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barbhealy

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    http://www.quarksbarb.com

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    Naperville, IL

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  1. @lindag, go to http://www.gardenweb.com and search on "induction" in "home". Lots of models, lots of opinions....
  2. It's not the cooktop. It's because I'm so used to induction, where I could cook ON the dishtowel, that I forget there's a live flame under my pan.
  3. @lindag, please read this thread by Dave Scantland. It's the BEST description of why gas is not really for home cooks, and it's hilarious, too. I never tire of reading it. http://forums.egullet.org/topic/138325-flameout/ When we designed the new kitchen I considered adding one gas burner, to use in case the electricity went out (it does that too often here), but I didn't want to waste the countertop space or pay to have the gas line extended. I don't remember what we paid for the Miele but it was worth every penny. We had the 30" 4-burner unit. Our new Thermador is a 36" unit whic
  4. You cannot ban him due to his nationality or tipping practices but you can absolutely ban him for being disruptive. If he's constantly badgering the waitress and then criticizing her when she doesn't fall over backwards for him, his behaviour is possibly preventing her from giving your other customers excellent service. I am a consumer, not a restaurant owner, and people like this guy really do ruin the experience for the other diners. Serving him yourself would give you an opportunity to explain how his behaviour is impacting your servers and your other customers but it might also give h
  5. It's not a commercial unit. It's a cooktop, not a range, and was installed in 2003. The seller owned a high-end appliance store so it's probably the best that was available in 2003. There is no sales receipt, only a manual, and no model number. It has 5 hobs with dual stacked sealed burners and two-tier burner knobs. It has a griddle accessory which we've never used. It's probably a decent cooktop if you like gas. After using induction, I have decided I hate gas. I wouldn't even have another Viking. Gas is wasteful (too much energy lost to the room), uncomfortable (too hot), unheal
  6. I've had gas hobs from the time I left my parent's home at age 20, including a Viking range, until we moved to the suburbs 25 years later. We couldn't take the Viking with us so I managed first with an electric Jenn-aire (which I hated) and then with a GE ceramic glass electric (which I also hated) until we put in the Meile induction 2 years ago. I was very apprehensive about committing to another electric stove but I absolutely LOVED the Miele; and, now that I've used induction, I will never, EVER, go back to gas. With induction I had infinitesimal control, it was easy to clean, and it di
  7. barbhealy

    Flameout

    Two years ago, because of this article, we replaced our electric cooktop with gas even though I had been lusting over gas for 15 years, and not only have I never regretted it but, when we move at the end of this month, I will be replaced a 5-burner Wolf gas cooktop with an induction one. I would like to have 2 gas burners in addition to the induction ones for when the electricity goes out, as it tends to do in this neighborhood, but if I have to chose between them I will take induction every time. Thank you so much, Dave, for taking the time to write the article.
  8. I have been reading and re-reading this thread for months now trying to determine the best cookware for induction and have not been able to find the answer. It seems to me there are three properties that cooking vessels need to have to make them "good": 1. the ability to heat up quickly and evenly 2. the ability to hold that heat when cold food is added to the pan 3. the ability to loose heat when the heat source is lowered @slkinsey and others have repeatedly mentioned carbon steel and Mauviel Induc'Inox as the ideal but if neither stainless nor carbon steel has a high degree of thermal condu
  9. Thank you, David! They had a few pieces which are on their way to me now! No Fait-toute, unfortunately, but they did have a 4qt saucepan and a few other pieces that I need. When they arrive, I will compare them to the other brands I have and post an update. I'm still open to suggestions on the other pieces...Even if Prima Matera is fabulous, they don't make all the shapes and sizes I need.
  10. Why would the Prima Matera be the best choice for all my needs and not just the sauteuse? Thanks, Andiesenji! I didn't realize there was another straight-gauge clad copper option (other than All Clad). Were they more responsive on induction than on gas or was the response time the same? Yes, I did the magnet test right after we made the decision to convert. The majority of my current pots and pans are All Clad LTD, Iittala Tools, Le Creuset and tin lined copper. Iittala and Le Creuset are the only ones that are compatible. Even the pressure cooker and stock pots (16 and 32 qt) have
  11. In two days we will be replacing our ceramic glass electric cooktop with Miele Induction (!) and I will need to replace most of my cookware. I have read, multiple times, the understanding stovetop cookware thread as well as all of the Q&A associated with that course and the only clear recommendation was for Mauviel Indoc'Inox which is no longer available. So, what is the best cookware currently available for induction hobs, from a construction / functionality standpoint, regardless of price? I need the following (sizes are approximate and my biggest hob is 11"): 1. 11-12 inch fry pan
  12. This. Exactly this. I've been gluten free for seven or eight years now (and I can't eat potatoes, and the spouse can't have unfermented soy), and I don't crave the foods I can't have. I crave being able to go out to lunch or dinner on the spur of the moment. I crave not having to explain my diagnosis or my eating habits to people I barely know. I crave being able to trust people (who I know have the best intentions, and make the best efforts) to serve me food that doesn't make me sick. It doesn't matter what your allergies are, mine is MSG, restaurants -- and even well-meaning friends houses
  13. Can you eat tomatillos? They make a wonderful salsa.
  14. Have you tried storing them in a glass container or metal tin? In an effort to reduce our exposure to plastic and aluminum I now store everything in glass containers. Ours have a plastic lid (Pyrex makes some with a glass lid but I don't like the shape) so I place a sheet of natural wax paper between it and the food. I've noticed that our food stays fresh much longer now -- I've kept a head of butter lettuce for a month and it looked as fresh as the day I bought it* -- so it might work with your muffins. *I bought it for hamburgers and then forgot it at the back of the fridge and was amazed
  15. Wow! Thank you! How did you find them so quickly? Yes, the are expensive...I guess I'll get one of each and see if they're worth it. QuarksBarB
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