Electric Range or Gas Range ?

[aqua]

I'm planning to change our old electric range. And I'm considering in buying a gas range instead. Need some advice if it's a good idea?? I know I have spend a couple hundred dollars for the gas line. Is is worth it ??:?:

[notchy]

I use to have an electric range but I enjoy cooking so when I moved I purchased a gas range. It is GREAT!!

I wouldn't go back to an electric range even if it was free.
Things cook faster b/c the pots/pans heat up faster

Less energy used b/c gas is less then hydro ...

I even have a gas dryer which is also less to operate compared to an electric dryer

[coolspot]

Gas range is great!

BTW, you don't need too many BTUs - something in the 15000 - 17000 BTU is enough and will be much hotter than an electric stove :D

With Gas, you do need a proper vent hood. If you're Asian and have a Sakura/Pacific hood, those won't do ;)

[ynot]

I have a dual-fuel range, the oven is electric and the stove-top is gas. It's perfect, best of both worlds.

[WalnutCrunch]

I have a dual-fuel range, the oven is electric and the stove-top is gas. It's perfect, best of both worlds.

That's what I plan on getting someday. I've used a gas-only range before with the oven on as well as all of the burners, there simply wasn't enough gas to go around (possibly an issue with the size of the incoming gas line, though).

Another reason the OP might be better off with a dual-fuel is that there should already be a 220V outlet for it. A gas-only range usually requires a dedicated 120V outlet which you wouldn't normally find behind an electric range, so OP might need some electrical work done in order to get a gas range in there.

[dgmorr]

I don't see any benefit of a dual fuel. I had the option, but chose gas-gas and will never look back.

[speedyforme]

I had gas before when I lived at my friend's house, it's nice but personally I would never choose it.

1) gas range scares me in case I leave it on.
2) the knobs have to be in the front right? to me that is a safety issue if there are children around
3) it can get VERY messy IMO when I spilled stuff or a pot of water overflowed

[nornet]

Making the same decision and have decided to stay with electric. Couldn't justify the cost of the line.

[leonk]

I had gas before when I lived at my friend's house, it's nice but personally I would never choose it.

1) gas range scares me in case I leave it on.
2) the knobs have to be in the front right? to me that is a safety issue if there are children around
3) it can get VERY messy IMO when I spilled stuff or a pot of water overflowed

There are new units out there that are kid friendly. They require you to hold a button on the back panel (lock/unlock) in order for gas to flow. Mind you, if you're not careful, you can start a fire with either one. The nice thing about gas is that once you turn it off.. the heat goes away.. right away. With electric, the surface is hot for a significant amount of time (little hands burning themselves on a hot surface?)

I have a new gas stove in my house .. and love it. My wife has a lot of spills on it when she cooks pasta .. :rolleyes: but that has never been a problem. The igniter and gas chamber are sealed.

[CSK'sMom]

Anyone who is even a semi-serious cook will say dual fuel. Baking and gas is far from ideal and the temp isn't constant enough. Now with induction cooktops many are moving away from gas and say that induction is superior for cooktops but electric will always be the fuel of choice for bakers.

When I was in this position a year ago it was going to be far more than $200 to run a gas line to where my stove would be and I just didn't feel it was worth it for me to go dual fuel. I instead opted to buy a really good electric smoothtop (LG)....

[Neb]

we went with gas 2 yrs ago when we renovated the kitchen. 200 isnt' a bad price to put gas line in. We went with dual fuel also, cant' comment too much on baking, but we love the gas stove, so mcuh quicker to heat etc..

[Unnatural]

I went from eletric to gas and I really love it. The only thing I regret is going with open burners instead of sealed. But if you don't mind the extra cleaning go with open burners.

[Keelie]

We were deciding between the two last year at this time.. I wanted electric, hubby wanted gas. I really dont like the open flame idea.

We bought a Kenmore electric, self cleaning, convection oven and I LOVE it, so does my hubby!

[speedyforme]

I went from eletric to gas and I really love it. The only thing I regret is going with open burners instead of sealed. But if you don't mind the extra cleaning go with open burners.

what do you mean sealed burners?

[aqua]

Gas range is great!

BTW, you don't need too many BTUs - something in the 15000 - 17000 BTU is enough and will be much hotter than an electric stove :D

With Gas, you do need a proper vent hood. If you're Asian and have a Sakura/Pacific hood, those won't do ;)

Thank you for your reply. I know Sakura Vent hood are really powerful. What do you mean by proper vent hood? Do you have any brand in mind? Thanks and waiting for your feedback.

[jm1]

This issue has been covered many times before, so if you do a search you may find other things to consider, but to quote myself from a prior thread:

I'm surprised no one mentioned one of the best reasons to go gas for a stove/stovetop: you can cook without electricity.

The ignitor won't work, but you can turn on the gas and use a match or lighter to start it up (like the old days). You can fry steaks, boil water, etc. during a blackout.

It's funny that if I mentioned that a few years ago, before the big blackout, most people would probably dismiss it as not even criteria worth considering, but if you were affected in the last few years by the big blackout, the ice storms, etc. and could only cook with electric, you'll appreciate gas for emergencies.

If the gas ever goes out (seems less a possibility than another blackout), then you always have the microwave, toaster oven, electric kettle to boil water, etc.

If both gas and electricity are out, then we're in big trouble...

Just think: over 500,000 people in Kentucky were without electricity for about a week recently due to an ice storm (I read a quarter million still didn't have power as of earlier this week). Losing power for an extended amount of time is not an unlikely event...

[coolspot]

Thank you for your reply. I know Sakura Vent hood are really powerful. What do you mean by proper vent hood? Do you have any brand in mind? Thanks and waiting for your feedback.

I was told by the stove sales person and a home inspector that due to the design of Asian vent hoods, they can potentially catch fire. In particular, Asian hoods have a lot of plastic and usually an exposed oil drip containers which can (potentially) catch fire.

We purchased a stainless steel Vent-A-Hood.

These days, there are lots of hood choices - even at Home Depot. There are also several brands of hoods that are much more powerful than a Sakura. You can get some hoods upto 1200CFM, or 2X more powerful than a Sakura.

FYI, Home Depot has a 40% off Hood Sale going on right now!!! :D

[MMMM]

My vote would be all gas. I do not understand the whole dual fuel thing. Jusy seems to add more complicated parts to an oven.

Originally Posted by CSK'sMom
Anyone who is even a semi-serious cook will say dual fuel. Baking and gas is far from ideal and the temp isn't constant enough. Now with induction cooktops many are moving away from gas and say that induction is superior for cooktops but electric will always be the fuel of choice for bakers.

Most serious bakers would much rather have a gas oven. you can control the heat much better. The flavour and texture of the crust (bread) will be better. The best choice would be a wood fired oven but that is a little pricy for most home cooks.
A commercial bakeries oven choice would depend on the products made, space and money. A larger bakery I worked in had a rotating oven you could walk into. As the bread cooks the moisture at the top of the oven would create a superior crust. There are many oven manufacturers offering automated ovens (electrical or gas is usually an option). These work well and make it easy for the average cook to produce a good product. But a great bakery product would be made in a gas fired or wood fired oven.

bakery oven examples (http://www.gftc.ca/articles/2001/baker06.cfm)
masonry examples (http://heatkit.com/html/bakeoven.htm) This is an amazing website. Lots of interesting reading. A lot of it is pizza based but further reading will lead you into artisian bread making.

[CSK'sMom]

I'd beg to differ with you. All the chefs and bakers we know (many world class) don't like baking in a gas oven. They prefer convection electric, both in the workplace and at home. Even our son's culinary institute uses convection electric in the baking labs... Just yesterday their chef instructor once again hammered home the point during their baking lab during creme brulee's in both gas and convection electric. From what our son said the difference in the finished product was noticeable to even the unrefined palette.

My vote would be all gas. I do not understand the whole dual fuel thing. Jusy seems to add more complicated parts to an oven.



Most serious bakers would much rather have a gas oven. you can control the heat much better. The flavour and texture of the crust (bread) will be better. The best choice would be a wood fired oven but that is a little pricy for most home cooks.
A commercial bakeries oven choice would depend on the products made, space and money. A larger bakery I worked in had a rotating oven you could walk into. As the bread cooks the moisture at the top of the oven would create a superior crust. There are many oven manufacturers offering automated ovens (electrical or gas is usually an option). These work well and make it easy for the average cook to produce a good product. But a great bakery product would be made in a gas fired or wood fired oven.

bakery oven examples (http://www.gftc.ca/articles/2001/baker06.cfm)
masonry examples (http://heatkit.com/html/bakeoven.htm) This is an amazing website. Lots of interesting reading. A lot of it is pizza based but further reading will lead you into artisian bread making.

[fugazi11]

I would have to agree with the dual fuel. Out stove is a gas/gas and while I love a cooking top with gas, I am not a fan of the gas stove. My wife hates the gas stove for baking....everything takes way longer.

[patrob]

Go with gas! We had electric before & what a difference :)

[jaggars]

Any suggestions for make of gas cooking range. We are an asian small family. Our cooking involves lots of spices,herbs & oil.

Thanks

[jaggars]

Duplicate post

[dlhunter]

I'm surprised nobody mentioned INDUCTION
My spouse's quote: "THE BEST kitchen appliance we ever bought"

Pros:
- always clean
- performs at the level or better than gas
- safe

Cons:
- none so far

Forget about electro (inefficient) and gas (messy monster)