OT cooking stoves and hand vacs

When I first was introduced to this group, we had just moved to the Swamp and were rebuilding a kitchen. When asked for your ideas on kitchen creation, the input was just wonderful. Now, well . . . maybe not now but soon, the stove I love is going to need to be replaced. Please share your thoughts. Do you have a convection oven? Is it the greatest thing since sliced bread or something you never use? Do you have a ceramic top? Is it a pain in the neck to clean or a great joy? Do you have one of those tops that demands an absolutely flat bottomed pot/pan/skillet? Is it worth changing all the cookware? At our homes before the Swamp, we had new stoves. One needed a full-time parlor maid with a feather duster to keep its surface looking nice. The other, a top of the line snazzy model was so flimsy that I was afraid to do much in the way of stirring or flipping for fear it would fall into the floor. Please tell me what to look for or 'look out for'. and, also. It crosses my little mind that a vacuum cleaner that didn't require cords and could wiggle into tight places like the bobbin case area of my SMs and serger would be so wonderful. Has anybody discovered a little jewel for picking up snips and fuzzies without weighing 9000 pounds and needing its own garage? We have a museum quality Electrolux but it truly does take more time to heave in here and set up than it does to run it. All members of rctq who do not cook or clean are excused from replying. We know who you are. Polly

Reply to
Polly Esther
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Seeing that it has been almost an hour since your post, methinks you may not get too many replies, since those of us who do not cool or clean are excused from answering your questions.......

Cooking? Cleaning? That's what the elves are for!!

Ginger in CA

Reply to
Ginger in CA

Polly, my dear friend, I've owned them all! I HATE the glass/ceramic cooktops! They take forever to cool off after you finish with them. Anything with the least bit of sugar- even tomato sauce- will scorch and it's a bear to clean the scorch off the top. The special cleaners are expensive and don't work without a LOT of elbow grease. The top can scratch and it can break if something cool and wet- like a dish cloth- touches a hot surface. If you 'stumble' with something heavy and drop it, the top can break. You MUST have perfectly flat bottomed pans or it messes up the temperature- where the pan is not in contact it causes it to keep heating instead of cycling so it's always on high. One of those nasty glass/ceramic things came with this house- yuck!

My very favorite cook stove was a Kenmore dual-fuel. It's not fussy about the pots and pans you use. The cooktop is gas- with wonderful, tough, heavy cast iron grates to hold the pots and pans... and five burners. There's even two power burners for huge canning pots. There's a simmer burner and a special wok holder thingy for over the flame. The flames are adjustable in the tiniest increments and when you turn them off they are off.

The oven is electric- much more reliable at holding a proper temperature than a gas oven. It is self-cleaning and convection, too. I LOVE the convection! It bakes faster and you can put 3 or more cookie sheets of cookies in the oven at the same time and all are perfectly baked. (In a regular oven two cookie sheets have to be swapped upper for lower to get the tops and bottoms baked evenly- or the top sheet will be over browned on the top of the cookies and the bottom cookie sheet will over bake the bottoms of the cookies.) With convection everything bakes evenly- you can pack the oven racks to the gills and *everything* bakes evenly.

Then it has a warming drawer underneath the oven- you can hold foods until you're ready to serve them or even do your bread proofing in it. What a luxury! With a microwave hood/exhaust fan over the dual fuel- WOW!!! You'll be in cooking/baking heaven.

Yep, I'm sold on the dual fuel- and I'll have it again in my 'next' house! Here's the description- and do click for all the specifications-

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Leslie & The Furbabies in MO.

Reply to
Leslie & The Furbabies in MO.

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I have an electric convection oven. In the wall. I rarely use the convection feature. Don't make that many cookies, I guess. The oven in our old house (also convection, also in the wall) had a 'proofing' feature. Would run the fan and hold the temp at 100 degrees. Perfect for raising bread. The new one does not. Phoo. If I had a gas oven I'd use the pilot light to proof bread. Except lots of ovens now don't have pilot lights. Anyway! Both have the touchpad controls. I like those. Easy to clean.

Our stove is a cooktop in an island. It is gas. The gizmozs that sit over the flame and hold the pots (what are they called?) lift right off and can go in the dishwasher if I'm lazy. The stove is pretty easy to clean. Some will complain that the pots will scoot around too easily on the stove, I don't find that a problem. But I have heavy pots and pans. I can't find a picture of the cooktop on line, but the things-upon-which-the-pots-sit look kind of like petrified spiders. Really heavy, tough spiders. Don't drop these on your foot! The cooktop has blasted little knobs. I don't like cleaning around them. But then, a cat can't walk on them and turn on the burners (childhood cat did that and the scorch was on the wall for a long time) and one can always pull the knobs off when inquisitive toddlers come to visit.

liz young in muggy california

Reply to
Elizabeth Young

Hey Neighbor

Beware of those fancy ovens with those cushy soft push buttons. The plastic housing around those buttons have a habit of breaking and it is a small fortune to get them repaired.

The conventional/convexion ovens are great. Convexion baking is at a lower temp and saves money on electric bills. Even baking. I'd suggest on reading up on convexion cooking to see if you would like it.

As for glass top cook tops. Stay away from them. More work than you want to do. More repair bills than you want. Cuts down on the availability of funds for fabric.

If I had it to do all over again I would go for the stand alone kitchen stove rather than the built ins but that's just me.

Besides you can cook a larger piece of gator in a standard cook stove than a built-in oven. Something to think about.

Kate T.

Reply to
Kate T.

Oh as for the vac. Nancy's Notions used to carry a small vac for SM's and computers. It only cost about 30 dollars plus shipping. She also carried attachments for your regular vac that would work also.

I've wanted to get one of the little vacs for such a long time. I need it for my SM on the MQF. I need to clean it every two bobbins. Coats and Clark thread is very fuzzy. Haven't been able to find a thread that wasn't completely lint free.

Never use that canned air stuff on your SM. It only drives the lint and dirt farther into your machine. That means more time at the repair shop.

Kate T.

Reply to
Kate T.

I have a smeg "stand alone" cooktop/oven (ie not built into the wall and has his own feet). He has a 900mm wide oven - perfect for those large trays of cookies I always seem to be baking and the armies I seem to feed over race weekends.

The cooktop is gas and has 3 medium size burners, one large "fast boil" burner and one long one down the middle which is used for nothing except toasting marshmallows when I get peckish cooking dinner. Yes, you can roast two at a time on a regular eating fork without getting burnt.

The oven is fan forced electric - heaps easier to control the temp of an electric oven than a gas one.

He is very stable and has not looked like moving or shaking in the five or so years I've had him. Mind you, he's prolly only been cleaned five times in as many years but he don't mind. His name? Ol' Faithful.

Reply to
Sharon Harper

Well Pollydear, I have Opinions on cookstoves. I still need a fresh one myself. The teeny old thing I have been using these past fifteen years wasn't any great shakes when it was given us. I have never liked electric stoves, some of the ovens aren't so bad, but the cooktops are just the pits. In truth I do better on a woodstove than an electric one. Gas is the thing for a cooktop. I have had new or nearly new cookstove in some apartments, and one of my own. The one we bought, an Amana, was a complete waste of money. It was absolute junk. In truth the others were not much better. The best ones I have ever used were virtually, well now literally, antiques. I have never used a made for a home kitchen convection oven. I did think quite highly of the fireless cooker built into the one stove I had, and the convection ovens in the professional kitchens I have worked in were indeed a marvel.

NightMist

" The gods of the Disc have never bothered much about judging the souls of the dead, and so people only go to hell if that's where they believe, in their deepest heart, that they deserve to go. Which they won't do if they don't know about it. This explains why it is so important to shoot missionaries on sight."

Reply to
NightMist

Hadn't realised that built-in equals tiny until we bought a house with a built in stove and fridge. Both are now freestanding!

I seem to be the only one who likes ceramic hobs - this is my third. Had one ring once that needed attention but it was under a 5 year guarentee, so was all taken care of. I was brought up 'electric' so have never been comfortable with gas.

A quick story about DD and gas ovens - at school cookery lesson No. 1 the class were told to turn on their ovens to preheat. DD was used to electric so just turned the knob to the right setting - didn't realise she had to light it (don't know if it was a press button lighting or a match). Fortunately teacher checked their ovens before she blew up the school. She was not very popular, but really the teacher should have thought about children who had never used that type of oven. She too now has an electric oven! She is very good about turning if off too - she did this in the middle of cooking the Christmas turkey - no one noticed for an hour!)

Mine is an electric fan oven, and the instruction book says cook at a lower temp. than the cook books say, which I now do automatically and everything is fine. Of course here its in centigrade not f, so when I had to change to c I just remembered the new for my oven numbers, (made myself a little chart) knocking off the appropriate amount - I understood f, but with c just do as I'm told!

Sally at the Seaside~~~~~~~~~~~~~~~uk

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Reply to
Sally Swindells

Without actually recommending - because we are as individual with our cooking things as sewing machines! - I'll tell you what I have and love: I have a ceramic hob (had one in the last house too), and I would now never have anything else. They are extremely easy to clean and, if well fitted, any spills don't go down into the cupboard below! I also have a fast-heating element for one 'ring'. I didn't think it was worth the expense to have all four rings fast-heating, but we each have different needs. A quick wipe over does for most days (I don't cook at lot really), and the special cleaner gives it a Sunday-look polish.

As to the oven, there are a few things I would most strongly suggest - even more than recommend, I would say were essential! Even if it takes a little more 'fixing' than just take out the old one and put in the new, I would say you *have* to have a high level oven, so that you don't have to bend down to take things in and out. None of us are getting any younger (at least, I'm not!), and backs and things (mine) get dodgy. It is so much safer just to open the door and deal with whatever is needed. I think in the US you tend not to have separate grills? (broiler?). Mine is separate and just underneath the main oven. The other feature, now that it is available (though I couldn't get one at the time) is 'self-cleaning'. How I would love that! . In message , Polly Esther writes

Reply to
Patti

Yours sounds very much like mine, Pat, except mine is the freestanding version (no room in my little kitchen for eyelevel oven). One halogen ring, but I actually prefer the others which will simmer easier, and are pretty quick controls. In the old built in (but below worktop variety) oven I had the grill (broiler) in the main oven and hated it. No way to do grilled meat and roast potatoes or a crumble. When the inherited built in oven died we got a newer version of the free-stander we had in the last house. The oven has the coated sides (just need heating on the highest temp and then a wipe over) and I have a Lakeland thick oven liner that you can take out and wash easily in the sink, on the bottom - highly recommended despite being about £10! The roof? That has defeated me so I stay defeated! I used to have an oven with a removable roof liner - that was good!

My microwave I like to have on the worktop so I'm not reaching up high to take hot things out and have somewhere to put them down quickly. I think it is illegal here to have the high-up over the stove microwaves (incorporating an extractor fan?) the US has, and you can get some very pretty extractors here now. I just have a new stainless steel one with a glass shelf which actually extracts (the fan not the shelf!) - unlike the old one that just made a noise and pretended.

I'm sure I've seen a teeny weeny hoover thingy in one of those catalogues that come with newspapers here, so they do exist. I bet a computer shop would have them. I can just remember a picture of a flexible little hose and a computer keyboard. Bet our keyboard could do with a go since Hodge vacated the Pending tray in favour of the printer tray for head and keyboard for the rest.

Reply to
Sally Swindells

I have an electric fan oven and a gas hob. Both are built in to the counter top/front. As you know, I cook a lot but have a limited area for such items, so opted for 4 rings and a single oven. I had a double oven before and used it twice in 18 years, so decided I'd rather have the programmable timer and the single oven. I like to cook 5 Christmas cakes over night on cheap electrons, and stuff like that! :D I also have a large and much used (BUT NOW ANCIENT!) microwave oven. I shall probably replace that with a combi oven when it finally blows...

This combination serves me well for every-day cooking for 3-4 folk, and is also well able to cope with influxes of guests for weekends, and the occasional insanity of dinner for 40, if I plan a buffet type meal of hot and cold stuff.

Had I but world enough and time - 3 acres of kitchen, and the dosh! - I'd have a gas powered Aga and a suplimentary wok ring!

Little Sis has and loves her 5 ring programmable induction hob. She regularly cooks for 4, and occasionally for more, and finds this suits her well. She *does* have 3 acres of kitchen! :D

Reply to
Kate XXXXXX

I echo Leslie's sentiments regarding dual fuel. A gas cooktop and electric oven(s) is the perfect combination, I think. We did a kitchen remodel about a year and a half ago and I got a big fancy schmancy stove. Some of you have seen the pictures. I love it to death! However, you can get most of the same features in a standard size one. Look for sealed gas burners. I didn't understand this until I saw it "in person". All it means is that there is no hole in the stovetop for yuck to drip through. The gas ring sits a bit high and there is a sealed ring below it. Nice for the sloppy, like me :-)

Unlike Leslie, I have not made much use of the convection oven (oven has a standard/convection option). It is "different" and I didn't have the patience to make the appropriate temp/time adjustments when I did try. I know it is easy. I am just impatient. You might love it.

I also am looking for a small vacuum cleaner recommendation. My sewing machine and serger could benefit, I'm sure.

Rita L. P.S. Are you gett> When I first was introduced to this group, we had just moved to the Swamp

Reply to
Rita in MA

Hi Polly, I have a convection oven. When I first got it I used it all the time. Now I only use it when I am cooking for a very large gathering and my kitchen oven doesn't hold enough. When I was planning on a new stove (and worked in a department store) I started getting flat bottom cookware. When the old stove finally died I purchased a GE Spectra. It has 4 burners of various sizes and a warming area. The surface is easily cleaned and the oven is huge. I'd recommend it to any and all who would like an electric stove. I have used none flat bottomed pans, it just takes a little long to heat them and the cooking was not as even as that with the flat bottoms. When I checked out the stoves with convection ovens, the ovens where sooo small to accommodate the fans. I would only say that if you ever cook for a large group of folks - you would have to have two ovens. Can't help with the vaccum - I hate mine.

Reply to
Bonnie NJ

I thought you might like to see our Heartland Kitchen range. When we first moved into this house about 8 years ago we bought this and have loved it for it's appearance as well as it's function. The only shortcoming is that for it's size, the oven is not as large as a large family might require. It uses the same frame and parts as the companys wood/coal burning models use, but all the internals and controls are modern. Ours is all electric with convection oven and self cleaning. They also come with gas and gas/electric combinations. It is perfect for our house as it is "period correct" as to the look and does provide a bit of a conversation piece factor when people come into the kitchen for the first time. If we ever get another living situation that would allow it, I would also buy one of their wood burning models and, and place it in the same area of the kitchen alongside this one. We used to have a country getaway house back in California that I put a wood burning antique stove in the kitchen, along with a modern stove, and I loved to get up on Sunday mornings and cook a pancake breakfast on the weekends.

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Enjoy,

John

Reply to
John

I do have a Jenn-air elec cooktop...black shiny...and it seems to be harder tokeep clean than the Maytag one I had ---but it also is in an island where it does show every drip drop whatever . For a good clean up I use BonAmi --unlike Comet..it doesn't scratch and really does clean well. I don't hve a hood over the cooktop because I hate trying to keep one clean and I picked a model that has the vent in it. So far I"ve been careful ( only had it since Feb ) about frying a lot of things because the vent area could become a pain to clean too. In fact, if I had a fat arm I wouldn't even be able to clean it as it is a narrow area between the burners!!!. There is a flat metal mesh piece that I pull out and wash w/ hot water but it doesn't stay in place all that easily and I can see it being a bit of a pain in the future to get it to stay put. My appliances are stainless steel and always seem to be needing a wipe--I really miss my textured enameled fridge for that one thing alone. The top of the cooktop got a small scratch from a frypan the other day. The fry pan has a concentric design on the bottom --kind of ridged...also noticed that it doesn't all fit flat on the cooktop so I do have to buy a bettter designed frypan. I've been told to not use cast iron and I don't but others say they do. Another thing is that these cooktops cook like an electric fry pan....the temp doesn't stay on high when you have it set at that temp....it fluctuates....so if you want to have the burner stay on high you have to move the pot/frypan a bit off the heat to see the red coil stay red and hot !!...Kind of annoying. My appliances are stainless steel and always seem to be needing a wipe--I really miss my textured enameled fridge for that one aspect alone. I haven't used the conv. oven much yet but two roasts did come out nicely and faster ....I just haven't figured out how to use it yet...but will soon as this hot weather subsides !...Good Luck...Mary in VT

"Polly Esther" wrote in message news: snipped-for-privacy@corp.supernews.com...

Reply to
MB

I don't do any more cooking than I have to, but one thing I would look at carefully is how easy it is to keep clean. A self-cleaning oven is a must. The stove I have was here when we moved. It has a textured finish around the knobs that is awful to keep clean; why they use that finish on appliances is beyond me. It would be so much easier if it were all smooth. I have always had electric stoves; that's what I grew up with and what I prefer. I've never had a smooth top stove. I have a microwave/exhaust fan combination over the stove; I like that a lot.

Julia > When I first was introduced to this group, we had just moved to the Swamp

Reply to
Julia in MN

I don't think I've ever seen a stove quite that beautiful. Thank you for sharing. Oh my. Polly

Reply to
Polly Esther

Rita signed >

That won't be a problem, Rita. DH uses the other kitchen and his repertoire is pretty much limited to such specialties as corn flakes or peanut butter sandwiches. Polly

Reply to
Polly Esther

I love my convection oven. It really does cook food faster and more evenly. About the only time I *don't* set it on convection is when I'm doing something long, low, and slow like chile verde.

I can't answer your other questions because I refuse to cook on an electric cook top. The real estate agent thought I was nuts when I told him not to show me houses without natural gas -- DH took the guy aside and told him that I really meant it, and not to mess with me on that one. :)

Reply to
Kathy Applebaum

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