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gas stove experiences

Discussion in 'Home Power and Microgeneration' started by Dave, Oct 23, 2004.

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  1. Dave

    Dave Guest

    Anyone currently using a natural gas stove have any thoughts on them. I am
    in the process of pricing them for a new house.
    Makes, Models, Styles, or the like...

    Dave
     
  2. Gymmy Bob

    Gymmy Bob Guest

    Awesome!

    The oven always keeps thing moist. Turkey cooks in about 60% of the time.
    The burners are so much more even and do not burn things unless you really
    try. I would do it again over electric anyday!

    The only negatives are:
    - run the exhaust fan with it everytime. It triggers the smoke alarms with
    ionized air.
    - the burners (with the super-duper 1200BTU burners) is only half as fast at
    heating a pot of water as a small burner on an electric.

    I have bought Maytag for about 32 years now (not the stove). The stove is
    not made well. The white porcelain top after 8 years has many chips in it
    and I never had one on another unit yet. The burner control dials only have
    number painted on and they wipe off after a few years. When the
    self-cleaning function was used it burned all the paint off the show face
    where the vent for the heat comes out. Not impressed with this one!
     
  3. Vaughn

    Vaughn Guest

    Haven't had a gas range in 20 years, but my experience is just the
    opposite. I have never found a gas range that would do a rice dish without some
    type of extra flame spreader between the fire and the pan. On the other hand,
    nothing will put BTUs into a pot faster than a gas fire. Also important, gas
    works even when the power company doesn't. My dream range would have two gas
    and two electric burners.

    Vaughn
     
  4. Gymmy Bob

    Gymmy Bob Guest

    Mine is completely lightable without power on the burners. Needed it once.
     
  5. My wife and I love gas cook tops. Hate gas ovens.
    Gas cooktops cook hotter, boil water faster, and grills
    and pans get up to working temp faster. To the person
    who complained that they can't cook rice on a gas
    range: We never had any problems. Use heavy pots, gas
    ranges love them. With a heave pot and a tight fitting
    lid I can make rice just fine thank you on a gas range.

    Don't like gas ovens tho. The combustion process appearently
    creates moisture. Stuff takes longet to bake in the gas
    oven.

    --
    Just my $0.02 worth. Hope it helps
    Gordon Reeder
    greeder
    at: myself.com

    Where is George Bush leading this country
    and what are we doing in this hand basket??
     
  6. Gordon Reeder wrote:
    ....
    From what I've heard, cooks seem to like gas stoves and
    electric ovens. Electric stoves are often underpowered
    and unresponsive while gas ovens tend to have somewhat
    poor temperature control, uneven heating and dry out food.

    For those that do a lot of cooking (and live in cold
    climates) I'm told the Aga cookers are pretty good.
    http://www.aga-ranges.com/

    Anthony
     
  7. Gymmy Bob

    Gymmy Bob Guest

    This is nuts.

    Water (moisture) is a byproduct of burning natural gas. How could a gas oven
    dry things out more than electric?...LOL

    I have a 12,000 BTU burner on my Maytag and it was tooted to be the largest
    in the ****home**** style burners. This burner will never boil a 5 gallon
    pot without a lid on it. With a lid it takes about 20 minutes. An electric
    burner will do this in about 5 minutes. This has been a very common,
    reported complaint about gas stove burners. Perhaps the problem is too much
    heat escapes around the pot whereas electric makes full contact and most
    gets conducted to the metal pan.

    Gas burners will not scorch ( burner marks) your Visionware (clear ceramic)
    post very easily either.

    Professional cooktops are a different beast. I believe the BTU range of them
    goes to up to about 25,000 BTUs.

    1Btu/hour = 0.293 W
     
  8. Gymmy Bob

    Gymmy Bob Guest

    I believe the glow bar extinguises when the temperature rises.

    There are many safety factors built in and that is part of them.
     
  9. Guest

    My difficulty with past electric stove burners has been poor contact
    (coupling) between pot bottom and heater coil. When heating a pot of
    water, lift the pot and look for red portions of the heater, areas of
    poor contact.

    I have also found that cooking rice requires a really massive, high-
    conductivity pot bottom, especially on an electric stove. Thin pots,
    especially stainless steel, are useless other than for heating water.

    I dislike the slow response of electric stoves - always have to be
    thinking ahead more than I wish to, instead of enjoying my
    creativity. A good background in thermodynamics helps.

    Joyfully, I have a few-years-old Kitchenaid gas cooktop to enjoy, got
    in trade for helping a friend with a battery-inverter system.


    Tom Willmon
    near Mountainair, (mid) New Mexico, USA

    I love cooking with wine. Sometimes I even put it in the food.

    Net-Tamer V 1.12.0 - Registered
     
  10. Gas ovens have a lot of air circulating through them to support the
    combustion process. Electric ovens don't vent as much. If someone
    is especially concerned with their gas stove being underpowered
    and losing heat I suppose they could use pot skirts. That said, I've
    never noticed this complaint about lack of power and slow cooking
    except for electric stoves. Perhaps my experience is limited. :)

    Anthony
     
  11. Gymmy Bob

    Gymmy Bob Guest

    Pot skirts? I have no ventilation around my burners. Only a solid top.
     
  12. Gas burners require ventilation. If only have a solid top then you
    do not have gas burners.

    Pot skirts are metal cylinders that direct the flow of heated air
    from a combustion burner around the sides of a pot.

    This is one example applied to a wood stove but they work as well
    on gas burning stoves.

    http://www.efn.org/~apro/AT/atrocketpage.html

    ....
     
  13. Gymmy Bob

    Gymmy Bob Guest

  14. I should know better than to reply to nonsense like this. If you can't
    tell where the flames are coming out of your stove then you shouldn't
    be allowed to play with such dangerous objects. Just try plugging up
    those holes or keeping air from entering underneath where they mix air
    and gas and see how well the stove operates.

    Anthony
     
  15. Gymmy Bob

    Gymmy Bob Guest

    Listen Moron. If you would have looked at the pics I showed you you wouldn't
    be talking so stupid.

    If you want to discuss this then fine, otherwise go **** yourself like your
    mother did.
     
  16. Average_Joe

    Average_Joe Guest

    Gas stoves are by far superior. Unfortunately, they are expensive.

    It's nice to have timers and such on the oven, electric start
    (particularly in the oven area as lighting a pilot for the oven can be a
    hassle)

    Mine is an RCA model, probably generic but I really like it, it's got
    timers for the oven so I can throw in something, set the timer and it'll
    shut itself off.

    Check to see that the stove top lifts up and that all the pieces are
    easy to access. (removable grates, stainless drip pans etc..) Pretty
    much just like any other stove in that department, I guess.

    One problem, I have a friend that comes over once in awhile and her
    daughter is used to electric. She for some unknown reason seems to put
    noodles in a kettle before the water on the burner, this means every
    time she does mac -n- cheese, she burns the noodles into the pan. I tell
    that kid to always put the water in first but does she listen? Nooooooo

    Gas heat is instant, electric takes a little while so people who are
    used to the time lag might need a little adjustments in habit.

    Cast iron cookware is really nice and practical with gas stoves, I
    suspect people who don't like cast iron probably use electric stoves.
    (Cast iron is real easy to clean and you get a more even heat with it)

    Even a generic gas stove without timers and electric start is better
    than electric with all the bells & whistles in my opinion, I've used
    both.

    While your at it, look into gas water heaters too. They're faster.
    (although I suspect they will get more expensive to operate in a few
    years)

    Unfortunately, I don't think I'd get gas heat at this point in time,
    petro is running scarce and will probably get more and more expensive as
    time runs on. Hopefully some day there will be a practical alternative
    fuel for these gas appliances as they really are quite nice.

    Jamie
     
  17. It's a religious thing with most people, if you are used to gas, you
    hate electric and vice versa. While it takes a bit of getting used
    to, you can get used to "the other one" if you have to. Both can be
    used to produce equivalent results, once you are used to the quirks of
    each. For instance, gas responds much faster than electric to changes
    in stovetop power setting.
     
  18. Gymmy Bob

    Gymmy Bob Guest

    Petroleum is not related to Natural gas.
     
  19. Average_Joe

    Average_Joe Guest

    Correct, I was still thinking in terms of propane.
     
  20. Guest

    Guest Guest

    Gas ovens work great they just take a few minutes to pre heat. Never saw
    anything but gas in a restaurant.
    I have repaired appliances for many years, people i service who have gas
    appliances would never have anything else.
    my only advise would be to install a vented range hood when using gas and
    look for appliances with spark ignition on burners and oven
    if you have spark ignition you can light burners when power is out and light
    pilot light on oven
    Spark ignitors on ovens light a pilot light that heats up a mercury tube and
    that allows main burner gas to turn on and .lights main burner.
    Hot surface units can not be run with power off and require more service.
     
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