Gas versus electric

[Robin Garr]

Amy, I'm going to join the unanimous throng encouraging you to go with gas if you can get it, for all the reasons others have so articulately stated.

BUT ... that being said, during the period when I was really learning serious cookery I was stuck with a house that had one of those flat, glass-panel electric stovetops. I wanted gas, and I celebrated when we moved to NYC and got an apartment with a gas range. But you CAN cook well on electric. It's not impossible. You just have to learn a few tricks that you don't need with gas.

If the choice is yours, go with gas. But if you're in a position where you have to accept electric, don't despair. You can cook on it, and you can cook well on it.

Amy, as I said I use the convection on my ovens all the time and I have not noticed anything particularly cooking that much faster. I certainly haven't altered any of my recipes. I agree, in theory and from what I had heard, that things should cook quicker, but in practice, I certainly haven't noticed any appreciable shortening of cooking times. What I do notice is that things seem to cook and brown more evenly.

My question on the convection oven is - are cooking times different? I seem to remember that perhaps the cooking time is less. I'm not sure I want to try to convert all my recipes if this is true.

Amy

I have an electric oven with an option for convection (fans come on) or non-convection (no fans). The instructions suggest lowering oven temp by 25 degrees F when using the convection function. So, for conventional recipes that call for a 350 degree oven, I set it at 325 for convection cooking (and watch closely). I'll join the chorus recommending gas for the cooktop.

The instructions suggest lowering oven temp by 25 degrees F when using the convection function. So, for conventional recipes that call for a 350 degree oven, I set it at 325 for convection cooking (and watch closely).

On my GE double oven ( top option for convection, bottom regular oven) , if you use the Convection Bake cycle it automatically does this for you. ( ie. you enter 350 and it heats only to 325). That way you don't have to do any conversions. Convection Roast maintains the temp you entered. You use this for roasting ( duh) meats, and it will cook long cooking meats faster and more evenly( eg. a chicken that takes 1 1/2 hours regular, might cook in 1- 1 1/4 . Bigger difference the longer you are supposed to cook it- for example a Thanksgiving Turkey).

Deb

When we remodeled our kitchen we, like most people here, went with a gas range and an electric wall oven. While I've only cooked on electric stoves while vacationing, I never have enjoyed the experience. It seems like there is just too much lag time when adjusting the temps. What I'm wondering is if anyone has any experience with induction cook tops. It sounds like they have similar response times to gas but a lot of the convenience of electric. I also think the instant cool feature would make them great for homes with small children.

I've got a gas stove top and double GE ovens with convection options and wouldn't trade either for anything.

Just one more person piling on to the gas idea ...

I do a lot of baking, and I have both electric convection and regular gas ovens. For cookies, definitely with a doubt convection electric. For small cakes, say 10" in diameter and smaller, electric convection. For cakes larger in diameter, switch to a gas oven. For stovetop - gas only.