Had a proud moment tonight, coupled with a d'oh, why-did-I-never-think-of-that-before moment.
We are in the last phase of a kitchen renovation, and have been without a stovetop for two months (we were out of town some of that time). A friend lent me a double hot plate, but we have only used it a bit as we have to set it up and put away each time, not a huge deal - but it involves rearranging things temporarily housed on the currently remaining counterstops.
By two weeks ago, I was tired of almost anything roasted, so we have been using the hot plate, but after years of cooking with gas, it takes a bit more attention to get and keep the right heat.
Proud moment tonight, risotto made on hot plate and it was wonderful with minimal dial fiddling.
D'oh moment, when taking the braised lamb shanks out of the oven, I could not find the large strainer I have long used to strain the braising sauce, and mash some of the braising veg through to make the sauce for serving. Suddenly realized I could turn all remaining veg/braising liquid into a sauce using an immersion blender. It was the best sauce yet with lamb shanks. I have no idea why this had never occurred to me before, but will be doing it this way in future.