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Help! Gas vs Electric Oven - Buying Advice

post #1 of 5
Thread Starter 

So I'm sure everyone has their opinion, but I really need some help here. My wife and I are going back and forth and can't decide between a gas or electric oven. Both options would have convection features.

 

I've heard that gas introduces moisture into baking. Some view that as a plus, others as a minus. I'm not a professional chef, but I love to cook, bake, and experiment with food.

 

If you have an opinion on which is better, a gas convection oven or an electric convection oven, please let me know.

 

Thanks

post #2 of 5

I prefer electric. Easier install and I think less hassle and easier to clean.

post #3 of 5

For baking, either way. For stovetop cooking, gas is the only way to go.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 5

I am in the market for a new gas or electric stove as well. I have visited several suppliers running from the 'display models' in new homes to high end professional stoves and am baffled by the array of variables available to the consumer. I am asking you pros out there what you feel are the most important features on a stove and what models you would recommend?

I would budget around $4K for the stove (not including the hood) and would be going with a 30" model. What do you all say?

Thx...Lucktothetest

post #5 of 5

Seeing as how a commercial gas range comprised of  four 25,000 btu burners and an oven of usually 30,000 btus goes for $2,000, I am pretty darn ticked off with the prices on residential gas models.  True. the commercial models have less fire insulation, but are constructed bomb-proof and have much more powerfull burners.

 

A residential unit should not have 25,000 btu burner becasue most households don't have commercial hvac systems or fire supression systems, or 2 hr rated fire walls for this kind of power.  Nor do they have "1 lb" gas lines required to feed gas to such a beast.

 

So why do the residential units cost waaay more than the commercial ones?

 

 I dunno, Why do bullies pick on little kids, why do dogs lick their, uh... privates?

 

Answer:  Because they can.

 

If you want to buy a residential gas oven and range you need:

 

-Cast iron burners.  Not stamped tin ones made from re-cycled beer cans

-Cast iron  burner grates/grids.  DO NOT tolerate porcelainized grates.  It will scorch and burn/flake off and discolour within a few months.

-S/s or cast iron surface under the burners.  Again, DO NOT tolerate porcelainized surfaces.

-That being said, porcelainized oven cavities are just fine, as they are not subject to naked flame.  S/s oven cavitites are usually very thin guage and will buckle and warp and invariabley get heat-stained anyway. 

-For the money it should have a heavier guage (16 or 18 guage) s/s skin around the "showing" surfaces.

 

If they brag about convection ovens, it should be a "True convection".  That is, a fire box under the oven floor with a fan drawing in hot air and blowing it into the oven cavity, NOT a fan at the back of the oven added as an afterthought kinda/sorta blowing warm air around.

 

Best thing to do is to really study mnfctr's websites and sales literature.  Believe it or not, Sears usually has some decent ovens in the $1800 and up range

 

Stay away from the fancier electronic controls.  These usually "Go" after the  1 year warranty period. 

 

Hope this helps

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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