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Gas Range


bouche
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This is a very thorough thread from eGullet on the subject of ranges: http://forums.egullet.org/index.php?showtopic=115484

This is one on convection ovens: http://forums.egullet.org/index.php?showtopic=18411

The "kitchen consumer" forum there will yield alot of interesting facts, although the model info may not always line up when they're talking about US ranges and cooktops: http://forums.egullet.org/index.php?showforum=250

I've not had experience buying one but a friend of mine, who bought a GE momogram, loves his. The only thing he didn't know ahead of time is that there's building code implications with ranges of a certain size/output: basically you have to have adequate venting to outside so you might need a contractor's help in installing that.

Have you looked into induction ranges? All the control and sensitivity of gas, but boils water and heats up faster. Uses less electricity than conventional electric, and because heat transfer directly to the pot, the lements themselves cool down almost instantly when a pot is taken off of it. They're pretty neat, and expensive:

http://www.kitchenaid.ca/en/Products/KICU508SBL.html

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I am extremely jealous of you! I have always wanted to cook with gas. I have the electric flat top at the moment and it drives me crazy. It takes a long time to heat up and longer to cool down. Plus they show all the mess of a spill-over. I spend more time cleaning then I do cooking.

Oh well, this is my first house and for my next one (like you) I'll choose gas.

Congrats, btw!

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The flat top I have is electric and it takes a long time to heat up and cool down. It makes it difficult for some delicate sauces b/c it's tough to find the right temp for a nice simmer. With gas you turn down the flame and the temp goes down right away. It also shows spills and can be tough to clean- especially if you don't clean up right away.

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  • 2 weeks later...

Well, I think we've narrowed it down and saved lots of money. There is a frigidaire that has all of the features I'm looking for. Just need to figure out if I can use the wok on this. We have a ring that's meant for placing around electric elements to hold your wok in place, but I'm not sure that it will sit on these grates. That would be a deal breaker. I love the wok.

$1599 at breau & martineau.

PLGFZ397GC_728_B01.jpg

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i dont think you'd need that wok ring. most gas burners are already designed to allow you to set something with a not-flat bottom on top because of the way the metal grate doesnt go to the middle. by the look of that picture I sense you'd be fine, just as long as you dont play whack-a-mole on the wok handle.

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  • 5 weeks later...

The gas stove experience so far is way beyond what I expected. I have a real sense of perfect control. I think it is because I have another sense working....SIGHT. Seeing the gas flame really helps me know where the heat is at and I can adjust the pan, and stuff inside the pan in realtime. There's no more guess work which you tend to use by cooking on an element. The visual feedback is essential.

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