I am now in the market for a new stove. Since I will be redoing my kitchen all options can be considered. What suggestions do chowhounds have. I want a stove that either has a Shabbat mode or the ability to be left on over a Yom Tov without shutting down. I do not want a glass top stove due to the issues with using it for Pesach. To me a stove is the most important appliance in the kitchen. Does anyone have any suggestions about a double wall oven and a counter-top stove? Right now I have a Jenn Air single wall unit and a Jenn Air cook-top. My only issue is with limited capacity of the wall oven. I am still very happy with stove-top, it has coils. I don't have an issue with spending more money if the return is there. TIA

My chicken soup starts with celery(2-3 stalks), onions(2-3 cut in quarters), carrots( either a large handful of pre-washed baby carrots or 2-3 regular ones) , one large parsnip cut up, one baseball size celery root cut up, one sweet onion cut up, one small butternut squash cut up, and one large sweet potato. Everything is cut up. The quantity for the spices is for a 12-16 quart stockpot. The vegetables that I don't want to serve are placed in cheesecloth so that they can be easily removed at the end. I add quite a few spices. Usually 1 tbsp. of kosher salt, 1/2 tsp. of pepper, 1-2 tsp. of paprika, 2 tsp. of onion powder, 1-2 tsp. garlic powder, 2 tablespoons of chicken soup powder, sometimes some onion soup powder, 1/4 tsp of curry, ginger, cinnamon, jerk spice,3 or more cloves of fresh garlic, I use the Dorot frozen cubes of fresh chopped garlic, they are available at Trader Joe's The chicken parts are also placed in cheesecloth. This package is removed once the soup is ready and placed in the fridge to cool. The next day I remove all the chicken from the bones and either add it to the soup or use it for chicken salad. I buy my chicken soup bones directly from either the supermarket or the butcher. If you have a kosher meat department in your grocery store you'll usually find them there. I cook the soup for 2-3 hours. About half an hour after you take the soup off the heat place it in the fridge. Put a trivet or silicone mat underneath so you do not break the glass. The next day the fat will have risen to the top, usually in one solid layer. Remove the fat and use the soup in whatever way you'd like. It is really delicious with matzoh balls. Even though I have made matzoh balls from scratch I find the box of Croyden matzoh meal mix to be better. I usually make 2 boxes at a time, that is 4 envelopes, and once they are cooked I drain them on paper towels then place them on parchment paper lined cookie sheets. They then go in the freezer to solidify and then are placed in a zip lock bag for future use. Enjoy!