FoodBanter.com - View Single Post

Peter Huebner wrote:
>
> In article >,
> says...
> > On Sun, 01 Jan 2006 22:57:52 -0500, Stan Horwitz >
> > wrote:
> >
> > You never see an electric cooktop in a restaurant kitchen. They are
> > always gas.
> >
> > These chefs know what's best - so there's no argument.
> >
>
> Yeah, with professional grade equipment. Alas, I've two friends in whose
> kitchen I HATE to cook, because they have gas tops. If there's the slightest
> breeze outside you have to close the windows, because you can no longer get the
> water to boil on their stove. At another friend's place the crossdraft blows
> the gas flame out alltogether.

The only gas / propane stove I have ever used has been in our rv's
we've had over the years. Breezes are definitely a problem. I have
electric at home and always have. ....Sharon