appliances...HELP!

Heineken Helen

TrixieCat wrote:

It is the gas stovetop that we are talking about so fondly. It is a completely different cooking experience.

How?

Both are quite common here and I still fail to see any difference... it's not like you're actually pumping the gas INTO the food.

Brain of J.Lo

Steve Dunne wrote:

granite countertops?

Currently we have ugly laminate ones that my father-in-law picked out before we got here. *cries* I'm constantly redoing the space in my head, and one day, we will probably get granite.

iluvcats

I grew up using a gas stove, but I've been using electric for a long time. I'm used to them and like them.

don't forget to get a self cleaning oven. I have had mine over 10 years. It's by GE. I have to turn food that I'm baking.

TrixieCat

Brain of J.Lo wrote:

What exactly is different about it?

I have only recently gotten interested in cooking, and we have a gas stove. My previous cooking experience on an electric range is very limited, so I guess I don't really know what the difference is.

You can really control the temperature at which you are cooking...essential for certain disshes. I love to cook fish and eggs in all kinds of ways. Also french sauces...even a basic sage butter...all so much better with gas.
I just am passionate about food and cooking.

edit to say it is not about injecting gas into the food. It is about being able to control the cooking. You can easily ruin a sauce if you let it cook too quickly or you don't think to take the pan off the stovetop, rather than just turning down the heat.

Brain of J.Lo

TrixieCat wrote:

You can really control the temperature at which you are cooking...essential for certain disshes. I love to cook fish and eggs in all kinds of ways. Also french sauces...even a basic sage butter...all so much better with gas.
I just am passionate about food and cooking.

ah, ok, that actually does make sense as I do that quite frequently without really thinking about it, and that's certainly something you can't do as well with electric. Thanks

Heineken Helen

TrixieCat wrote:

You can really control the temperature at which you are cooking...essential for certain disshes. I love to cook fish and eggs in all kinds of ways. Also french sauces...even a basic sage butter...all so much better with gas.
I just am passionate about food and cooking.

edit to say it is not about injecting gas into the food. It is about being able to control the cooking. You can easily ruin a sauce if you let it cook too quickly or you don't think to take the pan off the stovetop, rather than just turning down the heat.

ah ok... but it's not really a big deal to have a second hob ready on the lower heat. I'm used to electric cos it's what I have in my house at the mo... and I can't remember the last time I burnt or ruined anything