Judy, it's not so much the higher wattage on the medium burners that you need as on the big one. You should be able to use a flat bottomed wok on that and get plenty of power. I understand shy, but they really are there to help you. The Miele showroom in Beverly Hills is an especially friendly space, and considering its location I have to think that that's corporate policy! Hm... above statement was made without thinking through your way of cooking. The wattage on the mediums is important if you have a really big pan that you're transferring from the wok into, so want to wok on one of the smaller burners. If you're not ready to cook something yourself in the showroom, ask for a personal demonstration. Even boiling water should give you a good idea about the heat and responsiveness. Could you work up the courage to make an appointment and go watch the salesman or chef use the unit? Or get a pushy friend to come along and speak for you? It's important for you to be happy with your choices, and one of the best ways to do that is to actually see the appliances in action. Re gas, yes, you can use the wok burner with a grill plate, but there are single sided ones that you can easily use on induction. Also, some of the double sided ones with shallower edges work okay as well, at least on some cooktops. I have always roasted eggplants and peppers on the gas flame to get them charred on the outside and not overcooked on the inside (a distinction which may just show up my lacks as a cook in not being able to do this in an oven). I have a little barbecue grate that's made for the purpose. It's a trick that's not for the faint of cleaning, however. Nolamom, the magnet test is a great way to assess whether the pots you have will work with induction, but if you're buying new it's probably worth your while to get pots that are known to work particularly well. Since I already have a lot of Le Creuset (works great with '60's coils, gas and induction all and I love the enamel), I don't know the specifics. Do a search here and you'll find recommendations. Some steel cookware has different amounts of steel in the sides of the pan and the bottom, so it cooks a little differently than one that's all the same. Some have more steel than others. Etc. Cast iron is pretty much cast iron, though weight and thickness will effect the way a particular pan works in comparison to another. Enamel shouldn't matter (it's an insulator but I haven't heard that it impedes magnetism). I have a little Turkish coffee pot which is stainless but doesn't attract a magnet at all. I can't remember if I tested it on Mr. Induction (all this stuff is packed for demo), but I'm pretty sure it won't work. :) Anyway, what I'm trying to say is if you're buying something new, make sure it will work well rather than just work.

I have on in my previous oven. It is expensive but it comes with a separate heating element that fits in the bottom part of the oven and then you slide the stone on top of that. The stone has a metal holder that it sits in. It is a great stone and worked beautifully. Pizza was done in no time. I also roasted meats wrapped in foil on it and it worked wonderfully. I baked bread on it and it also behaved beautiful. If the price is not a concern and you do a lot of pizzas, you will love the stone. Good luck!

I combined a couple of recipes and ideas I found on line. They did indeed come out nice and crispy in the oven. Oven "Fried" Green Tomatoes - from http://southerngirlrecipes.blogspot.com/2009/09/oven-fried-green-tomatoes.html 1/2 cup yellow cornmeal 1/2 cup panko 1 tsp Creole Seasoning 1 egg white 3 green tomatoes sliced into 1/2 inch slices Preheat oven to 375. Line a rimmed baking sheet with aluminum foil. Spray foil with nonstick cooking spray. In a shallow dish, combine cornmeal, panko, and seasonings. In a separate shallow dish, lightly beat egg white. Dip each slice of tomato in the beaten egg white; dredge in cornmeal mixture to coat. Place on prepared baking sheet. Spray each tomato with nonstick cooking spray. Bake for 15 to 20 minutes or until lightly browned. Turn tomato slices and spray the other side with nonstick cooking spray. Bake for an additional 15 to 20 minutes or until lightly browned. I put them on top of a baby greens salad with a vinaigrette and served with dollops of this remoulade sauce, from http://www.mustardsgrill.com (I made half this much, and it was more than enough):  1 cup mayonnaise  1 Tbs Dijon mustard  1 scallion, white and light green parts only, minced  1 Tbs capers, rinsed and minced  2 Tbs minced fresh tarragon or chervil (I used dried)  2 Tbs minced fresh parsley, rinsed and squeezed dry  1/2 tsp freshly ground black pepper Combine all the ingredients and mix well. Cover and refrigerate until needed. Leftovers will make a great breakfast "sandwich" with fresh mozzarella slices.

Thanks flwrs! And Cj - Knowing you both had success with using the roaster is reassuring. I use a brown sugar and bourbon glaze and I don�t think anyone will notice the ham isn�t very brown. My biggest worry is that the ham is only 8 pounds and might get too dry. I promise to use my electronic thermometer. Fori, I don�t think I could talk my DH into grilling. Our current forecast is: "Snow beginning around midnight tonight and ending around noon (CST) Friday with 2-4" in most places. Isolated higher amounts are possible near the 5-6" range." He might grill for us if we only get 2 more inches � more than that and you could probably hear him laugh all the way to your house. Beuhl, I am intrigued by the thought of using the slow cooker. I have an older one that has a metal container that sits on a griddle style base. I know the ham would fit nicely in there. I wonder if the glaze would do better in the roaster or the slow cooker. The instruction booklet has been missing for years. As I remember it was only 3 or 4 thin pages with very little real info. Cindy, may I have your apricot, mustard and honey glaze recipe. I promise to wrap that ham in foil before baking. It sounds delicious! I think my brown sugar and bourbon would stick tight to the foil and everyone would be tearing off bits of foil so they could lick the glaze off. I see you are due for a high of 52 degrees tomorrow. I do miss South Carolina winters!! Here in my part of Iowa we are promised a high of 20 tomorrow, which really isn�t too bad. (My southern bones can�t believe I�m saying that.) Northcarolina, I use my roaster to cook 15 to 18 pounds of pork (I also use boston butt) for BBQ all the time. The next time I�m making a smaller amount I will try the slow cooker. Hmmm � New Year�s BBQ. I think I will try your sage and sugar combination with my spices. I have been wanting something with sage lately. I love the aroma of sage cooking. Jakabedy, I like cooking a big turkey in the roaster because it does seem cook up more moist than in the oven. But my old Panasonic convection microwave cooked a very moist turkey in half the time. Thank you all for taking time to reassure me. May all your holiday meals be wonderful!