I need a new electric range, and am wondering what kind of cooking top is best for frying. My existing one is very old, with (uneven) coils. Most new ranges seem to have a smoothtop. I fry most of my food -- does anyone have thoughts on smoothtop vs. coils?
asked bykilton (2433)
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on May 19, 2010
at 01:28 PM
I also have an old stove, but I only cook on cast iron. It distributes the heat wonderfully. I fry almost everything I eat - even frying down greens.
As for buying a new stove, I'd go for the cheapest of good quality. As with many things, folks pay for a brand or a look that actually doesn't WORK any better. Go for simple (Grok would), pick up some nice old cast iron that will last you a lifetime and be passed down to your kids. Save your cash for meat. :)