Something Delicious

Nadeest · 12-15-2012, 08:17 AM

Um, Sun, I have an electric stove, here at home. In my baking and pastry classes, we have been using an induction burner to cook with, instead of going over to the culinary side and fighting to use the stoves there. There are two classes going on at once, in that kitchen, as well as the HCC Cafe. Therefore, there is really no room for the baking and pastry classes to use the stoves. Both the culinary side and the pastry side do have some induction burners, thankfully. The pastry side just uses induction burners exclusively, is all.

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12-15-2012, 08:17 AM	#11
Nadeest Member How Do You Identify?: as myself Preferred Pronoun?: She Relationship Status: Single Join Date: Sep 2011 Location: Leesburg, FL Posts: 595 My Photo Gallery Thanks: 2,876 Thanked 2,118 Times in 501 Posts Rep Power: 17077998	Um, Sun, I have an electric stove, here at home. In my baking and pastry classes, we have been using an induction burner to cook with, instead of going over to the culinary side and fighting to use the stoves there. There are two classes going on at once, in that kitchen, as well as the HCC Cafe. Therefore, there is really no room for the baking and pastry classes to use the stoves. Both the culinary side and the pastry side do have some induction burners, thankfully. The pastry side just uses induction burners exclusively, is all.