Wayne Boatwright wrote:
> 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.

Large ships don't use ranges, don't even have any on board, no pots n'
pans either... quantities are way too large for pots n' pans.... they
do all that kind of cooking in steam jacketed kettles. They do have
ovens, banks and banks of commercial electric ovens, and banks and
banks of large commercial griddles, and banks and banks of large
commercial deep fat fryers... but no stove top cooking of any kind.
Large ships don't concern themselves with utility costs, steam and
electric generation is merely a by-product of running those massive
turbines, either use it or lose it.