My Frigidaire is not infinite switch, and I mostly like it that way. I know what I’m getting with each setting.
The issue of warping has come up before, and I learned a lot about it here. I had always noticed random red hot-spots on the radiantubes, and I wondered why they moved around, until someone here (probably Mr. Lefever) explained that the red is where the element is not making contact with the pan—i.e. where the element is warped. I remember the same problem on my aunt’s 1963 model, which I learned to cook on long ago.
Still, all in all, I am very happy with those heavy elements. I like the way they look, for one thing. Appearance is not a great endorsement for a daily driver, but I do have to look at the thing every day!! But I also like the way they cook, probably because I’m used to them.
The gas vs electric competition will go on for eternity. My own experience is that they each excel at certain applications, and I would have both if my kitchen were big enough. Nothing, oh nothing, brings water to a boil faster than a good electric coil (maybe induction, but I’m not yet convinced). And I like the way the non-infinite switches give you a specific heat every time. Gas, though, is fully under your control and moves quickly from high to low. And of course, you can cook things like chiles right over the flame.
I prefer an electric oven, and I could go on an on about that. High-end gas units may be fine, but low-end units are simply frightening. Some of my worst kitchen memories involve baking in a gas oven, and I have several horror stories of ruined food that I was paid to prepare. It’s a personal bias, but I will never bake in a gas oven again.
The nail in the coffin on gas as a daily driver, though, is that we live in Atlanta, and the difference in kitchen heat between gas and electric is probably 10° or more around the stove. I’m having none of that in our 6-month-long summers!!
