I am pleased to announce that with part of the money we got back from Uncle Sam this year, we bought a new gas stove. Aside from the lovely high-output burner (perfect for canning) and the delightfully sensitive burner controls, Mirk will be pleased to know that it also converts to a propane stove with a purchase of a little converter, perfect for emergencies.
Mostly, though, I just wanted to brag about me brand new fancy stove cuz I iz so tickled to have it! Death to flat-top stoves!
Flat tops: we had a 'standard' model, and it was newer so it could do a little better, but I also heard that it couldn't get hot enough to can well. What I don't like about them: 1) They are the DEVIL to clean. The special cleaner you can get helps some, but stuff gets baked onto that surface and it is soooooo hard to get off! And then because it's this nice flat surface, it looks worse to me than when a normal stove gets stained. 2) it takes FOREVER to heat up and cool down. Forget any delicate cooking where you need to change the temp quickly. 3) I was always afraid of dropping something on it and cracking or breaking the glass top. Not that I'm clumsy or anything.
The big thing to me was #2. Even the cheap-o gas stove from my last house had better control than the flat-top. I will say this though: this was a cheaper range that you just get with the house. A nicer one might work better. My dad says induction-type flat cooktops are even faster than gas (but my dad has a tendency towards hyperbole so take that with a grain of salt). Still, I wish that I knew you were looking into flat tops because I happen to be in Bountiful this week and I could have brought the truck and let you have our old flattop for CHEAP.
But if you are looking into a new range, i highly recommend gas. it's the best for cooking. The only real downside is that gas can leave a film on stuff in the kitchen, but that comes right off with a magic eraser.
Gas is better for cooking, that's true. We have a flat top, because that's what came with the house and I can deal with that. I just wanted to say that Barkeeper's Friend works really well at getting stuff off our flat top. It doesn't scratch it (use it with water, of course) and requires much less elbow grease and no razor blades. I find it for about $1.50 a can in the same area of Walmart as the Ajax.
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"The promptings of the Holy Ghost will always be sufficient for our needs if we keep to the covenant path. Our path is uphill most days, but the help we receive for the climb is literally divine." --Elaine S. Dalton
Yeah, it's my understanding that the glass has the potential to crack. Not that it always does, but it's been known to happen when canning for long periods of time.
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They might not look it, but bunnies can really take care of themselves.
I wish I could go with gas. Unfortunately, getting a gasline to the kitchen would require much ripping of sheetrock, etc. It's just not gonna happen. I have an old coil type electric. I've been wanting to replace it, and have heard good things about flattops, so I'm glad to get your feedback here.
I like my flat top, except for cleaning the darn thing. I've never tried canning with it, or any other stove for that matter.
I suppose if we wanted to make it preparedness-ready, we could get a propane-powered generator. For now, we're happy with our grill and accompanying hotplate.
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"There is order in the way the Lord reveals His will to mankind. . .we cannot receive revelation for someone else's stewardship." L. Tom Perry
I want to get a Camp Chef for canning. The kitchen gets so dadgum hot in August and September when I can. So maybe I can make a flat top work. Or I can continue to get along with the stove I've got.
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