The * part was left off! How odd!
Here it is:
* I have had tinned copper. It is almost impossible to get it relined in America. I do own several pieces of steel lined copper and love it although I have not used it since I moved in 2007.
At my old house, where the electric stove was in its death throes for several years, the huge oven died once and my then-boyfriend put in a new heating element. It worked for two years before dying again. At that point, I had one burner, so I cooked for the family with one burner and an 11" wide oven.
I had an oval copper pan with a steel lining that fit into the oven, so I would start the meat in that pan and then put it in the oven to free up cooking space for the sides.
It is still in a packing box. Maybe, if I spent less time here and worked only five days/week, it would be out.
ANother thing that happened twice was a burner exploded. When my kids were still at home, I had sleep-over guests every weekend. Sundays meant pancakes or French toast: cheap and easy to prepare foods for a crowd.
I was using my first good piece of cookware, bought when I was 24 or 25, a German-made stainless steel pan with a lovely slope to the sides, a thick sandwich bottom and a bakelite handle (its only flaw). The manufacturer was either Tischbein or Fischbein: the letters were embossed in the bakelite and were so tiny it was impossible to read.
I put the pan on the burner and turned on the electricity, gently enough to allow the pan to heat for the bacon. (I never turn a burner up full -- BTW, All-Clad says that is a no-no.) The burner ruptured! A piece of the coil went through the sandwich and the stainless steel.
I was so glad that I never made a practice of allowing the boys to fix breakfast and that there was no bacon and hot grease in the pan.