Gas Stove vs. Electric Stove?

Question

I need some tips. After having cooked on a gas stove all my life, I am now trying to adjust to an electric one. For example, when bringing something to a boil, then simmer on low or medium, the liquid keeps up a roiling boil. I am having trouble adjusting. Anyone here with some good ideas...?

Answer 1

I had the same problem. You just have to learn to move your pot off the burner for a little bit and give the electric heat time to adjust. I hate the top burners with electric, but love the oven. It is much easier to maintain a steady temperature. Just keep plugging away, you will get the hang of it. I did, (I think).

Answer 2

What is happening is that the contents continue to boil full steam ahead because it takes awhile for the burner to cool back down to low. I dislike electric precisely because of this delayed response, but have learned to live with it over the past 10 years. . .

The trick is simply to PLAN FOR THE DELAY. That is, when you want to boil something, crank the temperature up to the highest setting when you start and AS SOON AS BUBBLES START TO FORM at the bottom of the pan (maybe even a little before -- you'll get a feel for this as you practice), adjust back to the lowest setting. Do not wait until the contents are really boiling, as you will be too late. This applies to frying foods as well. Start with a high setting, wait for the oil to get hot and BEFORE ADDING FOOD (which will cool the pan) turn the heat down to med / med-high (depending on what you are cooking). You may need to lift the pan off the heat briefly until things cool a little.

Basically, with electric stoves you just need to think about 2-3 minutes ahead of what you actually see. This takes a little practice, but don't get discouraged. You'll get the hang of it. Gas is easier, because what you see is what you get. . .

Answer 3

I grew up with electric but when I was introduced to gas it made cooking so much easier. I would agree with the first answer that it is a process to get used to but I don't think I would ever be happy going back to electric. You have instant heat and instant off thus preventing possible burns not only of food but flesh also. Preheating takes so much less time in the oven with gas. The only advantage to electric that I see is in the broiler's location (easier to observe the progress). With gas even if the power goes out you can still cook on top of the stove. I guess you can safely say I am pro gas.

Answer 4

The only advice I can offer is this before bringing the item to a boil, or just when the first bubbles start to form turn the heat down on your electric burner , that way you are thinking, ahead so not to burn or scorch anything,
I my self prefer Gas, over Electric any day, for if the power is out you can still cook food, even with electric start, you just need a match to lite the burner's.

Answer 5

Make sure the pan or pot fits the burner properly. I noticed when cooking on a gas stove you can adjust the flame to fit the pan - you can't do that on an electric.

Answer 6

Electric stoves warm up slower but cool off slower as well.
Going the other way, to gas, it's easy to burn something because the heat gets there right away.

Move the pot to an unused burner.

Answer 7

In my own opinion, I think gas stoves are the ONLY way to go! I can't get with electric.

Answer 8

when cooking with electric...you basically have to sit and watch your food cook. When boiling something, you have to physically remove the pan/pot from the burner and then adjust the heat settings, then return the pan/pot to the burner. Basically gas stoves suck.

Answer 9

electric stove because it is less complicated and trouble

Answer 10

take the electric