The cooking range

OK I will post pictures of the house later. I want to talk about this first.

This is a brand new stove.  Call me old fashion, I simply hate this modern, electric, flat glass surface stove top.

There are so many DON’TS for using this stove. One of them is cannot use ceramic or glass ware on this type of stove coz it will scratch the glass. Die lah, cannot make clay pot rice! Yeah right, like I make them a lot of times but just want to add salt to the wound only

Another one is do no slide the pots/pans….well, sometimes I do that just on flat surfaces. With this brand spanking new range top, I dare not even cook with it. There are more: cannot use soap water to clean the surface. It may dull the surface which I’m guessing will take the shininess away! Next, cannot use any 409 or Windex to clean the range top. 409 I use all the time to cut grease. Now I can’t, i dare not even do much frying. What can i use to clean the top is water!!! And buy this special cleaner, Cerema Bryte.  These stuff is not cheap.  Till today almost 1.5 weeks in the new hut, I still have not bought one.  Will have to wait on that.  If spilled food on the stove dried out, need to buy a special utensil to scrape the bugger.  Damn, sam, I just use water and papertowels and used my nails as the scraper with the help of the wet papertowel. 

Next is using the burners.  The instruction manual says to use the correct burner size for the pot/pan I’m using and every pot has to have a flat bottom.  Wok with round bottom and place a wok stand on the range top is a NO NO.  if the pot/pan is smaller than the ring, it will burn very fast.  I have some very very small pots/pans which they don’t fit any of the the rings.  So damn mar-farn.

The one on the right with the smaller ring in the bigger ring.  The smaller ring is for smaller pot/pans and just turn the knob the opposite for the small burner but then when I place my wok on the small ring which fits exactly on the ring but then it takes forever to heat up the let alone cook.  And if I turn the knob for the bigger ring (burner) the temperature changes all the time because the wok is way smaller than the big ring.  Totally hate it.  So I use the burner on the left and have been using that burner ever since. 

On the back the middle ring is a “warming station”.  Place your food there to keep warm.  I have not try the oven yet.  wanted to yesterday to bake a cake but could not find the mixer and the parts….all are still in boxes since the pantry is not ready.

Honestly, give me the old fashion gas or regular electric stove (gas is better).  They work better and it’s easier to control the “fire” and most importantly, they are easier to clean – soap and water, all kau tim.  DB only used it once, he does not like it either especially what  a klutz he is when it comes to cooking – food spillage all over the stove and counters. 

OK, enough whining….I will go look for my cheese to go with my “wine” now.