On 7/4/2010 12:08 PM, dsi1 wrote:
> On 7/4/2010 5:40 AM, spamtrap1888 wrote:
>> On Jul 4, 2:27 am, > wrote:
>>> On 7/3/2010 9:23 AM, sf wrote:
>>>
>>>
>>>
>>>
>>>
>>>> On Sat, 03 Jul 2010 08:53:26 -1000, > wrote:
>>>
>>>>> High power burners are great. I always cook on high. :-) The kids say
>>>>> they have an induction range in some warehouse with their name on it.
>>>
>>>> Now you and Jean can swap ideas.
>>>
>>>>> I don't like the idea of being restricted as to choice of pans I
>>>>> can use
>>>>> but will try this new fangled range if they install it.
>>>
>>>> But this means you can get *new* pots& pans... which is a good thing
>>>> after you've invested in pots& pans that refuse to die (thirty years
>>>> is long enough in my book) and you want a change.
>>>
>>>>> I grew up cooking with a gas kitchen. Looking at my dad's kitchen
>>>>> now as
>>>>> an adult, the burners seem really weak and not suitable at all for the
>>>>> way I cook. I remember the kitchen as being a hot place.
>>>
>>>> If it's the same stove as when you were a kid, it's less powerful
>>>> because it's OLD and wearing out.... just like people do. You and
>>>> your dad aren't the same as you were 30-40 years ago either.
>>>
>>> Gas stoves don't get weak during their service life - the stove had this
>>> weak output by design - just as the output on your stove is set by
>>> design. I use to clean the burners every once in a while and there's
>>> nothing to wear out and I never saw any build-up of gas residue.
>>>
>>
>> The typical consumer stove gas burner (9100 BTU/hr) puts out as much
>> heat as a "high power" electric stove coil (2600 Watts).. If you cook
>> your food with a blowtorch, you may need more BTU, but I find regular
>> burners get hot enough to burn food if I'm not paying attention.
>
> This was an old Caloric unit from the early 60s. I'm pretty sure that
> the thing was not a blowtorch and I was pretty happy with the electric
> stoves that I had after I moved out of my parent's house. My assumption
> is that newer units put out more heat - the one my parents had would be
> unacceptable to me these days.

My gas stove is about five years old now, has five burners ranging in
Btu output from 5,000 to 16,000. I can bring a big boiling water canner
to a rolling boil in about ten minutes, that's about five gallons of
water. Plus it has a self-cleaning oven that gets upward of 7-800F when
it's really cooking the gunk off the walls.

The output of a gas stove depends upon the size of the aperture feeding
the burner and the size of the burner. The new stoves are very good as
long as you remember which burner puts out the best heat for what you're
cooking.