I finally have to ask, for a kitchen oven/range, is gas or electric better? Lots of things to think about. I have a gas range, burners and oven.
It is 20 years old so I really want to investigate now so I can make the best choice of what to get when it conks out. I liked gas burners because I used to homebrew, and if you ever boiled over wort on a stove you know what a mess that makes and you can't grab anything to pull it off! That is molten stuff, and it is lots of fun to clean off after it hardens. I like having instant off. When I wrap bbq meat I usually put it in the oven and then one time I checked the temps. When I set it to 250, it will go down to about 205 before it turns back on, and up to 275 or so before it shuts off, so maybe averaging 250 or close enough. But that is a wild swing, and now I bake bread, and I would really like it to be more stable, that is a shorter cook. Maybe it still doesn't matter. I have not had an electric range for 30-40 years, do they fluctuate that much also?
I also bake pizza. If I set it to 550, the max digitally, it does not get anywhere near there. I read online that others have the same problem. No real fix for that, that I can tell. I set it to 525, then it seems to heat up really well, I don't have an oven thermometer and I have heard the bbq thermometer probe wires are not real happy with high heat, so I haven't checked the high temps out really well. I just know max doesn't work right on mine.
Then there is convection. I am sure getting convection is good for many things, I am guessing bread is not one of them. Does convection help with pizza? My gut feel there is that faster is better, or does convection at that high of a heat not make a difference?
Of course I do not have the outlet necessary for an electric range, which would cost hundreds extra to run! I am willing to consider all the options though.
It is 20 years old so I really want to investigate now so I can make the best choice of what to get when it conks out. I liked gas burners because I used to homebrew, and if you ever boiled over wort on a stove you know what a mess that makes and you can't grab anything to pull it off! That is molten stuff, and it is lots of fun to clean off after it hardens. I like having instant off. When I wrap bbq meat I usually put it in the oven and then one time I checked the temps. When I set it to 250, it will go down to about 205 before it turns back on, and up to 275 or so before it shuts off, so maybe averaging 250 or close enough. But that is a wild swing, and now I bake bread, and I would really like it to be more stable, that is a shorter cook. Maybe it still doesn't matter. I have not had an electric range for 30-40 years, do they fluctuate that much also?
I also bake pizza. If I set it to 550, the max digitally, it does not get anywhere near there. I read online that others have the same problem. No real fix for that, that I can tell. I set it to 525, then it seems to heat up really well, I don't have an oven thermometer and I have heard the bbq thermometer probe wires are not real happy with high heat, so I haven't checked the high temps out really well. I just know max doesn't work right on mine.
Then there is convection. I am sure getting convection is good for many things, I am guessing bread is not one of them. Does convection help with pizza? My gut feel there is that faster is better, or does convection at that high of a heat not make a difference?
Of course I do not have the outlet necessary for an electric range, which would cost hundreds extra to run! I am willing to consider all the options though.
Comment