I don't think "speed" and "electric coil" belong in the same sentence together. They take a thousand years to heat up, and an equal amount of time to cool down. So water takes twice as long to boil, but the advantage is that once it does, you can't turn down the heat to stop a boilover. Ideal.

What you need is induction. Not as messy as ceramic electric (which I hate too) because you can cook on paper toweling or a Silpat. There is also a stainless version available from Thermador if you don't want black. Also, induction is much more low-profile so you can avoid the two-ranges, one-kitchen look.

I strongly strongly suggest getting an induction top or even an induction range. I don't have a second cooking station but in this remodel put in a 36" induction cooktop and two ovens in a stack. I've cooked on electric and gas... nothing at all (for me) compares to induction.

Thanks for both of your comments. I totally hear you on the maddening inertia of electric, which is why I stronly prefer gas, but have found that electric coils are MUCH faster than average gas burners at bringing large pots of water to the boil, or even just dealing with softening a lot of onions in a cast iron casserole, or deep fat frying. I hate them for any kind of sauce or other temp sensitive cooking, but for big heat they give great bang for the buck. I also like that I can throw any kind of cookware with a reasonably flat bottom on them (pretty much everything we own) and actively toss and shake the pans without worrying about scratching or breaking anything.

I would totally consider induction EXCEPT for the fact that most of our favorite cookware is either aluminum or copper and will not work. I do have a magnetic stock pot and several pieces of cast iron (enameled and raw) which would work. May be a good idea. Induction is also much more expensive.

Food for thought.

I don't see why a second cooking station would be any different than a second sink or second oven. Many kitchens have those...so why not? Sounds like a good idea to me :)

If you think you will use it and you have the room, totally go for it!

Boil a pot on water on the boost setting on induction and then instantaneously bring it to a simmer and you'll be hooked! Seriously though, there are deals out there to be had. Look locally on ebay or craigslist. I know you have to be careful but you'll be amazed at the deals you can find if you're diligent.

Alton Brown always says you shouldn't have too many gadgets in a kitchen that perform only one function. I agree. If that's true for gadgets, it's triply true for big appliances.

That's what I keep asking myself. I am careful to not duplicate much in the kitchen. We buy things which we don't have and which we do not have a proper substitute for. I might just buy a portable induction hotplate for the big pots of boiling water and call it a day. The portable could also move to wherever is most convenient at any given time, for example on my pastry board when not making pastry. And the oven, if we still want it, could someday be installed in the pantry. It need not be particularly convenient.

I was just about to suggest the portable, but be careful choosing one. Power does matter if you want fast boils. You need "boost". Also, make sure you have one that will handle your large pots. A catering quality/size unit might be preferable. You might also consider a commercial quality with a 240 plug for it.

I know how much we love to poke fun at Bang For Your Buck. But one time there was a homeowner who did have two stoves, one gas, and on the other side of the kitchen an electric cooktop. They said they used it for entertaining, in order to keep things hot. I had to agree with the person critiquing this kitchen...it looked like two different kitchens. It was odd. I suppose if you put it near the other cooktop/range you can make it work.

The Barefoot Contssa says the same thing as Alton Brown. Gadgets with only one purpose are a waste of space (and money)

I like the idea of the portable induction burner.

I don't know why you can't do 2 stations. See this kitchen in the link below.

Here is a link that might be useful: Michael Chiarello's kitchen

This is what I do when I need to bring out the bigger pots. BTW - I have induciton and it just won't work with my aluminum canner. (this is my small canner). This is a 220 electric "portable range".

One thing to consider - boiling causes a lot of steam so you may need to consider a way to vent. For mine, it is close enough to the range hood for it to do dual purpose. The cabinet above this spot is at the same level as the bottom of the hood. It's turned out to be the favorite place to use any eletric heating appliance - forman grill, deep fat fryer, crock pot, and indoor canning.

I love my induction for rapid boil and even simmer - I can leave a big pot of tomato sauce on for hours with no problems. It's the fastest way to get a large pot to boil. The hotplate takes about 12 mn to bring a large kettle to boil. I think my coil cooktop (in my summer kitchen) heats up faster than the hotplate, but it's not a portable unit so has way more power.

and in case anyone is wondering - that was a batch of pickled asparagas made a few weeks ago.

Funny that this is coming up today because I've just been corresponding with the folks at Falk Culinair about whether the stainless layer of their copper cookware will ever be made induction compatible (the answer is a definitive "no."). However, the Emile Henry induction plate on a Max Burton portable induction unit is sometimes employed satisfactorily. Anyhoo, that would be a way to use your copper and induction.

Having purchased a portable induction cooktop to use during the remodel - I vote for induction as well. I'm amazed at how quickly I can boil water on it. If you have the room, I don't see having a second cooktop and oven is overkill considering your main appliance is vintage. I'm getting a 60" Blue Star - not because I need all those burners but b/c I have to have two ovens - even though I only need two ovens 6 or 8 times a year. Unfortunately, I don't have room for a wall oven. It sounds to me like a you're on the right track adding on appliances.

This 120v portable unit is 1600 watts for $109. Volraith, Eurodib(Dipo)and Cooktek make others including 220v higher wattage models.

Here is a link that might be useful: Korean induction cooktop

We have quite a lot of room. The "business end" of the kitchen is about 10x14, and there is an additional 10x14 area adjacent with our table and lots of doorways, but there is one uninterrupted 10 foot spread which would offer a ton more counter space, space for some more appliances, and lots of storage. I think that it would work well.

drdannie, you may find that you use the two ovens more often than you anticipate! Once we got used to having the second oven, I can't imagine living with only one again. We use both quite frequently. I will leave a casserole simmering away in one and bake bread in the other, or warm plates and rest a steak in one while baking a desert in the other... etc. It is wonderfully convenient. Ours have pilot ignition, so both ovens hover around 90 degrees at all times, so I let bread rise on one side and when it is fully risen I preheat the other side, and then just swap.

I am looking into 240 volt portable induction units. I found one with 3500 watts!

Just be aware that the commercial grade portables can have very loud fans. :)