We have enjoyed 6+ years of our gas oven/stovetop, but now our NYC landlord is planning to replace all the ovens in our building with electric. This seems like it will make our (already high) electricity bill even higher. Is there anything we can do? [more inside]
posted by Zephyrial
on Mar 22, 2014 -
My oven has the following settings:"Circotherm" (IE, convection); top/bottom heat; "Circotherm intensive" (which seems to be convection + bottom heat); "Circo-roasting" (convection + grill); full-surface grill; center-area grill; bottom heating; low-temperature cooking; and defrost. I know that convection cooks things faster, so I need to reduce either heat or cooking time when adapting recipes. What else should I know to take full advantage of all these different modes? [more inside]
posted by yankeefog
on Mar 19, 2014 -
I just went into my kitchen to start supper, and found that neither the burners nor the oven of my electric stove will heat. Everything looks normal, and the element on button is lighting up, but there's no heat at all, and the hot surface button doesn't light. I used the oven last night, and the stovetop this morning, and all was well. When I realised it wasn't working, I went and flipped the breaker switch, off and back on, just in case that was the issue, but that didn't fix anything. [more inside]
posted by MeghanC
on Feb 25, 2014 -
It's time for another big grown-up milestone: new kitchen appliances. And I'm paralyzed by the thought of making the wrong decisions. [more inside]
posted by JoanArkham
on Jan 13, 2014 -
I have a very basic Kenmore gas range in my kitchen. I like the gas stovetop and I think I want to keep it (but if I'm making a mistake not switching to induction, feel free to tell me so.) I hate this oven, though, and I want to replace it, but I don't know much about what I need to be thinking of. Tell me what you love/hate/have heard/wish you'd known about your oven. [more inside]
posted by fingersandtoes
on Jan 5, 2014 -
A coworker of mine often complains that we do not have a toaster in the office. I have an unused one, and would like to paint her portrait on it as a humorous secret-santa gift for our office xmas party.
I like to work with acrylics and india ink, but am afraid that they will peel off when they get hot. What paint/technique do you think will work best?
posted by DaveZ
on Nov 27, 2013 -
So I've got a nice oven and a nice overhead hood. Unfortunately, behind the facade of wooden veneer is NOTHING.
No vent, no fan, nothing.
Can I install a fan up there? [more inside]
posted by John Kennedy Toole Box
on Nov 27, 2013 -
An oven problem has caused my loaf of dough to be heated, then cooled and it's now caved in. Can I save it? [more inside]
posted by cellura p
on Nov 6, 2013 -
I cook with Dutch Oven sometimes. After you cook, you clean and very lightly oil the oven. Problem is, I don't use the dutch oven often so the next time I cook, the oil is rancid.
I've read that Coconut oil never goes rancid and is the best to use.
I've read that Crisco never goes rancid and is the best to use.
I've read the oil with the highest smokepoint (avocado oil) is the best to use.
I've read that the oil with the lowest oxidation index is the best to use (I have no idea which oil that is). No one seems to know.
If any one of you have advice or knowlege, I would like to hear it!
posted by luvmywife
on Jul 30, 2013 -
I have an old, small gas oven in my new apartment that desperately needs cleaning. The problem is that it has pilot lights. Help me! [more inside]
posted by Paper rabies
on Jun 23, 2013 -
Why is my oven crackling and sparking at the on/off switch and will it start a fire in my wall? [more inside]
posted by fruitopia
on May 4, 2013 -
I need to figure out how to remove my stove's glass top to replace a burner that's stopped working. [more inside]
posted by davebush
on Apr 24, 2013 -
We're remodeling our kitchen, thanks to a leaking roof and water damage. My husband would love to reduce the number of appliances we have on our counter. We currently have a microwave (used solely for defrosting/reheating), a toaster oven (for baking/roasting of small items; love the faster preheating), and a regular oven (for baking/roasting large things). I've seen conflicting reports about speed ovens, steam ovens, combi ovens, etc. that seem to be able to combine some of these features. Has anyone had experience with those? Can I truly say goodbye to one of my counter top ovens? If so, what's the most useful combination for someone who mostly needs to reheat and roast, with minimal preheating time?
Bonus points for specific brand recommendations.
posted by snickerdoodle
on Feb 26, 2013 -
Tonight while cooking I thought I had turned the oven off but it was accidentally set to broil.
It was on maybe just <1 hr. It had a light on saying it needed to be turned off and I did that. Then it started beeping non stop which has finally stopped. Have I killed the oven? Should I be on the lookout for weird behavior from the stove now?
posted by oneear
on Feb 16, 2013 -
My Mom just moved into an apartment with an electric stove, the very first electric stove she's had in seventy-one years of being alive. She's finding the learning curve a little daunting. Could you share some tips and tricks that would make the adjustment a little easier, things that you had to learn while transitioning from the gas stove to the electric stove? [more inside]
posted by jason's_planet
on Dec 2, 2012 -
I'd like to heat up a rock or piece of metal to drop in my chicken's water source to warm it up. What should I use? [more inside]
posted by cda
on Nov 29, 2012 -
My mother thinks I am a crazy person who will burn his house down because I don't leave the oven door slightly ajar when I use the broiler setting in my (gas) oven. Is she right? [more inside]
posted by Mad_Carew
on Nov 20, 2012 -
What determines the frequency of the arc current when an arc occurs inside a microwave oven? [more inside]
posted by Juffo-Wup
on Oct 26, 2012 -
ISO awesome cast iron skillet recipes (wait for it...) which specifically start on the stove top, finish in the oven. I've been searching Google and I've found a couple I like, including pan pizza (who knew? not me...) [more inside]
posted by one4themoment
on Aug 19, 2012 -
The heat guard around my oven door has come away slightly as seen here.
How can I fix this permanently?
posted by waraw
on Feb 17, 2012 -
Do I have to replace my entire oven because I cannot find a replacement part that is no longer manufactured? [more inside]
posted by chatelaine
on Feb 8, 2012 -
I'm curious if cooking sous-vide could improve on being lazy and well fed, but discussing the technique with my gf she asked reasonable questions I can't find the answer to. [more inside]
posted by monocultured
on Nov 8, 2011 -
My cousin long ago found some coal along the tracks and tried to light it in the wood stove. It wouldn't light but now it makes me wonder how you can take a piece of coal or a pile of coal and light it? Maybe I could make a small outdoor oven to bake bread with coal.
posted by CodeMonkey
on Oct 10, 2011 -
I'm looking for simple and delicious foil parcel recipes. I've only got access to an oven and limited preparation space in my kitchen for a while and thought this might be the solution for all in one meals that involve minimal washing up. I've got some Jamie Oliver fish/chicken ones - any other ideas?
posted by janecr
on Oct 2, 2011 -
I'm considering renting a small apartment with a super-tiny kitchen. So tiny that it doesn't have an oven! Would a convection/microwave oven suit my needs? Also, do you have experience with induction cooktops? [more inside]
posted by lunasol
on Sep 26, 2011 -
I am going to build a wood fired pizza oven in my backyard. Any tips on what has worked, failed, etc. (more inside) [more inside]
posted by burlsube
on Mar 20, 2011 -
Is it healthy or sensible to half bake a cake, cool it, freeze it, thaw it, and finish cooking it? [more inside]
posted by tabubilgirl
on Feb 6, 2011 -