Electric vs. Gas
silverfalcon81
11 years ago
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KubotaMaster
11 years agolast modified: 9 years agoRelated Discussions
Electric vs gas chipper/shredder
Comments (26)I am sorry if this thread is old, but the people who are putting down electric shredders as being weak are clueless. An electric shredder of appropriate horsepower rating equal to a gasoline one WILL shred better than then gasoline one. What you need to look for is the TYPE of single phase electric motor used. This is VERY important as there different types of single phase motor configurations having vastly different torque characteristics which is suited for a particular application. For a shredder I recommend using a capacitor start/capacitor run motor or a capacitor start/induction run motor; both are very torquey. Usually the motors are called "compressor duty" or "farm duty". To give you an example of a farm duty rated single motor's torque ability have a look at this Leeson catalog number 131543 by copying and pasting it into the catalog form at http://www.leeson.com/findaproduct/index.html#1 and pressing search. You will find a farm duty rated motor. This baby has a starting torque of 43.5 ft*lbs at zero and a breakdown torque of 35.5 ft*lbs which means when the motor is at full speed it requires a load that will cause it to go to its breakdown point of 35.5 ft*lbs before the motor will stall. Now you all tell me if there is a 5 hp Briggs, Honda, or Tecumseh gasoline engine that makes 35.5 ft*lbs of torque!! They don't exist folks for that horsepower range. Sorry electric wins this one. Oh yeah btw, the 240 volt circuit is used for single phase motors up to 10 horsepower so, no you do not need a higher voltage circuit. Your only advantage for gas is weight savings....See MoreElectric vs gas vs dual fuel range ... please weigh in
Comments (5)Unless you decide to go with an induction cooktop, I would definitely get gas. Cooking with gas burners gives you so much more control than electric. Whether to go dual fuel is a bit more of an issue particularly since it costs a good bit more. Some people prefer electric ovens for baking but a good gas convection oven will bake just fine and will actually be better for roasting meats. Also, a gas broiler is much better than an electric one. I have an all gas range and am quite pleased with it....See Moreelectric vs. gas oven- what am I missing?
Comments (8)“I've never had anything but electric, but I've always turned my baked good 180 degrees at least once. None of my ovens have ever had the same temperature front and back...the back half always cooks faster!” To the food, it makes no difference what kind of heat is being used. Heat is heat, simply BTUs. However, how the heat is delivered will make a big difference on how the food end up being cooked. Here is the science on heating (cooking) food. There are three main and different ways to heat up food: 1. By microwave, which I will not discuss because it’s OT. 2. By infrared radiation 3. By conduction. Before I move on, let me point out that “Convection oven” is somewhat a misnomer. It should be called “Forced hot air”, because all heat produces convection, with or without a convection fan. Infrared (IR) heating is when you are in sunlight, you can be heated up even the air temperature is freezing. Conduction is when you park your car under the sun and you first entry your car and you feel that blast of hot air. Electric oven has electric heating elements which can generate IR only. The IR hits the food and the oven walls, raising the temperature of the walls and the food, which then heats up the air, the air then heats everything by conduction. Gas heats by exothermal chemical reaction. The heat generated heats the air and any objects near the flames. The heated food and objects then heat up the air by conduction. IR is a form of light, which is electro magnetic radiation, and light travels only in straight line, therefore anything in shadows will not be heated. Furthermore, Dark color objects get heated faster. Gas heats up the air, hot air moves by convection and heats the food all around. Electric heating elements are either on 100% or off, there is no in between. When it is on, the food gets the maximum IR heating. Electric heat is 100% dry heat. Gas heat is valved from low to high and gas combustion does produces water as one of the by products of the chemical reaction. All the above, combining the particular design characteristic of the physical oven, will give you different end results, depending your cooking skills, habits and recipes. I am not sure I answered your questions. :-) dcarch...See MoreElectric vs Gas stove
Comments (39)Which would be more appealing to the general mid-level homebuyer? The OP has probably made her decision, but I'm going to weigh in anyway. The best way to answer this question is to look at other homes in your price range, in your area. Oftentimes the "general mid-level homebuyer" is not overly concerned with anything beyond the appliances being newish and clean, and doesn't expect anything beyond a flat top electric. While I agree that induction is a great alternative, it's still a mystery to most people (Kelly Ripa's Electrolux ads notwithstanding) and buyers may be discouraged by needing to replace some or all of their cookware to use this unfamiliar technology. Gas is a favorite among cooks and foodies, but they are a smaller percentage of "the general mid-level homebuyer" population as a whole. And of course if your home is in an area of luxury homes with expensive kitchens (regardless of whether they're used or not!) you need to take that into consideration. So, look at what your comps offer, do the same, and point out that there are additional hookups....See Morebrendab136
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11 years agolast modified: 9 years agoKubotaMaster
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11 years agolast modified: 9 years ago
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