Push Button GE Cutie!

[foraloysius]

LOL!!

So your father-in-law gives the gas range credit for the better food? Not your mother-in-law? You'd better watch that man! LOL

Hybrids are the standard overhere in the Netherlands. We have huge resources of natural gas so everybody cooks on gas. The first ones had gas ovens too, but nobody liked the gas ovens so the hybrids came into fashion.

The ones with 3 gas burners and 1 electric element are mainly or only sold in France I think. I never saw them in Holland or in Germany.

 

[toggleswitch]

What was the popular gripe/sentiment against gas ovens? For what reasons...

 

[foraloysius]

Actually I'm not sure about it, the change to electric ovens started in the late 70's and early 80's I think. I remember my brother and my SIL bought an all gas range in 1978 and I wondered why they didn't buy a range with an electric oven. I actually think this may have started as a marketing thing, almost everybody had a full gas range by then. Reasons in the marketing campaigns were better control over the oven temperature and a more even heat in the oven.

 

[maytagbear]

Some people feel

that gas, with its moisture from combustion is better for roasting, and that electricity's dry heat is better for flour baking. I have found no great difference in results either way. (Your results, may of course, vary) I do prefer a self-cleaning electric to a non-self cleaning electric, however. For now, gas is still cheaper here, however.

The real performance key is the thermostat.

An easy way of doing an approximate thermostat test is to get a tube of Pillsbury (or other) refrigerated dough product, and following the time/temperature on the label. Allow the oven to fully heat, and allow another 15 minutes to stabilize. Then, bake the product as labeled. If it burns in the "10-13" minutes, the oven runs waaaay hot. If underdone....

Easy as storebought buttermilk biscuits!

Lawrence/Maytagbear