New gas range that cooks during power outages?
lennon2
12 years ago
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Comments (15)
liriodendron
12 years agoRelated Discussions
LP range choices/power outages
Comments (7)weedmeister -- I think that some newer ranges include additional safety features that prevent gas from flowing when there is no power. Another one I looked at -- American Range (closest thing to bluestar that wouldn't require me to move the upper cabinets to the left and right of the range hood), has the following in the manual: POWER FAILURE WARNING Due to safety considerations and the possibility of personal injury, do not attempt to light or operate range burners, grills, griddles, the oven or broiler during a power failure. Safety systems which detect the presence of an ignition source and operate the gas safety valve do not function during a power failure. Be sure all gas valve knobs are placed and remain in the - OFF- position during a power failure. The Fivestar, on the other hand (as does the Samsung) not only works fine with manual lighting of burners during an outage, but the manual explicitly details how to do it. This suggests to me that the Fivestar might be a better choice than the American Range in an area with frequent power outages, just as (on the lower end) the Samsung might be preferable to the Electrolux....See More30' Gas Wall Oven for use during Power Outage?
Comments (8)Weissman, You're probably right. I've got an electric but my parents 25+ year old gas range could be lit once. Not that we ever tried it. sfjeff, Love the Darwin comment. :D We're into the deep fried turkeys and there use to be a website dedicated to this in relation to Darwin's theory. Some of it was pretty silly. I love to smoke... meat. :) Never tried a Turkey but I've heard it's great. Nice thing is that's safe to do even in the rain which I'm sure is a concern in WA. Another idea is an outdoor oven or cast-iron roaster. These can be put on top of outdoor LP burners or charcoal and I've heard results are good. Might require more effort to manually regulate roasting/baking temps. There is also a very low tech camping trick called the pit oven. Most cultures have variations of this in their history. Dig a pit about 3 feet deep and wide enough to drop in a large cast iron dutch oven or turkey roaster. Start some charcoal. Prepare the bird and put in the roaster. Cover all seams with foil. Put it in the pit. Make sure the charcoal is completely started with a coat of white ash all around. You can start the charcoal in the pit if you like. There should be enough to put all around and on top of the roasting vessel. Put them around the roaster evenly spaced and put 3-4 on top. Then bury the whole thing. Wouldn't advise this if it's muddy but this is safe to do under a covered part of the yard even. Even use a large tarp over the area to keep rain from hitting the area. Make sure there's 6-12" of dirt over the top to keep the heat from escaping. If the dirt is moist, then line the pit with rocks and cover the charcoal on top with smaller rocks and maybe a layer of foil before put the dirt over. Standard size turkeys take 4-6 hrs. Give it a little extra time. Roasting this way does not draw moisture out of the meat so overcooking is not much of an issue. Probably a good idea to try this on on a chicken first to get a feel for the amount of charcoal needed and cooking time. Nice benefit of this method is that it *will* be the conversation piece of the night. Heck, this is the way many Native Americans cooked in the past so it's fitting. Good luck. Here is a link that might be useful: Camp Chef Turkey Roaster...See MoreInduction and power outages - help thinking it through
Comments (20)I've lived in the upper midwest where we had our power outages in the summer when it was really hot, especially that long one that hit so many. We had gas but still would boil our water outside on the grill because we didn't want to open a window and lose what little coolness we had left or warm up the house. I wouldn't have minded so much in the winter. Even so, a backup camp stove if you are in a disaster prone area is a good idea. It can be used in front of a window for ventilation and doesn't have to be in the kitchen (obviously one must be careful). Some people get by gently heating food over a can of Sterno or in a chafing dish over a tea light, but I'm not sure how well that would work for boiling water. But if you have enough fresh water stashed so that you don't need to boil, those are probably good enough. I now live in an area awaiting an imminent earthquake and I suspect gas is as likely to be impacted as electricity. Either way, I do have a camp stove. We don't have extreme temperatures here (which I guess is why so many of us live on a fault) and that makes disaster prep slightly easier than places like NYC. In other words, don't worry about it! The joys of induction cooking (or cleaning, really, because that's the best part of induction) will make up for having a Coleman stove in the closet that you have to use a few days a year....See MoreTips for cooking on high powered gas range?
Comments (15)@thepeppermintleaf: You can find Demeyere at Williams Sonoma and Sur La Table and online at a number of places. Both carry Mauviel as well, but the 2.5 mm M250 copper is not always stocked locally except in the largest stores (same is true with the full Demeyere line -- WS has Atlantis/Proline while SLT had an exclusive on Industry5). Local high end boutique stores may also carry the lines, depending on where you live. e.Dehillerin is in Paris but sells internationally online. Falk is available only directly online. Mafter Bourgeat is another 2.5mm copper line that can be obtained online. It's good that you have the All-Clad outlet nearby, but I would also compare what you are getting with sales prices elsewhere. If you don't like the sides getting so hot, you might try a disk-bottom saucepan like the Demeyere Atlantis line or the Sitram Catering . Both are designed with 2 mm copper disks in the bottom, encased in SS, and SS sides. The sides don't get as hot as a fully clad pan, and they are designed for thin liquids. The Sitram line is French made and is lower priced; the main issue is the copper disk does not extend across the bottom. They even sell the line here at Houzz....See MoreNunyabiz1
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