On Mon 02 Jan 2006 10:02:17a, Thus Spake Zarathustra, or was it Bill?

> On 2 Jan 2006 06:42:58 +0100, Wayne Boatwright
> > wrote:
>
>>On Sun 01 Jan 2006 10:34:18p, Thus Spake Zarathustra, or was it ?
>>
>>> 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.
>>
>>I'm not cooking in a restaurant kitchen.
>
> go Wayne...you tell em!
>>
>>> These chefs know what's best - so there's no argument.
>>
>>What is arguable is whether what is best in a restaurant kitchen is also
>>best for a home kitchen.
>
> ah...keep going Wayne...you know come to think of it....every
> restaurant kitchen I have ever been in had a gas range...there's got
> to be a logical reason for this?

One of the reasons is economy, as gas is much cheaper to use commercially.
If I'm not mistaken, ocean liners use electricity primarily for safety
reasons, and they easily turn out huge volumes of generally excellent food.

All the years I lived at home my parents had gas ranges. I never really
liked cooking on them, and especially didn't like baking in the gas oven.
I didn't fully realize how much I disliked it until I had my first
apartment and had an electric cooktop and wall oven. When my mom helped me
cook a holiday meal in my apartment, the following week she bought an
electric range. Neither of us ever went back to gas.

Choice of one over the other is a very personal thing. As I said in an
earlier post, each has its devotees and detractors, for whatever reason.

Ignorance is a big issue when folks have cooking failures when cooking on
something unfamiliar. What gets me is that they blame the equipment rather
than their ignorance of how to use it. I can effectively cook on either
gas or electric and occasionally cook on friends' gas ranges without a
problem. I simply don't like to cook with gas and would consistently
refuse to have it in my home.

--
Wayne Boatwright *¿*
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And if we enter a room full of manure, may we believe in the pony.