On Nov 20, 11:46*am, mike wrote:
On Nov 20, 7:15*am, Zz Yzx wrote:

After a measly 32 years, my range has cratered.

Any rec's for a new one? *$500-$700 price range?

Any ones to stay away from?

Thanks a heap,
-Zz

Get an electric with "tight" coils. *They are higher quality than the
scrawny-coil types.

Advantages of electric;

-No dangerous open flame
-No added humidity from combustion
-No explosion hazard
-No stink
-More efficient transfer of energy from element to pan instead of
wasting energy on hot combustion gases flowing up around the pot/pan
unused in large quantities
-Cooler workspace above pan for stirring (see previous point)
-Durable coils

Don't get me wrong, it's not that I don't appreciate the finer aspects
of gas cooking. *But if you don't already have a gas line in place by
your range, and any of the above points are important to you, I
suggest electric, especially if you're already used to it's heating
response characteristics.

I don't recommend smoothtops. *Too many people have too many problems
with cracks, stains, pot size acceptance problems, etc.

Curious that you can only find the negatives for gas, and some of them
highly dubious at that. It would seem a fair person would get a
piece of paper and list the pros and cons for both electric and gas,
as opposed to concentrating on one side of the page. Did you help
Bush when he was making the decision to go to war in Iraq?