Re: common house kitchen stove
From: Wayne Tyson (
Date: Thu, 21 Mar 2013 08:29:31 -0700 (PDT)
Good points. My own preferance is for tin-lined copper, especially for sauteeing smaller batches and cooking to order. Get the heaviest you can find. My favorite is a well-seasoned one I bought from a closed restaurant. Cast iron is best for slow-cooking, but the big ones can be really heavy.


----- Original Message ----- From: "Mariana Almeida" <missmgrrl [at]>
To: "Cohousing-L" <cohousing-l [at]>
Sent: Wednesday, March 20, 2013 10:02 AM
Subject: Re: [C-L]_ common house kitchen stove

You know, this goes against my cohousing philosophy of purchases:

Here's my philosophy: For common use, purchase the most foolproof, easy-to-use, commonly- found version of any item.

Here's why: In a shared environment where most people use the item infrequently and without looking at directions, you will want to pick the item carefully to be the easiest to use. So, I think that would be gas or electric stoves.

Why I reached this conclusion: we have a list of unusual appliances and unusual lamps that were broken by people attempting to use them improperly. When an item doesn't conform to expectations, it takes people a long time to figure it out, and often results in breakage.

But Mike is proposing that everyone in the whole community have these stoves, so they will all get used to using them. That's good. However, if you have guest cooks, they will need to learn to use this.

One more point: this stove requires cast iron, which is heavy. Some of our older members can't lift the cast iron pans and refuse to use them. By requiring cast iron, you may be causing some problems down the road for cooks.

Berkeley, CA

From: Mike Mariano <mike [at]>
To: "cohousing-l [at]" <cohousing-l [at]>
Sent: Wednesday, March 20, 2013 8:41 AM
Subject: Re: [C-L]_ common house kitchen stove

I was asked to explain induction cooking, and honestly, the Wikipedia entry appears to be quite complete:

In short, with an induction stove, you need to use ferrous metal cookware (think old school cast-iron, or the expensive, brightly colored porcelain-enameled versions). Unless the cookware is on the stove top, there is no heat generated on the surface of the stove when it is on, energy is transferred directly to the cookware which generates the heat in the cookware material only. This translates into very little wasted energy, and the really good part: no combustion gases in your home or common house.

Date: Tue, 19 Mar 2013 11:30:28 -0700
From: Mike Mariano <mike [at]><mailto:mike [at]>
Subject: Re: [C-L]_ common house kitchen stove

Results generated by Tiger Technologies Web hosting using MHonArc.