joesan

Sandra - do you find it easy to maintain a constant temperature on this product e.g. a constant 70 centigrade to boil potatoes for mash a la Heston Blumenthal?

Quite a bit depends on what type of glass stovetop it is. If it is just a normal ceramic stovetop much of what the previous repliers say makes sense. However if it is an induction stovetop (operates by causing magnetic field in your cookware) much of what has been said really does not apply. Induction stovetops are super-responsive ( at least as quick as gas ), more energy efficient, and easier to clean since the surface of the stovetop doesn't get hot enough to allow foodspills to burn on. Many of these tops are as powerful as professional gas ranges. Conincidentally Ferran Adria ( rated by many as the world's best chef ) uses this type of top in his cooking studio. If it's good enough for him... Having said all that surely the price of replacing a cooktop is a very small percentage of a house's price, if you like the house go for it.

While on the subject of Cauliflowers - try this stellar cold soup I had this at the Tetsuya Wakuda restaurant in Sydney. The simplicity of the recipe belies its complexity of flavour. It's based on one found in his excellent book "Tetsuya". Cold Soup of Cauliflower with Caviar (if you're feeling rich) 1/2 Cauliflower portioned into small florets 1 Onion finely chopped Grapeseed oil 750 ml of good quality Chicken stock 150 ml of pouring cream or milk S+P 1 drop pouring cream, lightly whipped 4 teaspoons of caviar or avruga if times are hard Sweat the onion in a little grapeseed oil, add stock and cauliflower florets. Bring to the boil,reduce heat to low and cook until cauliflower just tender (5mins) Pour into a bowl, chill and puree in a blender. Mix in the cream (or milk) Serve in small bowls, topped with a little whipped cream and a dot of caviar. Delicious and a nice change from all the roasted cauliflower we've all been having lately.