Or anything else that requires me to use the oven in the stove.
You may remember the fiasco several years ago when the thermostat in the stove stuck in the FIERY FLAMES OF HELL position and turned our chicken and rice into a cinder.
Since then we have managed to use the oven occasionally. It takes rather a long time to heat up, and never really gets much over 350˚, but it works for the occasional Papa Murphy's take-and-bake pizza.
It seems that the oven works for short periods, but not for the 4+ hours to roast a turkey.
Said bird had been in the oven for a couple hours when I smelled something that wasn't right. Sure enough, both oven elements were red hot and the oven thermometer read 400˚. Aside: I was sooo glad I had put the oven thermometer in a place in the oven where I could read it.
This began a couple of hours of turning the oven off for 5 - 10 minutes ::slow cooling::, then turning it back on for 5 - 10 ::FIERY FLAMES OF HELL::, then off for another 5 - 10. Rinse, repeat. The turkey turned out pretty good. No browned quite as much as we would have liked, but tender and juicy.*
Christmas dinner will be in the crock pot. Or the micro-convection oven.
* I read last week that to ensure that the breast meat is juicy to roast it breast side down for the first half of the cooking time, then turn it over. Probably a great plan, but you try flipping a 16-pound turkey partially cooked turkey sometime. I probably should have made twisted foil handle for it. Next time...