What type of stove/oven do you have?

[Sue]

I have a glass top electric range but it's here and I have to work with it.
It's not what I want- I'd go for a gas Viking professional range. Electric ovens are fine though.

[HeatherFeather]

My stove/oven is much like the picture Felix just posted. However, the drawer is not a broiler on mine. It's a storage place for a few things and I do mean few. The oven is quite big. The kitchen was all electric when I moved but I finally got gas piped in and bought a new stove. I'm cooking with gas and love it.

That is very interesting! I have had a drawer like that one with some of the ovens I have had also, and they were usually a storage drawer as well. One of them was not a drawer, but instead a warming tray, so you could set rolls in a basket in there or your dinner plates to warm up. That was a very cool feature I would love to have again!

I have never had an actual broiler under the oven - I do see where that could be very awkward to use.

[TwoSocks]

I have spent some time in the industry and have seen the induction cooktops in action. I've also had to live with electric, and now have gas. It's not even a contest for me...gas wins all the way!!!! For me, good cooking is far less about recipes, and more about controlling salt and, more relevant to this discussion, heat control. Nothing delivers on heat control better than a gas cooktop. I also wouldn't waste my money on a convection oven either. Perhaps they're useful for some restaurant kitchens or bakeries, but for the average home cook, they really don't have much to offer over a properly-designed oven. The only thing I miss about my electric oven is the electric broiler, and that only because it's easier to get to for me. Induction is OK, but a pan won't heat up as quickly no matter what the hipe, and only certain pans work on it, and those pans tend to be very expensive. Trust me, gas is definitely the way to go. And I know what you mean about heat inside the house as I'm only a few hundred miles north of you in Las Vegas, so I know what it is to need to keep the heat down in the house during the summer. Just my two cents.

[TwoSocks]

I have spent some time in the industry and have seen the induction cooktops in action. I've also had to live with electric, and now have gas. It's not even a contest for me...gas wins all the way!!!! For me, good cooking is far less about recipes, and more about controlling salt and, more relevant to this discussion, heat control. Nothing delivers on heat control better than a gas cooktop. I also wouldn't waste my money on a convection oven either. Perhaps they're useful for some restaurant kitchens or bakeries, but for the average home cook, they really don't have much to offer over a properly-designed oven. The only thing I miss about my electric oven is the electric broiler, and that only because it's easier to get to for me. Induction is OK, but a pan won't heat up as quickly no matter what the hipe, and only certain pans work on it, and those pans tend to be very expensive. Trust me, gas is definitely the way to go. And I know what you mean about heat inside the house as I'm only a few hundred miles north of you in Las Vegas, so I know what it is to need to keep the heat down in the house during the summer. Just my two cents.

[HeatherFeather]

I have spent some time in the industry and have seen the induction cooktops in action. I've also had to live with electric, and now have gas. It's not even a contest for me...gas wins all the way!!!! For me, good cooking is far less about recipes, and more about controlling salt and, more relevant to this discussion, heat control. Nothing delivers on heat control better than a gas cooktop. I also wouldn't waste my money on a convection oven either. Perhaps they're useful for some restaurant kitchens or bakeries, but for the average home cook, they really don't have much to offer over a properly-designed oven. The only thing I miss about my electric oven is the electric broiler, and that only because it's easier to get to for me. Induction is OK, but a pan won't heat up as quickly no matter what the hipe, and only certain pans work on it, and those pans tend to be very expensive. Trust me, gas is definitely the way to go. And I know what you mean about heat inside the house as I'm only a few hundred miles north of you in Las Vegas, so I know what it is to need to keep the heat down in the house during the summer. Just my two cents.

Oh you reminded me of another reason I dislike all of the flat surface type stovetops - not being able to use whatever pans you happen to have. You must have perfectly flat bottomed pans - nothing with the slightest warp and nothing with grooves, rings etc in the design of the pan (most of my pans had some sort of groove etc on the bottom). I found out what can happen if you ignore that recommendation - ruined pans or badly cooked food.