Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.2 9/18/84; site spar.UUCP
Path: utzoo!decvax!decwrl!spar!lneff
From: lneff@spar.UUCP (Laura Neff)
Newsgroups: net.cooks
Subject: Advice sought on gas cooktops
Message-ID: <579@spar.UUCP>
Date: Tue, 8-Oct-85 15:00:35 EDT
Article-I.D.: spar.579
Posted: Tue Oct  8 15:00:35 1985
Date-Received: Wed, 9-Oct-85 11:07:10 EDT
Distribution: na
Organization: Schlumberger Palo Alto Research, CA
Lines: 23

<munch>
I am planning to remodel my kitchen and have been shopping for gas
cooktops, particularly the commercial quality ones.  I would be
interested in hearing about any experiences people have had with these
things, especially the Wolf and US Range brands.  Their burners
clearly put out more BTUs than a standard gas stove -- this will get
your pasta water boiling faster, but is it just as easy to gently
scramble a single egg or keep a cup of soup at a slow simmer?  Will the
high heat overwhelm my Revereware teakettle?  They seem to require a
larger gas line and more insulation -- was this a problem?  Are they
easy to clean?

I am familiar with the recent Consumer Reports article on stoves.

Please mail any advice you might have about these or other brands of
gas cooktops; I will summarize if there is interest.  Please no gas vs.
electric flames (no pun intended).   Thanks in advance,

Laura Neff
!ucbvax!decwrl!spar!lneff
-- 
				Laura Neff
				!ucbvax!decwrl!spar!lneff