We recently moved into a new condo. It’s a cute place with huge windows and an AMAZING view of Lake Michigan. It’s a smaller place with a “great room” which combines the living room, dining room, and kitchen. The kitchen is separated by the eating counter and the rest of the space is divided by our low profile couch.
One thing I have had to get accustomed to was the electric range. I haven’t used an electric cooktop since my first apartment back in 1989 (yikes!) I’ve been lucky enough to have gas ranges no matter where I lived; with the obvious exception of hotel suites.
Here are SOME differences I could come up with regarding cooking with gas or electric:
- You can control the heat better
- You can heat things up quicker
- Usually cheaper than electricity (usually 3-4 times cheaper)
- Ranges are cheaper to manufacture
- Easy to clean
- Dryer and more even oven heat
- Little more difficult to clean
- Costs more to manufacture
- Oven temperatures are hotter at the top
- Less heat control
- Takes more time to heat
- Electricity costs more
I don’t know if there really is an ugly side to all of this…I just couldn’t do the good, the bad and then leave you hanging…
To be honest, it’s tough. Every day I’m in the kitchen (at work) I’m using a gas range. You can definitely control the heat better with gas than with electric. When you use electric, there is a longer wait time to get the pan and the food heated through. Who has that kind of time? Also, I can shut off the gas stove top and leave the food hanging out if I need to. With electric, there is a longer cooldown time and I could burn the heck out of the food or worse, overcook it.
I know some countries use electric ranges and I wonder what their processes are for delivering food to guests. I suppose it’s something you get used to of course and I’m sure in time I will as well. Maybe.
I do love the fact that I can clean the electric stove top much quicker, and it gets a nice clean shine on it. With gas, there is a little more work involved but that too can get a nice shine on it. The other day I made chicken noodle soup and I had to keep turning down the electric burner because it kept boiling. I eventually had it all the way to low and it was still a slow boil. Finally, I gave up and shut it off and let it simmer down that way. Not ideal but it worked.
Just like everything, there are a ton of pros and cons out there along with personal preferences. I took the basic ones. Keep in mind though, in the home kitchen you aren’t going to be going through the resources as a restaurant would. You aren’t going to be spending hundreds of dollars in utility bills to cook daily meals so the operating cost should be inconsequential.
What do you prefer? Do you like gas or electric ranges?