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?
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.
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.
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?
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.
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.
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.