pizza/cookie cooking question

[muscat]

This is a specific question about a very general topic that is driving me nuts. I sort of addressed it in the "equipment" forum last week as well, less specifically, so this may sound familiar.....

I am remodeling the kitchen. Deciding on dual fuel vs gas range. I suspect that I could get away with gas for most of my needs, but am I going to get as good a result with something like pizza in a gas vs an electric oven? Or an evenly risen cake? or cookies on the bottom rack cooking the same as on the top rack?

This decision has come to a bit of a head, as I was ready to fork over the extra $400 or so for dual fuel, based on my dad's advice, when I came upon a GE Profile stainless steel gas range available as an "open box" purchase for $1250, compared to its normal price of about $1999. This is a HARD deal to pass up, but I dont want to regret having a gas oven. I have never cooked in a gas oven before. I will not buy another electric stovetop.

thanks!

[MuskyHopeful]

I guess the theory would be that the electric would be better for pizzas and cookies. I don't bake many cookies, but made pizzas almost every weekend from early January to the end of March this winter. Used both my gas Wolf and Thermador electric ovens. Deep dish, thin and crispy, and sort of a New york style all came out fine in both ovens.

I also baked a bunch of pies for a church sale using both ovens. I couldn't tell the difference.

All that being said, I'm no professional, and you should probably see if you get other opinions.

Kevin

Man it's cold.

[bubbamom]

I remember some "expert" in the distant past discussing stoves and suggesting that in his/her expert opinion the perfect stove would have a gas cooktop and an electric oven. Whatever...

I'm only an at-home-chef-wannabe and have always used a gas stove. About 22 years ago I got my first gas/convection stove - - a Caloric with the gas cooktop and a combination oven which had the ability to cook with convection alone, gas alone, or a combination of the two. And my best results were always the combination bake. Having said all that, about 4 years ago when it became time to get a new stove, I chose the GE Performance Spectra for the same reason you are considering the GE Profile (open box, great price). Again, gas cooktop and the option for straight gas or convection baking/roasting. My breads, cookies, pizza's etc all come out beautifully with the convection bake feature and I've not yet been disappointed with the convection roast feature either!

[Jayme]

I have used gas for many years- couldn't pay me to go to electric. Heats up quickly, temp adjusts quickly- both cooktop and oven. Pizza crisps nicely at 450-500 deg in my gas oven.

[muscat]

thanks for your input! Ah, decisions, decisions.