I became a foodie a few years back. I bet I've seen a thousand videos and articles since then, and I can't think of a single one that did not use a gas stove or oven, if it showed anything. When you turn the knob, a gas stove responds instantly and precisely. Nothing electric is like that, just saying.
I became a foodie a few years back. I bet I've seen a thousand videos and articles since then, and I can't think of a single one that did not use a gas stove or oven, if it showed anything. When you turn the knob, a gas stove responds instantly and precisely. Nothing electric is like that, just saying.
I lived with gas for years in TX, but for years I've felt all-electric smells better, is safer with no open flame, and with a glasstop or induction stove is way easier to keep clean. I've had electric for 30 years now and I can deal with its shortcomings.
I think this is probably much more of an issue in tightly wrapped newer construction. Forty years ago that was not a thing.
And just thinking, working in a restaurant kitchen has got to be as bad, if not worse. Where's OSHA in this?
You can get the same cooking advantage using induction. It's just as fast and gets just as hot. You do need to make sure that all your pans and such work with an induction range.
I became a foodie a few years back. I bet I've seen a thousand videos and articles since then, and I can't think of a single one that did not use a gas stove or oven, if it showed anything. When you turn the knob, a gas stove responds instantly and precisely. Nothing electric is like that, just saying.
I lived with gas for years in TX, but for years I've felt all-electric smells better, is safer with no open flame, and with a glasstop or induction stove is way easier to keep clean. I've had electric for 30 years now and I can deal with its shortcomings.
I think this is probably much more of an issue in tightly wrapped newer construction. Forty years ago that was not a thing.
And just thinking, working in a restaurant kitchen has got to be as bad, if not worse. Where's OSHA in this?
You can get the same cooking advantage using induction. It's just as fast and gets just as hot. You do need to make sure that all your pans and such work with an induction range.
Restaurants usually have huge, industrial-strength range hoods that provide great ventilation, and lots of fire safety.
I have to say, ever since cooking with an induction cooktop, I have not missed gas.