Afraid of gas stoves?
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I grew up in an all-gas home. It's what I learned to cook and bake with. Then moved to all-electric apartments throughout college and post-college. My first two houses were predominantly gas. My current house is all-electric. I like my coil-top 1984 Hotpoint. Am used to cooking with it. Hopefully it will last for another 30 years, or until I'm dead. The only thing I loathe about it is the continuous clean oven. I view continuous clean ovens and Whirlpool's new Aqua-lift "cleaning" feature. Both "half-assed" compared to a self-cleaning oven.
Phil ...
"The argument that "gas is what pros use" holds no merit to me, commercial cooking is totally different. I don't have slick tires on my car even though "pro" drivers use them almost exclusively."
Very good point.
I think we often forget that what's good for the "pros" isn't necessarily good for the rest of us, not the least of which is because we are not replicating in our homes what the pros are doing in their workplaces.
We've had this same discussion about vacuums over on the vac board. Paying extra for a "commercial" vac may not get you better performance in your home; what you're getting is a machine that's designed primarily for ENDURANCE -- being run almost continuously 8 hours a day, 5 days a week -- which is hardly necessary in a residential setting -- and relatively low on versatility and features tailored for the home rather than for industrial use.
"The argument that "gas is what pros use" holds no merit to me, commercial cooking is totally different. I don't have slick tires on my car even though "pro" drivers use them almost exclusively."
Very good point.
I think we often forget that what's good for the "pros" isn't necessarily good for the rest of us, not the least of which is because we are not replicating in our homes what the pros are doing in their workplaces.
We've had this same discussion about vacuums over on the vac board. Paying extra for a "commercial" vac may not get you better performance in your home; what you're getting is a machine that's designed primarily for ENDURANCE -- being run almost continuously 8 hours a day, 5 days a week -- which is hardly necessary in a residential setting -- and relatively low on versatility and features tailored for the home rather than for industrial use.
All the family and my homes have been electric everything ... except the grandmother was gas. Surely not afraid of it but it's not my preference.
vintagekitchen
Well-known member
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pro vs home
Most people wouldn't want to use the equipment pro's use. Other than the stove, its cheap, and it looks it. Nothing pretty shiny and high end to be found.
Plain heavy aluminum with riveted on handles is the only cookware you are going to find in most pro kitchens. Whether the restaurant is 1 star or 5 star, they all buy their equipment at the same places. Remember that the next time you consider buying cookware because it has a pro chef's name on it.
However, if you need good cookware, and vintage isnt an option, restaurant supply companys are the place to go. That plain heavy aluminum will last a lifetime, without breaking the bank.
Most people wouldn't want to use the equipment pro's use. Other than the stove, its cheap, and it looks it. Nothing pretty shiny and high end to be found.
Plain heavy aluminum with riveted on handles is the only cookware you are going to find in most pro kitchens. Whether the restaurant is 1 star or 5 star, they all buy their equipment at the same places. Remember that the next time you consider buying cookware because it has a pro chef's name on it.
However, if you need good cookware, and vintage isnt an option, restaurant supply companys are the place to go. That plain heavy aluminum will last a lifetime, without breaking the bank.
No fear of gas here. Then again i fix appliances for a living so i should not be afraid....lol I have had gas, hot water, drying, heating and cooking at different points in my life. Currently heating with gas. 2 gas clothes dryers in the immediate future. Water heater will come later. Cooking is still in the air. I have no fear of any of the above. I just dont like gas ovens for personal cooking reasons but not a fear.
twintubdexter
Well-known member
Gotta love this gas vs electric diplomatic discussion
There's certainly no denying that currently America has a love affair with gas but that's not the way it always was. When I was growing up all of the houses in my neighborhood (not a tract development) had electric kitchens. The exception was my parent's older, non-220 house. People considered my mom's Wedgewood range to be out of date and old fashioned.
The last house I had in San Jose was built in 1970 and had GE TOL avacado built-ins. I replaced the cooktop with a KitchenAid that was half halogen and I loved it. It was a snap to keep spotless which trumps cooking performance in my book.
The house I now live in had a Jennair gas-on-glass cooktop where the burners sat at counter-top level, not the best arrangement for us full-figured chefs. The second time my shirt caught on fire I scrapped it (it was either that or wear a girdle when cooking.) The Thermador star burners on my new cooktop sit below the counter and so far no wardrobe fires. There's also a red indicator light that lets oldsters like me know a burner is on.
Interesting to note that with all those gas and electric ranges I worked on as a teenager for resale I never got a shock or had a fire mishap. There may have been a slightly singed arm from a clogged gas burner but it was minor.
I tend to think that a person gets used to and becomes very good at using whatever kind of stove they have.
There's certainly no denying that currently America has a love affair with gas but that's not the way it always was. When I was growing up all of the houses in my neighborhood (not a tract development) had electric kitchens. The exception was my parent's older, non-220 house. People considered my mom's Wedgewood range to be out of date and old fashioned.
The last house I had in San Jose was built in 1970 and had GE TOL avacado built-ins. I replaced the cooktop with a KitchenAid that was half halogen and I loved it. It was a snap to keep spotless which trumps cooking performance in my book.
The house I now live in had a Jennair gas-on-glass cooktop where the burners sat at counter-top level, not the best arrangement for us full-figured chefs. The second time my shirt caught on fire I scrapped it (it was either that or wear a girdle when cooking.) The Thermador star burners on my new cooktop sit below the counter and so far no wardrobe fires. There's also a red indicator light that lets oldsters like me know a burner is on.
Interesting to note that with all those gas and electric ranges I worked on as a teenager for resale I never got a shock or had a fire mishap. There may have been a slightly singed arm from a clogged gas burner but it was minor.
I tend to think that a person gets used to and becomes very good at using whatever kind of stove they have.
Far more important than gas vs. electric is knowing the ingredients, and how they interact with each other and with heat.
That said, I grew up with gas and prefer it for a range top. Currently I have both: a modern Frigidaire gas cooktop in the main kitchen, and a vintage Frigidaire electric drop-in in the patio kitchen. Some years ago I picked up a vintage Modern Maid gas drop-in to replace the electric drop-in, but have never gotten round to plumbing the gas line to that location and doing the swap. Mostly I use the patio range for blanching garden produce prior to freezing, and on occasion for canning.
The main kitchen has a P-7 GE wall oven. While on the small side, it works very well. I wouldn't say it's entire even - pizzas tend to brown slightly more towards the back - but it's not a big problem (Just rotate them halfway through if it matters).
For major meat roasting I use a propane fired BBQ rotisserie in the outer patio. It's got an infrared back side burner which does a great job on chickens and small (up to 15 lb) turkeys. Also use a charcoal fired egg-shaped Kingsford grill for that real BBQ flavor.
Why do I prefer gas? It's more gentle and controllable than electric. You can instantly see how much gas is feeding the flame, and adjust accordingly. But then you can also tell by seeing how the food is cooking. I'm not afraid of gas stoves, but the gas does to be treated with respect. I've had more issues with electric - once sizzled my hand when I rested it on a vintage Corning cooktop that I thought was off and cool. It sounded worse than it felt... had sweaty hands... lol...
My least favorite electric range was a vintage GE with pushbuttons on the back panel. I hated that I had to reach over hot pots and pans to control it, and also I never quite trusted the push buttons to be activated when they were pushed. Partly because they had accumulated so much grime that they sort of squished into place when pushed. And of course they were impossible to clean, and it being a rental I wasn't about to disassemble the control panel to give them the thorough cleaning they needed. The Frigidaire at least has rotary control knobs on the front panel. The downside of that however is that cooking spills eventually work their way into the rheostats and cause eventual failure.
That said, I grew up with gas and prefer it for a range top. Currently I have both: a modern Frigidaire gas cooktop in the main kitchen, and a vintage Frigidaire electric drop-in in the patio kitchen. Some years ago I picked up a vintage Modern Maid gas drop-in to replace the electric drop-in, but have never gotten round to plumbing the gas line to that location and doing the swap. Mostly I use the patio range for blanching garden produce prior to freezing, and on occasion for canning.
The main kitchen has a P-7 GE wall oven. While on the small side, it works very well. I wouldn't say it's entire even - pizzas tend to brown slightly more towards the back - but it's not a big problem (Just rotate them halfway through if it matters).
For major meat roasting I use a propane fired BBQ rotisserie in the outer patio. It's got an infrared back side burner which does a great job on chickens and small (up to 15 lb) turkeys. Also use a charcoal fired egg-shaped Kingsford grill for that real BBQ flavor.
Why do I prefer gas? It's more gentle and controllable than electric. You can instantly see how much gas is feeding the flame, and adjust accordingly. But then you can also tell by seeing how the food is cooking. I'm not afraid of gas stoves, but the gas does to be treated with respect. I've had more issues with electric - once sizzled my hand when I rested it on a vintage Corning cooktop that I thought was off and cool. It sounded worse than it felt... had sweaty hands... lol...
My least favorite electric range was a vintage GE with pushbuttons on the back panel. I hated that I had to reach over hot pots and pans to control it, and also I never quite trusted the push buttons to be activated when they were pushed. Partly because they had accumulated so much grime that they sort of squished into place when pushed. And of course they were impossible to clean, and it being a rental I wasn't about to disassemble the control panel to give them the thorough cleaning they needed. The Frigidaire at least has rotary control knobs on the front panel. The downside of that however is that cooking spills eventually work their way into the rheostats and cause eventual failure.
Induction, All the Way
I've found that regular gas stoves, or the ceramic-element electric (non-coil) are both equally slow, but the former manages to generate the Sahara Desert in your own kitchen, all the while your poor body is being burned from the massive heat output (and waste).
The controllability is nice, but thats about where the love affair ends for me.
We presently have a 3 year old Westinghouse Induction cooktop. Never been happier. It works great with our cookware, and delivers very predictable results, and is easily controlled. (Perhaps too easily... The Dog snuck into the kitchen and started it with his wet snout the other night).
The low heat output is nice in the middle of an Australian Summer, where the ducted A/C doesn't really do that much in the kitchen area; Despite our best efforts... Its also the most efficient way to cook, if you're really into the whole "energy conscious" craze.
I've found that regular gas stoves, or the ceramic-element electric (non-coil) are both equally slow, but the former manages to generate the Sahara Desert in your own kitchen, all the while your poor body is being burned from the massive heat output (and waste).
The controllability is nice, but thats about where the love affair ends for me.
We presently have a 3 year old Westinghouse Induction cooktop. Never been happier. It works great with our cookware, and delivers very predictable results, and is easily controlled. (Perhaps too easily... The Dog snuck into the kitchen and started it with his wet snout the other night).
The low heat output is nice in the middle of an Australian Summer, where the ducted A/C doesn't really do that much in the kitchen area; Despite our best efforts... Its also the most efficient way to cook, if you're really into the whole "energy conscious" craze.
Hey Rich ...
"My least favorite electric range was a vintage GE with pushbuttons on the back panel. I hated that I had to reach over hot pots and pans to control it"
I think we may have used the same range!
My parents moved into a GE "All Electric Home of the Future" model home in 1975 (that had been built in 1967). The entire development of homes was all-electric, and outfitted with either avocado appliances (like ours) or harvest gold. But nearly everyone had the pushbutton controls on the back panel, which moms (like mine) loved, because it kept little hands away from danger.
Of course, it would have been just as easy to have both worlds, keeping the buttons out front, with a master kill switch on the back panel.
As far as gas, the developer didn't even run gas lines into the housing development; gas at that time was considered passe, and gas stoves in particular were considered a throwback to "older" kitchens presided over by Depression-generation Grandmothers.
I remember my mother had to have periodic deliveries of gas tanks installed behind the house, along the back of the laundry room wall, through which my dad ran a line to her gas dryer. That matching Lady Kenmore washer/dryer set (in avocado, of course) was Mom's pride and joy, and they'd just bought it a few years earlier. She was not about to give up her gas dryer!
"My least favorite electric range was a vintage GE with pushbuttons on the back panel. I hated that I had to reach over hot pots and pans to control it"
I think we may have used the same range!
My parents moved into a GE "All Electric Home of the Future" model home in 1975 (that had been built in 1967). The entire development of homes was all-electric, and outfitted with either avocado appliances (like ours) or harvest gold. But nearly everyone had the pushbutton controls on the back panel, which moms (like mine) loved, because it kept little hands away from danger.
Of course, it would have been just as easy to have both worlds, keeping the buttons out front, with a master kill switch on the back panel.
As far as gas, the developer didn't even run gas lines into the housing development; gas at that time was considered passe, and gas stoves in particular were considered a throwback to "older" kitchens presided over by Depression-generation Grandmothers.
I remember my mother had to have periodic deliveries of gas tanks installed behind the house, along the back of the laundry room wall, through which my dad ran a line to her gas dryer. That matching Lady Kenmore washer/dryer set (in avocado, of course) was Mom's pride and joy, and they'd just bought it a few years earlier. She was not about to give up her gas dryer!
In the Chicago area electric cooking is rare outside newer/newish high-rises but it does happen (one of my coworkers grew up with electric and uses it still). A big part of it is being an apartment city which meant that before the individual meter scam (splitting each unit onto it's own meter, which means that the meter charge is more than the actual gas charge - Peoples Gas has made a mint, despite being far cheaper than ComEd is for electricity here) so cooking gas is included in rent or assessments (as it is in my building, though some people in vintage buildings installed electric, but that would be a personal choice, they were still paying a share of the cooking gas plus heat).
Though this won't help the gas cause, Fanny Craddock cooked with gas!
Though this won't help the gas cause, Fanny Craddock cooked with gas!
danemodsandy
Well-known member
Matt:
"Why the hell would the store manager insist on installing such an exotic appliance inside a TEACHING kitchen? What's the point? Does it not make more sense to teach with equipment most of your students will be using in THEIR own kitchens? "
It does indeed. However, the woman I worked for (who owned, not managed, the store) was so unbelievably full of herself that logic and reason were absolutely unavailing. She was also one of those women who thoroughly confuse man-hating with feminism.
The time when I taught was the most unpleasant six years of my life.
"Why the hell would the store manager insist on installing such an exotic appliance inside a TEACHING kitchen? What's the point? Does it not make more sense to teach with equipment most of your students will be using in THEIR own kitchens? "
It does indeed. However, the woman I worked for (who owned, not managed, the store) was so unbelievably full of herself that logic and reason were absolutely unavailing. She was also one of those women who thoroughly confuse man-hating with feminism.
The time when I taught was the most unpleasant six years of my life.
Sandy, Fear of gas or hate
Sandy, I just read this thread, the pluperfect purple passion hate, thank you for my laugh out loud of the day. I admit I like the look of that blue flame, caramelizes marshmellos real quick when set on fire-we had gas when kids, but am cooking electric now. Walter
Sandy, I just read this thread, the pluperfect purple passion hate, thank you for my laugh out loud of the day. I admit I like the look of that blue flame, caramelizes marshmellos real quick when set on fire-we had gas when kids, but am cooking electric now. Walter
I learned how to cook on an electric stove, my mom and grandmother each had one...both were Hotpoints. When I moved to the Midwest, that was my exposure to gas cooking. My ex and I had a Magic Chef aka Tragic Chef that at first I wasnt too keen on, but over time I got used to it. Then we moved to Omaha and we had a Whirlpool smoothtop that was called "picture frame". There was a bit of a learning curve for the cooktop for me and I learned to shut the heat off 5 mins before time was up so the food would keep cooking on residual heat in the burner area. I liked that stove after getting used to it.
The best stove I have ever had is what I have now and thats the GE gas stove. I absolutely adore the performance of it, cooktop and oven. It is by far the best tool in the kitchen that I have for cooking.
The best stove I have ever had is what I have now and thats the GE gas stove. I absolutely adore the performance of it, cooktop and oven. It is by far the best tool in the kitchen that I have for cooking.
I've grew up gas everything, and when I left home, moved into electric stove/dryer It was a learning curve. Used electric stove for 5 years, and was getting used to it. But the control wasn't there for me. Then brought a new trailer, and it has gas! Was happy to use that again, then moved when I met my partner and had electric again. Used it for 3 years now I switched to gas as the electric bill it out of control.
The dryer was switched out shortly after too.. I personally find that gas dryer is easier on the clothes, as the heat isn't a dry scorching heat.
As for baking, I now have convection in the oven, and I think bakes just as good or maybe better than electric.
One thing I will say, I do agree about boiling, it does take longer to do, and I don't think I had that issues with the older gas stove I've had in the past? I wonder if it has to do with the open burner vs sealed burners on the stove now days?
The dryer was switched out shortly after too.. I personally find that gas dryer is easier on the clothes, as the heat isn't a dry scorching heat.
As for baking, I now have convection in the oven, and I think bakes just as good or maybe better than electric.
One thing I will say, I do agree about boiling, it does take longer to do, and I don't think I had that issues with the older gas stove I've had in the past? I wonder if it has to do with the open burner vs sealed burners on the stove now days?
nurdlinger
Well-known member
When I was a small child, a great aunt was fatally burned by a gas range flare-up or explosion. (I was little, and anyone who could clarify the issue has long since passed away.) However we had a gas stove at home and I had to overcome the fear and learn to cook there. I realized that the risk was inversely proportional to the care used in operation of the appliance. Any place I lived until I moved to Arizona had a gas stove and I cooked a lot of stuff. Then I bought a house in a subdivision with no gas service. That was over 35 years ago and I still have not regained the level of proficiency that I had using the gas stove. Admittedly, my motiviation and enthusiasm for cooking has diminished over that time interval, but I still think the electric stove had a lot to do with it.
gusherb
Well-known member
When my grandmother was just a little girl (about 5 years old), her and her brother (3 yrs old at the time) narrowly avoided being killed by a gas oven explosion that happened in their kitchen. AFAIK they were never afraid of gas after that. (Had nothing else to use anyway)
The only reason they survived was because at the time my grandmother got a message from above to take her brother and herself and hide in a bedroom closet. (And as soon as they did the kitchen exploded) Of course back then they didn't have safeties of any sort to prevent someone from accidentally leaving the gas on, this was 1930 mind you.
The only reason they survived was because at the time my grandmother got a message from above to take her brother and herself and hide in a bedroom closet. (And as soon as they did the kitchen exploded) Of course back then they didn't have safeties of any sort to prevent someone from accidentally leaving the gas on, this was 1930 mind you.
The summer that I was 11 years old my family was visiting the summer home of family friends on the Russian River. They had a gas stove that used propane. I wanted to heat a Swanson's Roast Beef TV dinner, so I put it in the oven and turned the control to whatever temp Swanson called for. After the recommned time I checked the oven to see if it was done. I oven was cold. I didn't realize that this oven wasn't self lighting like our oven at home. So silly me, I struck a match to light it. BAM! The stove literally jumped off the floor. I was blown clear across the room, my eyebrows, eyelashes and the front of my crew cut were all completely singed off. Miraculously I wasn't seriously burned or injured. I did, however get the oven lit and heated that Swanson's Roast Beef dinner in spite of the slight setback! Boy, did I get in trouble though. This experience gave me a healthy respect for gas stoves and other gas appliances, but I'm not afraid of them. I just don't like gas stoves. They're dirty, don't heat as fast and the residial heat makes them very hot to stand at when cooking. And since infinite heat controls started to be used on electric stoves they offer almost as much control over the burner temp as gas does.
"You can instantly see how much gas is feeding the flame, and adjust accordingly."
Rich, visual feedback was the second most cited reason for preferring gas to electric by the PCA in the '04 survey. First was response time, i.e. when a pot or pan is getting too much/not enough heat, chefs don't have several (or even a few) minutes to wait until the stupid coils adjust to proper temperature.
Thanks to others for the journey through natural selectionville. lol
Rich, visual feedback was the second most cited reason for preferring gas to electric by the PCA in the '04 survey. First was response time, i.e. when a pot or pan is getting too much/not enough heat, chefs don't have several (or even a few) minutes to wait until the stupid coils adjust to proper temperature.
Thanks to others for the journey through natural selectionville. lol
Years Ago In Both Europe and The USA
Coal gas (aka "city gas") was used for everything from lighting to fuel for home heating and cooking. Needless to say the stuff was very dangerous and there were all sorts of mishaps from explosions (furnaces, boilers, ranges, etc....) to persons either on purpose or otherwise being dispatched to their maker from the fumes. Those old films were someone is offed from exposure to unlit gas lights or say a range where the pilot light went out either by deliberate action or accident were based on truth.
Anyway many persons out of that experience didn't like gas and brought up their children with the same fears. Plenty today still will not have gas for heating and instead use oil with electric for cooking because "gas will blow up your house".
It was from the aforementioned problems that gas is required to have a scent added so persons can tell when it is about. Prior to this you didn't know if gas was leaking, range turned on but burners not lit and so forth because the stuff (both coal, natural, and propane) have no odor. Of course the worse thing you could do is to "light a match" which is what people usually did and then "kaboom"!
Coal gas (aka "city gas") was used for everything from lighting to fuel for home heating and cooking. Needless to say the stuff was very dangerous and there were all sorts of mishaps from explosions (furnaces, boilers, ranges, etc....) to persons either on purpose or otherwise being dispatched to their maker from the fumes. Those old films were someone is offed from exposure to unlit gas lights or say a range where the pilot light went out either by deliberate action or accident were based on truth.
Anyway many persons out of that experience didn't like gas and brought up their children with the same fears. Plenty today still will not have gas for heating and instead use oil with electric for cooking because "gas will blow up your house".
It was from the aforementioned problems that gas is required to have a scent added so persons can tell when it is about. Prior to this you didn't know if gas was leaking, range turned on but burners not lit and so forth because the stuff (both coal, natural, and propane) have no odor. Of course the worse thing you could do is to "light a match" which is what people usually did and then "kaboom"!
