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Gas vs Electric oven

We are buying a new oven and have a choice between gas or electric. We've always had gas ovens. I've heard that electric might cook better. Does anyone know anything about this? Thanks

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  1. I've had both, and find electric ovens far superior. More even heat, better broiling, and, best of all, the self-cleaning cycle. Get a model that features convection cooking, too, if it's in your budget.

    17 Replies
    1. re: alanbarnes

      Do things brown nicely in an electric oven?

      1. re: arizonagirl

        Better than with gas, I think, because you're not introducing water vapor as a byproduct of combustion.

        1. re: alanbarnes

          I've only had a gas oven, but I have heard electric ovens are the way to go. My next oven will most likely be electric. Of course, I only know this because I am a review-reading hound. Check out sites like Viewpoints and Epinions. Those people are crazy about gas and electric grills enough to write lengthy (yet solid) reviews!

          http://www.viewpoints.com/Ovens - great content great reviews
          http://www.epinions.com/ovens - great reviews, no content

          Hope this helps!

          1. re: snehnaik

            " but I have heard electric ovens are the way to go."

            that's a broad generalization, and ultimately not very helpful.

            ideally i'd have both gas and electric.

      2. re: alanbarnes

        I agree here. We just redid our kitchen and did it right and have a gas cook top and put in double wall ovens and they are electric. It bakes much more even than our old gas oven. Just baked off a loaf of the "no knead bread" and it's outrageous.

        1. re: alanbarnes

          Alanbarnes, you mention the self-cleaning cycle as a point about electric ovens. My last oven was gas and it had a self-cleaning cycle. Do gas ovens normally not have a self-cleaning cycle?

          Now we live in a house with an electric stovetop and double electric wall ovens. Love the ovens, and I've gotten used to the stovetop, but can't say that I love it. Water boils VERY quickly, but I don't like how it's much harder to control the heat while actually cooking something.

          1. re: valerie

            I was told that gas ovens can't get hot enough to self-clean, but a quick google search establishes that this information is incorrect. I used gas ranges for a long time, but not in the last 15 years or so. Maybe it's a more recent development, or maybe my source was just wrong. Sorry to repeat bad info here.

            Agreed that a residential gas cooktop is a pain when bringing a lot of water to a boil. Fortunately my outdoor kitchen has burners with more firepower; the biggest is 60k btu, and will boil a gallon of water in no time.

            1. re: alanbarnes

              I have a very inexpensive Maytag gas oven that does indeed have a self cleaning cycle - and it works like a charm.

              But it does take forever to boil a big pot of water - definitely hoping to upgrade in the near future - but I'm probably sticking with gas for both the cooktop and the oven. I just prefer it.

              1. re: flourgirl

                Re: boiling a big pot of water. I recently bought a house with what seems to have the same Maytag range in place and also find this painfully slow. Now I simply divide up the water into a few different pans, put a pan on top of each available burner, and light them all up. Each is boiling in a few minutes and then they all get poured into the big pot.

                I have noticed (with the help of an oven thermometer) that the temperature in the oven tends to be right on the money compared to the setting--I've always had to make an adjustment of 25-50 degrees with the previous electrics I've owned--and that the temp doesn't fluctuate as much as the electrics during the cooking process.

                1. re: tubman

                  I've adjusted to it and just make sure to start the water heating way ahead of when I actually need it to be boiling.

                  And yes, I agree, my oven has been very reliable temperature-wise.

                  1. re: flourgirl

                    A tip on boiling water: start some out in your teapot. The teapot water comes to a boil very quickly and can be added to the big pot!

                    1. re: mojoeater

                      That is a great idea that I never even though of! Thanks! Fortunately I finally bought a new range and this one gets the water boiling MUCH faster. :)

          2. re: alanbarnes

            Okay, I'm going to retract my recommendation. Or at least revise it. My thoroughly modern self-cleaning electric Jenn-Air convection oven is far superior to the elderly and decrepit gas ovens I used in the past where I had to lie on the floor to use the broiler. I'm like the guy who drives a new Lexus and a '72 bug and declares that the Japanese make better cars than the Germans. But at least I'm man enough to admit it. (Whimper.)

            1. re: alanbarnes

              completely agree.

              i've been using electric ovens all my life and then got a gas one with my current home. hate it. takes forever to heat up and is incredibly uneven.

              1. re: pinstripeprincess

                Gee. I'm feeling the opposite. I finally, finally got my very own gas oven after having to put up with other people's electrics for nearly 20 years. I love it! Of course, the wonderfully responsive the burners are the biggest plus, and I've quickly adapted to the slower boils (although I have two "power boil" burners on my Frigidaire Galaxy; they're not that "powerful") and I am LOVING the full European convection gas oven (very even cooking and browning).

                I don't understand the part about lying on the floor to broil. My broiler is on the top (although I do have to grudgingly admit that it doesn't cover as much surface area as did previous electric broilers) of the oven and quite easy to use.

                Ah, well. Different strokes for different folks.

                1. re: Beckyleach

                  Oh, forgot to add: it has five burners, continuous cast iron grates, that wonderful convection function, is self-cleaning and it cost only about $800.

                  1. re: Beckyleach

                    well, i'm talking strictly oven here. i'm fine with the burners except that the design is ridiculous and has so many crevices and components that it's a freaking pain to clean. not to mention that it takes a while for those grates to cool down and by then whatever i wanted to clean up is dried on hard in the annoying crevices anyway.

                    the oven isn't convection (so very uneven), takes forever to heat up, and heats lower than it should (i probably should calibrate but i keep thinking i'll just move to another place eventually).

              2. Gas is easier to control temperature, but I won't buy them anymore. A few years ago, we moved to a subdivision that didn't have gas. I did think I could survive, but then, after a period of time, I realized the kitchen stayed so much cleaner. None of the film on the cabinets, etc. So, when we built our current house, the architect was stunned that I didn't want a gas cooktop or ovens. I have no issue with going without gas.

                And, yes, things brown beautifully with an electric oven.

                1. We too have had both and when we built our new home there was no doubt that electic double ovens would be in the kitchen. Have the 30" Fridgedaire convention double ovens and they are outstanding. Baking and broiling are a snap. I'd never go back to gas ovens if I had my choice.

                  However, do have a great 36" 5 burner Kitchenaid cooktop that is also outstanding. I would hate to go back to electric on my cooktop.

                  1. We have both an electric range and a gas range. The electric is the one we use 90 percent of the time, particularly the oven. (Gas ovens cannot broil decently, of course, because the heat is coming from the bottom of the oven.)

                    And if I remember correctly, gas ranges have more repair problems than electric.

                    24 Replies
                    1. re: jillp

                      I love having a gas stove top, but if I could, I'd have an electric oven - agree about the broiling issue.

                      1. re: jillp

                        Maybe I'm being dim about this, but I have a gas oven and it broils beautifully. The heating element for the broiler is at the top of the stove and when I turn the broiler on, the element ignites and wa-la - flames. This is the only gas oven I've ever had, so my experience is limited, but I do remember the old electric oven in my mom's house had the same setup, just an electric element instead of a gas fired one. I don't see why one would work better than the other. And, in fact, my gas oven definitely does broil just as well as any electric oven I ever used. What am I missing???

                        I also bake a lot and have no issues with uneven baking, etc. (The igniter did burn out after about 6 yrs and it wasn't cheap to have repaired.)

                        I can't even imagine ever going back to an electric cooktop and would avoid doing so at all costs.

                        1. re: flourgirl

                          Is this common on gas range ovens now? I lived in a couple of apartments with gas ranges, and to broil you always had to put the pan in the slot down by the floor. Very hard to watch that way.

                          Probably won't have a gas unit again for some time. The house came with an electric range, and although it is plumbed for gas my SO is far more comfortable with the electric, even on the cooktop. I personally get by either way. The cooking we do doesn't seem to have tight tolerances for having high then low heat. In other words, it tolerates the slower reaction of the electric coils. BTW, if you are doing a typical moderate electric range, the old fashioned coils are what you want. These react faster than the smoothtops.

                          1. re: CrazyOne

                            I had a gas oven in my last house that had the broiler element right at the top of the oven. All you needed to do was turn the dial to "broil".

                            Now, I DON'T think my Whirlpool electric ovens broil as well. They are 13 years old and seem to take longer to brown things than the gas did. Any ideas on why?

                          2. re: flourgirl

                            Mines the same way too. I have a warmer drawer underneath the oven, which is electric of course, but the stove/oven is gas with the broiler at the top of the oven. I like because you don't have the worry of someone catching something on fire in the typical broiler drawer, which usually doubles as a storage drawer. That happened in a cooking class I was taking one time when someone put their pot holders in the drawer and someone else turned on the broiler without checking first.

                            Sadly I thought I would use the warmer drawer more then I do- I think I've turned it on once or twice and the rest of the time its been great for storing roasting & some of my baking pans.

                            1. re: flourgirl

                              I guess it's a good thing I had to wait through 20 years of other people's electric stoves, before getting my first gas oven in decades, last year. It is true convection, the broiler is on the TOP of the interior, and it's self-cleaning...and it was a fairly modest $800. I'm perfectly, perfectly happy with mine, in fact!

                              1. re: flourgirl

                                flourgirl, I'm wondering what kind of range you have? I am contemplating a gas stove/oven but am worried about the performance of the gas oven. I currently have electric everything and want to change to gas because of all of the great things I hear. A dual range is quite a bit more expensive than an all gas range.... Thanks

                                1. re: spiceysue

                                  Hi there -

                                  I have a GE Cafe Gas Range. It's about a year and a half old now and I've been very happy with it so far. The only problem I've had is that the collars behind the knobs started to melt (the knobs are metal but the collars are metal tape over plastic) from the heat of the oven when the door was opened. My dealer was able to get a free set for me because I noticed the problem right outside of the warranty - but it is annoying. These ranges may cost a lot less than Wolfs, Vikings, etc - but they are still not cheap and those parts need to be all metal.

                                  I saw a complaint on another thread here on CH that someone wasn't happy with the pull out racks in the oven - that they were slightly to small width-wise and they had a big pan go crashing to the bottom of the oven - they ended up having to replace the racks with racks from another manufacturer. I haven't experienced that - and I do use some big LC pots etc - but I could see the potential for that to happen. The edges of the racks don't completely cover the tracks and if the racks in my oven were just SLIGHTLY smaller, I'd probably be having the same problem.

                                  1. re: spiceysue

                                    I've had nothing but gas for the last 20+ years. Never thought I'd say this, but am seriously contemplating switching back to electric. Not just any electric cooktop, though - an induction cooktop. Everything I've heard about them is that they're superior to gas in every way. Something to consider...

                                    1. re: alanbarnes

                                      I considered induction myself. But decided against it for a few reasons. 1) the cost to repair 2) the cost to install (it would have meant an upgrade to our current circuit board - something we absolutely have to do but couldn't afford when we needed a new range 3) I hate electric broilers with a passion 4) I just like cooking over live flames (I'm a big fan of flames - like cooking outdoors over real fires too) and 4) I regularly roast peppers over the gas flame on my range. I would really miss that. :)

                                      1. re: flourgirl

                                        There's no compelling argument to switch from gas to induction. But with induction, there's no longer a compelling argument to switch from electric to gas.

                                        1. re: alanbarnes

                                          I hear what you're saying. Except the person with electric might not like induction for all the same reasons I listed. (except that there will be the cost issue of running a gas line connection if they don't currently have one.)

                                          1. re: alanbarnes

                                            Two possible compelling arguments to switch from gas to induction: environmental impact; usage cost.

                                            1. re: danieljdwyer

                                              Another argument for induction is that it will work just fine with a standard ventilation system. To have similar heating capacity, a gas cooktop has to have some very serious burners. Which require a very serious ventilation system to get rid of the byproducts of combustion.

                                              That said, in many (most?) areas the usage cost is close to the same. Although induction is much more efficient, gas is significantly cheaper than electricity. No doubt the environmental impact is less, though. Those "byproducts of combustion" include greenhouse gases.

                                              1. re: alanbarnes


                                                Induction is more efficient than gas at the stovetop, but not from start to finish. Induction is about 80-90% efficient. In that, it converts 80-90% of electric power into heating the cookware, whereas gas converts 30-40% of thermal power into the cookware and the rest warming up the kitchen. However, electric is not a raw energy source and cannot be mined. It is created in the power plant via other energy sources. For example, electric can be created from gas in a gas power plant. The energy conversion rate in a power plant is about 38% in the US. That is 38% of the thermal power is convert into electricity. In short, induction is only more efficient if we measured in our houses, but not more efficient if we measure from the sources.

                                                1. re: Chemicalkinetics

                                                  A lot depends, of course, on where your electricity is coming from, and just how bad the power grid your home is connected to is. Solar panels in the backyard and induction in the kitchen is pretty damn efficient, but that describes, what? Four or five American households?
                                                  Much as our electricity generation and distribution are, generally, not terribly efficient, however, a whole lot of energy goes into producing and distributing each of the various types of gas used for stoves. For a fair comparison, you have to factor in the coal and oil burned to distribute the gas, not just the efficiency of the gas at the stovetop. That might be close to insignificant if you're using natural gas in Oklahoma, but if you're using natural gas in Maine? Or propane just about anywhere? Very substantial.

                                                  1. re: danieljdwyer


                                                    Well, one can of course also argue that the construction of solar panel may not be environmentally friendly. :)

                                                    Actually, US electric generation is better than much of the world. I think India electric generation efficieny at power plant is only 30%, while US is closer to 40%. Of course, I am not belittling India. My point is that for much of the world, one may argue gas stovetop is more environmentally friendly than induction stovetop.

                                                    You are correct that most electricity in the US is produced from coal and gas power plants. I also agree with you about the calcualation of gas generation. My main power is that the efficicney of induction cooking should not be examed only at the stovetop, but from the sources. Electricity itself is not a raw energy source.

                                                    1. re: Chemicalkinetics

                                                      Of course. I don't disagree, just reflecting on the unfortunate fact that efficiency is hard to find no matter where you look.
                                                      I know the US does have some of the better power plants, but I was under the impression that some sections of our power grid are among the least efficient in the world. I recall a lot of information going around during the 2003 Northeast blackout about how that part of the power grid particularly around New York, New Jersey, Philadelphia, and Southern New England, being among the oldest electrical systems in the world, was among the absolute most poorly designed. Oddly, though all of the surrounding neighborhoods and towns were blacked out for days, my parents' neighborhood, where I was living at the time, never lost power. There was talk in both the 2004 and 2008 presidential campaigns about serious updating of the power grid, so let's hope that actually comes to pass. Regardless of how it compares internationally, it's not even close to as good as we can make it.

                                                      1. re: danieljdwyer


                                                        I think on average we are not as good as European, but better than other countries. I think it comes to a bit of a tradeoff in term of updating power plants. Newer power plants are more efficient, saving money and energy, but updating them too often is not smart either. I remember reading Apple cofounder Steve Wozniak loves the Toyota Prius, and buy a new one every single year. Well, buying a new car every year is not really environmentally friendly -- even reselling them. There are costs to upgrading power plants, both economically and environmentally. By the way, I do think we should upgrade some of our older power plants. I just hope people don't get too emotionally about it.

                                                        1. re: Chemicalkinetics

                                                          Upgrading power plants would be great, but it's only one piece of the puzzle - the biggest piece, but also the most costly and conententious. Upgrading the power substations, transformers, power lines, computerization of distribution (so called smart grid technology), and a redesign of the actual distribution grid to focus on closer to source usage, controlled distribution or directed power output, and decentralized generation are among small scale projects that would make an enormous difference without being resource intensive. Much of the grant money is already in place for these upgrades, some of it having been allocated as long as five years ago. Unfortunately, there isn't much profit to be made in the design, labor, or material production, so the money that is available is stuck. Until that money is spent, no new money will be allocated. Kind of an absurd issue to have in this economy.

                                                    2. re: danieljdwyer

                                                      It's true that there are inefficiencies in the gas distribution process. But similar inefficiencies must be taken into account whether gas is being pumped to a residential stovetop or to a turbine at a power plant.

                                                      Of course, not all power plants are gas-fired. When the inefficiencies make it too expensive to make electricity from gas, the power plant will switch to a different fuel, which may be more (nuclear) or less (coal) efficient at the point of use.

                                                      In hotter parts of the country, though, the biggest difference in energy usage between gas and induction cooktops may be indirect. For at least a significant part of the year in Sacramento, where I live, the waste heat from a gas cooktop - 60-70% of the total energy used - will be removed from the house using an air conditioner. Talk about inefficiency...

                                                      1. re: alanbarnes


                                                        Ok, in the case, you are pumping air conditioning to offset the heat, that is wasteful. Though I have lived in Davis (which is very close to Sacramento) and I am not sure if I would consider that as a very hot place.

                                                        Alternatively, one may argue that the extra heat from gas stovetop is not wasted in winters and is beneficial. e.g.: the 60% heat loss is really NOT lost because you would have to turn up your heater otherwise. So, it is not a lost.

                                                        1. re: alanbarnes

                                                          And then you have my first college apartment in Boston, where the lost heat from the stove, oven, and shower were the only things keeping the place warm from November through March.

                                                          1. re: danieljdwyer


                                                            Right, in that case, heat lost is not a lost at all. There you have 100% efficiency. Ha ha ha.

                                    2. If it meant having to have an electric cook top, then I'd go for gas. Electric ovens are better, but gas is by far a better option for the stove top. The heat is instant, it's easier to control, etc. There's nothing worse than having an electric burner that's too hot at a crucial time in the cooking process.

                                      1 Reply
                                      1. re: heWho

                                        I can't stand electric cooktops, either. But if the OP is buying a range instead of a wall oven, there are plenty of "dual fuel" models out there with electric ovens and gas cooktops.

                                      2. I guess I am in the minority. I love gas ovens, and cooktops. That is what we used when I was a cook in restaurants, and hated going home to an electric stove and oven in the apartments I rented. Electric ovens have hot, and cold spots, and zero circulation. Broiling in an electric oven is terrible vs the hot blue flame of a gas broiler.

                                        When we built our house we had the choice, and it was a no brainer for me. Gas stove, and convection gas oven. Everything turns out perfect.

                                        6 Replies
                                        1. re: swsidejim

                                          Yep - I totally agree. I posted earlier about these issues. I think gas ovens bake more evenly and I think the broiler function is far superior in a gas oven compared to an electric oven. And I have a very inexpensive Maytag at the moment. I can't wait to upgrade to the convection gas oven! :)

                                          1. re: flourgirl

                                            I don't really use the broiler in the oven that often for whatever reason, but when I do, I agree that the broiler in the gas oven is much better.

                                            My last oven range in a rental apartment was a GE and it was gas, and now in the house that we own I have double GE Profile wall ovens (electric) so nothing super fancy here either.

                                            1. re: flourgirl

                                              We purchased a Frigidaire 5 burner convection oven for our home, and I love it. It has 3 big "super burners", and 2 smaller burners. The large ones dont struggle to bring a pot of water to a boil at all.

                                              Also I believe gas is cheaper than electric.

                                              1. re: swsidejim

                                                I looked at one of those (my MIL has one) and she said that she wishes she'd never bought a new one--her 60 year old gas stove did a better job than the new one. She's also been unimpressed with her "convection" oven.

                                                Also, I've been told (we were range shopping not long ago) that Frigidaire doesn't make a true convection oven...it just has a fan to circulate the air. My convection oven has the burner in front of the fan, and then the burners on the top and bottom like a normal oven. Honestly though, I think the convection thing is a waste of money--the whopping 2 or 3 minutes it's taken off of the cooking time (if it's even that much) wasn't really worth the extra money I spent on it.

                                                It's really going to be personal preference though....there is probably someone out there that thinks that their "convection" oven is just fabulous...:rolleyes:

                                                1. re: Farmgirl22

                                                  Many of the new models of Frigidaire from the Galaxy series INSIST that they are "true European Convection." Mine seems to work great!

                                                  1. re: Farmgirl22

                                                    Sorry; meant "Gallery" series. I think you are wrong about the convection oven being fan-only. Here's a snippet from a happy reviewer at the AJ Madison site. They bought the same stove as I have:

                                                    "The big surprise for me was that the Convection Fan in the oven is actually heated by an electric coil - so this oven is a Dual Fuel Oven in that regard. The Fan is not the super power fan that full electric ovens have - but is does circulate heat from an electric heat coil which not only causes faster cooking - but also even baking which was a big problem with my old Hotpoint."

                                            2. we had a gas range that I really like for baking in particular. The water vapor was favorable to me and it never failed in any of it's duties or heat.
                                              We now have a Thermador wall electric. I like it very much too, but I am having trouble getting use to baking with it. Both self cleaned well, but the Therma is much better built than the previous range and self clean is excellent, less the racks off course.

                                              1. I have a gas stove, oven in the kitchen. I like it for most things however I have a three car garage and I took over a bit of the counter space, bringing in a few of my toys. A fryer, and that's where I make ice cream,and also a beautiful commercial grade convection oven with features that go above and beyond. It has a rotisserie, a pizza setting, drying for making fruit leather, a basket attachment for I guess fish (never used that one yet) but I love to do bacon in it, and I love the way it bakes. I think if I had to choose, I would probably still keep my gas range because of the stove top and being able to control the heat. But yes it does get dirty, I have to work at keeping the surrounding areas clean. As far as the oven goes, I have had no complaints and it self cleans very nicely...

                                                1. I like our dual oven with gas on the cook top and electric and convection on the bottom. This post just reminded me that I have been wanting to clean my oven so will use the self-clean now.

                                                  1. most high end custom homes tend to have double electric ovens (better temperature control) and gas cooktops (better temperature control). Seems like an oxymoron...but the great thing about electric "burners" is their ability to achieve and maintain a steady temperature, very useful in oven type cooking. Gas is much easier to change quickly, much better for stovetop type cooking.

                                                    1. Absolutely go with electric! Gas ovens often vent heat into the house, and if you do indeed live in AZ, that's about the last thing you need.

                                                      And as others have already mentioned, if it fits your budget, go with convection. I think almost all electric ovens are self cleaning today.

                                                      I also recommend that if you are putting in a double oven, go with two singles instead. Should one oven need to be replaced, then you just replace one oven.

                                                      There are other options in electric ovens. There are steam ovens, but for me, a steam cooker is easier since I don't steam that much food, and when I do, I do it stove top.

                                                      General Electric makes a couple of amazing ovens. During the holidays, you'll see a lot of commercials for their Trivection ovens. They cook with thermal heat, or with convection heat, or with thermal, convection, and microwave all at the same time. And they broil beautifully. The trivection method is incredibly fast, with exceptional results. I did our 22+ pound Thanksgiving turkey in mine last year in a bit over two hours. Hands down, it was the best turkey I've ever roasted.

                                                      General Electric also makes the Advantium oven. It comes in several "fire powers." 110 counter top models and built-ins, and a 240 built in, which is much faster than the others. The Advantium cooks with microwave and/or halogen light. It comes with several trays to use on the turntable, or you can put a casserole or glass/porcelain dish right on the turntable itself. The microwave works like any other microwave. It's on the high end of speed, and uses the ceramic tray on the turntable. To cook or broil with halogen light, you remove the ceramic tray and replace it with one of two enameled metal trays; one flat, the other ribbed for broiling. There are halogen light sources both above and below the tray that cycle off an on to cook or brown your food. I have to admit that broiling in the Advantium produces a bit more smoke than I'm confortable with in my kitchen, but now that I've learned (here) that putting a shower cap over the smoke alarm will restore the peace, I might give it another try.

                                                      I don't think I could get along without the Advantium. I could give up the Trivection if I absolutely had to (kicking and screaming), but not the Advantium. It does an incredible job of defrosting frozen food, though it does insist you turn things over during the thawing cycle. It cooks with a combination of halogen and microwave to produce nicely browned foods. It does a fantastic job with those little hors d'ouvres size quiches, with browned crust top and bottom and just right center. Well, it's just fabulous. And I have the two ovens installed as if they were a double oven. Most people don't notice that they aren't.

                                                      Mention has been made of cook tops... Mine is a really cheap Frigidaire smooth top that I put in to tide me over until I get around to replacing the countertops. I'll be replacing it because it has knobs instead of electronic controls. I just hope the new one will be as responsive, get as hot, hold temp as well, and work with my wok as well. I've been really surprised! It heats my wok as well as the gas in my last house. Blew me away the first time I tried it.

                                                      14 Replies
                                                      1. re: Caroline1

                                                        What can the Advantium do that the Trivection can't? I'm getting ready to remodel my kitchen and thought I'd get a double-oven with Trivection. Should I get an Advantium as an (expensive) microwave replacement (and possible save by not buying a warming drawer?)

                                                        1. re: Caroline1

                                                          Regarding the comment that "gas ovens vent heat into the house".
                                                          That implies that an electric oven doesn't, and that just isn't accurate.
                                                          Up until recently, many electric oven door hinges had a "position", which was not quite closed (you could leave the door open with a 1 to two inch gap at the top). Most folks never really understood why that feature was included on their range, because they never fully read or understood their instructions, so they closed the oven door completely when baking. That was a mistake, because that position was included specifically for "BAKING", to relieve moisture and prevent the atmosphere inside the oven from becoming a sauna, as one of the primary by-products of baking is water vapor. Without some form of venting, you may as well try to boil your bread. Therefore, using an electric oven "properly", will allow an amount of heat into your kitchen comparative to a gas oven . If you have read your instructions thoroughly and are not told about this "baking" door position, the vent is probably built into the range. It is usually in the backguard, but some vented through the center of a rear surface burner. Older self-cleaning electric ovens had a catalytic converter in that location, to reduce the amount of smoke from the cleaning cycle, and prevent the ehaust gases from forming a "blowtorch" on top of your range. The catalytic converter actually depends upon extremly high exhaust temperatures, to even function properly, and will get hot enough to ignite food left on that burner, even if the surface burner is not even "ON". The manufacturers who used that location for their vent included a warning about not leaving anything on that burner, when the oven was on.
                                                          The point is, you're making a BIG ASSUMPTION if you think your electric oven does not vent into your house.
                                                          If it doesn't, you are actually "STEAMING" your food, which may be ok for some foods, but definitely not for others.
                                                          Another assumption I see in several comments imply that self-clean gas ovens either don't exist, are a NEW invention or don't get hot enough to clean. This is NOT TRUE as they've been around a LOOOOONG time, and will get hot to melt steel, if the thermostat goes haywire.
                                                          Many of the comments I see on this site are opinions which are directly related to the amount of money paid for the equipment. Folks just can't believe that any range or oven that cost as much as an good automobile can be anything but the best.
                                                          From my point of view, as a servicer who has had to listen to complaints about appliances (usually some version of; "WELL mine is just like hers and it doesn't do what hers does!!!" ), I can assure everyone that there are a lot of unfounded assumptions out there, which are caused by believing all the hype of the manufacturers and salespeople, then not reading the^%$#^*(^$^$& instructions!!!
                                                          Thanks for your time.

                                                          1. re: paducahrider

                                                            With all due respect, I recently switched from an all-gas range to an Electrolux dual-fuel, and the electric oven most definitely puts off less heat into the room, and is more even on regular baking.

                                                            I notice no "steaming" effect whatsoever, with baked goods that emerge absolutely perfectly. I find that the overall performance is head and shoulders above the gas, with the single exception of broiling, which is not quite as nice as gas. Still, I'm very happy with my choice.

                                                            1. re: dmd_kc

                                                              With all due respect to your comment: There are SOME gas ranges which will vent more than SOME electric ranges,and vice versa, but my original assessment is still accurate.
                                                              Every time there is a "building boom", there is also in an increase in consumer products which are touted as being vastly superior to those from the past, but in truth are just easier/cheaper (more profitable) to produce. I've serviced equipment through several of those "booms". The 60s, 70s, 80s, 90s and early 2000s, have each had at least one of those periods, and as a service manager, I have had to deal with many claims, usually made by a salesman, which, although capable of selling lots of appliances, had NOTHING to with the reality of what was actually happening in the appliance, or how it really operated.
                                                              Your electric oven probably has a vent, in the backguard(control panel)area, which relieves that moisture, AND THE HEAT THAT CREATED IT, into your kitchen.
                                                              Comparing your old gas oven to to your new electric oven, is a bit like comparing apples to pears. There were a LOT of old gas (AND ELECTRIC) ovens, built during those "boom times" , which were of a very low quality ( remember that quality and price ARE NOT DIRECTLY RELATED!). If you compare high quality gas appliances to high quality electric appliances, you will find FAR less disparity between their operation. I've worked on all of them, including those with simultaneous microwave/electric ovens, and the factor which would make up my mind, as to whether I had a good electric or good gas range, would be the cost of operation. That must, at some point, involve how much a "therm" (100,000 btus) of the compared energies costs the consumer, in his/her particular locale.
                                                              Few will dream of heating their home with "resistance heaters", because of their comparitive inefficiency. Yet, every old and almost every new electric range uses that very type of heater as its primary heat source. An exception is the "infrared" type (by the way, ALL ranges operate in the infrared spectrum), which use an expensive, glorified light bulb, separated from the cooking vessel by a piece of glass. That's counter productive, from an efficiency standpoint, since the glass acts as a barrier(insulater), reducing heat flow. They're fancy, but not cost efficient(especially when they must be repaired, trust me!!)
                                                              Electric companies like to play games and call their type of heat "100% effecient", when compared to natural gas, which seldom claims more than 95-98% efficiency. That's just a marketing ploy by the electric company. As an example; when you purchase an electric heat-pump, you will find it will have a "C.O.P." rating. That stands for Coefficiant Of Performance, and the higher that number is, the more efficient the heat pump is, COMPARED TO RESISTANCE HEAT. A heat pump with a "C.O.P." of 3, gives you THREE TIMES MORE HEAT, PER WATT PURCHASED, THAN THE RESISTANCE HEATING ELEMENT of the same basic type used in your newest, high zoot, electric range. The electric power companies tout this as showing that a heat pump is 300% efficient, and THAT simply isn't possible, except as a comparison to their own, lowest efficiency, electric heating element, which they downplay.
                                                              Remember; They are in the business of selling WATTS.
                                                              One problem I see with Gas cooktops is that the present styling trend is to make the outside of a domestic range, look like a commercial range.
                                                              They use big cast iron grids, on which your pots and pans rest, but position the pots/pans far higher above the flame than was more common in the past. This means that the burner must be bigger, to heat as fast as an older range with the smaller burner flame closer to the utensil. Commercial ranges have HUGE surface burners with several times the heat output of domestic cooktops, thus cook quicker than any domestic. It's not too difficult to create the illusion that you have a commercial range, but making a domestic range work like a commercial range is expensive, inefficient and unnecesassry, because a normal household has no need to cook the quantity of food as quickly as a restaurant.
                                                              One other note; those commercial appliances use FAR more energy than domestics, whether gas or electric.
                                                              This all leads me back to this. You need to be careful when comparing anything to anything else. The American public is notoriously slow to catch on to marketing ploys, and few folks really take the time to determine the difference between cost and quality. It requires too much reading.
                                                              Thanks for your time.

                                                              1. re: paducahrider

                                                                That was an interesting post - and you seem to know a lot about what you know about.

                                                                But honestly? I think that everybody has different priorities when buying appliances. And I don't know that I agree that Americans are "notoriously slow to catch onto marketing ploys." According to who? you?

                                                                I know that when I was purchasing my range, the cost to run it wasn't real high on my list of concerns. It's not a furnace. It's a cooking appliance that is very personal to the people who buy them for all kinds of reasons; for the way it functions, the way it looks, how well it cleans, and yes, for some people, even the statement that it makes. We interact with our ranges on a daily basis in a way that is far different from most other home appliances. And it's not something that can be reduced to a "cost to run" analysis.

                                                                1. re: flourgirl

                                                                  To flourgirl:
                                                                  Your previous posts lead me to believe that you're a level-headed individual, who is probably not lead as easily as most.
                                                                  However, if you really believe that our country is primarily populated by folks who do not fall for marketing ploys, you are due for an enlightenment.
                                                                  I'm 67 years old, have been in various forms of contact with the public since I was fifteen years old( as carhop, porter, service technician, salesman of MANY different products and technical college associate professor), and if there is a common thread, which I have witnessed, concerning the nature of the American public, it would be the same as discovered by P.T. Barnum, in the 1800s, when he stated; "There's A Sucker Born Every Minute!"
                                                                  I never considered myself a great salesman, primarily because I just didn't have the heart to take advantage of folks, to the extent I was sometimes asked to do. Over the years, however, I witnessed some GREAT salespeople, and had one show me the basic ploy which he used to sell ANYTHING!
                                                                  1. He would first convince the customer(man or woman); "Aint it pretty??", in some way or another. Sometimes they would state this from the start, which made his job much easier.
                                                                  2. Once that was established, he would convince the customer (or better yet, let them convince themselves); "You should have it!!
                                                                  It was so simple it didn't seem possible for it to work, but BOY! did it!!
                                                                  Once those two criteria were met, he would ask for the sale, and sometimes, the game was over very quickly.
                                                                  Sometimes, he would hold up one or two fingers, to tell me how far a sale had progressed.
                                                                  I watched him play that game with hundreds of people, and saw it work more often than not, and they never knew what hit them.
                                                                  The same thing happens on the national stage, with every imaginable product, and it even extends to politics.
                                                                  Most folks do not fully understand just how good some salespeople are, at selling something, to them, that they didn't want in the first place.
                                                                  Many know your tendencies better than you do.
                                                                  They're that good, and if you don't believe these salesfolk exist, you are sheep waiting to be shorn.
                                                                  I have seen the same salesman be so rude to customers that they would be threatening to slap him,(if a woman) or punch him ( if a man), and all the while, they would be asking how much to make out the check for, as he was writing up a sale for something that they didn't come in to buy in the first place.
                                                                  The point is, millions upon millions of dollars are spent, squeezing even more millions out of the very group of folks which you seem to imply, doesn't exist.
                                                                  This is no less true in the sales of appliances, which are, in the retail business, considered a "Big Ticket item", which means that the salesperson is more likely to be paid a commission on what he/she sells, unlike a normal retail "clerk" who is paid by the hour.
                                                                  This means; If they don't sell, they don't eat!!
                                                                  Commissioned retail salepeople are often paid an extra "SPIFF", if they sell something that the managment wants to get rid of badly, but without giving it away. "Spiffs" are sometimes paid in cash, leading to a race, between salespersons, to see who gets it first. Some will tell you ANYTHING to get you to buy. Most are very good at listening, and giving you just what you are asking for,,,you think.
                                                                  Just watch the Super Bowl Ads, if you don't believe that isn't going on, then ask yourself what most of the ads have to do with whether you really NEED that product or not..
                                                                  Better yet, get in touch with you State Attorney General, and have them tell you just what people end up buying, before they realize, too late, that they've been had.
                                                                  Your comment about "interacting" with your range brings to mind a young lady who literally, was in tears because a repair part for her appliance had not arrived (we had even loaned her another appliance, free of charge, until hers could be repaired). I asked her if she would let me talk to her for a little while, to calm her down.
                                                                  What I had to tell her, was that she was crying over a piece of metal, that had no way of feeling, like a living thing would, and that life was too confusing already without making it worse. I asked if the loaner was working properly, and she said it was actually working better than her more expensive one had worked, before it quit. So, I told her to enjoy the loaner, and pray that the repair part never arrived. She ended up laughing over it when she realized that everyone was doing everything within their powers to correct the (very minor)problem.
                                                                  She later apologized and brought me a fresh-baked pie.
                                                                  Your comment about not being concerned about how much energy an appliance uses is not unusual, but will become far more so, as energy costs escalate.
                                                                  My statement still stands: If all else is equal, the energy cost, since it is something that continues costing you as long as you use the appliance, is a major factor, to me.
                                                                  I just bought a new water heater which cost less and heated more quickly, than one with a bigger burner that used more energy. Both were exactly the same size and had the same warranty. The salesperson DID NOT want me to buy the cheaper one, because she made more commission on the higher priced model, but I saw no reason in paying more for something that didn't work as well(admittedly, that is the technician in me).
                                                                  And finally, your comment about "the statement it makes", in reference to your appliances, is a root of many problems concerning whether the appliance actually does what is expected of it or not.
                                                                  That range can sit there in your kitchen, "making a statement", but not cooking worth a fritter, for a long time.
                                                                  Many are willing to put up with an inferior product, just to make that statement.
                                                                  You don't sound like you are, but, try not to be in that group.
                                                                  Thanks for your time.

                                                                  1. re: paducahrider

                                                                    OK, you got me. I was speaking for myself - and I guess maybe for a lot of people who post here on CH. Because I think a lot of people who post here are VERY knowledgeable about the cooking appliances they are buying - or work hard to BECOME so before they do so by coming to sites like this (and gardenweb) and asking LOTS of questions. But yes, I really did know that there ARE tons of gullible people out there. I just can assure you that I am absolutely NOT one of them. No one is talking me into buying ANYTHING that I don't want or need and that I haven't researched pretty thoroughly before I went out shopping.

                                                                    As for comparing the energy costs of different models - I admit that I looked at this info - but it WAS way down on my list of priorities. I had very specific things in mind when I was looking for my new range and I wasn't going to be happy with a range that was maybe the most energy efficient one but didn't have all the features I was looking for. My point is that an appliance that I will be using every day to prepare food for my family is just NOT the same as a water heater. It's just not. It's just like I didn't necessarily buy the MOST fuel efficient car either. That was an important factor, but I wasn't going to drive a matchbox car just so I could save more money on gas. It's all about priorities and MY priorities aren't necessarily YOUR priorities. And it's NOT for YOU or anybody else to say what MY priorities should or shouldn't be.

                                                                    And yes, I am very level-headed, quite well informed and nobody's sucker. My momma didn't raise any stupid kids.

                                                                    1. re: flourgirl

                                                                      As I implied before, you seem to have your head on straight.
                                                                      I most definitely do not believe you are one of the "suckers born every minute", and hope you stay out of that group.
                                                                      It'll save you a fortune.
                                                                      I've not tried to impose my "priorities" upon you, but merely untangle some issues and express my opinion.
                                                                      Every person who has commented within this site has expressed their opinion, or asked a question, so I've a lot of company in that area.
                                                                      Many people make decisions for the silliest reasons, as this site demonstrates.
                                                                      If I've offended you by any remark(s) I've made, I sincerely apoligise, but meant no harm. My primary purpose was to inform.
                                                                      You keep doing your research and going your own way, and you'll do ok.
                                                                      Thanks for your time.

                                                                2. re: paducahrider

                                                                  Beyond bread baking, gas ovens do have a moisture issue, since water is a substantial product of combustion (CH4+2O2-->CO2+2H2O). I think if you are accustomed to gas, you've figured out how to adjust recipes/temps/cooking times to get what you're after. I can't think of anything that entirely fails in a gas oven and demands electric heat -- I am sure there is a CH'er who can

                                                                  Will an electric oven heat faster, cook hotter, and have steadier more even heat? The answer is "They can, but they most likely won't be any better than a gas unit of comparable price/quality." Faster? Depends on the size of the element -- remember, you can only draw so much current before you start blowing fuses. Hotter? Most baking is done at around 375F give or take 50F, so who are you kidding. Steadier? Depends a lot on the control system and thermostat -- most residential electrics seem to fluctuate about as much as comparable gas units. More even? That has probably more to do with the overall construction of the oven -- all ovens have their quirky hot spots and cold spots. Get an oven thermometer and get to know where they are.

                                                                  Not to rain on paducahrider's parade (he's right on the money, for the most part) but you want steam, lots of steam when baking bread. Usually a lot more than a gas oven will produce. Can't get a proper crust otherwise. An old trick is to set a pie tin filled with water on the lower rack. The other trick is to bake in a dutch oven or cloche which traps the moisture.

                                                                  A lot of appliance sales are total marketing hype -- I remember the "all-electric" houses that were all the rage in the early 70's. Then energy prices went sky high, and all those furnaces/water heaters/stoves/driers were traded in for gas as quickly as they could run the gas lines out. (Some even converted to natural gas A/C, and yes there are such things, and they work well, too). The current marketing hype ("commercial style", stainless steel, dual-fuel) will run its course, and will look as dated as shag rug in an avocado shade in a few years.

                                                                  1. re: MikeB3542

                                                                    I agree with you about the marketing hype. And I never liked the look of stainless steel kitchens. Too cold looking for my tastes. But someone will have to pry my stainless steel range from my cold dead fingers. I HATED the enamel ranges I owned before this GE. Keeping them clean was a total nightmare. And glass sounds even worse. Keeping my GE stainless steel range clean is a breeze. I love the non-enamelled grates as well.

                                                                    So in other words, stainless steel popularity in appliances may have been due to marketing hype for some people, but there are actually those of us out here who have solid reasons for wanting certain features in their appliances that have NOTHING to do with marketing hype and everything to do with practicallity and personal preference. Believe it or not, not EVERYBODY gives a flying fig for what other people think or worries about their kitchens looking like a picture in a magazine. And I don't really care about something looking "dated" either, if it still works for me.

                                                                    1. re: MikeB3542

                                                                      To MikeB3542:
                                                                      You are right on the money.
                                                                      Your comment about steam baking is also correct, I've used that trick myself, as did my mother.
                                                                      In defence of my statement,; I didn't say that baking with steam was detrimental, but that SOME foods don't benifit.
                                                                      We have just recently gone through the biggest homebuilding(and "flipping") boom since the end of WWII, and some of the things that people have been convinced that they must have in a home are just absolutely amazing. The costs associated with these homes are outrageous.
                                                                      I guess I'm just getting old, but I see the fundamental problem as starting when folks started to think of their house as an investment rather than a home.
                                                                      Thanks for your time.

                                                                      1. re: paducahrider

                                                                        I'll tell you, there is one appliance I am dying to change out to stainless, and that is my range hood. Don't necessarily mind having it in black or white enamel, but they use about the worst paint on those things. It seems to rub off with even the slightest cleaning (and boy they can get dirty and greasy). Wonder why they don't use the finish on stoves and other appliances, which seems to hold up to some pretty aggressive scrubbing. (Yeah, I know, cost. But would it really cost that much more. Come on!)

                                                                        1. re: MikeB3542

                                                                          I agree totally.
                                                                          When grease condenses on a surface, it will, over time, begin to decompose into various compounds. The more interesting possibilities are "lye" and "soap", in that order, I beleive.
                                                                          Lye soap was made by pouring grease through wood ashes, to form a soupy mixture then allowed to harden, by a variety of methods, In a simpler, longer process, that's what happens to grease in a kichen.
                                                                          I've seen grease build-up so bad that it would dissolve the aluminum/brass gas lines, which created some SPECTACULAR results, as you can imagine.
                                                                          I don't beleive I have ever seen a painted vent hood, with more than a few years on it, that hadn't had the paint softened and/or dissolved, in a few places.
                                                                          Various powder coatings are now available, which should hold up better that a normal spray paint, but I don't know if anyone is using it for this purpose.
                                                                          Since powder coatings requires that the dry powder actually be melted , at high temperature, onto the surface, it seems like a natural around a range.
                                                                          Great comments!
                                                                          Thanks for your time.

                                                                3. re: paducahrider

                                                                  I have a new electric oven that has been causing me problems because of the amount of water that it creates - my tomatoes etc all stew rather then roast. The brochure for the oven says that the door should always be closed. I have looked inside however and can find no where that the steam can be released from the oven - I assume there would be some kind of grill, or holes? Not sure.

                                                                  Is it possible then that I have an electric oven that has no vent?

                                                              2. The venting heat into the house of the gas ovens is a big deal if you live in a hot climate - just that much more heat for your air conditioning to have to deal with. I never used my gas oven except for about 3 months of the year because of this. Then I broke down and got a dual-fuel - gas cooktop and electric oven, which is the best of both worlds. The electric oven does seem to heat and cook more evenly, and I love gas for the burners.

                                                                2 Replies
                                                                1. re: Bat Guano

                                                                  I thought all ovens vented heat into the house. I have an electric oven in the middle of the house. I used it last week, then today opened it to put something in and it was cool. Where did that heat go if not out into the house? Electric ovens actually do vent, usually under the right rear burner.

                                                                  1. re: SeasonedSteve

                                                                    My electric doesn't vent nearly as much as the gas one did. The gas one had a large vent that was spewing heat out continuously while the oven was on. I think that's because the gas flame needs oxygen, so it requires a continous supply of fresh air; thus the old, hot air has to be vented out. Of course the electric one will cool down by releasing heat into the house, but it vents much less while cooking.

                                                                2. Have you considered a duel-fuel? I love mine! I have the GE Profile duel fuel with the grill, and I Love it.

                                                                  1 Reply
                                                                  1. re: gryphonskeeper

                                                                    We're looking at a GE Profile duel fuel and can only find one with a stainless steel or enamel cooktop. We wanted a glass cooktop, but GE stopped making it about 2 years ago. I'm worried that the stainless steel is going to be hard to clean. What material do you have on your cooktop?

                                                                  2. I've had both gas and electric and while if you're going to be using the stove top mostly it didn't matter much to me one way or the other. But now that I'm baking all the time I tried a gas stove and it's awful. Everything takes twice as long to bake and it doesn't bake evenly and it's a pretty brand new model that's supposed to be pretty good. I am going back to electric.

                                                                    1. After reading all these posts and making some earlier comments re: gas ovens I have come to believe that much of the opinions here favoring electric over gas might be attributable to something of a fad. Duel fuel ranges are all the rage now and I'm seeing a lot of recommendations here for them - a lot of claims that people are finding that electric bakes better than gas. But I have been around the block a few times and I also remember well when the trend was for everyone to turn their noses up at electric ovens and insist that only gas would do for anyone serious about cooking/baking. I believe I even recall reading in many a baking book published in, say, the last 15 years or so, assertions that gas was much preferable to electric for baking, precisely because gas ovens were found by these authors to produce more even results than electric ovens.

                                                                      The point being that I believe you need to try to find out on your own whether you prefer gas or electric based on your personal needs, as separating fact from fad can be very challenging, to say the least.

                                                                      1 Reply
                                                                      1. re: flourgirl

                                                                        You've hit it on the head: we tend to follow "FADS", and sometimes, doing so makes little sense.
                                                                        Back in the seventies, automobiles had taken on GIANT dimensions, especially in the size of their engines. Along came the "arabian oil crunch", and you couldn't GIVE one of those behemoths away. Cars got smaller, and the Japanese built better small cars and captured our markets. Gradually, cars have been becoming larger, since that lesson has been forgotten, by many, and never learned, by the younger folks. Now, we have cars that weigh as much as trucks did in the seventies(meaning that they are BIG!), and SUVs have become the size of buses. Since oil prices shot upward, all those gas guzzlers have been taking up space on car lots, for years. Dealers had to resort to leasing them rather than selling them, but even that slowed to a trickle. Of course, when the price of oil receded a bit, some folks started buying the giants again. Go figure?? Some people never learn!.
                                                                        The fads in appliances follow the above example, and almost exactlly parallel it.
                                                                        Another thing to consider is: Where is that (pick a name brand) appliance built??
                                                                        Many, over the last few years, were made in China, and, due to our housing slowdown, those plants are now closed, and those companies no longer exist.
                                                                        That's something else to consider when you purchase a product which, eventually, will need a replacement part.
                                                                        Fads always extract a price, over time.
                                                                        Thanks for your time.

                                                                      2. You could go with the dual-fuel if you are interested in the electric oven. I do think that electric ovens work better, but electric cooktops still aren't quite to the same level as gas cooktops. I don't know that I recommend the covection thing--I haven't noticed enough of a cooktime decrease to justify the purchase.

                                                                        However, I do use a lot of stoneware, and that might be the difference...*shrugs*

                                                                        1. I would never buy a gas oven if you could possibly get electric. The only time I have use gas is in a commercial setting, and I hated them, especially in baking situations. They don't heat evenly and they are not very precise. I did not notice that lack of a broiler, as we also had salamanders for that job.

                                                                          Electric cook tops are tolerable if they are capable of high BTU outputs, but the preferred residential cooking appliances are duel fueled to give both gas burners and electric ovens. I would also recommend that you get the electric ovens with a convection option, as they are worth the extra cost.

                                                                          2 Replies
                                                                          1. re: Kelli2006

                                                                            How are electric ovens for roasting? I've always used a gas oven and love how it roasts.

                                                                            1. re: icats711

                                                                              Time/temp are the key,heat is heat. I have used extenively both gas and electric,for roasting spuds to Hams to 5 star Beef tenerloins..electric does roasted meat proud.

                                                                          2. So many generalizations made here its hard to respond.

                                                                            1) If you buy a good quality gas oven it will heat and cook evenly, always, and maintains a specific temperature very well. Gas ovens found in your rental apartment probably don't qualify as good quality. Viking, Wolf, BlueStar, Five-Star, etc., will all do the job just fine
                                                                            2) Most of the nicer brands mentioend above also have a broiler that is not just open flame, it is a ceramic element that heats up and allows you to brown and braise beautifully... infra-red broilers.
                                                                            3) If you are going to make a generalization about gas v. electric, it would probably be that Gas is better for roasting meats, etc., whereas electric is better for baking, cakes, cookies, etc. Many people believe that the gas is a more moist heat.

                                                                            4 Replies
                                                                            1. re: kev_800

                                                                              I had the gas man come in and totally disconnect the gas from my kitchen, then I had an electrician come in and install an appliance outlet so I could buy an electric stove.
                                                                              I had tolerated the gas stove for 6 years because it was here when I moved into my house and don't ask me why but I hated having a gas stove.
                                                                              Maybe it was because of the open flame, it made me nervous especially when I was deep frying something.
                                                                              I purchased a smooth surface stove and it cooks everything wonderfully.
                                                                              I feel more comfortable cooking on it than I did the gas stove.
                                                                              For peace of mind, it was worth the switch for me.

                                                                              1. re: kev_800

                                                                                South Bend work horse gas range,takes full size baking trys..36 inch..works very good,and cost alot less then those so called pro ranges that are mainly pretty.
                                                                                Preformance is first,in any working galley.South Bend turns heads,anywhere.

                                                                                1. re: kev_800

                                                                                  Easy buy Dual fuel range.Gas top,electric oven.

                                                                                  1. re: kev_800

                                                                                    Viking warrenty isn't the best,especially w/that much out lay of cash,and Wolf are nice and costly as well as Blue Star and all the rest.
                                                                                    Heat is heat,proper time/temp is the cooks key.Like a watched pot never boils over.

                                                                                    In another post,I know,South Bend ranges are supreme work horses,with money well spent.
                                                                                    Pretty ovens/ranges pay for the privy.

                                                                                    Always asked quests is good cooking.

                                                                                  2. having used both gas and electric...My vote goes to Gas.

                                                                                    !st- we have frequent power failures where I live. If you have electric, you don't cook. with Gas and a match, you are in business.
                                                                                    2nd- I am primarily a stovetop cooker. with gas there are no boilovers, or burnt reduction sauces because when you reduce the flames. the heat reduction is almost instantanious. with Electric, I end up switching to a different burner when transfering from boil to simmer.

                                                                                    3rd- with a convection feature for gas ovens, the problems with uneven cooking is over. Now you also must know I am adept at cooking at a hearth (cooking fireplace) as well as using dutchovens outdoors (firepit). Slow boil? Try to boil water on a grate over a campfire and you will bow to the gas range gods.

                                                                                    1. Gas cook top definately is ever best,Baking electric oven is ever best,why..constant even heat,mid rack baking,clean up w/clean cycle.Tho convection ovens are nice,best ever is to be able to switch off/on convection fan/fans.
                                                                                      I prefer 36 inch.gas w/28k 2 non clog burners,and 2,30 inch wall ovens, one convection and 24 inch.gas char broiler and one 30inch.flat top.For serious cooking.

                                                                                      2 Replies
                                                                                      1. re: donnysous


                                                                                        1. re: jonfused

                                                                                          Hi, Jonfused. I see this is your very first post on Chowhound. Welcome!

                                                                                          There are some strange and unusual "convntions" around here. If you'll notice above, at the end of every post there is the writer's handle/name AND the date he wrote it. People do come and go here, so in this particular case, you're not likely to get a response from paducahrider because s/he stopped participating on these boards around two years ago. Inactive! You can find out t hings like that by clicking on a oster's name (after the post is open( and it will take you to that person's "profile page." From there you can find out all sorts of things like how long since they last posted, etc. This thread was started back in 2007, then kicked up again in 2010, and yours is the first post since then. You will probably get better resonses and more current information by starting a new thread in "Cookware."

                                                                                          I do believe there is an FAQ fo help people learn the ropes on Chowhound. Ahhh... Here is is: http://www.chow.com/faq And it's usually preferred that people don't use all caps. It's harder to read.

                                                                                          Again, welcome! And good luck with your new ovens.

                                                                                      2. Personal experience would drive me to electric. But I sure wouldn't turn down a good vintage gas oven if one showed up on my doorstep.

                                                                                        1 Reply
                                                                                        1. re: slowshooter

                                                                                          A lot depends on how consistent and accurate are the oven controls.. If they are no good , nothing else matters. After this what matters is design and fans so that the oven does not have hot spots.

                                                                                          When I looked at Consumers Reports, it showed that after a certain fairly low price point, that the more you paid for a range the worse the cooking quality and indeed sometimes the appliance just didn't work sometimes. Even after the parts came after waiting forever. Want something really special? Law requires suppliers to keep spare part for all of 7 seven years I think. Want to change your appliances thereafter in this era of planned obsolesc (SP?)ence?
                                                                                          I know someone with kosher kitchen- double of everything ( I don't know how my grandparents managed to stay Jewish with they had in Poland before the War). Everything with really fancy names. Nothing works properly, the ovens cannot be used at all except to store pots. As for burners they would be better off with $50 outdoor burner on a hose. But the stuff does go beautifully in their frum Hungarian queen kitchen so it stays in.
                                                                                          They generally use the plebian range in the basement that they bought when they got married and it works fine.
                                                                                          The two ranges we have now are SMEG, gas top and electric oven, 36 inch, one a six burner, the other a five with a big wok burner in the middle. We avoided the models with a fish burner. A big wok burner or two burners in lieu are much more useful. The controls are accurate and they work very nicely. SMEG seemed to be the brand that made the most sense in Israel. We got another in New Zealand. The Ms. is very happy with them. Her SMEGs are bigger than her sister's.

                                                                                          Also important. I just spent $5K getting rid of a Bosch cooktop and single wall oven set and replacing it with a 36 inch range The Ms hated the 24 inch oven , which after allowing for walls is of course even smaller. She can put in 2 to 3 times as much across in the 36 incher and then has a second rack. It was good for people who don't cook and she does and well.
                                                                                          Furthermore , it is more expensive new to put in the cook top - oven combo than a range. - granite, cabinetry. I cannot find a good reason to put in separates. Even making the oven higher is over stated. And try pricing a big wall oven! Or even finding one! Th eonly one I found in Israel ws some brand from Spain. Go get spare parts and take the Ms out to dinner while you are waiting!

                                                                                          Julia Child's range looks like something that I would imagine a 1950s lumberjack camp would use and she is a pretty good technical cook..

                                                                                        2. In the USA, why not stifle the research desire and just buy a commercial South Bend and sleep in comfort knowing that parts are readily available and that you can talk to the manufacturer if there is a real problem?
                                                                                          This is a question, not hectoring.

                                                                                          1. One thing some of us deal with is failure of power source. Electric lines do go down in snow and ice storms, sometimes for over a week.

                                                                                            A cooktop that is gas or propane powered is a necessity at our place for the simple reason of dependability. (Sometimes the roads don't get plowed so eating out becomes a fond memory.)

                                                                                            1. Stick with gas. Cooking with gas is always better.

                                                                                              2 Replies
                                                                                              1. re: gradishertom

                                                                                                I disagree that gas is always better for a cook top because simmering something a low steady temp is not something that gas burners can do as well as electric. Gas can respond to changes faster than electric and can transmit large amounts of BTUs but that is not all that is required in a home kitchen.

                                                                                                Ive used both gas and electric ovens and I prefer electric ovens by a large margin for their ability to hold an exact temperature. Gas ovens are better for savory cooking but it's worse for baking.

                                                                                                1. re: gradishertom

                                                                                                  gradishertom says: "Stick with gas. Cooking with gas is always better."

                                                                                                  Better than what?

                                                                                                2. My parents used gas when cooking Chinese food and it's great for woks. When I lived on my own I used electric...meh... Living in a place now with a gas stove and I love it. My pies are baked evenly (bottom and top crusts.) I love that when my soup is boiling I can easily control the flame without having to wait for the electric coil to reduce its heat.

                                                                                                  Cleaning is great. I removed the grills on top and soak it in the sink. Then the range top is an easy wipe. As far as the oven goes, I find it easy to clean with Easy Off. But now I use a less chemical method I find it easier, overall, to clean a gas stove and oven.

                                                                                                  I don't find a difference when heating a kettle full of water. they both take the same amount time.

                                                                                                  I find a gas stove has more versatility, control and easier to clean.

                                                                                                  One caveat. I don't know if I can heat my single coffee size percolater on the stove. The diameter of the flame exceeds the diameter of the carafe. The handle might melt. If anyone knows how I can make my espresso on this small percolater I would love to hear it. Does a flame tamer get hot enough to do this job?

                                                                                                  1. Electric convection is absolutely the way to go. Very even heating but there's a learning curve as convection cooking is usually faster. As far as cooktops the absolute hands down winner is induction. Although you need cookware that a magnet will stick to, it is by far superior to gas or radiant electric. Water boils in a fraction of time and steady temps are easy to maintain. The tech has been around for decades in Europe and now widely available here.