On Thu, 30 Dec 2004 16:17:48 -0500, " BOB" > wrote:

> And gas is not? Hmmmm? What have I been doing wrong on my gas stove?

Maybe something has changed in the years since I've used
gas, but long slow simmering wasn't possible w/o a heat
diffuser and at that I still got a scorch mark on the
bottom.

sf

sf wrote:
> On Thu, 30 Dec 2004 16:17:48 -0500, " BOB" > wrote:
>
>> And gas is not? Hmmmm? What have I been doing wrong on my gas
>> stove?
>
> Maybe something has changed in the years since I've used
> gas, but long slow simmering wasn't possible w/o a heat
> diffuser and at that I still got a scorch mark on the
> bottom.
>
> sf

Mine is about 5 years old and hardly high end. The right rear burner has
a much smaller burner, and it's output is considerably less (I forget what
BTU it is). If I'm home, I have no problem using it with a cast Iron
Dutch Oven just like others would use a crock pot for slow cooking.

Also, the left front burner is a larger and higher BTU burner which works
extremely well for Wok cooking.

BOB
but I prefer my outdoor ceramic charcoal fired Kamados instead of the gas
oven (which has only been used as a warming oven)

sf wrote:
> On Thu, 30 Dec 2004 16:17:48 -0500, " BOB" > wrote:
>
>> And gas is not? Hmmmm? What have I been doing wrong on my gas
>> stove?
>
> Maybe something has changed in the years since I've used
> gas, but long slow simmering wasn't possible w/o a heat
> diffuser and at that I still got a scorch mark on the
> bottom.
>
> sf

Mine is about 5 years old and hardly high end. The right rear burner has
a much smaller burner, and it's output is considerably less (I forget what
BTU it is). If I'm home, I have no problem using it with a cast Iron
Dutch Oven just like others would use a crock pot for slow cooking.

Also, the left front burner is a larger and higher BTU burner which works
extremely well for Wok cooking.

BOB
but I prefer my outdoor ceramic charcoal fired Kamados instead of the gas
oven (which has only been used as a warming oven)

In article .com>,
"Halvdan" > wrote:

> Electric does suck in my opinion. There is nothing better than cooking
> with gas, I'd make an acception with an open fire. Maybe I'm spoiled
> I'm use to working on gas ranges especially the professional tops.
> Those glass tops stink too, gas is best because you can control the
> heat better.
>

Sorry, but I grew up with gas...
and naturally preferred it at first, until I learned to cook on electric.
Now that I'm accustomed to them, they are just fine.

I just cannot be comfortable with pumping a flammable, explosive liquid
into my house.

Gas is dirty, and it smells. And it's dangerous.
At least IMHO!

I LOVE my glass top stove because I can keep the damned thing clean,
easily and DAILY! Open burners are a pain in the ass to keep properly
clean. Time consuming, dirty, and just plain too much trouble to deal
with now that I'm used to just being able to scrape and wipe. :-)

It's a dream to keep clean.

So what if the surface stays hot a little longer? You just learn to
adjust your techniques to it! It's no big deal.

I hate a dirty stove and kitchen just about more than anything. The only
thing worse is a dirty bathroom. :-P
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article .com>,
"Halvdan" > wrote:

> Electric does suck in my opinion. There is nothing better than cooking
> with gas, I'd make an acception with an open fire. Maybe I'm spoiled
> I'm use to working on gas ranges especially the professional tops.
> Those glass tops stink too, gas is best because you can control the
> heat better.
>

Sorry, but I grew up with gas...
and naturally preferred it at first, until I learned to cook on electric.
Now that I'm accustomed to them, they are just fine.

I just cannot be comfortable with pumping a flammable, explosive liquid
into my house.

Gas is dirty, and it smells. And it's dangerous.
At least IMHO!

I LOVE my glass top stove because I can keep the damned thing clean,
easily and DAILY! Open burners are a pain in the ass to keep properly
clean. Time consuming, dirty, and just plain too much trouble to deal
with now that I'm used to just being able to scrape and wipe. :-)

It's a dream to keep clean.

So what if the surface stays hot a little longer? You just learn to
adjust your techniques to it! It's no big deal.

I hate a dirty stove and kitchen just about more than anything. The only
thing worse is a dirty bathroom. :-P
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article . com>,
"Halvdan" > wrote:

> I was only reflecting an opinion. I like more control over heat and
> you can really only get that control with gas. Electric has a tendancy
> to burn especially when doing sugar or chocolate work. For things that
> do not require that type of control, its fine sure.

So use a double boiler. ;-)

>
> I do however have a couple pans that are not suppose to go on flat top
> glass tops. Besides, glass breaks easily.

No more so than chipping porcelain paint.
The pans were never a big issue. I use my cast iron most frequently.
You just cannot use heat rings, or convex pots like woks. So I got an
electric wok.

I do have an old pressure cooker I like to use that has a slightly
convex bottom, so I just stabilize it so it does not rock. I really
ought to just buy a new one.

We've had this stove for 5 years now and have not chipped, scratched,
nor cracked the glass top. I did pay a little extra to get the double
laminate that they told me was a bit stronger.

>
> When I have my chance to do my dream kitchen, I'm going to look hard
> for a second hand range from a restaurant, 6 maybe 8 burners...I'll be
> happy.

Mmmmmmmm... why not get this one?:

http://www.thegrillstoreandmore.com/...s/rgs364gl.jpg

Indoor grilling on gas... :-)
You just have to make sure it's vented to the outside!

I'd love to build an outdoor kitchen with one of those!


>
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

To sum up my argument, you'd never find an electric stove being used by
a professional. If electric is so wonderful, why don't restaurants use
them?

in article , Katra at
wrote on 12/30/04 21:37:

> In article .com>,
> "Halvdan" > wrote:
>
>> Electric does suck in my opinion. There is nothing better than cooking
>> with gas, I'd make an acception with an open fire. Maybe I'm spoiled
>> I'm use to working on gas ranges especially the professional tops.
>> Those glass tops stink too, gas is best because you can control the
>> heat better.
>>
>
> Sorry, but I grew up with gas...
> and naturally preferred it at first, until I learned to cook on electric.
> Now that I'm accustomed to them, they are just fine.
>
> I just cannot be comfortable with pumping a flammable, explosive liquid
> into my house.
>
> Gas is dirty, and it smells. And it's dangerous.
> At least IMHO!
>
> I LOVE my glass top stove because I can keep the damned thing clean,
> easily and DAILY! Open burners are a pain in the ass to keep properly
> clean. Time consuming, dirty, and just plain too much trouble to deal
> with now that I'm used to just being able to scrape and wipe. :-)
>
> It's a dream to keep clean.
>
> So what if the surface stays hot a little longer? You just learn to
> adjust your techniques to it! It's no big deal.
>
> I hate a dirty stove and kitchen just about more than anything. The only
> thing worse is a dirty bathroom. :-P

Katra,

I, too, grew up with a gas-fired oven. Then I got a place of my own,
equipped with an electric oven. Personally, I prefer the gas, as opposed to
electric (my childhood home had gas-fired everything: stove, water heater
and boiler to power the steam heat).

Whatever house I buy someday WILL have gas-fired everything, lol.

As to gas's being dirty and smelly...gas actually burns cleanly (it's a
hydrocarbon) and the smell is added by the gas company for safetyIn its
natural state, gas is odorless and colorless.

"Danger" is relative. You could get burned on a glass-top range or a
traditional eletric range, too.

Dieter Zakas

In news:rec.food.cooking, "Halvdan" > posted on 30
Dec 2004 08:30:10 -0800:

> When I have my chance to do my dream kitchen, I'm going to look hard
> for a second hand range from a restaurant, 6 maybe 8 burners...I'll be
> happy.

I like glass top for the ease of cleaning. My order of preference is:

1) Gas
2) Glass top
3) Regular electric

But my dream kitchen will have two stoves: A gas stove and a glass top.
I'd use the glass top for boiling water, perhaps keeping things warm,
heating my cream & butter for mashed potatoes, etc... and I'd use the gas
for sauteing, cooking with cast iron for pancakes, etc...

Right now we have two electric ovens. I think I'd have one electric oven
and one gas oven, or maybe even two of each.

I'd also either have one dishwasher that'll wash a load in 120 seconds, or
I'd have two standard dishwashers.

Damaeus