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[Gene GeRue <genegerue AT ruralize.com>]

> 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.

The Phoenix house has an electric solid-glass cooktop. After using it 
for two years I still can't handle it. It takes time to heat up and 
then it keeps heating after you have turned it down or off. A 
terrible waste of energy that makes cooking onerous.

As the house does have a natural gas water heater I did some 
checking. Pulled out the electric range and, wow, there is a gas pipe 
in the wall. This next winter a gas stove will be installed.

Here at Heartwood we are now cooking on a "new" old range, a 1950s 
Wedgewood. Love it. The burners are way better than modern burners, 
except those super expensive Wolfs and the like. The pilot lights 
don't work perfectly. I will soon turn off all pilots save the oven 
for the summer and use a welding sparker to light the top burners.