Posted on 02/17/2022 2:25:26 PM PST by mylife
correct, 90% of professional chefs use a gas stovetop
As someone who has used electric stoves my entire life, I will tell you without question if I was a serious cook or chef I would never own one…
This is just a propaganda piece.
There have been three enormous gas explosions within a mile or two of me, over the past two decades. Two destroyed houses, and one displaced an apartment building full of people.
I don’t remember that happening when I was young - we never worried about it, and frankly had more faith in the workmanship of the people who designed and maintained things back then, than I do now.
I kind of like electricity, now.
You can’t use an electric range when the power is out. And you can’t use an electric range to save you from freezing if the power goes out or your furnace breaks down.
These people who want to force their choices on everyone else are not good people.
When I lived in the UK.....LOVED my gas hob hated the gas oven.
Would LOVE to have a gas hob and electric oven here.
Nothing better than instant heat on the stove top.
There’s a Science called Chemistry and it’s best to follow its Laws, much like one should pay heed to the Laws of Physics to avoid damage to one’s self while going about everyday life.
That picture with the glowing eyes, is not an induction range. I don’t care for that type either. But I love induction...much better than gas for several reasons. I’ll never go back.
That’s exactly what my husband wants.
Gas stove top burners are far superior to electric.
It’s not even close.
Induction cooktops are electric as well, but they heat your food in a completely different way. Induction cooktops use copper coils, which create a magnetic current with the pot or pan on top of the surface. Instead of passing heat along from surface to cookware to food, induction cooktops heat the cookware directly. The result is an evenly heated pot or pan and much less heat energy lost along the way.
Because of how induction cooktops transfer heat, the surface itself does not actually get hot. That means if you touch it, no worries. Spill food? You won’t have to scrape it off after you’re done, because it won’t cook onto the stovetop. That’s safer, and it makes cleanup a breeze.
Not as long as my well doesn’t go dry.
See post #51 that I just posted
But I put up with it....rather have Nat Gas
Find me one restaurant that cooks on anything but a gas stove top.
agreed, gas ovens suck!
You are correct.
$7500 plus the freight, plus floor joist supports. But my dream stove. I would never leave the kitchen.
Going with an induction cooktop/range usually involves buying some new pots and pans.
https://www.thespruceeats.com/what-is-the-best-cookware-for-induction-cooktops-908920
Going with an induction cooktop/range usually involves buying some new pots and pans.
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Yep the old ones burnt, beat up, etc are not for induction heating.
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