We don't "grill", so I broil a lot of small cuts of meat. I really miss an old Thermador broiler/oven broiler that let you keep the door open while broiling. My electric broiler/oven shuts off when the door is opened -- doubtless a safety feature, but meat is on the soggy side.

Neither of us makes pies so I can't answer your question directly. It makes sense that if the dough on top is damp and needs to dry out to brown, that would happen sooner in an electric oven but it would happen in a gas oven too. But, two solutions - the easy one is to turn on for a short while or just use the convection cycle (it's just a fan, so it blows around the oven's hot air, the effect is like using a hair dryer) or, my favorite last minute scramble when the food is done but not brown enough, move the item to the top rack and turn on the broiler for 60 seconds or a bit more. Do it carefully.

chisue, you can "broil" or "grill" meat on the stovetop using a cast iron grill or skillet. The results can be really, really good. It helps to have a well functioning exhaust fan because it can be a smoky process.

I have a six burner gas grill/cooktop that I love for it's ability to be instant on and instant off. It seems to bring water to a boil faster than electric burners do. It is also usable in a power failure as it can be lit with a match if necessary. I have two electric ovens and my pies brown very nicely. I wouldn't change either.

I have a Viking with higher than most but not the uber-high output burners and boiling water isn't real fast. I think other than the very high BTU gas burners, electric ranges do boil water faster.

I've had both...electric and gas. I've always found ways to accommodate all my cooking/baking needs with either utility but I've been amazed during my house selling days at the dedication of buyers to one form of cooking utility or another. I lost a very lucrative condo sale because the potential buyer insisted on a gas cooking utility. He adored every other feature of the property but not having a gas range was a deal breaker. I would have been happy to have accommodated him but there wasn't a gas line within 40 - 50 miles of that condo. IMO...gas cooks faster and can be temperaturely controlled more readily but electricity is cleaner and cooks more evenly....although a tad slower. To date I utilize a versatile microwave, toaster oven and a full service range to the best of their abilities for all meals and doubt that I'd willingly change out any of them. But I'm gettin' kinda old and set in my ways these days. :-)

Marcy, to answer your question about the pies, yes, I’ve never experienced cooking in one that didn’t. My first thought is that she may not be letting them cook quite long enough. If you brush the tops with a little egg white it helps to get them brown quicker and prettier. Now I prefer to use our convection feature because it browns much more evenly.

A decent cook can adapt to either. I'd been electric my whole life until we moved about 2 years ago. Now, I love my gas! The only thing I miss is an electric broiler with variable temperature. I have to get down on my hands and knees to pull the gas broiler drawer in & out. But about the only thing I broil is salmon every couple of weeks, so it's not a big deal.

I don't cook, so I don't have a preference. But my husband does and he HATES electric...which is what this house has. I'm hoping to use that hatred as leverage to get the kitchen re-done. :-)

Try baking salmon. I use a Cooks Illustrated recipe that the attached link is similar to but a bit different from.

Put aluminum foil on your baking pan, overlap over the edges. Put the pan into the oven and preheat to 450F. Salt, pepper, a little olive oil on top of salmon unless it's farmed in which case, no olive oil. When it hits 450, carefully remove pan from oven (it'll be very hot), put salmon skin side down, cook for 12-14 minutes, depending on the thickness- you'll learn to judge doneness from experience. It comes out perfect every time. Insert a hamburger-type flipper between the skin and the meat - the skin will stick to the aluminum foil and and meat will separate from it easily. Nothing to wash.

http://www.foodnetwork.com/recipes/oven-baked-salmon-recipe-1911951

want gas for cook top but electric is fine for oven... actually probably a bit more efficient??

I have such a hard time cooking on an electric cooktop because of the inability to adjust the temperature instantly. Luckily, I have gas right now, but when we are at my parent’s house, I’ve learned to set each of their four burners at different heat levels so I can move my pans around to adjust the heat as needed with no delay. It’s not very energy efficient, but it keeps me from burning things. I think if I couldn’t have gas, I would have to choose an induction cooktop.

Andi, we are looking for a different house right now and I’ve told the realtor that no gas to the cooktop is a deal breaker.

Hubby found this recipe online for Chicken and Biscuit Bake Casserole which is like chicken pot pie. It's easy to make and really, really good.

Ya know, Fun...I understand. I should say that I'm not a realtor. The condo that I was trying to sell was my home and I'd put a lot of TLC into it and its decorating. The potential buyer had looked at it a couple of times with my broker but finally decided he just couldn't do without his gas range. I liked him and I knew he would have enjoyed everything else about the condo so I was sorry to see that become the deal breaker. But...in all the homes I've owned throughout my lifetime...which are over 27 or 28...I wish sometimes that I'd had the opportunity to be that discriminating. Even now...with no opportunity for a gas utility here...I wish it had been an option. I've found myself on a few occasions doing exactly what you do at your parents home...moving a preparation from burner to burner to expedite the cooking. It's annoying...but it works.

Good luck with your house hunting, Fun. I think one of the reasons [on a comical note] that I accepted the demands of buying so many homes was that I loved the challenge of a new home. But these days a team of wild horses couldn't move me. LOL

I had a gas cooktop, electric and convection ovens in our last house and loved them but when I built this house and DH being gone, I put in a gas stove...still love gas cooking, but not fond of oven. It does not bake as even as electric did...but I do not bake much for just me.

Anoriginal that's exactly why I went with the dual fuel range!!! I love it!! The best of both worlds!!

Lukkiirish I think you're right! Luckily she always brings a fruit pie rather than a custard pie! LOL!

I couple of hundred years ago, I learned to cook using gas. A couple times in those hundred years I had electric. I hated it. Now, in Florida, everything is electric. I cook on the grill.

I have always cooked with gas, except for the times I would house sit for a friend...a month at a time when they went on vacation....and then following an "unfortunate event"....I stayed there for five months, because her family didn't want her to go home, and I cooked on an electric stove. It took some getting used to. I much prefer gas.

I have gas which I prefer. Marcy I wonder if your husbands aunt is covering her pie tops with foil. Some people do this to prevent over browning, but if its left on for the entire bake time it will produce a pale colored crust.

Oh, gosh, Andi, I understand. We’ve moved cross-country several times as well as moving to different areas within southern California. For most of those moves, we would have one weekend to find a place to live. So sometimes, we’ve had electric only and I hated those kitchens. I’m hoping that our next move will be our last so I am being very, very particular. It’s nice to have the luxury of time in a house hunt, for once.

I have a gas stovetop and electric oven. Love cooking with gas way better than electric. I used to live in an all-electric house including heat. Now I live in an all gas(almost) house...

I don't really have a preference. Two different gas stoves or ovens will cook differently from each other, as will electric. I can make anything work after I cook on it once or twice and learn it's individual "quirks ". I have electric now,and it's fine.

I will say that I am grateful to have a real stove now. For 3 years,all I had was a tiny hamilton beach 4 slice toaster oven and a single burner hot plate thing. And I put out some serious food with those. The same as I cook now with a proper stove and oven,but it was annoying. I am still proud of my toaster oven peach cobbler,pizza, mac and cheese,and Shepards pie,all made from scratch. (Just a few of many) But I am in no hurry to do it again.

Elmer, thanks for the recipe -- I will try that method next time we have salmon.

Lucille, I’ve had an electric glass flattop stove. I prefer gas also because when you turn the heat down it’s instant. I like how easy my flattop is to clean, but changing the temp up or down takes awhile.

Also, what is your pot pie recipe? I haven’t made one in so long I forgot. I do remember the biscuits on top. So good!

There are better recipes, I used a 'lazy' recipe with frozen veggies and commercial biscuits- made a white sauce, added veggies and cooked onion and cut up chicken breast, cooked in pot until warm, put in glass casserole dish, baked for 30, took out and put biscuits on top and baked for another 20.

Better if one uses Bisquick, better still if one makes a home made pie crust, but I had a long day and wanted a quick dinner.

I cook on anything. HATE smooth cooktop though. I'm not sure that's strong enough to express my complete and utter dislike.

Actually frozen veggies seem to be preferred in most recipes that I’ve seen. Especially all the Asian dishes like fried rice all recommend frozen so I don’t consider that lazy.

Do you thicken it? I’ve seen it both thick and runny. I prefer it to be a little thick. I agree on the Bisquick. It does seem to taste better.

The pie crust is debateable. It’s so easy to whip up a fast pie crust. But it has to dry & that slows down the whole process. Frozen is easier.

Oh, what white sauce? Like Alfredo?

I’m going to try it. Craving now.

Also - frying chicken on a glass cooktop is terrible. So hard to find, get and keep the oil at the right temperature. Either too hot or not hot enough. Using a gas range and iron skillet was the best.

Induction is fantastic for cooking too. I have induction and gas and enjoy both- though the edge goes to induction for ease of cleanup. While an induction cooktop may look like a smooth top electric one, they are different heating methods. Here is the wiki about induction for anybody who cares .https://en.wikipedia.org/wiki/Induction_cooking

People often think of induction as being a new European import. It is neither new, not European. Induction technology is originally American. Many people had induction cooktops when I was growing up in the 70s in NY.

I always wanted to try induction cooking. Aren’t they more expensive? I think that’s why I didn’t consider buying one.

You are right, induction can be expensive. Between the cost of a decent cooktop (see the Appliance forum for in depth discussion about what makes an acceptable unit) and the cost of upgrading the electrical capacity it can get costly.

Don’t you have to change cookware also?

I'm afraid of the appliance forum. I heard they don’t like new people.

Yes, you do have to use cookware that is magnetic. You might already have some, like cast iron and some stainless that work. Very good induction-ready cookware sets can be had on Amazon for a very reasonable price. In light of the expenditure for making the switch the cookware- around $200, should not be a huge factor.

I actually like the appliance forum people. They have very good in depth knowledge and will bear in mind any budget constraints you pose. So if you say I want an induction cooktop but can only spend X, does anyone have recommendations, you will get useful feedback. I am over there all the time :-)

PS

This Cuisinart set from Amazon for $160 was mentioned recently as working very well.

https://www.amazon.com/Cuisinart-Induction-Stainless-Cookware-13-Piece/dp/B0112MC2KA

That’s a beautiful set!! Good mix of sizes too!

Also, is the induction cooktop the one you can put your hand on the burner and not get burnt even when it’s on high?

yes JeCrigler, it does not get very hot and cools quickly. you can put paper towels over it if frying and they don't burn.. no clean up!! its just the best!!

Yes, the induction cooktop stays cool. Nothing gets baked on and hard to clean. You can put paper towels under your pot when you are cooking and they will not burn.

Sorry I posted at the same time as sprtphntc.

My flattop stove burners stay hot for about 1/2 hour after I turn it off. Have to be careful.

The WORST is a boil over. Since the burner is scalding hot it’s impossible to clean them immediately. And it doesn’t cook well with burnt water in between cooktop & pan.

Je...I, too, have a flat top and have found this little tool [linked below] to be most helpful in immediately cleaning off cooking spills. It's a single edge razor blade [in a custom holder] and quickly drawing it across a hot surface...held at an angle...will clean up the mess, not hurt the flat top and keep your fingers from getting burnt. It's a wonderful asset to my kitchen.

https://www.amazon.com/Original-Mini-Razor-Scrapers-Pack/dp/B0045ZVKI2/ref=sr_1_4?ie=UTF8&qid=1507569450&sr=8-4&keywords=razor+blade+holder

Andi, that's exactly what I use. I couldn't find another, so thank you for the link!

LOL I haven't been able to find them locally, either Rob. I did us both a favor by finding them. I've been guarding mine like they're made of gold. I'd be lost without them. I have two left and I feel much happier now that I know they're available. Glad I helped us both! :-)

I just bought it. Thank You!

And you can use it while the burner is bright red? I didn’t know that!

I do use a razor blade to clean it quite often, but only when the burner is cold and with a thin coat of ceramic glass cleaner. And I don’t have the fancy holder. This will help.

Yup! I've used mine on a red hot, glowing burner when the spill is something that doesn't add to my kitchen ambiance. In other words...it stinks to high heaven. :-) I don't use the ceramic cleaner with it. Just the razor blade. I only use the ceramic cleaner on a cold burner later, if needed, and I don't use it that often...if it can be avoided.

That's another item where I've found an acceptable alternative. The next time you have to buy that cleaner...opt for copper cleaner powder. It works just as well and costs a lot less. Mix a tiny bit of water with the powder and viola...you have the same cleaning mixture. I suspect there are other sensitive cleaners that will do the same thing. Most silverware cleaners are fine enough in viscosity to use, as well. And...per ounce...they are far less costly.

I wait until the "top is hot" light goes off to clean it. The fancy holder is awesome. Hurts a lot less than the blade.

I know what you mean about the burnt smell. Yuck. Thanks for the copper cleaner tip. I wouldn’t have associated the 2.

I'm glad someone finally brought induction into the discussion. I remodeled our kitchen about 10 years ago and put in an induction cooktop and I would echo everything sprtphntc says. It's hands-down the best option. In the last year we've moved to a new place that has a giant Viking gas range, and although many people look at it and say "You're a great cook, you must love that big gas range" Well "love" isn't the word I would choose. It's not awful, like some entry level gas ranges I have used, but in almost every way it is not as good as the induction cooktop I left behind.

The Induction cooktop had settings from Low to 1 through 9 to Power Boost, and changing the power level nearly instantly changes the heat output (which is like gas), but the gas ranges highest high setting, compares to about 7 on the induction unit, and its lowest low setting is about a 3 on the induction unit. Plus much of the heat from the gas range goes up the side of the pot, either scorching food on the sides of the pot, or heating the pot handle to hand-searing levels or just heating the room. The burners are hard to ignite, sometimes taking 10 seconds of spewing gas and clicking before erupting in a cloud of fire. Conversely, more than a few times when I've turned the gas all the way down, the flame has simply gone out, sometimes unnoticed by me, and slowly started filling the room with gas. Yay.

After ten years of frequent use, the induction cooktop still looks essentially new, except for some minor scratching on the stainless steel frame. Whereas the Viking range is older than that, but from the looks of it, it has never been cleaned.

I've used Bon Ami to clean copper-bottom pans. It's the only cleanser I use -- doesn't scratch like Ajax, etc. (And, I like the little chick on the can, with the saying 'Hasn't scratched yet'.)

I put both gas and electric lines behind the stove top when we built this house. Since I am not a real cook, I'm fine with smooth-top electric cooktops. I still use the flat-bottom ceramic cookware that came with my first Corning cooktop decades ago. (Bon Ami on a damp paper towel cleans all of this.)

I just remembered another reason I loved that open-door broiler. It had a direct exhaust out the roof of the house. That may have helped prevent 'soggy' steaks.

I used an infrared thermometer to read the temp of a smoothtop burner and it 750*F. Induction can get warm from heat transfer from the pan but is much safer for kids and everyone else.