Keeping gas hob clean - foil?

There are "hobs" which are specifically designed to allow a pool of water - I think you'll see them quite commonly in Chinese restaurant/takeaway kitchens. Looks as if they can allow a continuous flow, taking away any floating grease/oil/detritus. I suspect you'd need a separator of some sort to avoid it all going down the drain. That is, in summary, for commercial kitchens but I have my doubts for domestic.

Interesting. The problem seems to be that any spills obviously bake on and the hob is sufficiently recessed to comfortably take a few mm of water which presumably she would just sponge off instead of having to scrape.

How do you prevent spills getting behind the foil?

The first link to the type of product I meant:

Tell her to try an induction hob.

They respond better than gas, and never get get enough to bake on spills.

Andy

I've seen ali foil used many times under electric spiral hobs. It works to a fair extent, but I've always seen it used by people that never clean the thing, so it still catches fire eventually. So you just need to clean it le ss often - or rather replace the foil sometimes instead of always cleaning it. I'd rather have a clean hob myself.

NT

Quite. The trick is to wipe clean after every use. A stitch in time and all that. Much quicker than removing/replacing foil, each time it's used.

I don't like the sound of "catches fire". Is that more/less/same likely with gas?

Some things are cooked for a long time and so by the end the splatter/spills are well and truly baked in and the theory is that it is quicker and less effort to replace the foil.

What are you cooking for a long time on a hob? An oven is more efficient for this. A slow cooker even more so for stews and soups. And is dead easy to clean.

Lol I've not tried it, I clean my hob. Your swmbo needs a proper talking to.

NT

Some time ago I checked up the expected electricity consumption of a slow cooker and was surprised how much one could use in the many hours of cooking. Was very disappointed that few, if any, had any insulation beyond the air gap between the shell and the food container.

Are you saying a pan on a hob is better? ;-)

It was a while ago - I *think* it worked out that a pressure cooker was probably less costly to run. That was almost certainly based on our patterns of cooking and consumption and may not hold for others.

In the end, we didn't get either a slow cooker or a pressure cooker - but one is likely in the offing, a few months away.

There's a combination pressure cooker/slow cooker available -

Hmm - I did see that before. Also:

Both seem to get pretty goods and numerous reviews. Will remember that and maybe, just maybe, ....

Ah - quite likely.

Beauty with a slow cooker is you can leave it on for far longer than needed without ruining the food. And there are thermostatically controlled versions that use less energy. Mine is rather old, but doesn't get hot on the body, only the lid.

They both have their uses.

I'm not cooking anything and I certainly know on which side my bread is buttered so I'm not going to create a splatter by telling SWIMBO how she should, or even what she should, cook.

No way - I'm not going to get trapped into having to clean the hob too. Sounds as if your swimbo is quite smart.