1950's O'Keefe and Merritt stove

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<strong>"I'd have to be dragged kicking and screaming into a gas cooking appliance for my kitchen". </strong>

 

<strong>Me too Greg!  If it's gas and its in our kitchen it better have spray arms and a gas burner to dry the dishes.
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Call me bi.

I like to use both utilities. Gas burners (of sufficient strength) are great for some things and Electric for others. Gas ovens and gas broilers can't be beat for roasting, broiling and especially rotisserie-ing meats, but Electric ovens are usually more even for pastry baking and crisping stuff. I have both in my kitchen and use them almost equally, although I would like to add induction burners to the mix. I have a Gaggenau 17K BTU wok burner and I still end up using the high-output Electric burner on my Jenn-Air for wokking. It's the only thing in my home kitchen that will get the wok hot enough for that "scorch" taste that's essential to stir-fry dishes. Most wok burners in Chinese restaurants put out at 250K; I've seen empty woks catch fire. Also most contemporary home gas stoves use that utterly STUPID burner design with no flame port in the center; it's directed at the stupid useless bitch market because the design is supposedly easier to keep clean.

 

The problem with a lot of home gas stoves, especially lately and especially if they're operated with LP gas, is the BTU's on the burners are so low, you can't even bring a large pot of water to a rolling boil. They sell because most people don't cook anymore; they just warm stuff up.

 

And for the record, every stove pictured and mentioned in this thread would be welcome in my home. I'd love to have one of those Maytag Dutch-oven models in my basement "nonnie kitchen". That is, after I find my dream Ultramatic

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