I'm debating replacing my GE electric range. It still works. It was here when we moved in back in 2006, but the thermostat has always been off in the oven by 25+ degrees and there is no window in the oven door.
I'm debating replacing my GE electric range. It still works. It was here when we moved in back in 2006, but the thermostat has always been off in the oven by 25+ degrees and there is no window in the oven door. I have a small kitchen, maybe 9'x10', so there isn't much counter space to move pans around, etc. when cooking. I have a 2 foot wide counter taken up by the microwave to the left, a 30" range, and a 1 foot wide counter on the other side of the wall where the stove is. Then a door and the counter on the wall perpendicular to that which has a double sink and various appliances on it. We don't have enough clearance to move the microwave over the range and meet code, unfortunately. All that to say, my husband doesn't want to go electric again. He'd rather get an induction range. I'm leery of gas as there has been multiple house explosions from issues with gas and possibly the old mines around here in the last few years. Would an induction be suitable for a small space where I have to sit pots and pans on the stove top - including those coming from the oven? I have more expensive set of stainless steel Cusinart pots, or so I thought, but they aren't magnetic in the least. Which sucks, because they've worked well for me. Also, this article from America's Test Kitchen says there can be power issues when cooking at high heat or on more than one burner at once? Has anyone experienced this? I make stocks and broths and boil pasta, etc. as I have to cook a lot of my food from scratch due to a restricted diet. Is induction for a cook like me? https://www.americastestkitchen.com/articles/3865-is-induction-the-future-of-cooking Thanks, All submitted by /u/PeonyPost [link] [comments]
