transition from gas to electric
- chelleyd01 Aug 29, 2007 06:55 PM
Well, the condo we are leasing will be done Oct. 1. We will be moving that week. While I love every aspect of the new condo, the only thing I am a little worried about is the stove is going to be electric. I have cooked on gas for 15+ years!
Any chows out there ever do a conversion and if so, what are some tips or hints I should know in advance for both stove top and oven? I've heard that electric cooks faster and that the heat lasts longer on the burner coils. Sigh. I'm actually a little nervous!
Thanks in advance, hounds!
Yes the water boils faster,and you can't turn the heat down like on the gas stove. I can't begin to tell you how many pots have boiled over. I have learned to have another burner ready, on lower heat, to move the pot to. I have electric in FL. and Gas in MI, and after using gas for many. many years it was, and still is difficult to go back to the electric. I have the flat top glass electric cooktop, and it does clean up very quickly, which I guess is a plus, but I still miss the gas when I am in FL. I even as went as far as to looking in to bringing propane in, but the cost was unreal. Since you will be cooking on it all the time, you will get used to it. Good luck!
We move oftens so I'm always changing from one to another. Going to the electric, you should turn on the stove before you're ready to use it so it's up to temperature when you need it. Every stove is different so I can't tell you how early to do it--our newest one is pretty fast. Similarly, on the other end, I turn off the stove a couple of minutes before my food is ready so I use residual heat to finish, to save energy. You adjust pretty quickly to the new surface. I still prefer gas but the newer electric stoves are nice and have their advantages.
I share your pain. I just moved into a new place on Saturday and went form gas to electric (and even worse glass-top electric). The stove is in great shape, but it still shocked me to see how long it took to heat. From now on I'm just going to start heating pans up right from the start, there's no other way to do it really.
I did when I moved into my house four years ago. Prior to that, the only experience I had with electric was at a vacation condo, and I burned the eggs every morning. That is because some electric or ceramic burners can churn out more BTUs than a gas burner set on a lower setting, and you won't realize it until it is too late. You really have to get to know the cooktop. That is why it is commonly stated that "water boils faster" -- it's because you can crank up the electric burners without fear of flames licking the sides of the pot. Still, you need to match the size of the burner to the pot and avoid a small pot on a large burner.
Is it coil electric or a smooth ceramic top? I found coils when I got here and replaced them soon after because they were shooting sparks at me! (I am not making this up just to justify the upgrade to ceramic!).
The most difficult thing is recognizing when the burners are on. If they are not red, which is only when they have to cycle on to keep the temperature up, you may not notice that the burner is on.
As for cookware, I found that I had many more visible hot spots with thin, cheap pans, and that thick bottomed pans of high quality worked best when using coils or ceramic -- more so for the coils since ceramic seems to heat more evenly. This, of course, may just be my experience because my coils were old. Calphalon type pans, clad pans and heavy copper work fine, but I've developed a preference for cast iron, enameled cast iron (Le Creuset type) and disk bottom pans since moving here. I find that the outcome is more predictable with these.