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The reason dual-fuel exists is beacuse gas ovens heat too unevenly, plus they don't brown as well as electric ovens since it is a wet heat. A dual fuel range gives you the best of both worlds: a gas cooktop and an electric oven.
On the other hand, the reason why you never see the reverse (electric cooktop and gas oven) is because it would combine worst of both worlds.
If it is not a convection oven, we have found gas ovens cook more evenly meaning cooking the top to bottom equally. Electric ovens tend to overcook and dry out the top of the dish. Elcetric convection ovens cook extremely evenly. Those are by far the best.
We actually chose gas gas becuase we like the quicker heat up time of a gas oven and the lower price. However we mostly heat up frozen foods, and broil meat. My wife says that the gas oven is better for her occaisoional soufles, but not as good as electric/convection.
The reason dual-fuel exists is beacuse gas ovens heat too unevenly, plus they don't brown as well as electric ovens since it is a wet heat.
Correct, dual fuel ranges-particularly the oven came about because of it's uniform heating abilities. According to most professional chefs, electric ovens tend to heat food more evenly. Convection improved it even more.
The "wet heat" thing- not even close. Gas combustion generates copious amounts of water vapour- given, but that's not considered "wet heat". Wet heat includes braising, pot roasting, stewing, steaming, poaching, and slow cooking (Crockpot).
The other beneficial effect of electric ovens- Gas fumes include methane itself, radon and other radioactive materials, BTEX (benzene, toluene, ethylbenzene and xylene), organometallic compounds such as methylmercury organoarsenic and organolead, mercaptan odorants, nitrogen dioxide, carbon monoxide, fine particulates, polycyclic aromatic hydrocarbons, volatile organic compounds (including formaldehyde), and hundreds of other chemicals. You breathe this when you bend over a gas cook stove, to stir your food or when you open the oven door. It sticks to your food too- along with certain chemical reactions that occur within baked goods and their reactions to gas fumes.
Many asthma and other respiratory related illnesses have been linked to gas appliances within a dwelling. None of these conditions exist with electric cooking.
Well you must be correct. We did not get this result (even baking) with electric ovens unless they were convection ovens. We had a lot of problems with electric ovens. We loved the convection oven, but it did not last long.
We ahve a house full of asthmatics, but never saw any relationship to use of the oven. But then we have a very old house, not one of the new sealed up jobs, so maybe any gas pollution just blows away. I always thought that Ntural gas burns with almost complete efficiency. It that not true, or are the levels of toxins you are referring to really really small?
We use a LOT of natural gas in our household. We had to have the largest residential gas meter available. (a million cfu - does that sound right?)
We use a LOT of natural gas in our household. We had to have the largest residential gas meter available. (a million cfu - does that sound right?)
Natural gas is measured cf/h= cubic feet per hr.
Most residential and even small commercial type meters are diaphram type.
They can accurately meter gas from 4cfh to 100,000cfh.
I very serously doubt you have a 1M cfh meter- a million cubic feet could power a whole subdivision.
Am looking for the natural gas conversion orifices for a Jenn-Air range. Has anybody switched to propane that would like to sell the natural gas orifices. Unfortunately, Whirlpool does not sell these, so I will have to buy the LP kit and figure out how (and at what specs) to bore out the holes to the natural gas size.
Mmm... pull the oven out and look on the back for a bag. They often are left there or just inside one of the access plates. The gas company might have some as well.
Chiming in - we have dual fuel. Frankly, I've become less enchanted with the gas cooktop over time. Even the lowest settings on the smallest burners don't do a decent simmer, and yes, I know how to adjust them. The sparker circuit on our Jennair kept randomly sparking on its own until it finally went out. The design is such that moisture can get in around the knobs. I'm glad the sparker is gone and have no plans to replace it. Don't trust it. The ovens cook fine, although we did burn out an element.
Natural gas is measured cf/h= cubic feet per hr.
Most residential and even small commercial type meters are diaphram type.
They can accurately meter gas from 4cfh to 100,000cfh.
I very serously doubt you have a 1M cfh meter- a million cubic feet could power a whole subdivision.
I do not remember the size, just that they had to order the meter because they did not have one big enough. We have a lot of gas powered items: Boiler (I think it is 210,000 BTU), water heater (180,000 - 210,000) pool heater 180,000-210,000, stove/ovens, carriage house furnace (maybe 80,ooo?), 16K generator). It is very rare that we use all of those things at once, but they told us we were right at the limit of needing a commercial meter. The said that meters take a big jump once ou get over a certain size. There is nothing in between.
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