On Thu, 25 Oct 2012 06:01:48 -0400, Ed Pawlowski > wrote:

>On Wed, 24 Oct 2012 20:32:43 -0600, gloria p >
>wrote:
>
>>On 10/24/2012 8:17 PM, Somebody wrote:
>>
>>>
>>> I have grown to prefer gas.
>>> And it has dials in front.
>>>
>>>
>>
>>
>>If you had little kids in the house, that wouldn't be an advantage.
>>
>>gloria p
>
>
>The way they are made today, it is not the problem of the past with
>pilot lights. The burner won't go on just turning the knob. The gas
>won't go on unless you hold it in igniter position for a couple of
>seconds.

Not on all of them. Mine is 'only' 5 yrs old & has igniters-- but
the gas runs on the burners, even when there is no flame.

I learned early on that if you notice the burner is turned on with no
flame- watch out when you turn it off as you need to pass that igniter
to get to off-- Too slow & you get your eyebrows trimmed.

>
>I'll take that over reaching across hot pots to adjust an electric
>control.

I agree-- Even with the above foible, I've got fewer singes and steam
burns than I would with knobs on the back. [But electrics can have
front knobs, too.]

Jim

On Wed, 24 Oct 2012 23:26:13 -0400, pltrgyst >
wrote:

>On 10/24/12 10:56 PM, Sqwertz wrote:
>>
>> What are the advantages of a cooktop over a range-combo unit? You
>> still need an oven... someplace. And they're cheaper when bought
>> together as a range. Less stooping to get into the oven with a wall
>> oven (that could be a double, I guess).
>
>You hit it -- you can mount the oven(s) up where you can get at them
>safely, and much more comfortably. My old knees thank me every day...
>

Stoop? These days I find myself kneeling. I'm considering
putting a little Buddha in there.<g>

Jim

On Wed, 24 Oct 2012 20:34:15 -0400, S Viemeister
> wrote:

>On 10/24/2012 6:35 PM, Jim Elbrecht wrote:
>
>> I'm a tall, old, [mostly] breastless guy who wouldn't buy another
>> stove with knobs in back. Reaching over steam ing pots to adjust
>> burners gets old in a hurry.
>>
>> I wonder if Steve was picturing those knobs in back. I'm pretty sure
>> they are in front-- but I wouldn't like them taking up stove-top
>> space. I like them on the front, but cooktops don't have fronts.
>>
>Some cooktops _do_ have fronts with knobs on...
>
>eg
><http://www.searsoutlet.com/d/product_details.jsp?pid=5256&mode=buyUsedOnly>
>
>I've seen others, too.

I've never noticed them-- but I haven't ever paid much attention to
cooktops.

I like that one- 36" and 6 burners-- but that one probably wouldn't
have worked for the OP who got a 30". [and they aren't bragging
about a 900btu burner- so I think her stove might have a better
'range']

Jim

Thanks a lot for providing the pros and cons of electric and gas stoves, enjoyed reading what all you had to share.

On Oct 25, 7:18 am, notbob > wrote:
> On 2012-10-23, Silvar Beitel > wrote:
>
>
>
> >http://www.kenmore.com/kenmore-elite...p-02232353000P
>
> Not only have I never seen a more ill contrived design, but it's
> obvious the ******s who designed it never cooked a damn thing in their
> life. Everything about this stove is wrong. Wasted real estate,
> putting the knobs on top. Gotta disassemble the damn thing to clean
> it. Not a single solid pan rest. A hair remover and long sleave
> sweater igniter if ever I've seen one. In short, a total wreck of a
> stove!
>

It's a cookTOP. The knobs have to go *somewhere*. We liked the idea
of them being clustered front and center since it minimized the space
they took up compared to a row of knobs along the front and there was
less reaching across burning flames compared to them being in the back
or along the side. And we don't have little ones around that might
fiddle with them, so that isn't an issue.

"Disassembly" simply means lifting the grates to wipe down the
stainless surface. There are three: left, middle, right. It's a
whole lot easier to clean than a standard coil electric, harder than a
smoothtop. The grates can be put in the dishwasher if they ever get
really cruddy.

The whole top is very stable. A pan can rest anywhere on it and not
slop over. Again, compare to standard electric coils. If I want to
rest a pan elsewhere, I have granite countertop on both sides.

We specifically wanted a 30-inch cooktop rather than a 36-or-larger
one so we could maximize counter space in our relatively small
kitchen.

Having five burners is probably overkill, but we were smitten with the
giant center burner for stir-frying with its little "simmer" center
burner for when you'd want that.

My original comment about singeing the fur off the backs of my hands
was meant to be more of a joke than a serious complaint.

--
Silvar Beitel

On Oct 24, 9:03 pm, "
> wrote:
> After reading and contributing to this thread last night I went
> looking at some gas stoves online. Of course that just made me want
> one right now, but I can't justify giving up my smoothtop electric
> range just because I have a hankering. But I digress.
>
> Would y'all recommend a gas stove with gas oven or a gas stove with an
> electrical convection oven? I think those convection ovens I looked
> at were electrical.

We switched from an all-electric range (integrated cooktop and oven)
to a gas cooktop and separate electic wall oven. I wanted gas for all
the reasons I stated in my original post in this thread but wanted to
retain electric for the oven for its drier heat. I haven't found the
convection feature in our toaster oven much if any improvement over
regular heating, so didn't think it necessary in the wall oven. YMMV,
of course.

We added a floor-to-ceiling cabinet to the end of our countertop/line
of cabinets. The oven and a microwave reside there now, plus it gave
us extra cabinet space above and below them. The oven is a bit higher
than the oven in the old range and the microwave sits at eye level,
making both easier to peer into (especially since the old range oven
didn't have a window! :-) )

--
Silvar Beitel

On Thu, 25 Oct 2012 06:01:48 -0400, Ed Pawlowski > wrote:

> The way they are made today, it is not the problem of the past with
> pilot lights. The burner won't go on just turning the knob. The gas
> won't go on unless you hold it in igniter position for a couple of
> seconds.

That part is true, but there's nothing to keep them from twiddling the
knob after it's turned on. That's why I prefer top mounted instead of
front mounted. Also, I often lean against the stove - so I could
accidentally move a front facing dial myself and another reason why I
prefer top mounted. Front mounted looks great, but it's not
practical. My home kitchen isn't a professional kitchen with only
adult food service employees cooking in it.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 25 Oct 2012 07:24:24 -0400, Jim Elbrecht >
wrote:

> I agree-- Even with the above foible, I've got fewer singes and steam
> burns than I would with knobs on the back. [But electrics can have
> front knobs, too.]

I've *never* owned an electric stove with controls at the back. That
kind of thinking is as backward as thinking gas is the best form for
home cooking.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Wed, 24 Oct 2012 20:28:01 -0700 (PDT), "
> wrote:

> Thanks! The ones I looked at with the convection ovens were about
> $300-$350 higher than an all gas stove and I guess that's why.

Convection is all hype, Joan. I've had a double oven with one of them
that can switch from regular to convect.... I rarely use it and when I
do, I wonder what the big deal is. I mainly use it to roast chicken.
Turn up the heat high and turn on convect (the fan) because I like my
chickens to have a California tan and crispy skin, but I don't want to
dry them out.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 25 Oct 2012 05:53:59 -0700 (PDT), Silvar Beitel
> wrote:

> We switched from an all-electric range (integrated cooktop and oven)
> to a gas cooktop and separate electic wall oven. I wanted gas for all
> the reasons I stated in my original post in this thread but wanted to
> retain electric for the oven for its drier heat. I haven't found the
> convection feature in our toaster oven much if any improvement over
> regular heating, so didn't think it necessary in the wall oven. YMMV,
> of course.

I like double ovens, convect isn't necessary but so many have it that
I wouldn't not buy an oven because it has the feature. My ovens are
getting old, so I'll need to replace them sometime in the next ten
years and I hope to find a double oven configuration that also
incorporates a microwave because I won't give up cabinet space to
mount one and I'm tired of that monster taking up valuable real estate
on my counters.
>
> We added a floor-to-ceiling cabinet to the end of our countertop/line
> of cabinets. The oven and a microwave reside there now, plus it gave
> us extra cabinet space above and below them.

I have a configuration like that too (double oven). One of the
previous owners did it in a past remodel.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 25 Oct 2012 07:27:47 -0400, Jim Elbrecht >
wrote:

> Stoop? These days I find myself kneeling. I'm considering
> putting a little Buddha in there.<g>

Get yourself an office kick stool and you'll never stoop or kneel
again, you'll sit.

http://www.amazon.com/Cramer-Twiligh.../dp/B004XN7W88


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 10/24/12 11:29 PM, wrote:

>> Gas stoves have one major problem: one by-product of burning gas is
>> water vapor, so the oven interior is always humid. Might be OK for some
>> baking, but it's bad for roasting.
>>
>> Larry
>>
>>
> I guess a stove with the convection oven would take care of that.

No -- blowing the water vapor around doesn't make it any drier.

-- Larry

Silvar Beitel wrote:
>
>My original comment about singeing the fur off the backs of my hands
>was meant to be more of a joke than a serious complaint.

Especially since that hair is on your palms. LOL

On Oct 24, 6:03*pm, "
> wrote:
> After reading and contributing to this thread last night I went
> looking at some gas stoves online. *Of course that just made me want
> one right now, but I can't justify giving up my smoothtop electric
> range just because I have a hankering. *But I digress.
>
> Would y'all recommend a gas stove with gas oven or a gas stove with an
> electrical convection oven? *I think those convection ovens I looked
> at were electrical.

I think electric are the way to go.

On Oct 25, 8:52*am, sf > wrote:
>
> On Thu, 25 Oct 2012 07:24:24 -0400, Jim Elbrecht >
> wrote:
>
> > I agree-- Even with the above foible, I've got fewer singes and steam
> > burns than I would with knobs on the back. *[But electrics can have
> > front knobs, too.]
>
> I've *never* owned an electric stove with controls at the back. *That
> kind of thinking is as backward as thinking gas is the best form for
> home cooking.
>
>
My smoothtop electric range has the knobs on the back panel but I've
not experienced any burning clothes or singed hands. Other electric
ranges, coil type burners, also had the controls on a back panel. But
it's rare, extremely rare, that I have all 4 burners going at once.

On Oct 25, 8:55*am, sf > wrote:
>
> On Wed, 24 Oct 2012 20:28:01 -0700 (PDT), "
>
> > wrote:
> > Thanks! *The ones I looked at with the convection ovens were about
> > $300-$350 higher than an all gas stove and I guess that's why.
>
> Convection is all hype, Joan. *I've had a double oven with one of them
> that can switch from regular to convect.... I rarely use it and when I
> do, I wonder what the big deal is. *I mainly use it to roast chicken.
> Turn up the heat high and turn on convect (the fan) because I like my
> chickens to have a California tan and crispy skin, but I don't want to
> dry them out.
>
>
I've got an Oster convection toaster oven, probably not a good
comparison, but I've not noticed any speedy baking in it. But it is a
handy appliance!

On Thu, 25 Oct 2012 13:50:13 -0700 (PDT), merryb >
wrote:

>On Oct 24, 6:03*pm, "
> wrote:
>> After reading and contributing to this thread last night I went
>> looking at some gas stoves online. *Of course that just made me want
>> one right now, but I can't justify giving up my smoothtop electric
>> range just because I have a hankering. *But I digress.
>>
>> Would y'all recommend a gas stove with gas oven or a gas stove with an
>> electrical convection oven? *I think those convection ovens I looked
>> at were electrical.
>
>I think electric are the way to go.

So long as gas is available I wouldn't consider an electric
stove/oven. Gas costs substantially less to operate, like 2, 3, even
4 times less, especially economical for the oven. Even the gas stove
top costs a lot less to operate and you can use any fercocktah pots,
with electric the pots need flat bottoms, gas doesn't care how
mashed/warped the pot bottoms. And that business about gas ovens
producing water is a myth, the amount of water produced is so
negligible it's inconsequential and at normal cooking temperatures any
moisture immediately dissapates out the oven vent. And both gas and
electric ovens produce some condensation when first turned on from the
moisture in the air. The idiots who promote this water myth obviously
don't cook nor did they complete high school, or they'd know that
water vapor is produced from food cooking... a hunk of meat is like
80% H2O, a cake batter could be more than 80% H2O. How dumb could
they be... all together now... dumber than a fifth grader.

On 10/25/2012 11:30 AM, wrote:
> On Oct 25, 8:52 am, sf > wrote:
>>
>> On Thu, 25 Oct 2012 07:24:24 -0400, Jim Elbrecht >
>> wrote:
>>
>>> I agree-- Even with the above foible, I've got fewer singes and steam
>>> burns than I would with knobs on the back. [But electrics can have
>>> front knobs, too.]
>>
>> I've *never* owned an electric stove with controls at the back. That
>> kind of thinking is as backward as thinking gas is the best form for
>> home cooking.
>>
>>
> My smoothtop electric range has the knobs on the back panel but I've
> not experienced any burning clothes or singed hands. Other electric
> ranges, coil type burners, also had the controls on a back panel. But
> it's rare, extremely rare, that I have all 4 burners going at once.
>

I'd rather have my controls on the back panel rather than the cooking
surface which causes the burners on my Samsung range to have a whacky
and inconvenient lay-out. There's only one useable burner when the big
one is being used. It's a very poorly thought-out design.

http://www.youtube.com/watch?v=1rT57-XQI38

Ed Pawlowski wrote:
>
> The way they are made today, it is not the problem of the past with
> pilot lights. The burner won't go on just turning the knob. The gas
> won't go on unless you hold it in igniter position for a couple of
> seconds.

Question for you Ed.... can you use it when the electricity goes out (by
lighting it with a match) or is your stove out without power?

I still have an old gas stove with pilot lights. Nice that I've always been
able to cook on the stove even with power. My gas hot water heater goes out
without electricity because it has the electronic ignition.

Gary

Jim Elbrecht wrote:
>
> Stoop? These days I find myself kneeling. I'm considering
> putting a little Buddha in there.<g>

I've got a tiny toy penguin that lives in my freezer. heheh

G.

sf wrote:
>
> I've *never* owned an electric stove with controls at the back. That
> kind of thinking is as backward as thinking gas is the best form for
> home cooking.

Huh. And that comment from Barbara that has a fairly new super gas stove.


Gary

"sf" > wrote in message
...
> On Thu, 25 Oct 2012 07:24:24 -0400, Jim Elbrecht >
> wrote:
>
>> I agree-- Even with the above foible, I've got fewer singes and steam
>> burns than I would with knobs on the back. [But electrics can have
>> front knobs, too.]
>
> I've *never* owned an electric stove with controls at the back. That
> kind of thinking is as backward as thinking gas is the best form for
> home cooking.

I've heard that chefs very much prefer gas.

On Oct 25, 2:36*pm, Brooklyn1 <Gravesend1> wrote:
> On Thu, 25 Oct 2012 13:50:13 -0700 (PDT), merryb >
> wrote:
>
> >On Oct 24, 6:03 pm, "
> > wrote:
> >> After reading and contributing to this thread last night I went
> >> looking at some gas stoves online. Of course that just made me want
> >> one right now, but I can't justify giving up my smoothtop electric
> >> range just because I have a hankering. But I digress.
>
> >> Would y'all recommend a gas stove with gas oven or a gas stove with an
> >> electrical convection oven? I think those convection ovens I looked
> >> at were electrical.
>
> >I think electric are the way to go.
>
> So long as gas is available I wouldn't consider an electric
> stove/oven. *Gas costs substantially less to operate, like 2, 3, even
> 4 times less, especially economical for the oven. *Even the gas stove
> top costs a lot less to operate and you can use any fercocktah pots,
> with electric the pots need flat bottoms, gas doesn't care how
> mashed/warped the pot bottoms. *And that business about gas ovens
> producing water is a myth, the amount of water produced is so
> negligible it's inconsequential and at normal cooking temperatures any
> moisture immediately dissapates out the oven vent. *And both gas and
> electric ovens produce some condensation when first turned on from the
> moisture in the air. *The idiots who promote this water myth obviously
> don't cook nor did they complete high school, or they'd know that
> water vapor is produced from food cooking... a hunk of meat is like
> 80% H2O, a cake batter could be more than 80% H2O. *How dumb could
> they be... all together now... dumber than a fifth grader.

I have a gas cooktop and an electric oven. I have had issues working
with gas ovens in the past. Anything baked in a water bath just did
not seem to come out right.

On Thu, 25 Oct 2012 18:06:42 -0400, Gary > wrote:

>Ed Pawlowski wrote:
>>
>> The way they are made today, it is not the problem of the past with
>> pilot lights. The burner won't go on just turning the knob. The gas
>> won't go on unless you hold it in igniter position for a couple of
>> seconds.
>
>Question for you Ed.... can you use it when the electricity goes out (by
>lighting it with a match) or is your stove out without power?

Not Ed- but since we seem to have different setups- I'll answer too.
You can light the burners with a match- but the oven has a glow-plug
and thermocouple so it needs power.

>
>I still have an old gas stove with pilot lights. Nice that I've always been
>able to cook on the stove even with power. My gas hot water heater goes out
>without electricity because it has the electronic ignition.

My gas water heater has a pilot--- That and city water and I can take
candlelight hot showers when the lights go out.

Jim

sf wrote:
>
> I've *never* owned an electric stove with controls at the back. That
> kind of thinking is as backward as thinking gas is the best form for
> home cooking.

I'd rather have back controls on a range.

With front controls, the burners are about six inches further away from
the cook.

Also, not many ranges allow broiling with the door closed; with the
door open while broiling, the control knobs can get very hot.

But I wouldn't call you a backward thinker for believing otherwise. 8)

-- Larry

dsi1 > wrote:
> On 10/24/2012 5:49 PM, gregz wrote:
>> Sqwertz > wrote:
>>> On Wed, 24 Oct 2012 20:34:15 -0400, S Viemeister wrote:
>>>
>>>> On 10/24/2012 6:35 PM, Jim Elbrecht wrote:
>>>>
>>>>> I wonder if Steve was picturing those knobs in back. I'm pretty sure
>>>>> they are in front-- but I wouldn't like them taking up stove-top
>>>>> space. I like them on the front, but cooktops don't have fronts.
>>>>>
>>>> Some cooktops _do_ have fronts with knobs on...
>>>>
>>>> eg
>>>> <http://www.searsoutlet.com/d/product_details.jsp?pid=5256&mode=buyUsedOnly>
>>>>
>>>> I've seen others, too.
>>>
>>> Yeah, I don't do "cooktops". I've always had ranges and frankly,
>>> forgot that cooktops even existed. So I didn't even realize the
>>> limitations of knob placement on cooktops.
>>>
>>> What are the advantages of a cooktop over a range-combo unit? You
>>> still need an oven... someplace. And they're cheaper when bought
>>> together as a range. Less stooping to get into the oven with a wall
>>> oven (that could be a double, I guess).
>>>
>>> -sw
>>
>> I grew up with a wall oven. Range combo, oh that blast of hot air !!!!!!
>> I'm cheap, so I got a combo.
>>
>> Greg
>>
>
> I grew up with a wall oven too. I guess that was the style in the modern
> kitchens back in the 60s. I wanted to get a wall unit when I remodeled
> but in the 10s, they're hideously expensive.

I found a replacement when I was redoing parents house. Original was not
full width, but a ge unit was less than $500 . It worked ok, but did not
have preheat function with all elements on like original. Not a problem.

Greg

sf > wrote:
> On Wed, 24 Oct 2012 20:28:01 -0700 (PDT), "
> > wrote:
>
>> Thanks! The ones I looked at with the convection ovens were about
>> $300-$350 higher than an all gas stove and I guess that's why.
>
> Convection is all hype, Joan. I've had a double oven with one of them
> that can switch from regular to convect.... I rarely use it and when I
> do, I wonder what the big deal is. I mainly use it to roast chicken.
> Turn up the heat high and turn on convect (the fan) because I like my
> chickens to have a California tan and crispy skin, but I don't want to
> dry them out.


When you put a cold item in a heated oven it creates convection currents
without a fan. That's why the originators of the system called it turbo
oven. Then the marketing gurus started calling it convection oven.
Regardless, a fan or turbo, creates it's own high speed currents. as an
item heats up, it looses transfer efficiency. Natural convection slows own,
but the fan keeps on trucking.

I do turbo, but not with a larger oven. I have a medium sized combo
microwave/turbo, but it's so much slower than my mini turbo oven, which
uses convection and radiation, to heat things up fast like frozen fries,
and hot dogs.

Greg

" > wrote:
> On Oct 25, 8:55 am, sf > wrote:
>>
>> On Wed, 24 Oct 2012 20:28:01 -0700 (PDT), "
>>
>> > wrote:
>>> Thanks! The ones I looked at with the convection ovens were about
>>> $300-$350 higher than an all gas stove and I guess that's why.
>>
>> Convection is all hype, Joan. I've had a double oven with one of them
>> that can switch from regular to convect.... I rarely use it and when I
>> do, I wonder what the big deal is. I mainly use it to roast chicken.
>> Turn up the heat high and turn on convect (the fan) because I like my
>> chickens to have a California tan and crispy skin, but I don't want to
>> dry them out.
>>
>>
> I've got an Oster convection toaster oven, probably not a good
> comparison, but I've not noticed any speedy baking in it. But it is a
> handy appliance!

Remember you also get radiation from the heaters. Mine is only 6 inches
high inside, so it really gets baked.

Greg

Brooklyn1 <Gravesend1> wrote:
> On Thu, 25 Oct 2012 13:50:13 -0700 (PDT), merryb >
> wrote:
>
>> On Oct 24, 6:03 pm, "
>> > wrote:
>>> After reading and contributing to this thread last night I went
>>> looking at some gas stoves online. Of course that just made me want
>>> one right now, but I can't justify giving up my smoothtop electric
>>> range just because I have a hankering. But I digress.
>>>
>>> Would y'all recommend a gas stove with gas oven or a gas stove with an
>>> electrical convection oven? I think those convection ovens I looked
>>> at were electrical.
>>
>> I think electric are the way to go.
>
> So long as gas is available I wouldn't consider an electric
> stove/oven. Gas costs substantially less to operate, like 2, 3, even
> 4 times less, especially economical for the oven. Even the gas stove
> top costs a lot less to operate and you can use any fercocktah pots,
> with electric the pots need flat bottoms, gas doesn't care how
> mashed/warped the pot bottoms. And that business about gas ovens
> producing water is a myth, the amount of water produced is so
> negligible it's inconsequential and at normal cooking temperatures any
> moisture immediately dissapates out the oven vent. And both gas and
> electric ovens produce some condensation when first turned on from the
> moisture in the air. The idiots who promote this water myth obviously
> don't cook nor did they complete high school, or they'd know that
> water vapor is produced from food cooking... a hunk of meat is like
> 80% H2O, a cake batter could be more than 80% H2O. How dumb could
> they be... all together now... dumber than a fifth grader.

I think I notice some extra moisture entering the kitchen, and HEAT from
the vent.
Gas produces more kitchen heat, period. Nice in the winter.

Greg

On Thu, 25 Oct 2012 18:46:03 -0400, Gary > wrote:

> sf wrote:
> >
> > I've *never* owned an electric stove with controls at the back. That
> > kind of thinking is as backward as thinking gas is the best form for
> > home cooking.
>
> Huh. And that comment from Barbara that has a fairly new super gas stove.
>
>
Goes to show that if I'm biased toward electric, you can't blame it on
me having a cr*ppy gas cooktop.



--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 25 Oct 2012 20:05:27 -0400, pltrgyst >
wrote:

> sf wrote:
> >
> > I've *never* owned an electric stove with controls at the back. That
> > kind of thinking is as backward as thinking gas is the best form for
> > home cooking.
>
> I'd rather have back controls on a range.
>
> With front controls, the burners are about six inches further away from
> the cook.

You'd be a mighty short man to be shorter than I am and back burner
placement is not a problem for me. I don't put things that need
constant attention at the back.
>
> Also, not many ranges allow broiling with the door closed; with the
> door open while broiling, the control knobs can get very hot.

That's not an issue for me either. I think I've already made it clear
that I have a cooktop and wall ovens.
>
> But I wouldn't call you a backward thinker for believing otherwise. 8)
>
> -- Larry
>
>


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 25 Oct 2012 14:31:41 -0700 (PDT), "
> wrote:

> I've got an Oster convection toaster oven, probably not a good
> comparison, but I've not noticed any speedy baking in it. But it is a
> handy appliance!

I haven't noticed a significant time difference when I roast meat,
like chicken... but I do like the way it crisps (dries out) chicken
skin. I don't cook by time other than to give myself an estimate of
when to start testing in earnest for doneness. I think convect was
originally meant for baking (cookies etc), but it didn't work out for
me the time or two that I tried so I don't use it for pastry or bread.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 25 Oct 2012 13:50:13 -0700 (PDT), merryb >
wrote:

> On Oct 24, 6:03*pm, "
> > wrote:
> > After reading and contributing to this thread last night I went
> > looking at some gas stoves online. *Of course that just made me want
> > one right now, but I can't justify giving up my smoothtop electric
> > range just because I have a hankering. *But I digress.
> >
> > Would y'all recommend a gas stove with gas oven or a gas stove with an
> > electrical convection oven? *I think those convection ovens I looked
> > at were electrical.
>
> I think electric are the way to go.

I concur about electric ovens. They also seem to keep the kitchen
cooler than gas does according to all the posts I read here about how
people avoid using their gas ovens when the weather is hot.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

gregz > wrote:

>Brooklyn1 wrote:
>>merryb wrote:
>>
>>> On Oct 24, 6:03 pm, "
>>> > wrote:
>>>> After reading and contributing to this thread last night I went
>>>> looking at some gas stoves online. Of course that just made me want
>>>> one right now, but I can't justify giving up my smoothtop electric
>>>> range just because I have a hankering. But I digress.
>>>>
>>>> Would y'all recommend a gas stove with gas oven or a gas stove with an
>>>> electrical convection oven? I think those convection ovens I looked
>>>> at were electrical.
>>>
>>> I think electric are the way to go.
>>
>> So long as gas is available I wouldn't consider an electric
>> stove/oven. Gas costs substantially less to operate, like 2, 3, even
>> 4 times less, especially economical for the oven. Even the gas stove
>> top costs a lot less to operate and you can use any fercocktah pots,
>> with electric the pots need flat bottoms, gas doesn't care how
>> mashed/warped the pot bottoms. And that business about gas ovens
>> producing water is a myth, the amount of water produced is so
>> negligible it's inconsequential and at normal cooking temperatures any
>> moisture immediately dissapates out the oven vent. And both gas and
>> electric ovens produce some condensation when first turned on from the
>> moisture in the air. The idiots who promote this water myth obviously
>> don't cook nor did they complete high school, or they'd know that
>> water vapor is produced from food cooking... a hunk of meat is like
>> 80% H2O, a cake batter could be more than 80% H2O. How dumb could
>> they be... all together now... dumber than a fifth grader.
>
>I think I notice some extra moisture entering the kitchen, and HEAT from
>the vent.
>Gas produces more kitchen heat, period. Nice in the winter.
>
>Greg

No extra moisture and no extra heat... another one who failed junior
high school.

On 10/25/2012 2:22 PM, gregz wrote:
>
> I found a replacement when I was redoing parents house. Original was not
> full width, but a ge unit was less than $500 . It worked ok, but did not
> have preheat function with all elements on like original. Not a problem.
>
> Greg
>

That's a great price. The lack of a preheat is puzzling - it seems like
such an easy feature to wire in. OTOH, maybe it's done to keep the top
surface of the oven from getting too hot.

sf wrote:
>
>I concur about electric ovens. They also seem to keep the kitchen
>cooler than gas does according to all the posts I read here about how
>people avoid using their gas ovens when the weather is hot.

A good thing sf has nothing to do with education.

On 10/25/2012 3:55 AM, sf wrote:
> On Wed, 24 Oct 2012 20:28:01 -0700 (PDT), "
> > wrote:
>
>> Thanks! The ones I looked at with the convection ovens were about
>> $300-$350 higher than an all gas stove and I guess that's why.
>
> Convection is all hype, Joan. I've had a double oven with one of them
> that can switch from regular to convect.... I rarely use it and when I
> do, I wonder what the big deal is. I mainly use it to roast chicken.
> Turn up the heat high and turn on convect (the fan) because I like my
> chickens to have a California tan and crispy skin, but I don't want to
> dry them out.
>

I'll probably never use that feature much. OTOH, I used to have a small
convection oven that was built like a big toaster oven. In that case, a
convection fan is very useful and it makes a small oven act like a full
sized one. It roasted chicken in there as well as a big oven. I even
cooked a small turkey once. I liked that oven! I think the convection
fan also makes it possible to roast/bake with an oven loaded with
several racks of foods.

dsi1 > wrote:
> On 10/25/2012 2:22 PM, gregz wrote:
>>
>> I found a replacement when I was redoing parents house. Original was not
>> full width, but a ge unit was less than $500 . It worked ok, but did not
>> have preheat function with all elements on like original. Not a problem.
>>
>> Greg
>>
>
> That's a great price. The lack of a preheat is puzzling - it seems like
> such an easy feature to wire in. OTOH, maybe it's done to keep the top
> surface of the oven from getting too hot.

It sure lowers the max amp draw. It only needs a 20 amp circuit, where the
wiring was something like 30-40 amps.

Greg

On 10/25/2012 5:17 PM, gregz wrote:
> dsi1 > wrote:
>> On 10/25/2012 2:22 PM, gregz wrote:
>>>
>>> I found a replacement when I was redoing parents house. Original was not
>>> full width, but a ge unit was less than $500 . It worked ok, but did not
>>> have preheat function with all elements on like original. Not a problem.
>>>
>>> Greg
>>>
>>
>> That's a great price. The lack of a preheat is puzzling - it seems like
>> such an easy feature to wire in. OTOH, maybe it's done to keep the top
>> surface of the oven from getting too hot.
>
> It sure lowers the max amp draw. It only needs a 20 amp circuit, where the
> wiring was something like 30-40 amps.
>
> Greg
>

Sounds like it's an old house. My condo has a 50 amp breaker on each
side of the 240 line.

On Thu, 25 Oct 2012 16:07:23 -1000, dsi1
> wrote:

>On 10/25/2012 3:55 AM, sf wrote:
>> On Wed, 24 Oct 2012 20:28:01 -0700 (PDT), "
>> > wrote:
>>
>>> Thanks! The ones I looked at with the convection ovens were about
>>> $300-$350 higher than an all gas stove and I guess that's why.
>>
>> Convection is all hype, Joan. I've had a double oven with one of them
>> that can switch from regular to convect.... I rarely use it and when I
>> do, I wonder what the big deal is. I mainly use it to roast chicken.
>> Turn up the heat high and turn on convect (the fan) because I like my
>> chickens to have a California tan and crispy skin, but I don't want to
>> dry them out.
>>
>
>I'll probably never use that feature much. OTOH, I used to have a small
>convection oven that was built like a big toaster oven. In that case, a
>convection fan is very useful and it makes a small oven act like a full
>sized one. It roasted chicken in there as well as a big oven. I even
>cooked a small turkey once. I liked that oven! I think the convection
>fan also makes it possible to roast/bake with an oven loaded with
>several racks of foods.

We use convection most of the time.. You get a nice outer finish on a
roast and crisply skin on chicken. Meats are juicier that way too.

It works best with a shallow roasting pan so the air currents actually
pass over the meat. We also use higher heat than most, 400 to 450.