It's hard to make a stove decision.
October 25, 2012 10:04 AM Subscribe
We love baking! We love pressure canning! What kind of stove is right for us?
posted by Shepherd to Home & Garden (12 answers total)
Our stove is dying. The enamel is rusting out and the plug is broken and the clock doesn't work and the light doesn't work and now the door won't open all the way. It's like 20 years old. I've never bought a stove before, just gotten hand-me-downs from upgraders.
Looking into new stoves, though, I'm a bit overwhelmed by options.
The biggest headache seems to be that pressure canning is incompatible with flat-top stoves and induction stoves – I've found some online workarounds for hot water bath canning, but our pressure canner is too big to ever work within what I understand are the safe/practical margins on a contemporary flat-top stove.
And my wife does a lot of semi-professional baking (vegan cupcakes), and the double-oven stoves look like they'd be crazy convenient to double up on baking batches, because putting racks of cupcakes on different racks results in uneven baking. But! Maybe the "hidden baking element" feature on some stoves would cover that as well, as it apparently results in more even baking and is far less expensive than dual ovens...
And - and! -- I love my current solid-burner stove because it's so danged easy to clean. Solid burners seem to be next to totally impossible to find, though. I'm really not a big fan of spiral burners. I've never canned on spiral burners. They seem a bit... fragile for a 23L canner to sit on top of.
Complicating things even more, spiral-burner stoves seem to generally only come in "regular oven" models. You can find some with "hidden baking elements," but double-oven really only seems to be an option with smooth tops.
The stove must be electric. Gas is not an option.
Money is some object, but we're both believers that quality is worth investing in.
What's the right stove for us? Should we just bite the bullet and get a smooth top and buy some sort of standalone burner for canning? Will a hidden baking element allow us to multi-rack cupcake bases with even baking, or is a double oven really the way to go?