****Gas or Electric Oven?
Vi Truvian
7 years ago
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Vi Truvian
7 years agoRelated Discussions
Bosch- Gas oven or Electric oven ???
Comments (4)Ok when do I get to heaven then? That's OK I am very happy to stay here on earth...anyway... I have the Dual fuel range which is gas cook top electric convection oven. So far the oven has worked well and the convection is fast. It makes great crispy dog treats. Not sure you can get convection with separate heating and fan with a gas oven. I read somewhere that gas produces a moister heat than electric. I don't know what this means to food but maybe you might get slightly better roasting with dryer heat. I grew up with electric stoves and ovens. Then experienced gas. I think you can control the heat better with electric. The gas flame just tends to flare the heat all over the place increasing the temperature of the kitchen in the process. ...just my thoughts and observation....See MoreGas vs. electric oven
Comments (15)If you can cook and bake you can cook and bake in anything. I'd done it in a special pot on a gas ring (inc. chocolate chip cookies), in totally awful appliances, and in the very best ovens. Re moisture: It's true that there is a slightly higher amount of moisture in a gas oven because of the burning fuel, but if that's your deal you can also use an electric oven with a bain marie, put a ramekin of water in the oven, or crack it open and spray with mist. Re char: Char comes from heat, and especially proximity to heat, not from fuel. Some electric ovens come with high intensity broilers. Re control: I don't have personal experience with top notch gas ovens, but from what I've heard they make them nowadays with convection, good sensors and electronic temperature controls. They may not have the precision of a Gaggenau electric, or even a Miele, but it should be possible to get a very good result on your delicate baking. I have made all kinds of touchy things, including souffles and brioches, in the really crappy gas oven that came with the house. It has no proper temperature control and is very uneven. It should be a lot easier in a really good gas oven. Personally, I like the precision. I like it because sometimes I just have to turn out scads of food and don't want to be bothered "interacting" with the oven contents-- checking on them, rotating them, adjusting the temperature, etc. So I don't just want an electric oven, I only want a Gaggenau....See MoreOpinions -difference between gas and electric ovens, baking especially
Comments (11)I have now owned my Bluestar RNB for about 10 years. I don't think I have ever cleaned the venturi tubes. I take out the cast iron grates for handwashing ever so often, but I only once washed them in the dishwasher. That happened after the contractors messed things up badly during the remodel. Came out sparklingly clean, but had to be reseasoned with some vegetable oil and an hour or two in a hot oven. Normally, I just wipe with a damp rag, and then every month or two, I try to clean a little more thoroughly. Once or twice a year, I empty out the drip tray. As for baking, the Bluestar has an evenly heating and predictable oven. Holds the temperature very steadily and has a functional convection fan. I liked baking with it, except for the fact that it takes a long time (at least 20min) to preheat properly. I usually keep a big fibrament baking stone in there, but I believe it works well even without the stone. It also has the most amazing infrared broiler. It's such a useful tool. That alone makes the oven worthwhile. After our remodel, we now also have an electric combination steam oven. I find I use if more frequently now. It is much smaller, which means it preheats in no time. That's really useful. Also, there are lots of applications where it is useful to have fine control over moisture. But surprisingly, I find that baking is not really all that different. Yes, you have to make adjustments. But I have had to do that for any of the ovens I ever owned. Every oven is a little different. Fuel source is the smallest issue, IMHO. But temperature stability and even heat distribution does matter a lot. Also, some convection fans are great at spreading out the heat, whereas others result in localized hot spots. So, you just have to figure out these details when you first work with a new oven....See MoreGas hob, electric oven, outlet location
Comments (4)Under should be fine. When they say adjacent they just mean "not placed so you have to move the appliance itself to get to it." So should behind the drawers. A removable drawer (typically drawer slides have a provision to allow stuff) certainly fits within the FAA definition of accessible. It probably doesn't meet the definition of readily accessible which applies only to placement of GFCI devices with test buttons on them. The idea of putting the receptacle and often even the gas line shutoffs adjacent to the unit rather than behind/under is that you can get to it without having to move the appliance itself....See MoreVi Truvian
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