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Gas vs Electric

I hear all the time that real "cooks" prefer gas stovetops over electric. And I don't get it.

The main reason seems to be that gas burners react instantly when you modulate the heat? That's fine and all, but...

Gas stovetops are flawed. They don't have a "low" setting. I've probably used a dozen over the years and on all of them, even with small burners designed to cook on low, its been like they've had 4 settings. Med-High, High, ultra-High (too hot to cook with), and off. How do you even cook rice on a gas stove? Cooking it with the cover on, never stirring, on the lowest setting just doesn't work on a gas stove!

You also can't turn the burner off and let the food stay warm with just the residual heat....not an option at all on gas stoves.

Any annoyances with using an electric stove are easily dealt with. Don't like how the burner stays hot after you turn it off? Move the food to another burner. Don't like how it takes so long to heat up? Try starting it on high and backing it off as you reach the correct temperature. The key to using an electric stovetop is anticipating temperature fluctuations and needs of the food. When cooking on an electric stovetop, I always have the food at the exact right temperature and I never burn it. On gas its always like medium high or higher, or off, and its impossible for me to cook properly. Way too easy to burn food.

Electric oven is also better....all my baked goods come out PERFECT. Nice and even, not burnt on the bottom or anything.

Gas is also dangerous. Can't tell you how many times at previous houses I'd "turn off" a burner after cooking to have it still slightly on, with me waking up in the middle of the night to the smell of gas in the air. NOT FUN. You also can't set anything on the side of a pot, have to be careful about touching the sides of pots/etc, or you get easily burned. I've never been burned cooking with electric! And it just seems stupid having most of the heat going AROUND the pot and not up into it!

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  1. You clearly aren't familiar with induction cooking. Maybe do a little reading and see that there's a third option that, IMO, is better than either gas or electric.

    3 Replies
    1. re: c oliver

      Not for broke guys like me, I'm afraid. I've looked into it, and its very expensive. I also didn't mention it here because I have ZERO experience cooking on it.

      1. re: njames3w

        I've got two Samsung ranges with induction cooktop and convection oven. Cost about $1700. And I've had far more success with a low simmer on gas than electric. I've cooked on all three types for over 40 years btw.

      2. re: c oliver

        An ideal home cooking set-up--for me-- would be 2-3 gas flames, PLUS an induction cooking surface. An electric oven. And a wood-burning (aka "pizza") oven.

      3. Hi, James:

        Well, you certainly have decided which is superior, so are there any questions left to answer?

        You realize, I hope, that you are in the minority in preferring electric--among home cooks and chefs alike. Reasonable minds can differ of course, but you aren't likely to persuade anyone who already prefers gas.

        If you search, you'll find a couple dozen existing threads on gas-vs-electric where the issue is hashed out in numbing detail.


        7 Replies
        1. re: njames3w

          I had gas for a number of years, and then I had electric. I prefer gas if I am limited to only two options. I've cooked on coil electric-not my fave at all, and on smoothops. I love my induction, which is electric, but with none of the disadvantages of coil or smooth top.

          But when I cooked with coil or smoothtop, and for a few years on cast iron, I managed just fine. I was OK with my old smoothtop, except for the way it was laid out. Pans bumped into each other when on the cooktop.

          My point is, you can burn your food on any sort of cook top, and you can produce great things as well. It depends on the know how of the cook.

          i suspect your gas experience has been on a cheaper stove, or one that doesn't perform well because it needs service.

          1. re: sueatmo

            Like I said, I've used many gas stoves, from cheap older units to practically brand new. I've never noticed much of a difference or improvement between them, none were in bad shape. Big difference from electric stoves I've used, some have used the horrible coils and some are AWESOME with a smoothtop.

            And people saying stuff like, them tossing their electric stove on the street with a free sign, are why I got angry enough to make this thread. Its made me feel that way, but about gas. I never knew this was such a sensitive topic.

            1. re: njames3w

              I didn't "toss" it "on" the street. I laid it gently on the edge of the driveway with a free sign on it. It was a Jenn Aire IIRC. I didn't realize that your OP was because you're angry. Sorry.

          2. re: kaleokahu

            You misinterpreted my post. I do think electric is superior, but I'm open to discussion about it and I posted the strongest argument I could.

            1. re: njames3w

              Good luck charring a pita on electric.

              And I can simmer a pot of rice just fine on all 3 of the gas stoves I have owned. Without lifting the lid.

              1. re: autumm

                I have no trouble charring whatever I want on electric. Its all about knowing your equipment. For instance I know how to cook on electric because I can anticipate my foods' cooking needs ahead of time and adjust heat accordingly. I don't need instant heat control to cook food perfect.

                Another point. To me, gas cooks too fast. To cook a very complicated meal, it works out better for me if everything cooks steadily. Gives me time to have 5-6+ things all going at once without messing anything up. To me, electric with its steadier heat, and wider range of temperature, is superior at this.

                I'm not looking for advice, maybe looking for info I don't know, maybe there's things I've overlooked? Maybe ways that gas could be useful in MY life and what I cook? Cause right now, I don't see a point to any of the benefits of gas stovetops.

                1. re: njames3w

                  I grew up on electric stoves and always hated them. They never got hot enough to sear steaks to my liking. Switched to gas and never looked back. I even bought a Weber Genesis outdoor grill for blackening fish and pushing it past 800 degrees for pizzas.

                  I've never had a problem with maintaining a low enough temperature. Long ago, I had a gas cooker that cooked hot even at the low setting, but fixed it with a Lodge Iron Trivet that did a great job disipating the heat.

                  And unless you have an emergency generator, an electric oven is pretty useless during a power outage. My mom has electric and I bought her one of those portable gas grills with the disposable gas cartridges. She loves it.

          3. Obviously you are not alone in preferring electric stoves. If nobody liked electric stoves, they'd only be sold to people who have no gas service and don't want to deal with propane tanks. (Personally, I love my gas stove, but each to his own.)

            Is there a particular question that you have? Are you planning to purchase a new stove and looking for some advice?

            1 Reply
            1. re: PinchOfSalt

              Good point. Until I became aware of induction, I had a home with no gas service and didn't want to deal with propane. I had a decent electric cooktop. But not close to as good as gas gave me later.

            2. PinchofSalt is correct. Obviously there are many people prefer electric, as are many people prefer gas. Electric has a few more advantages beside what you have mentioned. Electric stoves require a small exhaust fan, and electric stoves generate less wasted heat to the kitchen -- more energy goes to the cookware. Electric stoves also produce a more even heating source.

              However, electric stoves are slow to react and also have a lower maximum heat output.

              3 Replies
              1. re: Chemicalkinetics

                I've never had a problem with the lower max heat output. Please explain to me why I'd need the extra heat? I have no trouble charring/browning food as it is, at worst it just takes a little longer. I could possibly see a use, if you're trying to char something quickly while leaving the rest of it undercooked? In all my years of cooking I've never had a problem doing that on electric. If you need more heat, well, you can just leave the burner on high and heat will build up. Just because its not hot when you first turn it on doesn't mean it doesn't get red hot.

                I think I forgot to mention what I'm using. A glass stovetop, no coiled electric. I've had problems with uneven cooking, etc, from using coiled. You'd have to pry my electric glass stovetop from my dead hands though.

                1. re: njames3w

                  And I put mine out at the street with a free sign on it :) Different strokes.

                  1. re: njames3w

                    <Please explain to me why I'd need the extra heat?>

                    I cannot. It is your preference. I am not out to convince you to need extra power. However, it does not change the fact that this is true in most cases. My current coupe has a much higher acceleration speed than my previous sedan. This is a fact. As to you need it or not, that is your own personal decision.

                    <Just because its not hot when you first turn it on doesn't mean it doesn't get red hot>

                    I fully understand that part. I am talking about maximum heat output. Joule per second. Btu per hour.

                2. In many areas of Latin America and most Caribbean Islands, electrical supplies are of low capacity, very expensive per KWH, and often unreliable. I have had pretty good chow from gas stoves! You do the best you can with what you've got.
                  Another plus for gas in Mexico: you get to use those purty hand-wrought copper pots and pans.

                  1. I've used both gas and electric and have never experienced the problems that you mention with gas.

                    The only thing that electric has over gas in my opinion is the location of the broiler. I tend not to use my broiler with my gas stove since I have to lie on the kitchen floor to do so. It's on the very bottom of the stove.

                    1. http://www.propanecouncil.org/PressRe...

                      I figure professional chefs generally are a pretty good indicator.

                      7 Replies
                      1. re: c oliver

                        I don't let "professionals" think for me.

                        Not to mention that's a pro-propane website...of course they'd only present one side of the story, lol.

                        1. re: njames3w

                          Ah, but I do learn from professionals. And if just about every single pro uses gases, that tells ME something. Doesn't have to tell you. Are you aware of any professional cooks who prefer electric? Oh, and a lot of restaurant kitchens are now using induction for at least some of their cooking. Keeps the temperature in the kitchen lower which of course everyone knows.

                          1. re: c oliver

                            They don't necessarily know what they're doing, so no, I don't just trust their judgement blindly. To me, electric is just superior.

                            Besides, professional kitchens have other concerns driving their choices. One, is SPEED. I've worked in a kitchen before, and there's no time to just sit and wait for a burner to heat. That right there would bias ANY chef towards gas. Me, I'm sitting at home cooking, I don't mind waiting an extra 30 seconds or a minute here and there. My cooking isn't against the clock that much for that benefit of gas to matter.

                            1. re: njames3w

                              Again ---

                              "Are you aware of any professional cooks who prefer electric? "

                              And I'll narrow it down to the very top chefs in the world.

                              1. re: c oliver

                                Again, they're BIASED towards gas because of speed of food delivery. Its a business decision.

                                1. re: njames3w

                                  I don't believe the burners in a professional kitchen are ever turned off so heating up probably isn't an issue.

                                  Ya know, we each have issues that we have no intention of changing our opinion on. You have yours. Go for it.

                                  1. re: c oliver

                                    You know its more than just that, they don't have time to wait for the heating element to adjust. They require instant changes in heat. That means that no Chef worth their salt would actually say they prefer electric, regardless of their real personal opinion on the matter.

                      2. "We rent, and we recently moved to a new house that has a smoothtop electric stove with halogen burners. I was skeptical, but it turns out that this rig is amazing. More power than the gas stoves I’ve used, and all of it goes into the pan. Pot handles don’t get hot, utensils don’t get hot, and (when the burners are cool) you can use the smooth flat stovetop to roll out pastry if you want to. The stove is a joy to use. I was completely taken by surprise.

                        There are some things I have to get used to, like moving pots off of the burners when I want them to be “off the heat”, but it’s a small price to pay for the performance and convenience that this stove offers."

                        Anecdotal evidence from someone else, someone who preferred gas, who was taken by surprise how well their halogen smoothtop performed. I've never been anything but amazed by mine, swear its hotter and much more "steady" than any gas stove I've used. Just went out and turned on one of the burners....it gets too hot to get my hand within 3' above it within about 2 seconds of turning it on. Few days ago I boiled water with it in less than 2 minutes. To me gas always seems so slow because of the heat going around the outside of the pot!

                        3 Replies
                        1. re: njames3w

                          The "someone else" is wrong. The heat from gas OR electric doesn't go just to the pan.


                          1. re: c oliver

                            True, induction is the only way it all goes into the pan. But you have to admit, gas lets a LOT more of the heat go around the pan instead of into it.

                            1. re: njames3w

                              I believe there was just a ten percentile difference.

                        2. In 1991, I moved into my remote 1767 farmhouse 30 miles outside of Philadelphia. It was not pretty. There was lots of work to be done but I had my priorities.
                          The first appliance I brought in was a mini Sanyo fridge so I could quench my thirst while renovating. The second appliance was a used gas range. My initial call on the reactivated phone line was to the local propane dealer to remove the antiquated electric stove, put in propane tank service and connect the gas range.
                          Before any other furniture had been moved in, I made my first dinner on the newly connected gas range with leftovers brought from my apartment. Seated on the Colonial pine planks in the vacant dining room and eating out of the saucepan, I could appreciate my first coup of renovation. Such is my commitment to gas cooking. Nothing else compares.

                          5 Replies
                          1. re: Chefpaulo

                            Great story, chef. I bet your home is wonderful. And warm. The only drawback to induction (and hence 'regular' electric) is that in the case of a power failure, we could be down for the count. But we have a gas fireplace and a gas grill. Thanks for sharing that.

                            1. re: c oliver

                              My father's gas stove begs to differ. The stove would work in a power outage, but not the oven. Because its controlled digitally. I've brought that up with him, and I think its hilarious.

                              1. re: njames3w

                                Not sure what you mean by "stove." And many ranges these days are "dual fuel," meaning that you may have a gas cooktop but an electric oven. I've lit gas cooktops and ovens with a match.

                                1. re: c oliver

                                  Stove, the burners on top. His is all gas, but the oven is controlled digitally (no knob, digital keypad controls the temp).

                                  Yes, light the oven with a match. But how about controlling temperature?

                                  1. re: njames3w

                                    The top is called a cooktop. But then we really aren't discussing that, are we?

                          2. I have a Dacor all gas range with convection oven & an infrared broiler with a powerful exterior vent hood as the work horse and an electric wall oven for light cooking & re-heating. I had an electric range in a vacation house and just couldn't get used to it. With gas, if the contents in the pan got cooking a little too fast turning down the flame instantly solved the problem. With the electric I had to remove the pan from the burner and wait until it cooled down. I actually kept glass cutting boards next to the electric range to put hot pans on while the burners cooled. Maybe it was just ME but I much prefer the gas.

                            4 Replies
                            1. re: Tom34

                              Nah, it's not just you, Tom :)

                              1. re: Tom34

                                I fry veggies all the time with no problem. I tend to notice if the heat's too high and adjust it before it becomes a problem. I haven't had to remove a pan like that in years. I just know what burner setting is what, what setting leads to what kind of heat output, what kind of heat the food needs, and balance it. Its not that difficult. Most people's problems with electric seem to come not from it being worse than gas, just them not knowing how to use it. I can cook on gas just fine so its not my ignorance holding me back, its faults with gas stovetops themselves.

                                Edit: I do this the same way I cook steaks. I can cook a steak and know what it'll look like on the inside before cutting it, just by knowing what kind of heat it was on and for how much time.

                                1. re: njames3w

                                  Well, frying vegetables in hot oil doesn't seem to be something that needs a lot of subtlety. Yeah, you don't want your oil to catch on fire or turn the vegetables in to charcoal but otherwise.... Honestly, I can't remember ever frying vegetables.

                                  1. re: njames3w

                                    <I tend to notice if the heat's too high and adjust it before it becomes a problem. I haven't had to remove a pan like that in years. I just know what burner setting is what, what setting leads to what kind of heat output, what kind of heat the food needs, and balance it.>

                                    See, this is where you lose me. I moved into a home with a radiant range 3 years ago. I'm STILL learning to cook on it. I STILL overcook food on a regular basis, something that was never a problem on my various gas ranges. Just slide the pans around, I've been told. Uh-huh. But when can I slide it back? When is that element cool enough for me to do that? With gas I had none of this to deal with. I didn't juggle, I just cooked.

                                    Simmering? The only hob that won't scorch my chili is the smallest one, that runs from Hi to Lo and adds a setting called Warm. Warm works for a slow simmer. but using it for a pot of chili means I can't use the largest element, because my 8 quart pot is partially on the big hob. On my gas ranges, I used a heat diffuser on any hob. Problem solved.

                                    So, yes, I prefer gas to radiant and don't see the attraction at all. But that's ok. I'm very anxious to switch to induction, and some people don't like induction. I don't mind, I'll be happy. You should be, too, because you get to cook on your unit of choice.

                                2. Mid forties Wedgewood.Beautiful white finish with chrome top,gridlle,four burners,broiler,oven,and bread warmer.The smallest of simmer to that hard boil.I have been driving this stove for over twenty five years.It's gas for me.

                                  8 Replies
                                    1. re: emglow101

                                      emglo101: Picture, picture, please! I want your stove (and kaleo's stove). I have stove lust

                                      1. re: MrsPatmore

                                        Here's a picture of the exact model of my stove.Mine needs a slight cleaning. I can't send a dirty picture over the internet. I got it off a jobsite twenty five years ago for $50.

                                            1. re: emglow101

                                              that is an extremely cool, badass stove, emglow101! Thank you for the visual. Very, very jealous here. And $50? Amazing, simply amazing

                                              1. re: emglow101

                                                Beautiful! And a slightly dirty stove is a stove that is USED, not just there to look pretty

                                                1. re: emglow101

                                                  OMG! That's the stove my Mother used to have about 45 years ago, and I am STILL wishing I had it, and still telling folks about it. That is a GREAT stove!!
                                                  We should start a bidding war for that baby!! Of course I'll have to make payments, spread out over several decades...hehe!

                                            2. I grew up in a gas kitchen, my wife grew up in an electric coil kitchen, after 40 years of marrage we switched to a gas range top. The homes we owned for the past 40 years both had electric coil cooktops in them when we purchased them and this was what my wife grew up with, you would think she would be quite content with this set up and in fact she was. What has really turned her off to electric cooktops were the glass top units and her new found passion for candy making. Two of our daughters ended up in homes with glass top stoves or cooktops and they just flat out don't work for candy making. They don't heat up fast enough and the lack of control and responsiveness is not forgiving enough for the preciseness needed for making English toffee or caramel. As a result, when we did the remodel about 2 years ago now, she insisted on a gas range top. Altough she anticipated a learning curve after cooking on electric her entire life, there really wasn't much of one. She actually likes the gas range much better, not just for candy, but cooking in general.

                                              Fortunately for us, we have had none of the issues cited above in the OP. Keep in mind, we still have electric built in wall ovens, so that's not an issue, the only thing that changed was the cooktop.

                                              As for the last paragraph, if the heat and flames are going up AROUND the pot, then you are using either the incorrect size hob or pot. Our new gas rangetop has 6 hobs with 5 different heat ranges, 2 hobs are 18,000 to 450 BTU (dual flame), 1 is 14,000, 1 is 13,000, 1 is 9,000, and 1 is 5,000 to 750. If you can't simmer with 450 BTU the rangetop came with a cast iron simmer plate. The hobs are also of 3 different sizes to accomodate different sized pots and pans, so the heat stays under the pot.

                                              If you prefer electric, then you are welcome to use it, I jsut can't buy many of the points you've tried to make.

                                              30 Replies
                                              1. re: mikie

                                                <2 hobs are 18,000 to 450 BTU (dual flame)>

                                                Just to use yours as an example.

                                                A 18,000 BTU (per hour) is equivalent to 5275 Watt or simply 5.3 kW.

                                                Most electric stoves go up to ~3 kW, and that is on the more expensive electric stove. Many just go up to ~ 2 kW.

                                                The only except is probably the induction cooktop. It also goes up to about 3 kW. However, due to the higher efficiency of energy transfer, the 3 kW from an induction cooktop comes very close to that of a 4.5 kW (15,000 BTU) from a gas stove in term of putting the energy into the pans/pots.

                                                1. re: Chemicalkinetics

                                                  When you consider that induction is 84% efficient and gas is 40% efficient...a 3kw induction range is actually equivalent to just over 21,000 btu/hr.

                                                  But this discussion may not belong in this thread...LoL

                                                  1. re: JayL

                                                    :) I was using the 60% efficient for gas stove and 90% efficient for induction, so may be that is why I couldn't quiet get the same numbers as you do.

                                                    Still, we pretty much agree on the big picture. The 3kW induction stove is very similar to a 18,000 BTU gas stove -- give or take.

                                                    1. re: JayL

                                                      I'm an engineer, so pardon my inquisitive nature, but what sources did you use to determine the efficiency of induction and gas at 84 and 40 %? If it was an add for an induction cooktop or some 3rd party independent scientific study, makes a lot of difference in how credible those numbers are.


                                                      1. re: mikie

                                                        There's just a ton of info on CH and other sites for this info.

                                                        1. re: mikie

                                                          US Dept. of Energy research numbers...

                                                          I can also tell you that my current 3.7kW boils water faster than a 20k btu/hr commercial range. I hate those ranges for commercial use because they are way underpowered...commercial really needs 30k+. My mid-sized induction burners are comparable to a 20k btu commercial range.

                                                          This is based on my perception when cooking at home vs. cooking on a mid/low grade range (~20k btu) at work. No science, just real world "feel".

                                                    2. re: mikie

                                                      I see your point, I doubt my smoothtop would be very good for making candy. That's a real benefit to having a gas stove.

                                                      That was one of my points to this discussion, to highlight things I may have overlooked. Good post, no hostility or anything.

                                                      1. re: njames3w

                                                        One more thing about candy and smoothtop electric. Sugar sticks to it. Not just ordinary sticks to it but becomes one with it. We got some, just a little, on one of the glass top stoves and it was really bad, but not as bad as the story we got from the appliance salesman, who had a customer place a sugar covered spoon on the cooktop and it became a perminant part of the cooktop. I have to admit, I don't understand the chemistry that allows this to happen, and it only happens on the heated part of the glass, so I'll assume it is some sort of chemical reaction activated by the heat.

                                                        1. re: njames3w

                                                          No hostility from me either, my friend, but I have a Bluestar gas cooktop with two 25 btu burners in front, and the top (cast iron) grates are specifically designed for wok cooking. I bought this set up because I could never achieve wok hei on electric. I also love the sight and sounds of a gas cooktop, but that's very subjective.

                                                          Clearly, you are very happy with your current setup and that's great. It took me 25+ yrs. to get happy.

                                                          1. re: MrsPatmore

                                                            Mrs. Patmore,

                                                            I love the sight of that flame, too, and the whoosh of a powerful burner. It just speaks to me. When I lived in The Great White North, I loved the big-ass 8-burner Jennair. It doubled as a furnace to keep my kitchen warm all year 'round. I'd have lusted over your Bluestar, for sure. Come to think of it, I DID lust for Bluestar. And Capitol. And AGA. Well, you see how I was.

                                                            Now, in Tampa, I sweat over my radiant range. Although I Still bemoan the loss of a gas cooktop, the forced change has me anticipating induction all the more. It'll be like my beloved gas, only cooler.

                                                            1. re: DuffyH

                                                              I'm several years into induction and could NOT be more pleased.

                                                              1. re: c oliver

                                                                I know!

                                                                Speaking of, I noticed the Samsung manual states the minimum pan size for the front hobs are 7.5" and 6". Are those hard numbers, or does close count?

                                                                I've finally settled on the GE, but figured the technology is about the same, so wiggle room on one might equal wiggle room on another.

                                                              2. re: DuffyH

                                                                If I ever redo my kitchen, I want two gas, two induction, a grill, a griddle, and a salamander. Also a Hobart commercial dishwasher with a 90 second wash cycle. And a sous chef!

                                                                1. re: MrsPatmore

                                                                  There ya go! A 20,000 sq. ft kitchen and the rest of the house about 1500 sq. ft.

                                                                  1. re: c oliver

                                                                    1500sf? Stop thinking so small! ;p

                                                                    1. re: DuffyH

                                                                      It's funny. Some years ago (not SO many) I read that people should consider not having dining rooms when they're designing a house. According to whomever, they just don't get used that often. My opinion was and is my dining room is used more (for entertaining) than my living room. Everybody hangs out around the kitchen, then we move to the table and (eventually) everybody goes home :)

                                                                      1. re: c oliver

                                                                        Of all the homes we've owned or rented, only 2 had living rooms that were used as such. In the rest there either was no living room, or we used it for our office.

                                                                        I could live without a formal dining room, but Dude won't hear of it. So we have one, and it gets used 2 times/yr. The rest of the year it's used for cards.

                                                                        1. re: DuffyH

                                                                          No living room. No dining room. Where do y'all eat?!?!? :) And ours isn't a separate room. Kitchen and dining are one space and living is through an opening.

                                                                          1. re: c oliver

                                                                            It's called a family room, or great room. It has 2 sofas and 2 chairs, plenty of dining space. ;)

                                                                            Plus, we have a granite-topped 6-seat dining table on the lanai that sees a LOT of use. In fact, Dude would like to install a TV out there. He can be such a guy sometimes.

                                                                        2. re: c oliver

                                                                          The house that I'm planning to remodel and move into next year will not have a dining room.

                                                                          1. re: Leepa

                                                                            I just checked your profile and see that you don't post very often on Home Cooking. Do you not entertain much?

                                                                            1. re: c oliver

                                                                              Nope. And I don't plan to. I fully realize others do.

                                                                              This will be my retirement home. I'm retiring from entertaining...

                                                                              1. re: Leepa

                                                                                And that's cool. And I find your honesty QUITE refreshing! Enjoy that house.

                                                                                1. re: c oliver

                                                                                  Thanks! I'm having a blast designing it.

                                                                                  1. re: Leepa

                                                                                    It's wonderful getting to a point in your life where you really KNOW what you like and don't like, isn't it? I'm there also :)

                                                                      2. re: c oliver

                                                                        Yay! I'd have room for a walk-in, too. Also the steam-convection ovens, proofing racks, warming drawers. Lots of stainless counters!

                                                                      3. re: MrsPatmore

                                                                        When I get all that in one kitchen, I'll have won the lottery and the sous chef will be redundant. ;)

                                                                  2. re: njames3w

                                                                    Hey njames, I have owned both gas and electric, and I vote for gas too. On my current stoves (I have 2 in my kitchen, they are 'twins') I went for the gas ovens as well. When I want to 'simmer' something, even rice, I preheat my oven to 200, bring to a boil the rice, soup etc. and pop it into the oven. I do this a lot, and it works great for me. I also feel more confident leaving the house while food is cooking, when I know it is contained in the oven.
                                                                    I did appreciate the 'same every time' temp. setting on my electric burners, and like yourself, I was used to turning on my burners the second I came in the door when I was in a hurry, or knew in advance that I would need very high heat.
                                                                    Having said that, and living in the Great White North as I do, I will vote for gas across the board, even if I had to only pick One Reason: When the power goes out (and this is becoming more common with all of the wild weather on our planet these days) I can still MAKE MY COFFEE, which is absurdly important to me, haha! As far as anyone thinking that a gas BBQ can fill in in this scenario, when it is 30 or 40 below C. outside, and you don't have power etc. the last (very, very last !) thing in the whole world I want to do is 'suit up' and try to make coffee on a BBQ in a blizzard!! :)
                                                                    I agree with you that some of the more hostile comments are so unnecessary. Come on folks, SERIOUSLY? We most certainly don't have to agree on every thing (part of the reason I love this form), but does anyone have to be (or sound like they are) pissed off?

                                                                    1. re: yakittyyak

                                                                      I believe it was OP who said he started the thread because he was "angry."

                                                                      We're lucky that our gas grill is under an eave and has a side burner. So it's no more trouble to make breakfast than dinner which we do year round even during blizzards :)

                                                                2. FWIW, my gas range top can go to an ultra low simmer. Could never do that on my electric range

                                                                  1. If you prefer electric stoves, by all means stick with them, but I find your primary complaint backwards. In my experience, electric stoves are the ones which cook much too high. A "medium" on the electric stove in the attic burns my food, I have to keep everything on "low". The only thing the electric stove is good for is boiling water a little faster than the gas stove.

                                                                    As for moving things to another burner, I usually have all four burners full. I ought to get a rice cooker anyway, as that would allow me to free up a burner!

                                                                    Safety? I grew up with gas stoves. In my view, electric stoves are a lot less safe because they can be on and hot without you realizing it. That happened to me once, and I ended up with a shattered plate. I've never in my life had the gas slightly on and I didn't realize it.