Electric Cooktops

It’s Electric - Why Electric Cooktops Are Making A Comeback

This article was posted on: April 28th 2008 Filed under: Electric Cooktops

As kitchens continue to become the new chic room in the modern home, it may be time to think about replacing your cooktop with a newer model. Thankfully, there are plenty of great features on any cooktop you choose, but the question – same as it’s ever been – remains ‘gas or electric’? While any serious foodie will tell you that a gas cooktop is the way to go, but there are still plenty of reasons to consider an electric cooktop when you design or remodel your kitchen.

  • Easy To Clean – Most electric cooktops, especially the newer ceramic models, are easier to clean that clunky, grated gas models. For the cook in a hurry, cleaning up fast is just as important as boiling water quickly – maybe even moreso!

  • Attractive – Because those ceramic cooktops are available in a wide range of surface colors, they can match virtually any kitchen design. Not only that, but they glossy finish is a gorgeous addition to any kitchen.

  • Easy To Use – Gas burners boast huge heat outputs and ultra-precise control, but if you’re not a professional chef, you might end up burning your food without even trying. For the occasional cook, electric is a perfect set-it-and-forget-it option that doesn’t need constant micromanagement, and models with dual burners like this Amana 30” Smoothtop can provide extra heat.

  • Safe – Because electric cooktops don’t use an open flame, they’re a safer alternative for households with small children.

So, despite what your food snob friends might say, there are still plenty of reasons why electric ranges and cooktops are relevant in today’s kitchens. If you want to go electric, we offer tons of electric cooktops with Free Shipping.

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Cook’s Corner: Easy Chicken Vindaloo

This article was posted on: April 25th 2008 Filed under: General Appliances, Electric Cooktops

With spring in the air, it’s time to shake off the yoke of that oh-so-delicious/oh-so-bad-for-you comfort food that keeps us functioning during the winter months and whip up something healthy and exotic on your cooktop. With that in mind, here’s an awesome chicken vindaloo recipe to put a dash of spice in your dining room.

You’ll need:

  • 1 1/2 pounds boneless, skinless chicken breast

  • 1 tablespoon coriander seed

  • 1 teaspoon cumin seed

  • 2 teaspoons mustard seed

  • 10 dry red chili peppers

  • 1 teaspoon turmeric

  • 1/3 cup red wine vinegar

  • 1 tablespoon minced garlic

  • 5 tablespoons olive oil

  • 1 stick cinnamon

  • 1/2 cup onions, finely chopped

  • 1 tablespoon grated ginger

  • 1 tablespoon paprika

  • 2 teaspoons corn syrup

  • 1 cup water

  • Salt (to taste)

If you don’t have access to fresh cumin, mustard, ginger or coriander, it’s okay to opt for preserved, pre-packaged substitutes – you’ll just have to use a bit less of each, depending on your preference.

  1. Start off by cubing the chicken, then put it off to the side in a refrigerator-safe container. Combine the peppers with your cumin, coriander and mustard and grind them with a mortar and pestle (if you have one) or a coffee mill (that you won’t be making coffee in!).

  1. Add in the turmeric, garlic and vinegar, and give the whole thing a good mix. Pour the wet mixture over the chicken cubes, then cover and refrigerate overnight. This will let the chicken marinate in the wet mixture and soak up the flavors.

  1. When you’re ready to cook, grab a large pan (preferably cast-iron) and add the olive oil (for a more exotic flavor, try another type of oil, like sesame, but be sure to change your cooking temperature accordingly). Heat the oil on medium/high heat. Once the oil is hot, add in the cinnamon, onion, and ginger, leaving the pan to cook for five minutes. If you have an electric cooktop, it’s ideal for a recipe like this. You can leave the pan unattended without worrying about managing the heat or keeping an eye on an open flame.

  1. Drain the chicken and toss it into the oil, cooking it until it develops a light sear. Then add in the paprika, syrup, water and salt and bring the pan’s contents to a boil. Simmer for 1 ½ hours, or until the meat is tender.

  1. When finished cooking, let the dish rest for a few minutes, and then serve with jasmine rice or couscous. This recipe should serve four people, or two extremely hungry ones!

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