Or how I burned my dinner.
The new kitchen has a fancy glass electric cooktop. The last time I used an electric stove was 8 years ago when we lived at MIT, and I pretty much never cooked in the tiny kitchen on the really awful toy stove after I ruined a third tea kettle. I kept boiling them dry while wondering why my dinner wasn't cooking because I always turned on the wrong burner. Electric kettle and good friends with real kitchens saved me from myself.
It is going to take a while for me to adjust to this cooktop. The contols are backwards—the button I want to use to make a burner hotter makes it cooler, the one that should make it cooler makes it hotter. It takes a long time for this cooktop to get hot. Boiling water for pasta is an exercise in patience. Getting a pan hot enough to sauté takes twice as long (at least tht's what it felt like to me) as on a gas burner.
After waiting what felt like 5 minutes for my skillet to get hot, I sauteed some chicken breast for chicken cacciatore. It was nicely browned and perfectly cooked. My problems started when I forgot that electric burners STAY hot for a long time after you turn them down. I burned the tomato sauce I added to the pan, and my perfectly cooked chicken pieces ended up a little dry. It was still edible, barely. D's chickenless dinner was perfect since I just heated his sauce gently over low heat. The question is will I remember this lesson the next time I make a pan sauce?