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
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
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