This has been a good thread. Keep us posted
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ecowper - I don't have a EEE, but I've been doing my own wiring for quite awhile now. 10 plus years ago I remodeled our kitchen. At the time thetr was an electric cooktop and separate wall oven. They ran off a 30 amp 220 circuit. The range I bought then needed a 50 amp circuit. I had to pull 75 feet of 10 gauge stranded out of the ceiling and replace it with 6 gauge. That stuff is hell to work with. -
Dewesq55 the thing is that a EEE means I understand theory, physics, construction, etc .... but not at all a practical education .... an electrician understands much more about the day to day stuff in a house than I do .... as my brother-in-law the electrician reminds me constantly :-)
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If it were me, I would go with gas stove and electric oven. I loathe electric stoves!! In my job, we move a lot and rent when we are not in our permanent home. Oh how I hate to see the electric glass cook tops!
The other thing that comes to mind, on a personal level, is the time an offset smoker is going to take out of your day. I love an offset, but I will have to wait until retirement as I can't sit near one for 18-20 hours each time I want to do a brisket (what I do the most). Now, if you are retired, that might be different. I have a WSM with a Flame Boss, as I am guessing you have some sort of controller as well.Comment
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I am late to the party here but would have recommended the gas stove also. Once you get used to cooking on gas you will never go back to electric. My wife does a fair amount of baking and she has never had problems with stable temps in the oven.
I was surprised at the number of folks who said go with the gas stove. When I read your initial post I thought to myself there was no way this group would tell you to go with an indoor stove against all those first rate grill/smoker options. Who knew.Comment
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I appreciate this thread! Part of the reason I went with a less expensive smoker is so I can afford a nicer indoor oven.Comment
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Good choice...though it was fun looking at grills for you.Comment
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Looks to be a fine choice. I MUCH prefer cooking on a gas stove vs electric. No comparison IMO.
I’m kinda in full agreement with Mr. Bones in that I don’t have much kind to say with regards to an electric cooktop. Sure, induction can be nice...but that’s for a topic for another day. (And I still prefer gas, myself being old skool and all.)
But I too would consider a new vent hood if that can be an option...seeing as you’re gonna be doing tile work anyway.
I’ve never been a fan of the $600-hotdog-cooker over my cook top kinda guy. Even vented "properly" (read: within the design parameters) they’re really no match for a quality hood...
Many many moons ago, my wife at the time wanted the "$600 hot dog cooker" over the stove.
I acquiesced.
And regretted the decision the first time I fired up a wok on my 20k BTU "beast" burner.
Mmmm >:-/
I purchased a "real" hood and picked up an even "better" science oven to place elsewhere in the kitchen. Lesson learned.Comment
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well PitMaster friends, thought I would share this with you since you guys were part of it all!
The new gas range is completely in and ready to go. It's an LG Studio 30" with a 6.3 cubic foot oven, which had an incredible 35% off Black Friday price. The griddle capability seems pretty cool and it comes with a wok stand as well.
Here's all the stuff that had to happen- Order range, couldn't be delivered until 12/14/20
- Get gas installers set up for today to put in gas line and install stove
- Get electrician set up to put in new 110V circuit - only option was 12/9/20, so we had no stove for 6 days.
- Have old stove hauled out by delivery crew
- Actually get all the stuff done and installed
It's done ... yay!
Taking old electric out
New outlet
Flex tubing for gas install
Putting holes in the floor
Nice install job by the gas crew
The range waiting to go in place
The wok stand is also pretty cool
And here it is, all installed. I still need to do the backsplash
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ecowper Awesome. We don't need 60 feet (well, unless we want that gas fireplace too) but that is great to know. We got a new electric stove in the spring and decided we hate the flat top stoves. Want to upgrade to a gas range/electric oven combo at some point.
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That is beautiful. I grew up with gas stoves, but everywhere I have lived since leaving Mom's house 40 odd years ago has been electric. Till we got the RV. It has a 3 burner gas stove. I had to learn to cook on it again. Gas is available on our street, but the cost to get it set up at the house is - well, I might as well but a new house.Comment
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ecowper Congrats! You made a great choice. Nothing beats cooking on gas, and you already have some great outdoor cookers.
EDIT: I wish they had that flex tubing when I installed iron pipe to run gas to the fireplace and kitchen 25 years ago! Soooo much easier.Last edited by jfmorris; December 15, 2020, 03:25 PM.Comment
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Fantastic. I have been waiting. Looks wonderful and just in time for Christmas!Comment
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Congratulations, Brother!
I'm so very happy fer ya, yer gonna Love this!
One thing I reckon ya already know is to NOT put a CI pan on there, an crank th heat way up High, right off...
Start low-low medium, an let th CI warm up jus a bit, first, or ya can trash some CI, purty easy (an permanently), but I thought I'd mention it, jus in case!
Lookin forward to seein many years of Great Foods comin offa, an outta that LG, they make Good Stuff, IME!
Last edited by Mr. Bones; December 15, 2020, 07:16 PM.Comment
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I used to abuse my Lodge 12", as its primary use for many years was blackened steaks, and the highest heat I could get it to! Now I know better, and usually preheat my cast iron on medium heat, sometimes cranking it to high as warranted, to recover temps, etc.
I imagine my 25 year old Kenmore 30" 4 burner cooktop doesn't put out more than 12-15,000 BTU's on high, and 6000 for the small simmer burner. That may have saved me.Last edited by jfmorris; December 16, 2020, 04:20 PM. -
jfmorris Reckon one thing that saved both of us afore we knew better, decades ago, is th fact that Lodges are many times thicker castins that th CI of our ancestors...
Goin straight on HIGH with yer favourite, trusty, beloved ol Griswold, Piqua, Wagner, etc., an BAD THINGS mos likely gonna happen...at a bare minimum, ya'll almost certainly warp th bottom
Only thing worse, fer th mos part, would be to irrevocably eff up yer Ma's, Gran's, Great Gran's CI skillet!!!
Last edited by Mr. Bones; December 16, 2020, 07:48 PM.
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And the verdict?Comment
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Beautiful.Comment
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Congratulations, Eric! You are for sure gonna love cooking on that beast. I also had to get up to speed fast because I was cooking Thanksgiving dinner on mine right after it was installed. You're gonna love the wok stand as well. I know I love mine already.Comment
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Cooked a very simple meal last night to just get the hang of it. Basically sauteed chicken breast with an easy wine sauce and pasta. I created this dish years ago for an easy weeknight dinner that would work for kids but still be flavorful and something my wife and I would enjoy, instead of frozen chicken strips or whatever.
Since I know how to cook this very well and it is an easy meal, I thought it would be a good way to learn how the new stove behaves. And that was exactly right. Still lots to learn, but the stove functioned very well and I enjoyed it a lot. I found temps were much easier to maintain, heat was much quicker to adjust, and much more stable.
Never did take a pic on the plate .... the small pot at the back has a Holiday Potpourri simmering :-)
Last edited by ecowper; December 16, 2020, 07:49 AM.Comment
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