Time to replace the kitchen range. Does anyone use a GAS or ELECTRIC SMOOTHTOP kitchen range to simmer stocks for long periods? I simmer beef stock for several days on our coiltop electric range and have had no problems. Also does anyone use a cast iron skillet on their electric smoothtop? One complaint on the electric smoothtop is the elements shutting off and on during use.From what I have heard the CONVECTION oven sounds like a good feature to have.
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