Gas vs. Electric

M

MH

Guest
If I have a choice of either a Gas or Electric wall oven, which is
preferable? What are the pros and cons of each? I have never baked with
electric before.
 
"MH" <Nospam@aol.com> wrote in message
news:E_h5c.6453$Q2.666@nwrdny03.gnilink.net...
If I have a choice of either a Gas or Electric wall oven, which is
preferable? What are the pros and cons of each? I have never baked with
electric before.
Click to expand...

I think the biggest things to look at will be teh cost of running them.. and
also if you have many electrical outages in your area. In my hometown we
could loose electricity for probably 2-3 days each month, sometimes for 1-2
weeks at a time. that's a good reason to get gas
 
In article <E_h5c.6453$Q2.666@nwrdny03.gnilink.net>, Nospam@aol.com
says...
If I have a choice of either a Gas or Electric wall oven, which is
preferable? What are the pros and cons of each? I have never baked with
electric before.
Click to expand...
Electric is generally more expensive to run, but doesn't require
ventilation, and is a dry heat. Requires heavy electrical supply, probably
240V @ 40A.

Gas is cheaper to run, but you need ventilation, and it cooks a bit
moister due to water vapor created during combustion. Requires a gas
connection.

Some cooks like gas for cooktops (instant on/off), but electric for
ovens.

--
If there is a no_junk in my address, please REMOVE it before replying!
All junk mail senders will be prosecuted to the fullest extent of the
law!!
http://home.att.net/~andyross
 
"MH" <Nospam@aol.com> wrote in message
news:E_h5c.6453$Q2.666@nwrdny03.gnilink.net...
If I have a choice of either a Gas or Electric wall oven, which is
preferable? What are the pros and cons of each? I have never baked with
electric before.

Many sophisticated cooks prefer to have electric ovens but gas cooktops are
Click to expand...
almost universally preferred. The reason for the electric oven's favor is
the precision and uniformity of heating. If you look at profession and
semi-professional appliances, Viking for example, you will find a selection
of dual fuel ranges. http://www.vikingrange.com/cooking/dualfuel_family
Even Jenn-Air has this same sort of combination. So in answer to your
question, I'd opt for the electric oven and for a little more I'd go with
one which offers convection operation.
--
John McGaw
[Knoxville, TN, USA]
http://johnmcgaw.com
 
"MH" <Nospam@aol.com> wrote in message news:<E_h5c.6453$Q2.666@nwrdny03.gnilink.net>...
If I have a choice of either a Gas or Electric wall oven, which is
preferable? What are the pros and cons of each? I have never baked with
electric before.
Click to expand...
Depends on what better means to you and anyone else with a say in the
deal.
better effiency is always oil and gas for heating cause they do it by
fire.
most everything else would be electricity.

now gas will get going quicker if that,s better. your electric oven
is cheaper to buy , that,s always better for anything. maybe you
don,t like to compete with the gas oven for oxygen also its very
small. but it could be a big deal mentally. Electric is invisible so
looks cleaner and so on.

maybe you got a better defination of better now or did and think mine
was worst.

cheers

david
 
On Mon, 15 Mar 2004 12:32:02 -0600, Andrew Rossmann wrote:
Electric is generally more expensive to run, but doesn't require
ventilation, and is a dry heat. Requires heavy electrical supply, probably
240V @ 40A.
Click to expand...
The oven we have at home (gas hob,electric fan oven) runs off a 13A/230v
plug(came that way from factory) 40A/230v would produce a very fast and/or
hot oven !!

Martin Warby
 
Obviously these guys don't cook.

You want both:

You want a gas stove top. Easier to control heat and fast starting. Requires
normal hook up and REQUIRES VENTING.
But, you want an electric wall oven because the gas oven doesn't broil or
top brown very well (little radiant heat) unless you are using a commercial
oven type with a separate broiler called a salamander.
This type of set up requires a separation of the units and may cost more;
this is just what I've got.
 
In article <pan.2004.03.15.23.27.50.405412@mwarby.clara.couk>,
news@mwarby.clara.couk says...
On Mon, 15 Mar 2004 12:32:02 -0600, Andrew Rossmann wrote:

Electric is generally more expensive to run, but doesn't require
ventilation, and is a dry heat. Requires heavy electrical supply, probably
240V @ 40A.

The oven we have at home (gas hob,electric fan oven) runs off a 13A/230v
plug(came that way from factory) 40A/230v would produce a very fast and/or
hot oven !!
Click to expand...
I have a range, and it's two 50A circuits. I would guess an oven alone
would be 20 or 30A.

--
If there is a no_junk in my address, please REMOVE it before replying!
All junk mail senders will be prosecuted to the fullest extent of the
law!!
http://home.att.net/~andyross
 
On Mon, 15 Mar 2004 23:27:50 +0000 Martin Warby
<news@mwarby.clara.couk> wrote:

On Mon, 15 Mar 2004 12:32:02 -0600, Andrew Rossmann wrote:

Electric is generally more expensive to run, but doesn't require
ventilation, and is a dry heat. Requires heavy electrical supply, probably
240V @ 40A.

The oven we have at home (gas hob,electric fan oven) runs off a 13A/230v
plug(came that way from factory) 40A/230v would produce a very fast and/or
hot oven !!
Click to expand...
40A is pretty standard for electric stoves, but that would include
oven AND stove-top elements.

-
-----------------------------------------------
Jim Adney jadney@vwtype3.org
Madison, WI 53711 USA
-----------------------------------------------
 
That is right , oven is related to cooking most of all, then savings
and etc. i should have thought as a cook, or tried.
Good point. i was sailing in some bigger picture although not always
the best course.
 
David Askari wrote:
That is right , oven is related to cooking most of all, then savings
and etc. i should have thought as a cook, or tried.
Good point. i was sailing in some bigger picture although not always
the best course.
Click to expand...
Any cook worth their "salt" can learn to cook in a gas or electric oven.
It works both ways - learning from gas to electric or vice versa.
As for broiling (god forbid) thats a matter of where the 'fire' or
electric element is actually physically located. Many ovens simply
equate "max heat" and a stupid little bottom tray as a broiler. Kinda
like outdoor grilling indoors upside down.

I'm a gas cook and wouldn't give a nickle for an electric unit. My
consideration is mainly a local issue with power outages, etc. which I
have adapted to. Your mileage may vary but it remains reasonable that
you LEARN to cook with what you have. If you are only doing TV dinners
or morning honey rolls then buy a little toaster oven or microwave for
those quickies. I think gas is much cheaper in most areas and it adds
up when you're dealing with a big turkey or pork leg.

-Bill M
 
Many ovens simply
equate "max heat" and a stupid little bottom tray as a broiler. Kinda
like outdoor grilling indoors upside down.

I am not a cook but I did learn how to barbique a tri-tip (central
Click to expand...
california cut name) with oak and a closed lid for flavoring. If
there was some strange law to use electric stuff in part of the
cooking, I would go as far as an electric fire starter, but beyond
that, it would not be the same outcome. Overall heat is not accurate
as you say, even the lid of a barbeque open or closed has different
cooking outcomes. Yet the coal gave off the same heat.
 
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