Thread Number: 71427
/ Tag: Ranges, Stoves, Ovens
Electric vs. Gas Cooking? |
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Post# 945093   6/24/2017 at 19:28 (2,469 days old) by scoots (Chattanooga TN)   |   | |
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My Mother was an excellent cook and always favored gas stoves and range tops: I can't remember her ever cooking on electric. When I asked about electric appliances, she had some dismissive comments and that was that.
Mom passed in October and when Dad passes, I will come into the house: a relatively original 1910 foursquare house in Tennessee. Right now, the kitchen is a muddle: The original 1910 room is intact, but there's also has a cheap 1950's wall cabinet, an assortment of "found" cabinets, and a few hotpoint 90's appliances, including a freestanding gas oven/rangetop. Frankly, I'm considering my options since I intend to make a few general decisions and start buying/storing major appliances in anticipation of the day. Many vintage cooking appliances are electric, not gas. I have no experience with electric, and no unbiased opinions to help. Does anybody have any comments on cooking electric vs. gas? Which category poses the greater challenge in getting a unit to work properly? Are their any pitfalls I should be aware of? Thanks... |
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Post# 945099 , Reply# 2   6/24/2017 at 20:29 (2,469 days old) by wayupnorth (On a lake between Bangor and Bar Harbor, Maine)   |   | |
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Post# 945109 , Reply# 3   6/24/2017 at 20:57 (2,469 days old) by GusHerb (Chicago/NWI)   |   | |
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My default preference is gas. Had an electric glass top range and never could dial in the heat as well as gas. If I had to do electric again it would be induction or if I was forced to use resistance elements again I'd do a coil burner. |
Post# 945136 , Reply# 4   6/25/2017 at 03:08 (2,469 days old) by askolover (South of Nash Vegas, TN)   |   | |
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Grew up with electric from '71-'92 then changed to gas. Mother won't go back to electric, my sister switched to gas in her houses, and I have gas in my house. Induction, however, that's another story.....love it! If you've ever been cooking on an electric stovetop and an element blew out you'd never forget it! It will scare the crap out of you! |
Post# 945193 , Reply# 6   6/25/2017 at 08:37 (2,468 days old) by panthera (Rocky Mountains)   |   | |
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Gas/Induction/Halogen are 10^7 easier to use than electric resistance elements. The inertia makes it very hard to do really heat-sensitive egg/dairy based dishes well without a lot of experience. The European style solid burners are the worst, they're the reason I was one of the first people in Germany to embrace ceramic hobs. The very thin Calrod tubes are least awful.
But - if one has the choice gas, induction or halogen (with the caveat that those broke down a lot) are the way to go for anyone who cooks a lot.
On a side note, the 'commercial' gas ranges sold for home use are a waste of money. They're trouble prone and overpriced. |
Post# 945218 , Reply# 9   6/25/2017 at 11:27 (2,468 days old) by combo52 (50 Year Repair Tech Beltsville,Md)   |   | |
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This is an old debate that is not really worth rehashing again, if you look through old posts on the subject you can read about it for hours.
In general electric cooks better for many reasons and is used much more the world over. CRs always rates electric ranges as better to cook on for example. Induction is the best all around choice. Generally more mechanically inclined people do well with conventional electric, people with less mechanical abilities often do better with gas because they can instantly see their mistakes. If you want vintage it is much better and easier to go electric. Best types of resistance electric surface elements are, Best for speed open calrod type coil. Best for safety cast-Iron solid elements, but worst for response times. Best for safety and speed smooth-top glass, [ they formally also made halogen elements but there was absolutely no advantage and durability was poor, they are now discontinued in the US ] John L. |
Post# 945297 , Reply# 14   6/25/2017 at 22:42 (2,468 days old) by DADoES (TX, U.S. of A.)   |   | |
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We've always had electric from the 1964 house to current. Used gas on occasion at the grandmother's. I always found it to be uncomfortably hot, her various kitchen window units through the years could *never* combat the heat when the stove/oven was in use. Also a large ruckus to clean a gas stove, what with the grates and other paraphernalia. I never could get her stove clean to the point I felt it was clean. |
Post# 945327 , Reply# 16   6/25/2017 at 23:26 (2,468 days old) by ea56 (Cotati, Calif.)   |   | |
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I've used both gas and electric since I began cooking at age 11 and I much prefer electric. It's faster, cleaner, cooler and easier to adjust, especially for lower hear settlings. And I've used both coil, those terrible solid disk burners and smooth top electric. I'll take coil any day, preferably GE calrod burners, they adjust up and down in heat faster as others have stated. Although, the best all around stove I ever had was a 1939 Westinghouse with Corax burner elements. That stove was a gem, but it was in a rental, and when the oven thermostat went out the landlord replaced it with a Magic Chef, there was no comparison! I still have the original Westinghouse Cookbook that was in the storage drawer and I use recipes from it all the time.
But in the end its all a matter of preference. And many people really like gas better, but not me. But I can cook on anything that I need to use to get the job done. Eddie |
Post# 945335 , Reply# 18   6/26/2017 at 00:08 (2,468 days old) by sudsmaster (SF Bay Area, California)   |   | |
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Before the advent of the widespread availability of induction burners, this topic would usually start a range war, with the gassers squared off against the sparkies.
The induction option appears to have cooled everyone's jets, which is a Good Thing. Now, I prefer gas, but I have used GE style thin electric elements and thick Frigidaire elements. They are OK, especially in a breeze, but I'm not as fond of them as I am of a good gas burner. And, like with electric, there are variations of gas burners. IMHO the best are the old fashioned porcelain coated cast iron ones, with crumb trays underneath. These gave the best flame profiles, expecially for smaller cookware. The new style "sealed" burners may be easier to keep clean, but not really. The crumbs and overflows instead fall into the fixed in place drip rings. On my Frigidaire "Gas on Glass" cooktop, this means that once stuff gets burned on, I've found the best option is to unscrew the sealed burners, release the fixed in place drip rings, and put them in the electric oven for a self clean cycle. And life being what it is, the first time I did this, the too flimsy and corrodable metric (French) screws broke off and I had to drill and tap half of them for larger SAE stainless screws. I also use automotive never-seize compound on all the screws so they don't corrode in place. As for induction and stainless, if nobody has mentioned it, there's high quality non-magnetic stainless, which looks great and is most corrosion resistant. Then there is magnetic stainless, which corrodes easier but heats up better on an induction hob. I have a set of stainless but it's all 18-10 and probably would be lousy for induction. The newer stuff sandwiches a magnetic stainless (or maybe just steel) layer in between the 18-10 for best results. Similarly, induction ready aluminum cookwear generally has a magnetic layer between the aluminum and some nice shiny 18-8 or 18-10 stainless on the bottoms. Yeah, I know, if you forge or "work" non-magnetic stainless it will become somewhat magnetic. But it never seems to be as much as the stuff that is designed from the get go to respond to magnetic fields. Some people are terrified of gas, but I think electricity can be just as dangerous if something goes very wrong. Most house fires, for example, seem to be the result of electric short circuits, not a gas range going berserk. Just my opinion, mind you. End of range wars. |
Post# 945381 , Reply# 20   6/26/2017 at 11:51 (2,467 days old) by jerrod6 (Southeastern Pennsylvania)   |   | |
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I grew up with gas,then we switched to electric. Over the years I've had both. I prefer electric,so I would go electric induction,with an electric convection oven. |
Post# 945646 , Reply# 21   6/28/2017 at 01:02 (2,466 days old) by Stan (Napa CA)   |   | |
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Wish I had a difinative answer concerning cooking of gas vs electric.
I live in a old house and have no experience with modern ranges. I have a very old gas Wedgewood that requires manual lighting of each burner as well as the oven.. no pilot lights, or thermometer for the oven. I'm use to it and don't have problems, but I also don't know anything different. What I can say..is that between the old gas stove, and a old gas furnace, I find that I'm washing the walls down every year. There's a dinge that develops from one or both. Others may weigh in on this but I think that electric may be cleaner. With a 1910 kitchen that's intact, you have a blank slate as to how you feel the room should look (authentic) or creatively marring appliances with existing structure and architecture. Also, how much cooking you do. Could be a fun project. |
Post# 945651 , Reply# 22   6/28/2017 at 01:54 (2,466 days old) by abcomatic (Bradford, Illinois)   |   | |
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My Detroit Jewel has a carbon rod in the back of the oven for temp.control. This is from the 1930's. What were or were not the advantages of this type of gas oven control? Thanks, Gary |
Post# 945652 , Reply# 23   6/28/2017 at 01:57 (2,466 days old) by sudsmaster (SF Bay Area, California)   |   | |
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Just my opinion, but the grunge that appears on kitchen surfaces is more than likely the result of flavor enhanced cooking emissions, like steam with tasty vitamins, and maybe some volatile oils. A properly adjusted gas burner flame will be blue and emit nearly all just CO2 and H2O. Just like people do.
One way to get away from the wall deposits when cooking is to use the fume hood over the range. Don't have one? Too bad, get out the sponge and Mr. Clean. |
Post# 945663 , Reply# 24   6/28/2017 at 04:54 (2,465 days old) by Stan (Napa CA)   |   | |
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Post# 945665 , Reply# 25   6/28/2017 at 05:37 (2,465 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
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I am a Chef for 40+ years. My comments on many of these threads are the same.
Gas for Commercial. Electric (Open Coil... Radiant Tube, Corox, or Calrod) for the home for me anyway. I did have the pleasure at Jon jetcone's house to cook on the GE Induction Cafe before it went south. I loved it and was amazed at the speed and response of the controls. Split seconds between searing heat and simmer. I did see the Miele but have not had a chance to cook on it yet. As John L(combo52) has said in other threads... the type of heat gas or electric will not make you a better cook or your food any better. (Or something pretty close to that). I believe it is the ingredients and the skill of the meal preparation. Heat is Heat. Controlling and understanding it's response is the key. As far as baking goes... I have to say the calibration of the oven is the first thing to consider then insulation and quality of the build. |
Post# 945683 , Reply# 26   6/28/2017 at 08:09 (2,465 days old) by sudsmaster (SF Bay Area, California)   |   | |
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As well as a separate accurate oven thermometer to confirm the temp is what the controls claim it is.
Also, like music, with cooking, sometimes the most important parts are the pauses (silences, no heat). As in letting cooked meat rest before carving, setting aside ingredients once cooked for later re-addition to the dish, allowing chilled ingredients to come to room temp before cooking... There's also the matter of knowing what various spices and ingredients do for the final effect, and what combinations work well and what are no so good. This means tasting before, after, and during. Sometimes when I'm "experimenting", I'll add a small amount of potential spice or ingredient addition to a ladle full and taste that, before dumping in more to the whole pot or pan. And often simplest is best. |
Post# 945718 , Reply# 27   6/28/2017 at 11:13 (2,465 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
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Post# 945736 , Reply# 28   6/28/2017 at 13:52 (2,465 days old) by norgeway (mocksville n c )   |   | |
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These are VERY accurate, they also modulate the flame, in other words the flame reduces in size as the temperature nears the dial setting, not a on and off flame like newer ranges. |
Post# 945742 , Reply# 29   6/28/2017 at 14:48 (2,465 days old) by JoeEkaitis (Rialto, California, USA)   |   | |
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Post# 945752 , Reply# 30   6/28/2017 at 17:35 (2,465 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
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Oh, I almost forgot...
Those Glass Top Ranges... Horrible. I can never control the heat. Pain in the butt to clean and those ovens with no exposed elements... Can't understand that at all. Call me old fashioned (I'm 61) but you can have them. For the rest of my life I would rather pick up a clean vintage range and then another if need be. |
Post# 945754 , Reply# 31   6/28/2017 at 17:44 (2,465 days old) by ea56 (Cotati, Calif.)   |   | |
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I'll second that Eddie. And those glass top stoves are hard to keep clean too. The black glass that they seem to use on all of them now shows every fingerprint and speck of dust. Give me a good coil top electric stove any day, preferably white, unless its vintage, then I'd sure be open for one of the beautiful colors they used in the 50's and early 60's. And with a coil top if the burner wears out its and easy fix to replace it.
Eddie |
Post# 945790 , Reply# 32   6/28/2017 at 21:52 (2,465 days old) by Stan (Napa CA)   |   | |
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Post# 945792 , Reply# 33   6/28/2017 at 22:24 (2,465 days old) by askolover (South of Nash Vegas, TN)   |   | |
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Post# 945796 , Reply# 34   6/28/2017 at 23:23 (2,465 days old) by Stan (Napa CA)   |   | |
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Post# 945798 , Reply# 35   6/29/2017 at 00:01 (2,465 days old) by LordKenmore (The Laundry Room)   |   | |
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Oh, I can't imagine anyone using an old kitchen around here. We all hate old stuff. LOL
Seriously, though, nice kitchen. Even if only "maintained" it looks like you've done a good job.
About 10 years ago, I toured a property that was being redone. I can't remember the details, but as I best recall, there was a stove of that vintage. It apparently still worked, and, as far as I heard, it was being kept.
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Post# 945801 , Reply# 36   6/29/2017 at 00:32 (2,465 days old) by sudsmaster (SF Bay Area, California)   |   | |
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Post# 945806 , Reply# 37   6/29/2017 at 00:56 (2,465 days old) by petek (Ontari ari ari O )   |   | |
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I'm glad I'm not the only one doesn't like glass top stoves.. it's a pain to keep ours clean,, so it doesn't get cleaned all that often.. I don't care really if it looks awful. I have other things to do than scrub away at that thing every day or two to keep it looking good. Although my next stove will probably be an induction I guess I have no choice but a glass top again. |
Post# 945808 , Reply# 38   6/29/2017 at 01:29 (2,465 days old) by norgeway (mocksville n c )   |   | |
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in the above post is beautiful, I imagine baking with no thermostat takes getting used to, but until 1954 my Grandmother cooked on a big wood fired Majestic range, and according to my Mother and Aunt She could keep the oven exactly the temperature she wanted. |
Post# 945847 , Reply# 40   6/29/2017 at 08:20 (2,464 days old) by panthera (Rocky Mountains)   |   | |
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Well, until I left Germany, I still toasted my bread in this:
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Post# 945853 , Reply# 41   6/29/2017 at 08:42 (2,464 days old) by Iheartmaytag (Wichita, Kansas)   |   | |
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I prefer electric. I grew up with electric. Learned to cook on electric. So it is something that I am used to . I don't mind gas, I like gas, I can and have cooked on gas. I just happen to prefer electric.
I also have a smooth top, this being my second. My first one had the black Ceran top. What a PITA, as Eddie said, always shows finger prints, dust. smudges. The one I have now has a white top, worlds better.
As for cleaning, I just wipe it down after every use, and at the end of the day as I am doing kitchen cleanup I use Cook's Top cleaner which cleans and puts a layer of protection on it; shines like new.
First stove with glass top was with me 19 years, I got rid of it because I was having trouble with the oven controller, and when Whirlpool bought Maytag, they quit supporting it with replacement parts. My new, now five years old, GE has the hidden bake element. If doing it again, I would pass on the hidden element. It isn't terrible, but for a frequent baker, it is a touch difficult. Browning is not as easy, I tend to set the temp about 25 degrees hotter to compensate for the slower oven. Even though the oven thermometer says the thermostat is spot on, it is not as responsive. The hidden element does not brown as well as an exposed element, even with true convection, and the oven switching on the broil element occasionally.
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Post# 949013 , Reply# 42   7/19/2017 at 21:33 (2,444 days old) by DaveAMKrayoGuy (Oak Park, MI)   |   | |
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Gas for me!
Le sheki... (Just because...) No, really, w had a chunk o' metal heating element rod fly from the stove to a part of the kitchen no one happened to be standing in the way of--and I'd heard the Pow!Bang! Or Pop! From another room--while mom who was supposedly used to it calmly cited what occurred... I can see why with old, vintage appliances we love, electric makes sense, to the point where I would want something GE Americana in that long ago place and time... But give me enough power outages, and gas ranges made self-cleaning, and maybe almost as well built, if not better built, and that's why I stand by Gas today! -- Dave |
Post# 949016 , Reply# 43   7/19/2017 at 21:44 (2,444 days old) by wayupnorth (On a lake between Bangor and Bar Harbor, Maine)   |   | |
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Post# 949218 , Reply# 44   7/21/2017 at 06:10 (2,442 days old) by kimball455 (Cape May, NJ)   |   | |
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Depending on where I am I get to use both electric and gas. At my house I have a dual fuel JennAir. So, that is gas cooktop and electric oven. The oven is conventional and convection. At Ralph's Townbank house there is a Kenmore electric and at his Glassboro house there is a Maytag smooth top electric. Even though the Kenmore is somewhat old it is great. Amazing control on the burners. I have lived with electric stoves in the past and this Kenmore is the most responsive that I have ever encountered. The only issue that I ever had with electric cooking was back in the day when you had a limited number of set heat levels. I have always preferred electric ovens. One really great thing in my JennAire is the 8 pass broiler. Heats up fast and is extremely even in heat. Up until my friends closed their restaurant I got to play with professional kitchen equipment too.
Harry |