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Personally, I've had electric-coil stoves my whole life. I gather induction is more efficient than electric-coil conditional on using suitable pots, but I don't have a good sense of how much and it's been hard to find induction cost-benefit analyses that don't assume you're starting from gas.

Those portable induction burners do look neat, though. I don't think I'll have room in my budget for it for a while, but I'll keep it in mind.

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I'd never heard of convection microwaves before, but I do love our countertop oven. It's great for baked potatoes, fish, reheating food that needs to crisp up (rather than getting soggy in the microwave), almond-cheddar biscuits, and of course toast (they don't call them toaster ovens for nothing). In theory I can bake a whole quiche in it, but I usually pair quiche with potatoes and there isn't room for both.

For "put a pot in a slow oven for hours", we use a crockpot. In the summer we put it in the non-climate-controlled back entryway; in the winter we put it indoors (on top of the stove), to recycle the waste heat towards heating the house.

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