I consider myself @ ½-generation after you; my last uncle died just over a year ago (would've been 82 this November) and my mom's passing a year ago, this Tuesday past, ended the previous generation -- but my oldest remaining 1st cousins are 85 and 84. Much has changed, in all aspects, in our lifetimes -- some for the better, some for the worse, some for no consequence... and some for which the consequence remains to be seen.Fozzer wrote: One of my sons, some 30+ years ago gave me his unwanted; "radar-in-a-box", (Microwave Oven), and from that day to this, I have never used it! It sits gloomily on my kitchen shelf whilst I have always enjoyed proper-cooking on and in my trusty English Electric, Beko, etc, Gas/Electric Stoves. I could never get used to the time necessary to cook various foods quickly and successfully in a Microwave Oven! I always prefer to cook things very slowly, (for hours), in a conventional Gas/Electric Oven or Hob. I can see what is going on!
My two loves in life:
(1) My Motorcycle.
(2) My Gas Oven.
I need very little more!
Only 60 or so acres of our farm was cleared for pasture and crops, the rest woodland. Our first fuel for heating and cooking was wood; I baked my first spice cake and peanut butter cookies in a wood range oven, which had a small isinglass (mica) window in its door (almost the entire microwave oven's door is a window); I also had my camps in the forest and occasioned to cook over the open fire. Eventually, the house was rewired and an electric range was placed next to the wood range. We humans can be slow to change so much of the baking was still done with the wood range but the electric stovetop quickly proved more expedient; eventually, so did its oven -- and there was no chimney smoke and dampers to contend with.
My parents introduced me to electricity and analog electronics with a science kit when I was 9 or 10; the U.S.A.F. trained me on radar circuitry and operations. So, I was a bit more comfortable when that circuitry was shrunk and placed inside a box but, as with all cooking media, it has its quirks. For general heating/reheating, a microwave will outdo external heating methods and, unless you try to apply conventional cooking times (remember the 1/3 time rule), resists charring. However, for baking it can be quite sensitive to the atmospheric humidity -- not only for the cooking time but for operation. Newer models incorporate safeguards against arcing and shorting; the humidity was so high a couple weeks ago that mine shut down before it finished its cook cycle; I finished up with my electric skillet.
Now, there are things I still prefer by slower methods: my 'boiled' dinners and, sometimes, bagged hard-beans, are prepared in my electric crockpot/slow-cooker. As to a gas unit -- not since a Nebraskan was cannonballed through his outside wall...