Oven/Cook Top Temperature

Do you have any links Andy? I'm rubbish at searching...

Thanks!

For induction hobs or halogen ovens?

Both...if you wouldn't mind

OK.

Start here with induction hobs:-

http://cr4.globalspec.com/blogentry/10067

http://en.wikipedia.org/wiki/Induction_cooking

Ask me if you have any further questions.

With regard to Halogen ovens, I haven't taken the actual plunge as of now, no first hand experience. I have watched the various Ads and a friend of mine has had one in his bachelor pad for some years and he is not really a "cook", but he has impressed the pants off (literally!) several girlfriends.....Girls seem to like a man that can cook, at least a little.....

I would have bought two of them, with extenders, when we did our kitchen, but I did not know of them then.....

What I like are the following:-

1) Cooks almost fat free

2) Heats up fast

3) I can stow it away when I don't need it

4) Would allow me to barbecue in the middle of winter, or when its too hot outside.

5) Food is quickly cooked through, less time to dry out.

6) I would guess that they use far less power than a conventional oven

7) I can place all the parts except the electronics in a washing up machine. Though the machines will also clean themselves when soapy water is placed in them and they are turned on.

8) No more bending over to clean a conventional oven.

9) No more conventional oven, as many use here 3 phases and are notorious users of power. My own oven is modern and single phase, but I am still too chicken to check out just how much power is used.....

19) Halogen ovens are easy to check on the state of the food being cooked, no bending down...

I hope that someone else here has had some experience and knowledge first hand with one.....

These look great!

Just need to get used to making a pizza as a ball instead of a flat pie.

I do believe its called "Calzone", or close to that!!!

:)

Thanks - the no bending sells it to me...now my knees don't work, lighting my gas oven is hilarious! (No, it doesn't have a spark button...)

Far more important than many think to not bend.

I redesigned my daughters kitchen, as she is tall, and made all the units about 4" higher, no bending to work at the tops....

I also carefully planned the top where we put our Induction units, a bit lower as my wife is relatively short.....I also had the overhead units slightly lowered for the same reasons.

One size does not fit all.....

I'm with your wife...modern units are too tall for me to chop thereupon...

Induction cooking is awesome...

Your wife will love it!

Your credit card company will love it, too!

Win-win!

Our credit card company sends us flowers.

Maybe you should ask if you have enough reward points to buy a new induction cooktop!

Now we're looking at tiling the wall behind the stove, too.

But of course! Then you'll need to paint/paper the rest of the walls to make good the damage around the new tiling....

At that point the cabinets really start to look their age when contrasted to that new shinny stove, tiled rear wall, new paint, etc...

One last tip!

After all of that, make sure you tile the floor last!

Don't want to damage a new floor while renovating something else.

Cabinets re-finished two years ago. New flooring 4 years ago. I think I'm safe there, but that counter top may have to be replaced.

4-year old floor. Don't bet on it. :)

I'm counting on the fact that she picked it out and loves it. Besides, it cost a furtune!

Now I know that I'm dating myself but this is a well known path.

When you're done there, fancy a _working holiday in the UK?

Poor Dear,

Do you think I did any of the work?

It was all hired out.

When the floors were done, my wife took her mother to spend a week in Minnesota and left me to deal with the workmen.

I have perfected the art of feigned ineptitude.

PMSL! Unfortunately for you, I know it's feigned!! What's it worth to keep this fact from Mrs Lyn???!

She knows well enough already. She humors me.

Besides, I respect the ability of professional craftsmen. As a teenager, I helped my father build houses.

sorry lyn, she wants a new stove and your going to pay for it one way or the other.

When commercial customers say there is a problem, we have to believe them, until proved otherwise. On many less expensive control systems, the sensor that controls the temp also provides the info for the read out. Therefore if the sensor thinks the oven is at 375F and cycles the elements off, it still reads 375F, even if it is at 350F. In the commercial service business I put an independent thermometer in the oven. Many digital multi meters have a J or K thermocouple input and most will last long enough to check the oven several times. There is usually some means of calibrating the 'stat. Generally if the 'stat is more that 50F out, it is no longer reliable and if re-calibrated may go out of cal in a few uses (in a commercial kitchen - days, in home use maybe a few weeks, but soon.) Be sure to let it cycle several times to stableize or you will end up "chasing" it. Hope this helps. -- JHF