A stove question

[KitchenWitch]

I may be replacing my stove in the near future. I have an electric stove circa early 1970s.

Which do you think is better:

Gas stove - convection oven
Electric stove with ceramic top - coils underneath - convection oven
Induction stove - convection oven

[supernova]

1. I might need to replace mine too

I'll be interested in everyone's answers.

I have an electric stove from the early 80s. While the eyes work fine, the handle to the stove is broken and constantly needs reattaching to open the door. :silly:

[Rabrrrrrr]

2. Gas, absolutely.

It's really the only sane option.

IMO, of course. :-)

I hate electric in all it's forms.

[Dora]

3. Gas

I think that Consumer Reports does like the induction stovetop, but I think you may need special cookware.

Gas.

[The empressof all]

4. I love what I have....but.....

I have a glass top with a convection/regular oven. It has a bridge and a warming area.

But....If it were a perfect world, I'd choose a 5 burner gas stove with a convection/regular oven. There is something about that open flame that IMO does a far better job with broiling and heat control for the stove top. I have the electric switchie burner thing down pat for more sensitive stove top cooking but I miss being able to roast a pepper on top of the stove and my steaks just don't get that crispy coating I've achieved with a gas stove/oven/broiler.

[NMDemDist2]

5. those induction ones look great! but aren't they pretty spendy? if so

GAS is the only way to go

[Stinky The Clown]

6. Hoooookay Now! Lots of choices here .......

I'm only going to talk about this generically. There are many makers out there and we all have our likes and dislikes. I'm sure you'll get lots of thoughts.

There are a number of issues to consider.

Gas or electric:

Most people prefer gas for its responsiveness. Electric devotees like the preciseness. In a cooktop, gas wins pretty much hands down. Electric is great for melting and other low temperature works because it is so precise. Only ranges with gas simmer burners come close, and even these are not as good at the low temp work as are electric ranges.

In ovens, however, it is a whole different story. Electric ovens are generally preferred for their even heating and the precision of the temperature.

Electric has many flavors. Gas ... not so much:

Electric coils, well, everyone is familiar with these. They're not terribly responsive and they tend to stay hot, even after they lose the red glow. With little kids, this could be an issue. If something boils over or simply gets too hot, you have to move the pan; lowering the setting has no immediate effect. You also need to have pans with smooth, flat bottoms for them to work well (they work mostly by direct contact). Warped pans won't work as well. Forget woks.

Ceramic tops work by several methods. Some are infrared. Some use halogen bulbs. Some use plain old metal coils located below the glass/ceramic top. Generally they function much like metal coil ranges, but do so based on several different principles of physics. As a practical matter, however, they're all pretty much the same.

Induction Cooking:

This is a whole new cooking method. It works on magnetic principles. The 'burner' is really a special kind of magnet that excites electrons in the cookware itself, causing the pan to heat, not the 'burner'. I put 'buner' in quotes, because it is not at all a burner in the conventional sense. In fact, the 'burner' never even gets hot. Only the pan gets hot. It is as responsive and precise as gas, as efficient as electric, and as capable of low temp work as anything out there. The ranges have no open burners, so they're nearly as easy to clean as a ceramic top.

The downside? Cost. They're very pricey. They also require special cookware. That said, it is a safe bet that a fair amount of anyone's existing cookware will work with it. But not all of it. Glass cookware (Corningware, Visions, Chantal, etc.) won't work. Some stainless will work, some won't (depends on the core's or encapsulated disk's material). Woks won't work unless you have (literally) a wok-shaped 'burner'.

In my estimation, induction cooking is the very best of all worlds ..... if you can afford it. I suspect it will get cheaper and cheaper and will replace gas ranges as the price points get in line and fuel costs go up. It has made great inroads in commercial cooking.

Ovens - to convect or not to convect:

Convection ovens are generally better than thermal (conventional) ovens because they have a fan that circulates the air in the oven. This has the effect of eliminating hot spots and allowing the same input of heat to do more work. You can generally cook faster, and at a lower temperature, with convection. However, all is not peaches and cream. Convection ovens play hell with some baking. They also tend to dry out some items you'd rather stayed moist. The response from the industry has been combination convection/thermal ovens. You use the fan ... or not ..... depending on what's cooking. That's my choice. And it is what I have in my house.

As to gas or electric, I'd give a slight edge to electric, for reasons cited above. Also, if you want convection, the choices are far wider in electric than in gas. Notice the rise in the availability of so called 'dual fuel' appliances. In general, this means they have gas cooktops and electric ovens. I also dare say that any dual fuel appliance has a combination (convection/thermal) oven.

So there you have it, Stinky the Clown's Short Course in Arcane and Uneeded Cooking Appliance Knowledge.



And worth exactly what you paid for it .... which is nothing! :)

Anyway, have fun shopping and researching. Lemme know if you have any other questions. I really am happy to answer as I am able.

[KitchenWitch]

11. Thank you for the information!

Gives me more to think about...

[SoCalDem]

7. Gas,, Get one like my new one..I LOVE it

Control Panel Features
UltraSoft™ Backguard Design
http://www.frigidaire.com/products/cooking/ranges/free-...

Cooktop Features
Electronic Ignition
Front Manifold Controls
Full-Surface, 3-Piece Cast Iron Grates & Caps with Pro Matte Finish
Upswept Cooktop


Elements
1 - 12,000 BTU Sealed Power Burner
1 - 16,000 BTU Power Plus™ Sealed Burner
1 - 5,000 BTU Sealed Burner with 500 BTU Low Simmer
2 - 9,500 BTU Sealed Burners


Oven Features
Smudge-Resistant EasyCare™ Genuine Stainless Steel
5.0 Cu. Ft. Self-Cleaning Deep Sump Oven with Auto-Latch™ Safety Lock
EasySet™ 510 Electronic Oven Control with Key Pad Entry
Professional-Style Stainless Steel Handles
Self-Cleaning System with Speed Clean and Maxx Clean™
3 Heavy-Duty Flat Oven Racks
Automatic Convection Conversion
Convection Broiler Pan & Insert Included
EvenCook3™ Element Convection System
Extra-Large Clear Glass Visualite® Window
Vari-Broil™
Automatic Oven Light
Sabbath Mode (Star-K Certified)


Warmer Drawer Features
Warm & Serve® Drawer


Cut-out Dimensions - Min.: W 30" x H 36" x D 25"

Nominal Product Size: W 29-7/8" x H 47-3/4" x D 25-3/4"

Oven Capacity (Cu. Ft.): 5.0

Oven Interior Dimensions: W 24-3/8" x H 17-5/8" x D 19-3/4"
More Information
Owner's Manuals
Cutout Dimensions
Extended Service
Dealer Locator
Product Registration
Accessories Store

[Tab]

8. Mixed answer...

I know most cooks prefer gas for the control. I would, except having gas lines in my house weirds me out. I've been cooking with electric for so long, I don't mind, and I have an outdoor gas grill (I'm okay with LP), that if I need a real flame, it's not a problem.

Convection - absolutely. I went convection 15 years ago just to try it and never looked back. I'll stay convection as long as I live.

Induction - I've heard good things but have never had an opportunity to try it.

I'll vote convection over all. If you are comfortable with gas, go for it. But definitely get convection. I'll have to abstain on the induction question.

[Stinky The Clown]

9. We replaced our kitchen a year or so ago ...... will do it again in maybe

ten more years. By then, induction will be cheap enough that I'll probably go that way. It really is a great way to cook. I design and specify commercial kitchens and have first hand experience with induction cooking. Its the cat's pajamas, for sure!

[eleny]

10. Gas/convection is my recommendation

I used to have an old Tappan range with a convection oven and loved it.

[SW FL Dem]

12. I just replaced my stove

If I had the option, I would have gone with gas. Unfortunately, gas isn't available in my neighborhood. I did go with a ceramic top and a combo regular/convection oven. So far I am really pleased.

Here's a pic of my stove.

[NMDemDist2]

15. your kitchen turned out so lovely! it really is beautiful now n/t

[wryter2000]

13. Gas, gas, gas. n/t.

eom

[mike_c]

14. gas hands down....

Nothing beats a flame. Nothing. I've cooked on high quality electric ranges, and gas is better, no question. Go for the highest heat output you can find.