On Sep 9, 9:26 pm, Peter Brooks <Peter.H.M.Bro...@gmail.com> wrote:
> My stove and oven seem to need replacement. I think that they can be
> repaired, but they are getting on and the time between repairs is
> getting shorter - time to consider splashing out!
>
> I have quite a few questions and would love any opinions. I'll list
> them:
>
> - Are there any real lemons that I should avoid?
>
> - I tried a convection oven a couple of decades ago and it was utterly
> useless. I see that they are still flogging them, so maybe the
> technology has improved. Is it worth bothering?
>
> - I have a pretty standard (I think) 60cm x 60cm oven to replace. I'd
> like the cheapest, but best ( of course ), and most reliable oven/
> grill combination. I'd like to be able to make pizza's and have good
> support for long, slow casseroling. Any makes or models stand out
> particularly?
>
> - I'll probably go for a standard four ring stove top. However, I like
> the idea of induction hobs. I also like ceramic hobs. Has any
> manufacturer been sensible enough to produce a hybrid with a couple of
> conventional ceramic hob plates (for glass, aluminum etc.) and a
> couple of induction plates for cast iron and so forth? If so, who has
> done this?
>
> - If I did decide to go for a full induction hob, what is the solution
> to pressure cooking? Pretty well all the pressure cookers that I've
> seen are made of aluminium. Are there any made from materials that
> work in induction plates?

Sorry, I forgot to mention that the French brand "SEB" make
stainless steel pressure cookers, as I have had one for a number of
years, There are others too, that can be found through Google.