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Topic: Gas ovens/stove tops and counter space (Read 3602 times) previous topic - next topic

Re: Gas ovens/stove tops and counter space

Reply #40 –
I love our kitchen set-up.  We are full-timers, and cook at home every day.  I do all my cooking and baking in the convection/microwave oven.  I thought it would take a lot of special tweaking, but so far, I haven't missed a beat.  Those candied sweet potatoes at Thanksgiving time couldn't have been prettier or tastier.  :D

For burners, we have only used our Gaggenau 2 burner gas cooktop twice.  We find it too much of a hassle really.  We use something called a Haloplate - a halogen cooker.  They are portable, lightweight, get SUPER HOT SUPER QUICK, cool down quickly....basically all the good things an induction cooker does, only you can use any pot or pan that you wish.  It heats with a halogen bulb.  We actually have two of them, and at least one of them gets used daily.  They both store easily in the pantry, on a shelf that looks like it was designed for it.  We can cook everything from breakfast tacos on them, to pasta, to ScubaGuy's amazing chili in the dutch oven, and the halogen cooker never fails us.  Definitely our favorite item added to our kitchen. 

The only bad thing....you cannot find them in America.  :o

Re: Gas ovens/stove tops and counter space

Reply #41 –
Is the halogen cooker you mention a hot plate? If so where can you get one? I can find the ovens, but not a hot plate.

Re: Gas ovens/stove tops and counter space

Reply #42 –

Re: Gas ovens/stove tops and counter space

Reply #43 –
PatC, that is it!  We have two of those.  A halogen cooker is similar to a hot plate, only the hot plate uses an electric coil, and the Haloplate uses halogen. 

Re: Gas ovens/stove tops and counter space

Reply #44 –
one of the really nice things we like about our induction stove in our sticks and bricks is that the cooktop does not heat up much (only the heat that is conducted back from the pan to the glass), and cools down almost immediately. Other solutions that actually heat the heating surface and then transfer that heat to the pan and then to the food.

Choice! Isn't it great to have them :-) I love the different viewpoints and ideas that we get on this forum

Re: Gas ovens/stove tops and counter space

Reply #45 –
I have a induction hot plate and really like it, but I also have some cookware that I'm fond of and would like to try one of those halogen hot plates. I've seen the Phillips one above, but don't know where to buy one. If anyone finds a source, for the hot plates, please post where.

Re: Gas ovens/stove tops and counter space

Reply #46 –
Interesting idea but I am like Tim, I really like our induction and with the residential fridge and AH there is no need for propane either.

Re: Gas ovens/stove tops and counter space

Reply #47 –
My problem with the oven is that pizza and bread burned on the bottom yet weren't done on the top. I've made several casseroles with no problem, but they are more forgiving. Our microwave oven does not include convection. The convection/microwave was replaced before we bought the coach. I'm good with buying pizza bread but David would prefer home made.

Re: Gas ovens/stove tops and counter space

Reply #48 –
A quick Google search for "burned on the bottom, not cooked on the top",
try this method to better understand and use a new oven.  Really a neat way to map the heat, and get the best results in the future.

Why Does My Oven Burn My Biscuit Bottoms

Other search results said. 1. check the true temp with your handy little temp. gauge, set on the shelf, 2. then move the cooking rack up as well.

Re: Gas ovens/stove tops and counter space

Reply #49 –
Our oven has the burner on the bottom shelf, therin it is the hottest. Moving to the upper shelf or deflecting the heat with a pan on the bottom will improve baking results.

When using compressed gasoline,  in the woods. The 50,000 btu open flame M2  burner for the M59 Range often burned baked items, we placed a full aluminum cookie sheet on the bottom rack - no more burning the pineapple upside down cake ^.^d

Re: Gas ovens/stove tops and counter space

Reply #51 –
Compressed gasoline ?  What is that, never heard of it.  Maybe LPG ?
Gary B

Re: Gas ovens/stove tops and counter space

Reply #52 –
Dave, that can be arranged. Probally not in the M59 range unless it could be arranged during a WWII reenactment.

Gary the M2 burner uses unleaded gasoline in the 2+ gallon u-shaped pressure tank. Using a bicycle air pump to 12# pressure. Light the combustion pre burner for 4-10 minutes. Then turn on the combustion tube valve. Once the full burnerbis lit, turn off the pre burner. Flame should last 4-7 hours at 75%.

Manufacturer: Coleman

Re: Gas ovens/stove tops and counter space

Reply #53 –
OHHHH.  OK Like a Coleman lantern, Sorry  the terminology threw  me,  my old head could not envision compressing gasoline.
Gary B

Re: Gas ovens/stove tops and counter space

Reply #54 –

"Google says you can buy the coach of your choice, no need for a conventional oven.

how to make Yorkshire pudding in a convection oven

Yorkshire Puddings

Yes the only thing is you need to heat the oven up for a few minutes before you put them in. I have a Panasonic combi and it works good but you have to keep the puddings low in the oven to stop the tops burning. Also, they have to be in microwave dishes not foil

Most who buy a late 90's are happy with them, so now go find your dream.
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Barry & Cindy"

Now as a Yorkshire-man THIS IS something I am an expert on.  I thank you for posting this.  Now Joyce has no excuses.

Keith

Re: Gas ovens/stove tops and counter space

Reply #55 –

 OK, I found an Oven in a U320. Other things are being modified at MOT. I have found my "dream". A big learning curve from an 86 P32 454 37 foot tag. Took me years and years to know my way around that. Luckily there were few electronics and basic duck tape/vise grip fixes. This coach will present challenges. (not too many I hope)

 Now, the Yorkshire pudding;  preferably a heavy cast iron flat pan with one inch plus sides. Fat drippings and crisco get zizzeling, about 450 degrees, pour batter in; rises to golden brown about 15 minutes depending. No muffin tins! Cut into servings and enjoy with rich gravy and prime rib. The taste and texture is quite different from the muffin tin variety. Your mileage may vary.  Tom and Mary
 

Re: Gas ovens/stove tops and counter space

Reply #56 –
Sounds good.