Well, I'm sort of new to simmering for a long time. I've been using my
crockpot because I'm wary of leaving my stove on that long unattended.
However, I can tell you my experience with our electric smooth top. I
was so excited when we moved here to see we had this because it is so
pretty and cleans up so well. This was after having a gas stove that
was kind of a pain to keep clean. Now I wish it were the other way
around. I wish I had a gas stove. You are right about the smooth top
cycling on and off during use, very frustrating. Also, I am not
comfortable using a cast iron skillet on it. I've read conflicting
things about that. I already had to replace it once $$$. I had
inadvertantly turned on the wrong burner under an empty tea kettle. It
all melted to one piece, with the tea kettle taking a chunk of glass
with it when I finally got it up. So, my vote would be for a gas stove
top.

HTH,
Jamie


--- In WAPFOKCentral@yahoogroups.com, "Guy Dickinson" <gdickinson@...>
wrote:
>
> 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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