On Sun, 08 Jul 2007 09:57:06 +0100, Dave Plowman (News) wrote:
In article ,
Spurious Response wrote:
If you're there to reduce the heat, why not simply use the boiling
water?

A lot of dishes require a maintained boil point... Like pasta, for
example.

You do pasta in a kettle? Have you some secret way of getting it to align
so it can be poured?

So things like lids allow continued boiling even after heat reduction.
No lid... no boil... Unless you bring the heat back up. Which is what
the lid id good for.

You've found a source of open kettles then? Is this a US thing? I don't
think they would conform to UK H&S regs. Do you dip the cup into them to
get the boiling water out?

In the US, a dedicated electric kettle is rare - you're much more likely
to see an electric skillet(frying pan). To boil water, we use a kettle on
the stove-top:
http://www.amazon.com/b?ie=UTF8&node=289833

But for pasta and soup and stuff, we use an ordinary cookpot on the
stove.

Hope This Helps!
Rich