Currently have an electric range. Looking at appliances, trying to decide
if should go with another electric, or switch over to gas. Hook up is not a
problem, easily accessible.
Which do you like to cook on, gas or electric, and why?
Gas. I had one apartment with an electric range, and I think I burned
every meal I cooked. The range always seemed to take forever to reach
a sufficiently hot temperature, so I'd keep notching the heat up in a
futile effort to rush the process. As someone else already mentioned,
it's just too hard to control the heat.
I don't know anybody else who's had an electric range and liked it,
On the 7th day as God rested, the devil invented attornies,
electric stoves, and bubble packaging. And if that wasn't
enough, the devil also invented mothers-in-law.
My next house will have a gas stove and a gas furnace.
You'd be hard pressed to find a single professional kitchen with an electric
range. That said, electric ranges are usually less expensive, both for the
applicance as well as construction to support. They appeal to people with a fear
of open flames and take slightly longer to come up to temp.
We've never had electric, and in general the economics are against it.
Induction is intriguing, but we would need to buy a lot of new pans.
We'll stick with the GE Profile Performance gas cooktop/oven we have, in
spite of its mediocre heat output.
Recently converted from electric oven & cooktop to a gas cooktop and
electric (convection) oven
Gas is a bit cheaper than electricity where I am, so there is an operational
saving on using a gas cooktop
The real benefit of a gas cooktop is the speed at which food cooks with no
residual heat after you shut it off.
Naturally that supposes that you have some big burners for the job
If you go gas
Get the biggest burners you can for the money you spend.
(One of my grates flips over to become a round-bottom wok rack)
For the oven, most definitely go with a convection over a regular. Choice of
gas or electric should be on what you like and the cost of gas vs
And if you have a few more bucks get an oven control where you can
pre-program more than one temperature for the the oven
(e.g. Start my bread at 410 for 10 minutes, then drop it to 380 for
remaining 15 minutes)
I'm also using the oven instead of the slow cooker, because the oven is more
efficient with less heat loss to the surroundings.
I liked gas but when we moved here 35 years ago, we could not get it and
cook with electric. My wife prefers the electric. We did have to
replace the range about 10 years ago and a couple of years ago needed to
replace the electrical panel which cost about $300. Oven cal-rods have
needed replacement a few times on old and new ranges.
I do not like the ceramic surfaced electric ranges. My son has one and
it looks scuffed. There is always the danger of cracking it.
This is always a Coke/Pepsi sort of argument. I started with gas for
my first 35 years and was pushed into electric when I moved 30 years
ago. Electric does seem to do better on slow cooking things (flat top,
not coil). You just want to be sure not to get a white one. They will
discolor pretty fast and never recover. The black one we have is easy
to clean and I have not seen any of the problems people talk about.
You do need flat bottom pans but we already had them. I agree you
can't drop a cast iron skillet on one but there are lots of things
that you shouldn't do.
BTW the reason commercial kitchens use gas is they cook hot and fast
99% of the time, never walking away from the range. That is not
typical of most home cooks. Their pans stay moving, as does the food
I don't but when forced to, I'd rather have a smooth-top electric. It's
easier to keep clean. Don't go by me, though, because SWMBO just replaced our
electric stove to a gas model (burners only). After 40 years of using an
electric stove, she *loves* the gas stove top. The oven is still electric,
though. Dual fuel gets the best of both.
will still work when the power is out.
can toast marshmallows
can heat plates over the flame
preferred by most professional cooks with good reason
is slightly more efficient, but generally is more expensive to
You will always get the "I had a xxx and it was hard to use". Cheap
ranges will not work as well as good ranges no matter the fuel.
Consider an electric oven with gas top cooking too. Rather than a
simple four burner grate, one that allows you to move a pot across it
is handy to have.
I have the 30" black with gas oven as electric was not available when
I bought mine. We love it. To give you an idea of the quality, it is
painted in the same plant as Lamborghini cars.
I've had both. Both cooked about equally once i got used to the
Something nobody's mentioned is health, especially if you have kids
with allergies or respiratory ailments.
There are some good studies (though a bit old) that show consistently
higher rates of minor respiratory illnesses with gas stoves.
Most others have said it, so I'll just jump on board:
Gas, without a question.
We grew up with gas and I've been lucky enough to always have had gas
available. (It was a criteria when I was shopping for my house)
My parent's got stuck with electric when they moved back to their home
town to take care of their parents. Their oven quit working over the
Thanksgiving weekend and it was the tipping factor for my dad to start
getting estimates to have gas run from the street, replace the oil
burning furnace with a gas boiler and have gas run to the kitchen for
a new stove.
He will not pay for parts to fix the electric range even after 20
years of "getting used to it".
I just got back from a trip to their house for Christmas and it was a
pain cooking on the electric stove top. We were using every burner and
as things were getting done or too hot, we couldn't just turn off/
lower the heat because of the delay in electric burners to cool down.
Since all burners were being used, we had to put pots on hot plates.
On a gas stove, we would have just turned the burners off/down and
left the pots where they were.
I just switched to gas from smooth top electric and I like the gas better.
The main reason for the switch had nothing to do with cooking. I wanted
the 50 amp 220v circuit for use as a back feed circuit for my emergency
generator. I installed an interlock on the load center, and a power inlet
box on the outside of the house. So it is safe, legal, and up to code.
Back to the stoves. I'd say the gas cooks a little better. Not a huge
difference, but noticeable. If I had to put a number to it, I would say I
like it 10 to 15% better. It is quicker to boil water and heat a large pot
of soup. Also, the visual feedback of the flame size is nice.
I got a upper low end model with continuous grates and five sealed
burners. Frigidaire Gallery Series Model FGGF3031KW. Plain white, no
stainless steel and no convection oven.
It is a real luxury to be able to slide pots and pans on the cast iron
grates; I had been babying the smooth top electric for four years.
After removing the grates, the sealed gas burners clean as easily as the
glass top electric.
On the plus side, my pampering the glass top paid off. It still looked
like new, and I sold on Craigslist for almost as much as I paid for it
when it was new from Lowes.
One last drawback to the glass tops (or at least the GE stove that I
owned) - replacing a ribbon (burner) costs almost as as much as the
stove. Look before you leap.
Due to spam, I'm filtering all Google Groups posters.
GAS. PERIOD. Watch any TV cooking show. EVERY ONE OF THEM IS GAS. You
can see gas. You can turn it right to the same level time after time. You
can see to turn it up just a little, or down just a little. When you turn
gas off, it is instantly off. With electric, it takes a while to cool off.
Same for heating. Up just a little. Instant results. No guessing. I've
cooked for a long time, and I cook well. I would never have anything but a
gas STOVE. Oven don't make any difference. I currently have a 36" Bosch
cooktop, but an electric double oven. Logistics is a main thing. Some
places, you can't get natural gas, as with us. We had to buy a propane
tank, but chose to do so instead of living with the crappy electric cooktop.
Find one with the different sized burners, one being large in the center,
and one with a simmer setting. People will argue for whatever they like.
I've been cooking for more than fifty years, and I would not have anything
but a gas range top.
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