Electric vs. Gas Cooking?

[earthling177]

Pete, all I can say is that keeping the smooth top that induction ranges use is *much* easier, because the top doesn't get hotter than the pots.

We often don't clean after each meal, so after a few days it gets the ugly appearance. At that point, I find it easier to just spray the top with Fantastik/Formula 409 and wipe it. Usually you don't even have to scrub, just wipe. Rinse well, so the "wax" will actually work, then I use Cerama Bryte, which was recommended by the range manufacturer.

My impression is that using things like Cerama Bryte when the top is actually filthy is much harder than cleaning then "waxing". My other impression is that things like Cerama Bryte (and equivalent) really do leave some kind of silicone wax behind, which not only repels dirt, it makes it easier to clean the next time you use the stove.

That all being said, we're not the kind to keep fussing over the smooth top. We clean when we feel like it, because it doesn't stick/burn as badly as the radiant tops, and we wax when we think the water/stain repellency is not satisfactory.

Cheers,
   -- Paulo.

 

[panthera]

Old things in daily use

Well, until I left Germany, I still toasted my bread in this:

 

[iheartmaytag]

As I have stated many time before in the Vs threads

I prefer electric.  I grew up with electric.  Learned to cook on electric.  So it is something that I am used to .  I don't mind gas, I like gas, I can and have cooked on gas.  I just happen to prefer electric.

 

I also have a smooth top, this being my second.  My first one had the black Ceran top.  What a PITA, as Eddie said, always shows finger prints, dust.  smudges.  The one I have now has a white top, worlds better. 

 

As for cleaning, I just wipe it down after every use, and at the end of the day as I am doing kitchen cleanup I use Cook's Top cleaner which cleans and puts a layer of protection on it; shines like new.

 

First stove with glass top was with me 19 years, I got rid of it because I was having trouble with the oven controller, and when Whirlpool bought Maytag, they quit supporting it with replacement parts.    My new, now five years old, GE has the hidden bake element.  If doing it again, I would pass on the hidden element.  It isn't terrible, but for a frequent baker, it is a touch difficult.  Browning is not as easy, I tend to set the temp about 25 degrees hotter to compensate for the slower oven.  Even though the oven thermometer says the thermostat is spot on, it is not as responsive.  The hidden element does not  brown as well as an exposed element, even with true convection, and the oven switching on the broil element occasionally.

 

 

 

[daveamkrayoguy]

Gas for me!

Le sheki... (Just because...)

No, really, w had a chunk o' metal heating element rod fly from the stove to a part of the kitchen no one happened to be standing in the way of--and I'd heard the Pow!Bang! Or Pop! From another room--while mom who was supposedly used to it calmly cited what occurred...

I can see why with old, vintage appliances we love, electric makes sense, to the point where I would want something GE Americana in that long ago place and time...

But give me enough power outages, and gas ranges made self-cleaning, and maybe almost as well built, if not better built, and that's why I stand by Gas today!

-- Dave

 

[wayupnorth]

If the power goes out, my Whirlpool thats 22 years old, the gas still works top and oven. Hard to climb in the broiler to light a pilot but you do what you have to in that situation. I would much rather listen to the click. click than not be able to use it.

 

[kimball455]

Depending on where I am I get to use both electric and gas. At my house I have a dual fuel JennAir. So, that is gas cooktop and electric oven. The oven is conventional and convection. At Ralph's Townbank house there is a Kenmore electric and at his Glassboro house there is a Maytag smooth top electric. Even though the Kenmore is somewhat old it is great. Amazing control on the burners. I have lived with electric stoves in the past and this Kenmore is the most responsive that I have ever encountered. The only issue that I ever had with electric cooking was back in the day when you had a limited number of set heat levels. I have always preferred electric ovens. One really great thing in my JennAire is the 8 pass broiler. Heats up fast and is extremely even in heat. Up until my friends closed their restaurant I got to play with professional kitchen equipment too.

Harry