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Gas allows for more precise and responsive heat control per burner. To the average homeowner, this doesn’t make much of a difference, but I understand it to be

Gas allows for more precise and responsive heat control per burner. To the average homeowner, this doesn’t make much of a difference, but I understand it to be of great importance for professional chefs and passionate hobbyists.

zaarn 8y ago
I'm not sure on that. Our electric heating can control the heating very precisely and hold the boiler at a specific temperature within the tolerance of the temperature gauge. The heatpump and gas burner that are external are much different beasts as they require some windups and unlike a solid heating rod you can't flip them on and off rather rapidly (about once every 5 minutes). An induction heater should also be able to heat a pot much more precisely than a gas burner (again down to instrument precision if it has one)
- asah 8y ago
  I cook 2-3 times per day: electric/induction isn't even close to gas. I even get annoyed by less powerful gas. FYI this is a common sentiment among people who cook. I'm not some master chef or anything and don't get excited by $5000 appliances. Has is simply better. I'd sooner consider moving to a house without heat, A/C, parking etc - than one without gas (and if fact have). Even broadband can usually be added for enough money. But gas stoves are really hard to retrofit, and camp stoves are ghetto and unstable/dangerous esp with heavy dishes.
ghaff 8y ago
I actually had propane put in for my stovetop during a remodel a while back. I much prefer cooking on a good gas stovetop. More responsive and more high end output.
Eric_WVGG 8y ago
Electric ranges are indeed a joke to any semi-serious chef... right up until the relatively recent advent of inductive ranges. While still rare in the US, they are attainable, and really cool. Er, hot.
posterboy 8y ago
> Please, god, no. Won't anyone think of the passionate hobbyists... Professiinals not withstanding, this seems involuntarily comical.

zaarn 8y ago

I'm not sure on that. Our electric heating can control the heating very precisely and hold the boiler at a specific temperature within the tolerance of the temperature gauge. The heatpump and gas burner that are external are much different beasts as they require some windups and unlike a solid heating rod you can't flip them on and off rather rapidly (about once every 5 minutes). An induction heater should also be able to heat a pot much more precisely than a gas burner (again down to instrument precision if it has one)

asah 8y ago
I cook 2-3 times per day: electric/induction isn't even close to gas. I even get annoyed by less powerful gas. FYI this is a common sentiment among people who cook. I'm not some master chef or anything and don't get excited by $5000 appliances. Has is simply better. I'd sooner consider moving to a house without heat, A/C, parking etc - than one without gas (and if fact have). Even broadband can usually be added for enough money. But gas stoves are really hard to retrofit, and camp stoves are ghetto and unstable/dangerous esp with heavy dishes.

ghaff 8y ago

I actually had propane put in for my stovetop during a remodel a while back. I much prefer cooking on a good gas stovetop. More responsive and more high end output.

Eric_WVGG 8y ago

Electric ranges are indeed a joke to any semi-serious chef... right up until the relatively recent advent of inductive ranges. While still rare in the US, they are attainable, and really cool. Er, hot.

posterboy 8y ago

> Please, god, no. Won't anyone think of the passionate hobbyists... Professiinals not withstanding, this seems involuntarily comical.