I have had a 36” 6 burner Viking range for 30 years. I would never have considered even looking at an electric range; I thought them a hindrance to good cooking.
And yet, here I am at a beach cottage using a GE radiant glass top, convection oven, with real pleasure.
I am impressed, as is my serious baker/cook husband, and our guests, who are also dedicated cooks.
We have each, independently, expressed awe at the speed and even heat of the oven (I’ve fancied a dual-fuel for quite a while), but now, also, at the speed this GE boils water for pasta, espresso. We have cooked delicate fish and shellfish, too. Am I opening my mind or losing it???
These current smooth, glass top electric radiant ranges with convection ovens seem quite appealing. Am I crazy??
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