con­ve­nient cook­ing

Cabin Living - - Appliance Guide -

Cook­tops al­low for a more ver­sa­tile ar­range­ment be­cause they can be in­stalled in nu­mer­ous lo­ca­tions while still sup­ply­ing the same gen­eral fea­tures as a stove-topped range. Cook­tops may be pow­ered by elec­tric­ity or gas. Nu­mer­ous sizes are avail­able, though most are ei­ther 30 or 36 inches wide.

Check if the model you’re look­ing at in­cludes down­draft vent­ing to de­ter­mine if a hood is re­quired. Other fea­tures to look for in­clude bridge el­e­ments to ac­com­mo­date over­sized and ir­reg­u­lar-shaped pots, hot-sur­face in­di­ca­tor lights, con­trol lock­out, vari­able-pow­ered burn­ers for dif­fer­ent cook­ing ca­pa­bil­i­ties and touch­pad con­trols.

Gas Mod­els

Gas cook­tops heat food over an open flame, with sealed burner op­tions pre­vent­ing food or liq­uid from drop­ping be­neath the cook­ing sur­face. Added bonus: Be­cause they’re not locked into a power sup­ply, gas cook­tops can still be used even if there’s a black­out. High­er­priced mod­els tend to fea­ture in­creased Bri­tish ther­mal unit (BTU) out­put ca­pa­bil­i­ties.

Elec­tric or Gas Mod­els

Out­fit your cook­top to best suit your cook­ing pref­er­ences with a mod­u­lar de­sign. Typ­i­cally ar­ranged with two burn­ers in the right bay and a ven­ti­la­tion unit in the cen­ter, the left bay is open to al­low in­stal­la­tion of ac­ces­sories such as a grid­dle, grill or sleek cover, which are usu­ally sold sep­a­rately.

Elec­tric Mod­els

Coils: The most ba­sic vari­a­tion of cook­top de­sign, elec­tric coils pro­vide even sur­face heat for pre­cise cook­ing. Although the open source pro­vides greater op­por­tu­nity for messes, the coils are re­mov­able for eas­ier clean­ing and re­place­ment.

Ra­di­ant Glass: The heat­ing source for ra­di­ant glass cook­tops is lo­cated be­neath the glass sur­face, pro­vid­ing a flat, sleek sur­face that is easy to clean. Hy­brid mod­els fea­tur­ing both ra­di­ant and in­duc­tion cook­ing ca­pa­bil­i­ties are also avail­able.

In­duc­tion: One of the newer cook­ing tech­nolo­gies on the mar­ket, in­duc­tion cook­tops use elec­tro­mag­netic waves to heat the in­stru­ment in which the food is be­ing cooked (ne­ces­si­tat­ing mag­netic cook­ware). This keeps the rest of the sur­face cool, which may be ideal if you have small chil­dren present. It also cooks food more quickly than most tra­di­tional cook­ing meth­ods — a plus for week­end get­aways or large gath­er­ings, where you don’t want to spend the whole night hunched over the stove.

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