There are many versions these days, first it's the metal plate version everyone knows, this is slow and the plate will stay hot for very long afterwards. Ceramic hob is basically the same principle but heats up and cools down faster. Then there's induction which only works with specific types of frying pans and saucepans.
I'm an average chef, not good not terrible but have never failed simply because of an electric stove. Been cooking on all types of electric and gas stoves and there's not much difference other than the time it takes to reach optimal temperature. The secret is basically to let the pan get hot enough before adding the food, otherwise the food gets dry and taste bad.
Now, the real reason you want gas. Is because it's easy to store in a tank outside of your house, this way you can keep cooking even after the government says your a "domestic terrorist" and shuts your power off.
I will agree that electric stoves do work, I much prefer the instant changes to heat when cooking on a gas stove. That, and you can light a gas stove with a match and be able to use the burners in a power outage is invaluable.
I've used electric stove and convection/microwave for 40 years, they are fine
have saw with chain on it. me call it chainsaw!
Got me a Mac10-10 and a new fangled Ryobi with a brake and primer and self lubing the Ryobi is fast but the Mac is a beast.
Fine isn't great. Gas is where it's at
Electric stove is fine for mac and cheese. Anything beyond that, you want gas.
ya wants an gas top and electric oven. daz it
Do you have an actual reason why or just elitism? I've never used a gas stove personally, tbh.
Heat control, to put it simply. There's a reason every single commercial kitchen uses gas.
More efficient, better BTU rating, cheaper, and hard faster. Also gas works in a power outage. Many advantages over electricity.
There are many versions these days, first it's the metal plate version everyone knows, this is slow and the plate will stay hot for very long afterwards. Ceramic hob is basically the same principle but heats up and cools down faster. Then there's induction which only works with specific types of frying pans and saucepans.
I'm an average chef, not good not terrible but have never failed simply because of an electric stove. Been cooking on all types of electric and gas stoves and there's not much difference other than the time it takes to reach optimal temperature. The secret is basically to let the pan get hot enough before adding the food, otherwise the food gets dry and taste bad.
Now, the real reason you want gas. Is because it's easy to store in a tank outside of your house, this way you can keep cooking even after the government says your a "domestic terrorist" and shuts your power off.
I will agree that electric stoves do work, I much prefer the instant changes to heat when cooking on a gas stove. That, and you can light a gas stove with a match and be able to use the burners in a power outage is invaluable.