During a Power Outage
You’ve got to be quick around here to outsmart Edward Murphy. He’s the guy who is popularly associated with the adage “anything that can go wrong will go wrong.” Murphy was an aerospace engineer and coined the ‘law’ based on what he felt to be a key principal in defensive design – “always assume the worst case scenario.”
Usually, when Murphy’s Law goes into effect in our household we have to become creative. We often have to solve the problem using another tried-and-true principle: “necessity is the mother of invention” sorts of things and I have come to think of that particular mother as Mrs. Murphy – Ed’s mom, not his wife.
Dinner Party
Take, for instance, the time the power went out before dawn on the day of a House Concert. Since almost all of our concerts are acoustic, the lack of electricity posed no problems; a concert by candlelight would be fabulous. It was the pot-luck part of the equation that could have been problematic, but no one missed a beat. Some folks had generators, so they were all set. Others had gas (propane) cook stoves. We baked our lasagna in our Weber barbecue. Everyone arrived with flashlights and hot dishes in hand. It was a memorable concert and led to a number of on-purpose candlelight gatherings here that winter.
We are thinking that we will subvert the latest of Mr. Murphy’s visitations by using the barbecue again – this time for our Thanksgiving turkey. No sooner had we placed our order for a fresh turkey at Jack’s than the electric part – that would be the oven – of our dual-fuel stove died. Just made a lot of scary noises, flashed its lights in a final farewell, and quit mid pork tenderloin.
Thanksgiving Turkey
In that case, the microwave could provide the final touches, but it would be tricky with a fifteen-pound turkey. Meanwhile, we have a call into the repairman. We are also coming to grips with the fact that it might be time to replace this old stove. Naturally, that’s also a problem.
Nyel, the primary chef of the household, insists on a gas cooktop which, of course, requires venting. In our situation (read 1869 construction with a chimney in a strategic place) the vent must be of the downdraft variety which, of course, (did I say that before?) are few and far between and, of course, (I can’t emphasize this too much) cost a gazillion more than any other kind.
So, Mrs. Murphy… we can’t wait to see what’s up your sleeve this time.
We are in the same situation, our gas stove with a downdraft is having problems. The oven door is restrained with a bungie cord to keep it closed. The oven’s temperature fluctuates at it’s will. We have checked out the different appliance stores and departments. Only a few manufacturers carry a slide in range with gas stove and oven. The lowest price I have found was $3,000.00…for a stove!!! Unreal. Good luck in your search. Right now we are carrying on with the bungie cord.
FYI, we have done a turkey in our Weber for the last 31 years. They come out moist and tasty, with the added advantage of freeing up your indoor oven! Good luck.
Sydney, I’ve lived with plenty of gas stoves, and modern gas stoves do not require venting to the outside (unless they have an open-flame grill). Most of them don’t even have a vent! (The hood over the stove is another ballgame, but that’s true for electric stoves, too) If you’re still uncertain, check with several appliance dealers. I know I wish I had a gas (propane) stove–maybe in a remodel.
Hmmm. Our current stove does, indeed, have an open flame grill but, even so, since we cannot have an overhead hood/venting system, my understanding is that we need a “bottom venting” range. Ours is a free=standing unit, not a “slide-in” though I don’t know what difference that would make.