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Just my opinion here, I grew up with gas, and have never totally adjusted to electric, but in my ideal world, I would have a gas range and an electric oven.
Just my opinion here, I grew up with gas, and have never totally adjusted to electric, but in my ideal world, I would have a gas range and an electric oven.
Agree. If we ever replace our stove.....
I would go with gas if you can't get a dual or separate oven and cooktop. I would never cook on electric.
Just my opinion here, I grew up with gas, and have never totally adjusted to electric, but in my ideal world, I would have a gas range and an electric oven.
Ditto - a gas range heats more evenly, you have more temperture range (instead of electric's low medium & high) and heats up more quickly. An electric oven, heats more evenly, holds temperture more consistantly and are easier to clean.
when you turn the gas stove off, the heat is off. When I turn off the electric stove, the heat stays on for several minutes. It can make a big difference when cooking.
Over the years, have had both electric and gas stoves, and had a gas oven in our last place. In our new house, we put in electric ovens and a gas cooktop. Perfect for me for the reasons Va-Cat mentions. I also like the option of convection cooking (especially if you do a lot of baking) with our electric ovens. The one drawback, as shadowfox mentions, is that the electric oven retains heat longer than a gas. We especially notice it in hot Arizona when we have guests over as everybody congregates in the kitchen. It can get really warm if I've used the ovens, and I have to remember to turn up the AC.
Also, regarding gas ranges, I love to cook and we entertain a lot, and wouldn't have bought a house that didn't have an option for a gas cooktop.
Why is convection good for baking? Would you do convection when making a souffle? Didn't think so
I think gas stove top is best, and electric oven is best. I can't fathom why gas oven would do better for making delicate cakes? I am still an amateur baker though, studying the french pastry arts. Maybe someone with more experience can enlighten me
I used to date a pastry chef...He made a point of coming to my flat to use my gas range and oven when he was making a 6 sampler of creme brulees for a potential new restaurant...his house had only electric and he didn't want to risk it there...
I prefer gas overall, although I think the most standard answer is gas burners/electric oven.
Most electric oven I've dealt with don't bake evenly, but that's just my experience.
I used to date a pastry chef...He made a point of coming to my flat to use my gas range and oven when he was making a 6 sampler of creme brulees for a potential new restaurant...his house had only electric and he didn't want to risk it there...
I prefer gas overall, although I think the most standard answer is gas burners/electric oven. Most electric oven I've dealt with don't bake evenly, but that's just my experience.
Mine too.
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