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Gas ovens fueled by propane

ngrejtak Mar 4, 2012 10:08 AM

I believe I erred when I decided on a gas vs. electric oven when I purchased my GE Cafe range. I love the gas burners but the oven is terrible for baking. Does anyone have any ideas as to if this could be exacerbated by the fact it is propane gas? Any suggestions as to what to do? I will try the convection feature on the next pie and cake but I'm pessimistic. It is fine with roasting meat, fish and vegetables.

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  1. rosetown RE: ngrejtak Mar 4, 2012 10:42 AM

    In what way is it terrible for baking?

    2 Replies
    1. re: rosetown
      Sid Post RE: rosetown Mar 5, 2012 02:57 AM


      Tough crusts? Soggy crusts? What's wrong?

      1. re: Sid Post
        ngrejtak RE: Sid Post Mar 5, 2012 10:01 AM

        Runny pies - for example pecan pie - the caramel part was a runny mess. Cakes - had to practically burn it to get somewhat cooked inside.

    2. r
      Rennyrij RE: ngrejtak Mar 4, 2012 11:01 AM

      I've used propane for years and wouldn't have anything else, now! I have no trouble baking - pies, cakes and cookies come out fine, as do roasts and broiled things. IT IS different from baking with electric, though. Read the manual through. If your manual is missing, sometimes you can find a printable copy on-line.

      Oh! - There is one thing about gas stoves - propane is different from natural (city) gas, and the natural gas "orifice", where the gas comes into the appliance, is often the default product. You usually get both orifices with a new stove, and your installer is supposed to install the correct one. You say you've already used your oven for other things besides cakes and cookies, though, so it may be something other than the orifice. Good luck!

      1 Reply
      1. re: Rennyrij
        ngrejtak RE: Rennyrij Mar 5, 2012 10:03 AM

        Thanks! I will check and see if they used the correct connection. I appreciate all your suggestions, folks!

      2. dcrb RE: ngrejtak Mar 4, 2012 12:21 PM

        Is it because you are used to a dry heat from electric?

        1 Reply
        1. re: dcrb
          ngrejtak RE: dcrb Mar 5, 2012 09:58 AM

          Someone else suggested that as the reason. So I am now using convection on everything hoping that will help.

        2. k
          kengk RE: ngrejtak Mar 5, 2012 10:08 AM

          How do the stove top burners work?
          My propane range bakes very well but the burners won't get hot enough to boil water.

          3 Replies
          1. re: kengk
            ngrejtak RE: kengk Mar 5, 2012 10:16 AM

            They seem to work as well as our old system. Recently one decided to become "lopsided" in terms of flame output, but it still heats ok.

            1. re: ngrejtak
              freia RE: ngrejtak Mar 5, 2012 10:34 AM

              One of our friends converted their gas cooktop and oven to propane without issue. It very well may be the connection, in that the propane is connected to the gas input instead of the propane input. The second thing I'd look at is getting a small oven thermometer and seeing how the temperature is calibrated between the setting and actual oven temperature. Other than that, I don't see why there would be a difference between using natural gas as the fuel vs propane as the fuel. But there is a difference between electric and gas/propane. However, it shouldn't be so much of a difference as to have to almost char the outside of a cake for the interior to bake.
              Let us know what you find out!

              1. re: freia
                coll RE: freia Mar 5, 2012 12:33 PM

                When I first switched to propane, I found that you definitely have to check the oven temp. The repairman said electric are usually right on the money, but gas is always off by at least 50 degrees. I have to set mine between 25 to 50 degrees higher than called for. Otherwise no complaints, and I bake extensively in it. Mine is an old Viking though.

          2. g
            Georgia Strait RE: ngrejtak Mar 5, 2012 10:49 AM

            nope - i use both propane and nat gas (in two diff homes) ... and we like gas cooktop but the so-called gas oven is a waste of time.

            had i known, it would have been gas cooktop and electric convection oven. Is that safe?

            i have friend in completely different state of USA who has a decent hi-end home range (top and oven) that's nat gas, and it's useless too. One has to understand BTU's i suppose but i get more heat out of a gas camp stove esp the type used to deepfry turkeys outdoors (avail at Walmart) than the gas cooktop installed between granite countertops.

            that said - i am speaking of residential quality appliances (even tho they have "commercial" look and brand names) --- of course, in a commercial setting, they have REAL appliances and gas might work out ok.

            2 Replies
            1. re: Georgia Strait
              kengk RE: Georgia Strait Mar 5, 2012 12:28 PM

              A turkey fryer could have up to 50,000 BTU's. I've never seen a cooktop for indoor use that had that kind of output.

              1. re: kengk
                coll RE: kengk Mar 5, 2012 12:38 PM

                Mine supposedy has 60,000 BTUs, I only know because my husband was very impressed. That's divided by 4 burners though.

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