What are some of the benefits of electric stoves versus gas stoves?

Question

I have recently moved house and one of the downsides is that I'm now stuck with an electric stove instead of a gas stove which was in the previous house.

I'm not liking it one bit:

• It takes too long to heat up (I have to pre-heat it like an oven)
• You can't do any funky stuff with the open flame, like charring the skins off capsicums so you can peel them

Okay, I see some advantages:

• Easier to keep clean
• Flatter stovetop means less chance of a pot falling over

But seriously - I don't think any professional or keen amateur chef would be able to argue that an electric stovetop is better than gas.

I'd like to replace it with a gas stove in the near future. In the meantime, can anyone convince me that electric is better?

Asked by LeopardSkinPillBoxHat

Answer

Can I convince you that electric is better? No, I can't, because I don't think it is. The issue I have is related to how long it takes to warm up (and cool down). Electric cook tops just don't respond quickly. Little too hot? Too bad, nothing you can do about it (in time to save a dish that's starting to burn anyway). Not hot enough? Check back in 2 or 3 minutes. I find this particularly irritating when a recipe requires varying heats while cooking. Sorry I don't have better news for you.

Answered by yossarian

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Does a 15,000 BTU Burner require a larger gas line?

Question

I'm thinking of upgrading my cheap apartment stove to one with more heat. The current stove's hottest burner is around 8000BTU; I'm looking at one which has one 15K BTU and two 9000BTU burners. I'm located in California, USA.

My question is: if I have an apartment gas line which was installed for the old, low-heat stove, am I likely to need a larger pipe going into the kitchen for a hotter stove? Or does a standard apartment stove natural gas line already supply more gas pressure than I can use? And if the answer is "it depends", what diameter am I looking for?

Answer

I've got a 6 burner cooktop with a 16k, 3 12k BTU burners, and two smaller burners. My standard household gas line can supply at least 5 of the 6 concurrently without problem (haven't had occasion to use all 6 at once yet). The gas line feeding it is the same size as the rest of the gas lines in my house. Also, according to the installation instructions, the input gas line must be the same diameter or larger than inlet line of the appliance.

Inferring from that, I'd say it is going to be dependent on the inlet size of the stove you select. I don't believe line pressure will be a problem.

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Can I use a Wok ring on a gas range?

Question

I have just purchased a GE Cafe gas range. The user guide indicates:

Do not use a wok on the cooking surface if the wok has a round metal ring that is placed over the burner grate to support the wok. This ring acts as a heat trap, which may damage the burner grate and burner head. Also, it may cause the burner to work improperly. This may cause a carbon monoxide level above that allowed by current standards, resulting in a health hazard.

However, I have read several times on the web that using a round bottom wok with a wok ring yields optimal results when cooking on a gas range.

What do you think?

source: Use and Care Manual

Answer

I find it amusing that your range warns you the cooking ring will work as intended. It's supposed to be heat trap, and focus heat on the bottom of the wok.

That said, they are also correct that it may discolor the burner grate. I can't really say what your grates are made from, and many cooking materials discolor at high temperatures. I think the main idea behind this paragraph in your manual is to save them from warranty replacements for discolored grates.

I also find it highly suspect that a wok could damage the burner itself. They are usually ceramic, in direct contact with open flame, and any pan traps heat to some degree. Burners get HOT and have to be able to take it. Although the little decorative cap on the burner might discolor as well.

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