A gas cooktop (or the surface burners on a gas stove) does not add
much heat to the kitchen IF the pots/pans cover the burner well and
the flame is not too high for the pan size. I have a gas cooktop with
several 12,000 BTU burners and one 16,000 BTU burner. There is a vent
hood over it to carry out steam, smoke and the heat as well. The vent
hood CFM of exhaust must be matched to the cooktop to work properly.
Any oven generates quite a bit more heat than is actually required to
heat the food than would be required on a burner (electric or gas).
Since the gas oven must vent its combustion heat (whatever does not go
into the internal oven space), lack of sufficient venting will warm up
a kitchen in a hurry.
We have double electric ovens which don't heat the kitchen space as
quickly as gas would. However, on Thanksgiving Day when BOTH ovens are
running for several hours, the kitchen WILL warm up significantly,
just more slowly since the heat has to leave the oven, even with the
door closed. Just using one oven for a brief period is not as
noticeable. If you leave the kitchen within 20 minutes of food removal
(typical mealtime length), the oven will still be cooling off but you
will not be present to feel it.
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