If they’ve got an older type of electric stove, they don’t produce an even heat, the element clicks on and off constantly. Even cheaper inductive cookers do this, and it can make things difficult for cooking.
Everything you just said was wrong. There’s no feedback from the coil, no temperature sensor, just a dumb switch that uses duty cycle to control output.
Whereas gas is a steady heat, and the heat output can be gauged by eye.
Technically they’re correct, they’re referring to an induction stovetop. Induction stovetops are sort of like magic. That being said, old non-induction electric stovetops are cheeks.
Youre also assuming that you cook every dish at the same temperature the whole time. Gas changes immediately, and if you turn it off, its off. Electric takes longer to change temp and continues to heat and cook after the elements are off.
I find your elitist attitude amusing. Have you ever worked in a kitchen with a real chef?
I can not agree more. While I will admit my electric range knowledge is limited while my gas range knowledge is pretty high. I bought a house with an electric stove I put some oil in my pan turned the eye on and let it warm while I was cutting veggies or something else it had not been more then maybe 2 minutes and the oil burned to the pan. On gas i have never had that issue. It seems no matter what I do on electric I always burn. I admit it may be my lack of knowledge.
Elitist and I’m arguing against the flamboyant and expensive option that only exists to enrich the wealthy?
My gas stove was cheaper than an induction cooktop to buy, runs off bottled LPG, and uses a bottle about twice a year. I probably spend a hundred dollars a year running it.
Also, every high end kitchen uses gas. Are you suggesting they don’t know what they’re doing?
Everything you’ve said so far has been absolutely wrong, and frankly you’re just embarrassing yourself.
The user you’re talking to is way too unaccepting of counterarguments but I do find it funny how in one comment you’re talking about elitism and then in another you say all the high end restaurants use gas
If they’ve got an older type of electric stove, they don’t produce an even heat, the element clicks on and off constantly. Even cheaper inductive cookers do this, and it can make things difficult for cooking.
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https://en.wikipedia.org/wiki/Infinite_switch
Everything you just said was wrong. There’s no feedback from the coil, no temperature sensor, just a dumb switch that uses duty cycle to control output.
Whereas gas is a steady heat, and the heat output can be gauged by eye.
Technically they’re correct, they’re referring to an induction stovetop. Induction stovetops are sort of like magic. That being said, old non-induction electric stovetops are cheeks.
I’ve used induction cooktops that are duty cycle based, they just do it a lot faster, fast enough that the interruption in heat isn’t noticeable.
You can hear them cycling on and off.
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We’re talking about the stove, or range. That’s the flat bit on top where you put pots and pans, an oven is the box you put food in that gets hot.
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You mean to the part where it talks about adjusting the gas flow on the burner? 😂
You’ve posted a diagram for a gas stove, you complete and utter imbecile.
Youre also assuming that you cook every dish at the same temperature the whole time. Gas changes immediately, and if you turn it off, its off. Electric takes longer to change temp and continues to heat and cook after the elements are off.
I find your elitist attitude amusing. Have you ever worked in a kitchen with a real chef?
I can not agree more. While I will admit my electric range knowledge is limited while my gas range knowledge is pretty high. I bought a house with an electric stove I put some oil in my pan turned the eye on and let it warm while I was cutting veggies or something else it had not been more then maybe 2 minutes and the oil burned to the pan. On gas i have never had that issue. It seems no matter what I do on electric I always burn. I admit it may be my lack of knowledge.
If you’ve got the curled up elements, they’re notorious for only making contact with part of the pan.
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You’re really trying to say gas isn’t preferred in professional kitchens?
My gas stove was cheaper than an induction cooktop to buy, runs off bottled LPG, and uses a bottle about twice a year. I probably spend a hundred dollars a year running it.
Also, every high end kitchen uses gas. Are you suggesting they don’t know what they’re doing?
Everything you’ve said so far has been absolutely wrong, and frankly you’re just embarrassing yourself.
The user you’re talking to is way too unaccepting of counterarguments but I do find it funny how in one comment you’re talking about elitism and then in another you say all the high end restaurants use gas
If you knew anything at all about work boots, you would appreciate the value in a good resoling.
https://youtu.be/ff04ecF9Dfw
Just gonna drop this here