If they’ve got an older type of electric stove, they don’t produce an even heat, the element clicks on and off constantly. Even cheaper inductive cookers do this, and it can make things difficult for cooking.
…The element ‘clicks off’ when the element is at (or usually around 105%) of the temperature set for that number. It ‘clicks on’ when it is below or (or within 5%) of that temperature. This actually provides MORE accurate and even heating than gas stoves, which can be effected by room temperature, slight breezes, variations in pressure in the line, or mismatched regulators.
The heat is never off during cooking, it just isn’t applying more temperature to the coil. Which means your pan and food aren’t pulling enough heat to cool down the coil.
It’s easier to cook with electric when you know what you’re actually doing, and what the stove is supposed to be doing. It’s easier to cook with gas when you have no idea what anything is supposed to be doing and you just fiddle with the knobs until you brute force the heat you think you need.
Youre also assuming that you cook every dish at the same temperature the whole time. Gas changes immediately, and if you turn it off, its off. Electric takes longer to change temp and continues to heat and cook after the elements are off.
I find your elitist attitude amusing. Have you ever worked in a kitchen with a real chef?
I can not agree more. While I will admit my electric range knowledge is limited while my gas range knowledge is pretty high. I bought a house with an electric stove I put some oil in my pan turned the eye on and let it warm while I was cutting veggies or something else it had not been more then maybe 2 minutes and the oil burned to the pan. On gas i have never had that issue. It seems no matter what I do on electric I always burn. I admit it may be my lack of knowledge.
Elitist and I’m arguing against the flamboyant and expensive option that only exists to enrich the wealthy?
That rule breaking part of your comment aside, and since we’re on a science adjacent page;
Thermal inertia isn’t a bad thing, and most chefs utilize it during cooking explicitly. No chef, on earth, in any professional kitchen, leaves a pan on a burner and just turns off the burner. None of them. If you need heat to stop building, you remove the food from the pan. If you just need the inertia from the pan’s material, you move it to a dead burner. All stoves have thermal inertia. Even gas stoves. No stove on earth stops transferring heat immediately. That’s not how thermodynamics works.
Gas ‘appears’ to change temperature faster because the range of heat is higher, since it is so much less efficient. The typical gas stove can output 1300c at it’s max (usually largest burner on a four burner stove). An electric, properly working, should never get above 900c. No food on earth is edible for any known lifeform once it has reached 300c, even when cooled down after. So yes, you can make a pan hotter faster by subjecting it to nearly enough heat to melt iron, but you won’t be cooling it down realistically any faster if you go up to that point.
This paired with the lower amount of control over temperature for nearly all gas stoves results in less efficiency every where. Actual chefs use predictable heat. Anyone pretending gas is better in anyway is the same type of person that still believes they can switch gears faster in a manual car or that its cheaper to just take your shoes down to a cobbler to get new soles.
Elitist and I’m arguing against the flamboyant and expensive option that only exists to enrich the wealthy?
My gas stove was cheaper than an induction cooktop to buy, runs off bottled LPG, and uses a bottle about twice a year. I probably spend a hundred dollars a year running it.
Also, every high end kitchen uses gas. Are you suggesting they don’t know what they’re doing?
Everything you’ve said so far has been absolutely wrong, and frankly you’re just embarrassing yourself.
The user you’re talking to is way too unaccepting of counterarguments but I do find it funny how in one comment you’re talking about elitism and then in another you say all the high end restaurants use gas
Everything you just said was wrong. There’s no feedback from the coil, no temperature sensor, just a dumb switch that uses duty cycle to control output.
Whereas gas is a steady heat, and the heat output can be gauged by eye.
…There’s a reason that article has more ‘citation needed’ marks than any article I have ever seen on wikipedia.
Yes, in the 1920s, the few electric cooktops available used a timer switch. Not modern ones In fact this assertion is so dumb it’s hard finding a way to word the debunking search term for it. Because of course they’re thermostat controlled. Have you never repaired an electric stove or griddle before? It’s literally in every single repair manual from at least the 1980s that I remember.
Also no, you can’t ‘gauge’ gas stove heat by eye. You can do it for your stove, to some degree, but there is no standard for gas stove heating ranges or outputs besides maximums for safety regulations. The second you get to use a different gas stove your ‘eye’ is going to be wrong 100% of the time.
Technically they’re correct, they’re referring to an induction stovetop. Induction stovetops are sort of like magic. That being said, old non-induction electric stovetops are cheeks.
If they’ve got an older type of electric stove, they don’t produce an even heat, the element clicks on and off constantly. Even cheaper inductive cookers do this, and it can make things difficult for cooking.
…The element ‘clicks off’ when the element is at (or usually around 105%) of the temperature set for that number. It ‘clicks on’ when it is below or (or within 5%) of that temperature. This actually provides MORE accurate and even heating than gas stoves, which can be effected by room temperature, slight breezes, variations in pressure in the line, or mismatched regulators.
The heat is never off during cooking, it just isn’t applying more temperature to the coil. Which means your pan and food aren’t pulling enough heat to cool down the coil.
It’s easier to cook with electric when you know what you’re actually doing, and what the stove is supposed to be doing. It’s easier to cook with gas when you have no idea what anything is supposed to be doing and you just fiddle with the knobs until you brute force the heat you think you need.
https://youtu.be/ff04ecF9Dfw
Just gonna drop this here
Youre also assuming that you cook every dish at the same temperature the whole time. Gas changes immediately, and if you turn it off, its off. Electric takes longer to change temp and continues to heat and cook after the elements are off.
I find your elitist attitude amusing. Have you ever worked in a kitchen with a real chef?
I can not agree more. While I will admit my electric range knowledge is limited while my gas range knowledge is pretty high. I bought a house with an electric stove I put some oil in my pan turned the eye on and let it warm while I was cutting veggies or something else it had not been more then maybe 2 minutes and the oil burned to the pan. On gas i have never had that issue. It seems no matter what I do on electric I always burn. I admit it may be my lack of knowledge.
If you’ve got the curled up elements, they’re notorious for only making contact with part of the pan.
Elitist and I’m arguing against the flamboyant and expensive option that only exists to enrich the wealthy?
That rule breaking part of your comment aside, and since we’re on a science adjacent page;
Thermal inertia isn’t a bad thing, and most chefs utilize it during cooking explicitly. No chef, on earth, in any professional kitchen, leaves a pan on a burner and just turns off the burner. None of them. If you need heat to stop building, you remove the food from the pan. If you just need the inertia from the pan’s material, you move it to a dead burner. All stoves have thermal inertia. Even gas stoves. No stove on earth stops transferring heat immediately. That’s not how thermodynamics works.
Gas ‘appears’ to change temperature faster because the range of heat is higher, since it is so much less efficient. The typical gas stove can output 1300c at it’s max (usually largest burner on a four burner stove). An electric, properly working, should never get above 900c. No food on earth is edible for any known lifeform once it has reached 300c, even when cooled down after. So yes, you can make a pan hotter faster by subjecting it to nearly enough heat to melt iron, but you won’t be cooling it down realistically any faster if you go up to that point.
This paired with the lower amount of control over temperature for nearly all gas stoves results in less efficiency every where. Actual chefs use predictable heat. Anyone pretending gas is better in anyway is the same type of person that still believes they can switch gears faster in a manual car or that its cheaper to just take your shoes down to a cobbler to get new soles.
If you knew anything at all about work boots, you would appreciate the value in a good resoling.
You’re really trying to say gas isn’t preferred in professional kitchens?
My gas stove was cheaper than an induction cooktop to buy, runs off bottled LPG, and uses a bottle about twice a year. I probably spend a hundred dollars a year running it.
Also, every high end kitchen uses gas. Are you suggesting they don’t know what they’re doing?
Everything you’ve said so far has been absolutely wrong, and frankly you’re just embarrassing yourself.
The user you’re talking to is way too unaccepting of counterarguments but I do find it funny how in one comment you’re talking about elitism and then in another you say all the high end restaurants use gas
https://en.wikipedia.org/wiki/Infinite_switch
Everything you just said was wrong. There’s no feedback from the coil, no temperature sensor, just a dumb switch that uses duty cycle to control output.
Whereas gas is a steady heat, and the heat output can be gauged by eye.
…There’s a reason that article has more ‘citation needed’ marks than any article I have ever seen on wikipedia.
Yes, in the 1920s, the few electric cooktops available used a timer switch. Not modern ones In fact this assertion is so dumb it’s hard finding a way to word the debunking search term for it. Because of course they’re thermostat controlled. Have you never repaired an electric stove or griddle before? It’s literally in every single repair manual from at least the 1980s that I remember.
Also no, you can’t ‘gauge’ gas stove heat by eye. You can do it for your stove, to some degree, but there is no standard for gas stove heating ranges or outputs besides maximums for safety regulations. The second you get to use a different gas stove your ‘eye’ is going to be wrong 100% of the time.
We’re talking about the stove, or range. That’s the flat bit on top where you put pots and pans, an oven is the box you put food in that gets hot.
Scroll down, child.
You mean to the part where it talks about adjusting the gas flow on the burner? 😂
You’ve posted a diagram for a gas stove, you complete and utter imbecile.
Technically they’re correct, they’re referring to an induction stovetop. Induction stovetops are sort of like magic. That being said, old non-induction electric stovetops are cheeks.
I’ve used induction cooktops that are duty cycle based, they just do it a lot faster, fast enough that the interruption in heat isn’t noticeable.
You can hear them cycling on and off.