> wrote:
> That's a bizarre generalization. I cooked (unwillingly) on an electric
> stove for 4 years before I renovated my kitchen to include a gas stove.
> My gas stove kicks ass...I can bring a 12 qt. kettle of water to boil
> in under 10 minutes; my old 'lectric couldn't even raise steam in that
> amount of time. I say go for the gas.

I find that very hard to believe. Take a look at the following article:

http://www.departures.com/ad/ad_1103_cookranges.html

This article matches very closely the experiences I've had.

The only way I could see you getting the results you describe is to start
with hot water from the tap at 140 degrees F. Perhaps then you could reach a
boil in the time frame you mention. But it is highly recommended my most
health experts to use cold water from the tap, as hot water poses risks from
things such as lead and other metals leaching out of the hot water heater
due to long term storage at high temperatures. The above article I reference
does the testing with cold water starting at 60 degrees F. Even that is
optimistic depending on the climate and time of year. At my house in the mid
Atlantic USA, I've measured the cold tap water as low as 43 degrees F in mid
winter. With my 9,000 Btu gas stove burners and that temperature cold water,
it would take considerably longer than the longest time seen in the test of
21 minutes. And those tests are for a mere 6 quarts of water. Your 12 quarts
would take even longer (if it is the recommended cold water).

--
( #wff_ng_7# at #verizon# period #net# )