Gas or Electric cooking range?

[Piobaire]

Originally Posted by rlx

Kitchen is dual -- cooktop is gas, oven is electric. Outside is propane.

That's what we're doing. Gas cook top, double electric convection ovens.

To the OP, do you need to go range? Can you split things up?

 

[constant struggle]

gas stove
electric oven

 

[BrooklynHighpost]

Originally Posted by Piobaire

That's what we're doing. Gas cook top, double electric convection ovens.

To the OP, do you need to go range? Can you split things up?

Biggest thing is space, I have a tiny kitchen, here in NYC. If the top and the oven both can fit into a standard free range space( I think its around 30 inches wide), then I would look into it. But if its one of those separate deals in which the range and oven come separately, then its out of the question. Just don't think I have the room to do anything.

 

[BP348]

I like gas a lot better then electric.

Unfortunately my house is all electric.

 

[StephenHero]

gas. if you ever lose power you'll still be making omelets.

 

[radicaldog]

If you're serious about cooking you need gas. It's much more difficult to control the temperature and change it quickly with electric plates.

 

[Huntsman]

Originally Posted by StephenHero

gas. if you ever lose power you'll still be making omelets.
LOL. Yes, quite true. Have cooked very good meals during power failures by candlelight. Almost makes you disappointed when the lights come back on. ~ H

 

[LordWanker]

There is a third technology"”developed first for professional kitchens, but today also entering the North American domestic market"”is the induction stove. These heat the cookware directly through electromagnetic induction and thus require pots and pans with ferromagnetic bottoms. Induction stoves also often have a glass-ceramic surface. They do heat up foods far more quickly than the electric ranges, have the same precision heat-control as gas and use less energy too.

 

[Cavalier]

I have done a bit of cooking on electric, one tip I would rely, is to use multiple burners for the same pan if you ever need to change heat levels. For example, you're boiling water for basmati rice, as it's approaching boiling put a 2nd burner on low. That way, when you need to simmer you can just change burners. If you turn the hot burner down to low, it'll still be too hot and you won't simmer/your basmati will be ruined.

 

[whymakemedothis]

not even a question gas range and gas oven. i hit 600* in the oven easily

 

[ginlimetonic]

asian people only go gas. Kind of hard to stir fry with electric- jsut doesn't get hot enough for the wok to have a high heat.

 

[Piobaire]

Originally Posted by ginlimetonic

asian people only go gas. Kind of hard to stir fry with electric- jsut doesn't get hot enough for the wok to have a high heat.

The vast majority of gas appliances will not kick out enough BTUs to get good wok char either.

 

[hopkins_student]

We just bought a house and it has an electric stove. There is a gas line running to the house and into the garage (next to the kitchen), but not specifically to the kitchen. I've been told we could get a plumber to run a gas line to the kitchen pretty easily, but I'm thinking we might be better off with an induction range. Has anybody installed a 30" induction range/oven combination? What was your experience? How was the cost?

Thanks, H_S.

 

[mockingboy]

For real cooking, Gas on the Stove, Electric on the oven.

That is what a real cooking kitchen contains.

 

[mockingboy]

Originally Posted by constant struggle

gas stove
electric oven


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