Originally Posted by Fire Me Boy!:
Nice to see you again, too.
It was confirmed that you created a mult account to give credence to your last displeasure toward what you thought was mod injustice. What's to make anyone believe that your wife is now actually joining you back after you were exposed and disappeared? Seems more that a little strange.... [Reply]
Originally Posted by Fish:
It was confirmed that you created a mult account to give credence to your last displeasure toward what you thought was mod injustice. What's to make anyone believe that your wife is now actually joining you back after you were exposed and disappeared? Seems more that a little strange....
No it wasn't. It was confirmed I had a mult. That was created and last posted in 2008.
Edit: So if you think that was made to give credence to the mod stuff and somehow has anything to do with my wife being here, you're just wrong. [Reply]
Does anyone have experience with induction ranges? We bought a house and didn't pay much attention to the stove, other than to be bummed out it wasn't gas. We went and found the gasline and realized we could plumb it for gas for just a few hundred bucks.
Then we got to looking at the stove again and realized that it's an induction top. Most everything I read says that they're great and people love them. I'm used to cooking on an awful glass top, conventional electric.
It's obviously going to be better than that but does anyone have any experience on induction vs. gas? We haven't moved in yet so I can do this all pretty easily during the moving period. It just doesn't seem at all necessary as the reviews on the induction are that they're comparable to gas and have a few advantages...and some quirks. I'd like to get some feedback on those advantages and quirks. [Reply]
Originally Posted by DJ's left nut:
So this is not dinner, but it's cooking related.
Does anyone have experience with induction ranges? We bought a house and didn't pay much attention to the stove, other than to be bummed out it wasn't gas. We went and found the gasline and realized we could plumb it for gas for just a few hundred bucks.
Then we got to looking at the stove again and realized that it's an induction top. Most everything I read says that they're great and people love them. I'm used to cooking on an awful glass top, conventional electric.
It's obviously going to be better than that but does anyone have any experience on induction vs. gas? We haven't moved in yet so I can do this all pretty easily during the moving period. It just doesn't seem at all necessary as the reviews on the induction are that they're comparable to gas and have a few advantages...and some quirks. I'd like to get some feedback on those advantages and quirks.
Been a while since I read about them, but I believe they are very fast to heat, safer because they don't heat anything not metallic, but do require specific types of cookware to work. [Reply]
Originally Posted by mikeyis4dcats.:
Been a while since I read about them, but I believe they are very fast to heat, safer because they don't heat anything not metallic, but do require specific types of cookware to work.
Yeah, has to be cast iron or have an iron bottom; I have a fair amount of cast iron that I'll probably end up using more now and I'll buy some non-stick clad skillets.
My concern is with technique as much as anything as well as the 'pan recognition'. I like to pick my pans up and flip them, I hear there are some safety mechanisms in the tops that may shut the burners off if the pan is lifted for some period of time. I've also seen that they will sometimes not recognize small pans; an 8 inch for instance will oftentimes not work well. [Reply]
Originally Posted by DJ's left nut:
Yeah, has to be cast iron or have an iron bottom; I have a fair amount of cast iron that I'll probably end up using more now and I'll buy some non-stick clad skillets.
My concern is with technique as much as anything as well as the 'pan recognition'. I like to pick my pans up and flip them, I hear there are some safety mechanisms in the tops that may shut the burners off if the pan is lifted for some period of time. I've also seen that they will sometimes not recognize small pans; an 8 inch for instance will oftentimes not work well.
I would think a lot of that may relate to how old the appliance is and specific models.
Originally Posted by Fire Me Boy!:
This thread has been going for more than two months and THIS is the 100th post. Almost two weeks since the last post.
Good to see you man, your post illustrates why you are so important around here. [Reply]
Originally Posted by mikeyis4dcats.:
Been a while since I read about them, but I believe they are very fast to heat, safer because they don't heat anything not metallic, but do require specific types of cookware to work.
Don't let your watch touch the top. And I would think the top is gonna be hot even after the pan is removed. I have an induction heater I use at the shop like a torch, which of course I have also, but the insert on it stays hot for quite a while... [Reply]
Mrs. cdcox (that sounds so bad) and I made a great trip to London in August found these fantastic short rib pies at a neighborhood pub. Before the end of October, i am going to make an attempt at recreating those. Not sure exactly when yet, but it will be epic. [Reply]
