palo

Okay, my take on the AGA - back in the day in England when central heating was uncommon the stove not only heated your food but also your house - nowadays I think its more a nostalgic thing (and a thing of beauty as well) the newer ones do not have to be "on" all the time, but with their huge mass it would take a while for the oven to come to temp, whereas the new top burners being gas work just as normal I stand to be corrected on any or all of my previous observations p

Unfortunately it wasn't available in Canada - but I have my hopes up 😁 p

@andiesenji - do they have a serrated edge? I was wondering as you said they sharpen easily with a hand-held sharpener. p

I started off with a GE gas cooktop (I was persuaded that gas was the only way to cook) but after a couple of years the novelty wore off and I began exploring induction - ended up removing the cooktop and replacing it with two induction burners - I'm only cooking for one so I don't need a 6 pack of burners. I have a 3500 watt commercial unit and a standard 1800 watt burner with fine adjustments (100). More than adequate for my needs and together they were 1/3 the price of the gas cooktop. Their precise and controllable output are what works for me - the commercial burner also has the non-domestic feature that allows you to remove the pot for a minute or two and though it beeps at you it picks up where you left off when replaced - a godsend when you just want to add a little more water to something you're cooking - yes you'll have to e-bay your copper pots but there's more good pots that work with induction than not - btw my oven is the APO I wouldn't be afraid of doing the 220 volt wiring yourself - read a bit and of course think before you act (be careful) this assumes you have access to your electrical panel and some beginner skills - I wired mine in about 1/2 day and the cost of wire and socket was less than $50 p

I'd vote for induction 💗 p

They look too nice to use - they're art p

I'm surprised the "moonshine states" such as Kentucky, Tennessee, and North Carolina are not on that list. p

From the Alcohol and Gaming Commission of Ontario: https://www.agco.ca/alcohol/general-alcohol-faqs Can I make alcohol at home? You may make beer or wine at home as long as it is only for your personal consumption or to be given away free of charge. Homemade (or “u-brew”) beer or wine may not be sold or used commercially. Homemade spirits and the use of a still in a person’s home are illegal under the Excise Act of Canada. But I agree with Kerry - don't be putting a label on it! p

I'm managing on the original 3 - solo plus not finishing 1/2 of a pint at a sitting - as well limited freezer space - I will probably opt for more if I can sort out my freezer space p

I really think using one of those for distribution or sale is really a stretch. p

Not familiar with "sorbet stabilizer" Hopefully something common and not too expensive 😁 p

Dried vegies work good in soups/broths or my favourite Ramen p

Same problem with Android p

I don't think your recipe left out anything! Obviously a lot of thought went into its creation! Oh and btw 400g of strawberries...how many cups is that? p

Ahh conspiracy theory debunked! Don't you wish they all were that easy 😈 p

@Andi - that's a huge oven!!! and 1250 watts to boot! - I'd hire someone just to get that one in my kitchen 😇 It's a little distant to expect me to be knocking on your backdoor p

I assume for the email/phone# option that person has to be registered on Amazon otherwise that opens a big question of what databases does Amazon have access to and should they??? Conspiracy theorists sign-up here! p

I have the induction model (NP-HCC10) and it has worked flawlessly for me - at least once a week - I'm a lot like those websites in that I can't compare one model with another - the reason I chose the induction model was for what I perceived as more even heating (bottom, sides and lid) - less chance of scorching, though that's probably not an issue with their quality - yes there is a setting for Jasmine rice but not for basmati (white rice and adjust the water) - I don't know if the pressure option is one that would affect the uses I have (Jasmine and basmati) but if you see a reason for you then I would consider it - a rice cooker of this quality is for years so the price is spread out over time. If you watch their video: https://www.youtube.com/watch?v=6vZFnZa6SBo then according to them you can't make rice unless you have this one 😝😝😝 Good luck in sorting out your choice. p

I just got an email with that link, but on further investigation there is a 1.1.32 which says "1.1.32 This release changes a single line of code to fix the error that caused ovens to start rebooting late Monday" which is dated Aug 20 p

Firmware update: https://support.anovaculinary.com/hc/en-us/articles/360058146272-Oven-Firmware-Changelog p

And a short one - I've made bread in my CSO and the height was my biggest complaint. p

I'd say it's too small by a lot and you don't have the same control over temperature and steam compared to the APO. p

If any of you APOers need some accidental/random energizing check out the probe. https://community.anovaculinary.com/t/voltage-on-oven-food-probe/29306 I'm not a doctor but I don't believe ~30 volts will harm you but it's nice to know 😨 p

As I said - just a guess - mine's on its way p

I think the reason they are saying 24 hours is so that the temperature is constant throughout - 1F on the surface, higher internally - just my guess - ice cubes freezing on the surface but liquid inside p