Cohousing-L Mailing List: Re: common house kitchen stove

[Wayne Tyson (landrest]

Good point. Even a well-managed wood stove has its disadvantages, but where 
it fits the job to be done--a lot of cooking in a cool environment, for 
example, it can be highly efficient. Context is everything.

WT

----- Original Message ----- 
From: "Lynn Nadeau / Maraiah" <welcome [at] olympus.net>
To: <cohousing-l [at] cohousing.org>
Sent: Thursday, March 21, 2013 6:46 AM
Subject: Re: [C-L]_ common house kitchen stove


> I was at a retreat (not here at cohousing) where the residential-type 
> stoves were supplemented by a stand-alone induction burner. Sort of a 
> high-tech hot plate, maybe 12" square.  It was very effective, especially 
> for a task like boiling a lot of water. I don't know what they cost, but 
> surely much less than a whole induction range. This might be a good choice 
> for a kitchen that already has a range, but could use some higher heat 
> sometimes.
>
> In addition to our cohousing's Dacor 6-burner gas range top, we have an 
> electric convection oven, conveniently next to our tiled serving counter. 
> It can take 4 big "hotel pans". Will equally brown multiple sheets of 
> cookies or loaves of bread. It's not notably faster, for most things, but 
> the capacity is greata plus and it's great not having to bend over to get 
> pans in and out.
>
> Maraiah Lynn Nadeau
> RoseWind, Port Townsend WA