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[VAN DELL JORDAN <vdjor AT yahoo.com>]

My current house has an existing solid top range.  I'm
looking forward to the day I can replace that with a
gas range.  I much prefer gas cooking and My gas range
is a 1927 model that has been upgraded.  
I understand that the new "induction" cooktops are
very efficient and you don't have to have special pans
like the last generation induction ranges.  But they
are expensive and haven't had the test of time yet to
see if they are as good five or ten years from now.
There is a refrigerator on the market that uses about
the electricity of a hundred watt bulb.  The
catch?...it costs $12000.00.

--- Clansgian AT wmconnect.com wrote:

> Gene:
> 
> > Propane is a better choice than electric for
> heating appliances. 
> > Plus, if your propane tank is large enough you are
> immune to electric 
> > outages.
> > 
> 
> There's another aspect to this as well.  During the
> cool and cold months, we 
> cook on wood and heat most of the water in the
> stove's reservoir.  Now, of 
> course, it it far too hot to have a fire in an
> insulated house.  Some cooking 
> gets done outdoors and we could be doing a lot more
> of this with, alas, the 
> materials for the clay oven sitting patiently in a
> pile and waiting construction.  
> There's also plans for an outdoor cooking shed with
> another wood range.
> 
> In the mean time we needed some method of cooking in
> the hot months so we 
> opted for a propane range.   Even here in the heart
> of TVA country where 
> electricity as about as cheap as it gets, propane is
> still cheaper.
> 
> But the main thing is the "cooking with gas" effect.
>  The oven is at full 
> heat in 60 seconds and the burners are on and at
> full heat in an instant.  
> Skillets, griddles, and the bottom of the wok heat
> up under a direct flame with very 
> hot heat with the cook in full control.
> 
> I know the solid top ranges are supposed to overcome
> some of those 
> objections, but those suckers are expensive and
> we're a rather rough lot in the kitchen 
> with our iron cookware.  
> 
> A wood range is by far the best all things
> considered, but they were designed 
> in the days of 12' ceilings and cooks were
> admonished to get out of the 
> kitchen if they couldn't stand the heat.
> 
> James
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