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I cooked with the stove yesterday, and will again today. I made the tuna casserole, and the only thing that went wrong; the wheat noodles were awful (trying to be healthy) and stuck to the bottom of the pan. We bought new pans that "said" no stick. I don't think it had to do with the flame.
I did not really smell the gas and it started up immediately after the spark, no explosion.
I cooked with the stove yesterday, and will again today. I made the tuna casserole, and the only thing that went wrong; the wheat noodles were awful (trying to be healthy) and stuck to the bottom of the pan. We bought new pans that "said" no stick. I don't think it had to do with the flame.
I did not really smell the gas and it started up immediately after the spark, no explosion.
Non stick, you still need to grease the pan. Just not as much is needed but still need to either spray Pam or rub down with butter/oil.
I cooked with the stove yesterday, and will again today. I made the tuna casserole, and the only thing that went wrong; the wheat noodles were awful (trying to be healthy) and stuck to the bottom of the pan. We bought new pans that "said" no stick. I don't think it had to do with the flame.
I did not really smell the gas and it started up immediately after the spark, no explosion.
eh, use regular noodles, it isn't like you eat pasta every day.
The noodles sticking to the pan is an issue for a lot of casseroles like that but I am curious as to why you did not use a glass pyrex for the casserole? It still has to be coated with a small amount of oil or butter though.
Unless you used a cast iron skillet which has to be coated with a thin layer of vegetable oil as well and takes time to season properly.
I'm glad to read that you have used the stove and are a wee bit more comfortable with it.
Since you have electronic igniters/ignition you don't have pilot lights. Make sure to turn stovetop valves to spark position (usually high) then when burner is lit turn knob back until igniter (sparks) stop. If a stove top burner is blown out there is no safety so you must make sure there are no big drafts. The oven won't get gas unless the glow coil or igniter is red hot and ready to light it.
...... as with any stove you must keep water or oil in pan to prevent burning/sticking.
eh, use regular noodles, it isn't like you eat pasta every day.
The noodles sticking to the pan is an issue for a lot of casseroles like that but I am curious as to why you did not use a glass pyrex for the casserole? It still has to be coated with a small amount of oil or butter though.
Unless you used a cast iron skillet which has to be coated with a thin layer of vegetable oil as well and takes time to season properly.
I'm glad to read that you have used the stove and are a wee bit more comfortable with it.
Thanks. I threw out the Pyrex dishes before we moved because they have a tendency to explode. We bought all new pans, including casserole.
I agree with the wheat noodles. Decided it isn't worth it. We eat enough fruit, vegetables and fiber anyway, might as well enjoy the white noodles.
It is human nature to resist change, and mistrust the unfamiliar. This is just one of those things. I bet, by now, the OP has made friends with her stove.
When the gas guy was here, I had him show me how to use it and asked a few questions. When he first hooked it up, the entire kitchen and dining area smelled like gas. He said it was normal, and that I would smell gas every time I start it up at first. But if you keep smelling gas, then there's a problem. Then he showed me the burner (a spark starts up the flame) and the oven itself (a flame). I don't want to give up cooking, but having a live flame in my kitchen while I cook or using a spark to light a flame using gas seems dangerous. I wonder if other people have had a hard time using a gas stove at first?
We did go out to a restaurant near our new home, and the entire place smelled like gas. It made me feel a little bit better. It might be something I need to get used to unless I find a good way around it. I will never stop cooking
I've never had an issue with gas -- used for years with no problems but my mother instilled in me very good habits for stove usage from childhood. I have seen some amazingly dangerous stunts with stoves, from long floopy sleeves or cooking in loose robe sleeves to leaving a wooden spoon handle on the outside of a pot on a very high flame, to not using real potholders, using kitchen towels, which dangle onto to the elements and catch fire.
Anything like that can cause a fire, gas or electric.
There was series of videos made by some woman who had one of those solid ceramic top ranges, and she cooked on the elements themselves instead of using pots... just disgusting. As I said -- people do crazy things.
Dang, gas appliances was just about a must when I was looking for a rental, and a definite must when I went looking to buy a house. The only danger I ever experienced was when my mother, who's used electric stoves her whole life, came over to my house and tried to start the stove. She had the darn thing on "light" for a good 30 seconds or more and I walked into the kitchen to the smell of major gas! Freaked me out big time. But if you teach your kids (if you have them) the proper technique, once you get comfortable with it you'll never want to move back.
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