Does a stovetop warming element obviate the need for a slow cooker?
Context
- I am not convinced that wasting all the energy needed to heat an oven is necessary for replacing a slow cooker. A well-designed (thick bottom, continuing to heavy walls) pot on the stove would be enough, if only the low setting on the stovetop were low enough (sigh).
Question
Here I continue the previous questioning of the necessity of yet another device to occupy (countertop) space in one's kitchen, yet remain unused for much of the time.
Can the fifth "warming" element already on my stovetop act, when set to "high", as a slow cooker? What is the temperature for the "high" of a slow cooker and what might the temperature on "high" for the typical warming element be?
What prompts this question is that some of the slow cookers on the market are labeled "Entertainment System" and appear themselves to blur the line between a warming element and a slow cooker.
Best Answer
Functionally, slow cooking isn't much different from braising or stewing; it's a low-heat, long-duration method, often with a lot of water. So no, a slow cooker isn't technically necessary. The exact temperature level varies from model to model of device and isn't all that important anyway; you can get similar results in a low oven (per the linked answer).
It's possible to get close on a low stovetop burner, but the heat you apply will come from the bottom of the vessel. Heavy cast iron is quite good at distributing heat, but will still develop hot spots at the bottom that can cause food to burn. An oven is better thanks to the indirect, even heating. A slow cooker heats using a very gradual electric element that reduces hot spots, combined with a thick ceramic container that distributes heat more evenly.
Another big argument in favor of the slow cooker is its safety. A small, low-wattage, self-contained electric element is generally less likely to fail catastrophically than a gas oven or burner. A slow cooker can be left running unattended for multiple hours, which is more than I'd say for my cooktop. Being able to start dinner, leave, and have it ready when you return home is useful, and has contributed to the ubiquity of these devices.
If counter space is your concern, there are always options such as so-called multi-cookers which can be used in various ways, including slow cooking. I own one and use it multiple times weekly.
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So no, a slow cooker isn't technically necessary. The exact temperature level varies from model to model of device and isn't all that important anyway; you can get similar results in a low oven (per the linked answer).Can I use stove top as slow cooker?
To slow cook on a stove top, brown the meat and add liquid, seasonings and any other desired ingredients. Slow cookers offer great convenience, but not everybody has one. It's good to know that most slow-cooker recipes can be converted to the stovetop or oven.Can I use a casserole dish instead of a slow cooker?
You can also use glass, ceramic, earthenware or any other heatproof material casseroles, but we think cast-iron is the best option. For slow cooking in the oven, you should brown the meat on the stovetop before placing it into the dish.Which is better slow cooker or stove top?
#1 Crockpots save energy \u2014 if you use electricity to cook. A crockpot uses far less electricity to cook a roast than an oven does. #2 When using a crockpot, you can go and do other things while your food cooks. One of the best things about a crock pot is that it doesn't require watching or stirring of food.Mistakes Everyone Makes Using The Slow Cooker
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