My old house had one of those in the living room, right beside the light switch. My brother spent the night with us once upon a time and apparently hit it when he was turning off the lights for bed. In January. It was cold the next morning!
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And then he wrote a story about cryogenic hibernation?
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Here’s the thing:
Yes, they do. I had a pair of their PT-65 units bought back in 2000, and one of them finally died (the back cover shattered when I dropped it) a couple months ago. I replaced it with a PT-M95, which takes the same tape, is about the same size, and has a couple spiffy features the old one didn’t have.
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The fact that this is from the University Housing and DINING Services makes this notice extra…saucy?
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Ewwwww!
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Need help figuring out which induction stove/oven to buy and install. Also need advice on a small chest freezer for the garage.
Right now we have a gas stove and oven combo. We were thinking we’d replace it in a few years. We use an induction plate for a lot of the stovetop cooking.
But the gas is inefficient. I hate the way the house smells when we use it and am concerned about the indoor pollution. It’s icky to use in the summer because it gives off so much heat and we have to vent the smell/pollutants. Which draws warmer air thru the gaps in the house.
Given recent events, our time table for replacement just got moved up. It might be a lot more expensive later and being able to use the oven could be important if food prices skyrocket.
We mostly want the small chest freezer to reduce our food waste and allow us to freeze more of the excess black berries, peppers, and cherry tomatoes from our small garden. As a family of 3, we don’t want or need one of the coffin freezers.
Any recommendations would be appreciated. We just decided this today, so I haven’t even begun to look.
The chef of the house really wants convection
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If you get induction i presume your cookware is usable with it already? Some considerations for induction too is that your pots and pans can sometimes scratch the glass so be careful with that. But beyond some questions you don’t have to answer here is what is your budget? Are you willing to wait for holiday sales? Is your kitchen electrical wiring set up for the electric usage of induction? Check to see if there are any potential rebates (federal, state or local) for switching to induction.
As far as recs, i can’t help there since i have a gas stove but hope someone here knows more about them 
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Not sure what the budget is yet, looking at that this week.
Most of our cookware is now suitable for induction. We use the induction plate a lot. Got it to reduce the amount of time we are using the gas burners and have been slowly replacing the cookware that doesn’t work.
We are probably going to try for black Friday sales.
We have an outlet with the appropriate voltage (it takes extra energy ike a dryer) behind the existing gas stove. There is also a away to shut off the gas to the stove.
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I mean, call me Pollyanna, but I’m pretty sure the vast majority of shower drains that can handle, say, conditioner or toothpaste, can probably swallow a prodigious amount of semen with nary a hiccup, assuming a hot water rinse accompanies the endeavor. So I don’t buy the reasoning, though I freely admit that I am no plumber, nor urologist.
I mean, just say that it’s rude and antisocial.
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Or sinful, what the hell.
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Hi Pollyanna!
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We went kinda nuts and spent a decent amount on an induction range, and a nice oven, as we were redoing our entire kitchen, I can say AEG models are quality, but most of the manufacturers do things like multi-zone induction, the top end ones you can anything from a 3 or four inch pan (or multiple small ones) up to one huge paella pan anywhere you like.
Nothing special about convection ovens, most electric ovens do that, (air fryers are just small convection ovens) a fan blowing over a radiant element isn’t super complicated. Some things you might want, pyrolytic ovens are cool, they get hot enough to burn anything organic into ash, so cleaning them is much less effort (it does use a decent bit of electricity). Steam baking, or integrated thermometers/temperature probes are cool. Ours supposedly can connect to wifi, but no, it won’t be.
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You forget, possiby, that seminal liquid is like egg white, and cooks when exposed to hot water…
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At ~105F? Diluted with a few gallons per minute of running water?
I wouldn’t be too worried. If Norman Bates wasn’t concerned about a few liters of blood down his motel shower drains, how much trouble could a dorm-floorful of horny 19-year-olds get into?
We redid our kitchen a year ago, and really wanted to do it up nice so we wouldn’t ever have to think about it again.
We bought a slightly older (discontinued) version of this cooktop from Bosch. It’s been great and we love it. Takes a bit of practice to adapt if, like me, you’ve previously been cooking with gas, but soon enough you’ll learn which number on the dial gives you the heat you’re looking for. We got the big 36" one with five burners, and we’re glad we did on those not-very-common occasions when we have more than a couple of pots or pans going simultaneously.
Definitely make sure your pots and pans are compatible! Cast iron works great, but in any event, the pans will need to have ferrous bottoms, or the cooktop will not recognize them as cookware and thus will not turn on. Basically, if a refrigerator magnet will stick to the bottom of your pan, it’ll probably work. We found out too late that a large batch of fresh pans we’d bought a few months previously would not work on our new cooktop at all, so we had to give them away.
If your kitchen does not have enough room for your cooktop and oven to be separate pieces, then you’ll want something else. But we read good reviews of the Bosch and so far it’s been great. Since it was a whole-kitchen remodel (and we also increased the kitchen’s footprint by about 100 square feet too), we were free to rearrange appliances to our heart’s content. Our old gas range was your standard four-burner stove on top, oven/broiler underneath, but now we have the cooktop on a countertop that’s on a different wall from the two convection ovens. That’s a KitchenAid 30" Double Wall Oven that so far has been problem-free, except I do have to pay attention to cook times because even though I use it several times a week, I am still not 100% confident in my ability to predict how closely it’ll adhere to published cook times in recipes. Definitely cooks faster in convection mode, though.
Like with any tool purchase, I chose to get the best I could afford, stopping well short of anything super-flashy. The idea is to get performance and reliability, and so far these have been great. Our new refrigerator has been more of a disappointment. It’s great in all usability ways, but the compressor sprang a leak after less than a year, and it took a couple months and two or three service visits to fix. Luckily we still had our previous fridge in the garage, but jeez, basic household refrigeration is a quite mature technology, and this is not something that should fail in this manner so soon. Looks like they got it right this time (knock on wood); it’s been behaving perfectly this year.
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My guess it makes fatberg style messes(masses?) with hair and similar things.
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And now I’m going to be left wondering if the several handsful of soap and shampoo that get washed down the drain for every 10cc of pearl jam that make it down there are enough to dissolve the issue.
A younger me would have commenced the experiment already, but I don’t think I can get it up for that anymore.