oversized pots on their smooth top electrics. They had no problems so far but couldn't comment on the instruction manual since neither had read theirs.

If the hot part of the electric stove top sticks out past the burner then most of the heat in that part is wasted. You should have pans that cover the hot part. Also it is good to have pota and pans that are dead flat over most of the bottom to make good contact and get better heat transfer.

Pat.

"I'm not from your planet, monkey boy!"

Edited by Pat (07/29/07 11:43 AM)

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