Re: Electric Sucks!

Electric does suck in my opinion. There is nothing better than cooking
with gas, I'd make an acception with an open fire. Maybe I'm spoiled
I'm use to working on gas ranges especially the professional tops.
Those glass tops stink too, gas is best because you can control the
heat better.

Halvdan said:

Electric does suck in my opinion. There is nothing better than cooking
with gas, I'd make an acception with an open fire. Maybe I'm spoiled
I'm use to working on gas ranges especially the professional tops.
Those glass tops stink too, gas is best because you can control the
heat better.

To each their own. If someone can cook, they can cook on most anything.
I actually like my flattop electric better than the gasser that I had.
<shrug>

--
Steve

It's not a good idea to squat while wearing spurs.

I was only reflecting an opinion. I like more control over heat and
you can really only get that control with gas. Electric has a tendancy
to burn especially when doing sugar or chocolate work. For things that
do not require that type of control, its fine sure.

I do however have a couple pans that are not suppose to go on flat top
glass tops. Besides, glass breaks easily.

When I have my chance to do my dream kitchen, I'm going to look hard
for a second hand range from a restaurant, 6 maybe 8 burners...I'll be
happy.

Halvdan said:

I was only reflecting an opinion. I like more control over heat and
you can really only get that control with gas. Electric has a tendancy
to burn especially when doing sugar or chocolate work. For things that
do not require that type of control, its fine sure.

I do caramels all the time, no problem. Control is easy is just requires
a different technique.

Quoted message said:

I do however have a couple pans that are not suppose to go on flat top
glass tops. Besides, glass breaks easily.

Yeah, I have a couple that theoretically shouldn't be used in a flat top
but I still do. No problem. As for breaking? Well, I wouldn't wanna
drop a 5 pound weight from 3 feet or anything but I've had no problem
with normal everyday use.

Quoted message said:

When I have my chance to do my dream kitchen, I'm going to look hard
for a second hand range from a restaurant, 6 maybe 8 burners...I'll be
happy.

Good luck finding your dream kitchen. I was just pointing out that being
able to adjust to various cooking methods and equipment is part of
knowing how to cook. Just my opinion. Nothin' personal.

--
Steve

It's not a good idea to squat while wearing spurs.

Not taking anything personally. I respect your opinion, though I don't
think I could ever convert to using electric, its totally a control
issue. It's like using Frontpage as opposed to hand coding a web site.

Actually I'd be interested in hearing more about electric stove
technique. I think it would be an interesting topic on my website.
www.onlinecooking.net

"Halvdan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Actually I'd be interested in hearing more about electric stove
technique. I think it would be an interesting topic on my website.
www.onlinecooking.net

I am always puzzled by people who have such problems with electric stoves.
Yes, they heat up and cool down a lot slower than gas, but it's
exceptionally easy to adjust for this. For example, if something needs to be
moved from high to low heat you just turn down the burner 10 or 15 seconds
before you would do it with gas. Likewise, precise heat control can be
obtained by moving pans on and off the burner. While I believe it is a
personal preference, I know of no superiority of gas over electric except
for rapid heat control and wok cooking. On the other hand electric has
several advantages:

- Better simmer in most cases.
- Higher "high" (water boils faster).
- Not as much heat released into the kitchen.
- Handles of pans do not get as hot.

Use whichever suits you, but do not go around claiming that one is better
than the other.

--
Peter Aitken

Remove the [censored] from my email address before using.

I said in an earlier post that perhaps I've been spoiled. I'm use to
using an industrial range or at least close to it. I did not claim
that one was better than the other, but if you want to go there, ask a
professional. They will tell you that gas is more efficiant. Electric
uses more energy. Water does not necessarily boil faster on an
electric stove, and yes I have done bench mark tests.
I suggest you read more of the posts before you jump to conclusions.

Halvdan said:

Electric does suck in my opinion. There is nothing better than cooking
with gas, I'd make an acception with an open fire. Maybe I'm spoiled
I'm use to working on gas ranges especially the professional tops.
Those glass tops stink too, gas is best because you can control the
heat better.

Both have their uses. Gas is good for fast heat and making
Arabic style percolator coffee. Electric is good for long,
slow simmering.

sf

Halvdan said:

They will tell you that gas is more efficiant. Electric
uses more energy.

Efficiency has nothing to do with it. Cost per unit does.
Gas seems "efficient" because the cost per unit is the same
as your gas furnace. Electric for the cooktop is charged at
the same rate as your electric lights.

sf

sf said:

Halvdan said:

Electric does suck in my opinion. There is nothing better than
cooking with gas, I'd make an acception with an open fire.
Maybe I'm spoiled I'm use to working on gas ranges especially
the professional tops. Those glass tops stink too, gas is best
because you can control the heat better.

Both have their uses. Gas is good for fast heat and making
Arabic style percolator coffee.

Quoted message said:

Electric is good for long,
slow simmering.

And gas is not? Hmmmm? What have I been doing wrong on my gas stove?

BOB

BOB said:

And gas is not? Hmmmm? What have I been doing wrong on my gas stove?

Maybe something has changed in the years since I've used
gas, but long slow simmering wasn't possible w/o a heat
diffuser and at that I still got a scorch mark on the
bottom.

sf

sf said:

BOB said:

And gas is not? Hmmmm? What have I been doing wrong on my gas
stove?

Maybe something has changed in the years since I've used
gas, but long slow simmering wasn't possible w/o a heat
diffuser and at that I still got a scorch mark on the
bottom.

sf

Mine is about 5 years old and hardly high end. The right rear burner has
a much smaller burner, and it's output is considerably less (I forget what
BTU it is). If I'm home, I have no problem using it with a cast Iron
Dutch Oven just like others would use a crock pot for slow cooking.

Also, the left front burner is a larger and higher BTU burner which works
extremely well for Wok cooking.

BOB
but I prefer my outdoor ceramic charcoal fired Kamados instead of the gas
oven (which has only been used as a warming oven)

In article <[email hidden]>,

Halvdan said:

Electric does suck in my opinion. There is nothing better than cooking
with gas, I'd make an acception with an open fire. Maybe I'm spoiled
I'm use to working on gas ranges especially the professional tops.
Those glass tops stink too, gas is best because you can control the
heat better.

Sorry, but I grew up with gas...
and naturally preferred it at first, until I learned to cook on electric.
Now that I'm accustomed to them, they are just fine.

I just cannot be comfortable with pumping a flammable, explosive liquid
into my house.

Gas is dirty, and it smells. And it's dangerous.
At least IMHO!

I LOVE my glass top stove because I can keep the damned thing clean,
easily and DAILY! Open burners are a pain in the ass to keep properly
clean. Time consuming, dirty, and just plain too much trouble to deal
with now that I'm used to just being able to scrape and wipe. :-)

It's a dream to keep clean.

So what if the surface stays hot a little longer? You just learn to
adjust your techniques to it! It's no big deal.

I hate a dirty stove and kitchen just about more than anything. The only
thing worse is a dirty bathroom. :-P
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article <[email hidden]>,

Halvdan said:

I was only reflecting an opinion. I like more control over heat and
you can really only get that control with gas. Electric has a tendancy
to burn especially when doing sugar or chocolate work. For things that
do not require that type of control, its fine sure.

So use a double boiler. ;-)

Quoted message said:

I do however have a couple pans that are not suppose to go on flat top
glass tops. Besides, glass breaks easily.

No more so than chipping porcelain paint.
The pans were never a big issue. I use my cast iron most frequently.
You just cannot use heat rings, or convex pots like woks. So I got an
electric wok.

I do have an old pressure cooker I like to use that has a slightly
convex bottom, so I just stabilize it so it does not rock. I really
ought to just buy a new one.

We've had this stove for 5 years now and have not chipped, scratched,
nor cracked the glass top. I did pay a little extra to get the double
laminate that they told me was a bit stronger.

Quoted message said:

When I have my chance to do my dream kitchen, I'm going to look hard
for a second hand range from a restaurant, 6 maybe 8 burners...I'll be
happy.

Mmmmmmmm... why not get this one?:

http://www.thegrillstoreandmore.com/image/products/big-pics/rgs364gl.jpg

Indoor grilling on gas... :-)
You just have to make sure it's vented to the outside!

I'd love to build an outdoor kitchen with one of those!

Quoted message said:

--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

To sum up my argument, you'd never find an electric stove being used by
a professional. If electric is so wonderful, why don't restaurants use
them?

In news:rec.food.cooking, "Halvdan" <[email hidden]> posted on 30
Dec 2004 08:30:10 -0800:

Quoted message said:

When I have my chance to do my dream kitchen, I'm going to look hard
for a second hand range from a restaurant, 6 maybe 8 burners...I'll be
happy.

I like glass top for the ease of cleaning. My order of preference is:

1) Gas
2) Glass top
3) Regular electric

But my dream kitchen will have two stoves: A gas stove and a glass top.
I'd use the glass top for boiling water, perhaps keeping things warm,
heating my cream & butter for mashed potatoes, etc... and I'd use the gas
for sauteing, cooking with cast iron for pancakes, etc...

Right now we have two electric ovens. I think I'd have one electric oven
and one gas oven, or maybe even two of each.

I'd also either have one dishwasher that'll wash a load in 120 seconds, or
I'd have two standard dishwashers.

Damaeus