Which do you prefer and why? What brands do you prefer? Do you cook alot? I was thinking about a flat ceramic type range because ease of cleaning is more important to me than cooking. The Home Depot guy has almost persuaded me to go with gas (I grew up with electric ranges). I want to hear your various opinions. He bakes with gas as well and said it is close to a convection oven and that there are also gas ovens with electric convection fans. (which made me wonder if the fan blows out the flame and he said, no) Thanks.
-
TUG started 32 years ago in October 1993 as a group of regular Timeshare owners just like you!
Read about our 32nd anniversary: Happy 32nd Birthday TUG! -
TUG has a YouTube Channel to produce weekly short informative videos on popular Timeshare topics!
All subscribers auto-entered to win all free TUG membership giveaways!
Visit TUG on Youtube! -
TUG has now saved timeshare owners more than $24,000,000 dollars just by finding us in time to rescind a new Timeshare purchase! A truly incredible milestone!
Read more here: TUG saves owners more than $24 Million dollars -
Wish you could meet up with other TUG members? Well look no further as this annual event has been going on for years in Orlando! How to Attend the TUG January Get-Together!
-
Now through the end of the year you can join or renew your TUG membership at the lowest price ever offered! Learn More!
-
Sign up to get the TUG Newsletter for free!
Tens of thousands of subscribing owners! A weekly recap of the best Timeshare resort reviews and the most popular topics discussed by owners! -
Our official "end my sales presentation early" T-shirts are available again! Also come with the option for a free membership extension with purchase to offset the cost!
All T-shirt options here!
gas or electric (stove and oven)
- Thread starter Rose Pink
- Start date
- Joined
- Jun 6, 2005
- Messages
- 2,608
- Reaction score
- 29
- Location
- Northern California
- Resorts Owned
- Marriott: Shadow Ridge, Timber Lodge & Waiohai
Westin: Westin Ka'anapali Ocean Villas
Disney: Beach Club Villas & Bay Lake Towers
I cook a lot and love my gas stove. But for someone who doesn't cook a lot and likes easy cleanup I'd go with ceramic top.
I have a 6 burner stove and I love it. I cook dinner every day and pretty much make everything from stratch. I rarely use convenience foods. But that's me and not everyone likes that type of cooking. My oven can hold 6 racks of cookies sheets at the same time.
Anyways, the only thing I HATE about my gas stove is the clean up. It is horrible. I hate it, hate it....
Funny the last time I went to a timeshare at the Marriott Ko'Olina was bothered by the cheap electric stove and the horrible pans. Omgosh, pans can make all the difference in the world in cooking. These pans were horrible and I had a hard time controlling the heat. Anyways, GL on your decision.
I have a 6 burner stove and I love it. I cook dinner every day and pretty much make everything from stratch. I rarely use convenience foods. But that's me and not everyone likes that type of cooking. My oven can hold 6 racks of cookies sheets at the same time.
Anyways, the only thing I HATE about my gas stove is the clean up. It is horrible. I hate it, hate it....
Funny the last time I went to a timeshare at the Marriott Ko'Olina was bothered by the cheap electric stove and the horrible pans. Omgosh, pans can make all the difference in the world in cooking. These pans were horrible and I had a hard time controlling the heat. Anyways, GL on your decision.
My mom has a ceramic top and while she tolerates it, doesn't really like it, finds it hard to keep clean. I don't cook much and have an electric but prefer gas, which we have in our recreational property.
Bev
Bev
debraxh
TUG Member
I've had a ceramic cooktop for more than 10 years and absolutely love it. It has 2 halogen and 2 regular burners, I rarely use more than 2 at a time and prefer the halogens. I find it simple to keep clean with bon ami.
I know gas is "in" and is preferred by professionals but I only used a gas cooktop for a couple of years and never really got the hang of it. After many years of electric my mother now has a gas range & oven. Although she's getting used to the stovetop she hates the oven. One of my best friends is an "amateur chef" and would never have anything but a gas cooktop, but she prefers an electric oven.
Good luck!
I know gas is "in" and is preferred by professionals but I only used a gas cooktop for a couple of years and never really got the hang of it. After many years of electric my mother now has a gas range & oven. Although she's getting used to the stovetop she hates the oven. One of my best friends is an "amateur chef" and would never have anything but a gas cooktop, but she prefers an electric oven.
Good luck!
- Joined
- Jun 6, 2005
- Messages
- 2,608
- Reaction score
- 29
- Location
- Northern California
- Resorts Owned
- Marriott: Shadow Ridge, Timber Lodge & Waiohai
Westin: Westin Ka'anapali Ocean Villas
Disney: Beach Club Villas & Bay Lake Towers
Most top of line stoves are gas stove top and electric oven. That's what I have. I guess, I should have mentioned that before. I have a thermador stove similar to Wolf, etc.. I bought thermator because it had an oven cleaning function while the other didn't.
I have a gas cooktop and two wall ovens. I like this configuration the best. It allows me to keep my cooking areas separate and not cluttered. Personally, I wouldn't buy a new house unless it has a gas line for my stove.
I've had gas/gas, electric/electric, and my mother in law has a flat top range. I hate the flat top burnerless ranges because it requires a very large surface area being in contact with the stove. Things like woks just won't work.
If you do a lot of cooking that requires a saute pan or omelette pan and you really need temperature control, I'd pick gas. If you are boiling water a lot and cooking things for long durations at the same temperature, then electric would probably be easier.
Depending on the type of gas stove you get, the clean up can be a real pain in the rear. Electric is much easier to keep clean.
I've had gas/gas, electric/electric, and my mother in law has a flat top range. I hate the flat top burnerless ranges because it requires a very large surface area being in contact with the stove. Things like woks just won't work.
If you do a lot of cooking that requires a saute pan or omelette pan and you really need temperature control, I'd pick gas. If you are boiling water a lot and cooking things for long durations at the same temperature, then electric would probably be easier.
Depending on the type of gas stove you get, the clean up can be a real pain in the rear. Electric is much easier to keep clean.
ctreelmom
TUG Member
I have a ceramic top cooktop. There is no gas service in our town, and I really don't want the ugly bottle in my yard, but I'm getting ready to possibly make the switch.
The cooktop is a Jenn-Air and maybe it's just old (came with the house) but it's output stinks and it's very slow to respond to raising/lowering the temp. If I boil a BIG pot of water for pasta, it takes forever, then forever again to reboil after I add the pasta (and you know what that does to the pasta-yuck). Also, it has a design flaw that makes me nuts. There's a slight edge or rim surrounding the two burners (it's a cartridge that can pop out so you can exchange it for a grille or griddle I guess) and that rim prevents my larger pots and skillets from having direct contact with the ceramic--IOW, they sit a fraction of an inch above the surface because they are bigger than the burner's circumfrence and rest on the rim.
We had gas in our first apartment and I loved it--didn't find clean up hard at all. I'm not much of a baker, so I can't comment on cakes and such, but our electric oven seems to do a fine job roasting meats, cooking casseroles, etc.
The cooktop is a Jenn-Air and maybe it's just old (came with the house) but it's output stinks and it's very slow to respond to raising/lowering the temp. If I boil a BIG pot of water for pasta, it takes forever, then forever again to reboil after I add the pasta (and you know what that does to the pasta-yuck). Also, it has a design flaw that makes me nuts. There's a slight edge or rim surrounding the two burners (it's a cartridge that can pop out so you can exchange it for a grille or griddle I guess) and that rim prevents my larger pots and skillets from having direct contact with the ceramic--IOW, they sit a fraction of an inch above the surface because they are bigger than the burner's circumfrence and rest on the rim.
We had gas in our first apartment and I loved it--didn't find clean up hard at all. I'm not much of a baker, so I can't comment on cakes and such, but our electric oven seems to do a fine job roasting meats, cooking casseroles, etc.
Electric, always. I grew up with it and don't have to mess with pilot lights (one of my irrational fears).
I will never be adept at getting the flame size right with gas, but I know where I'm at with low or medium high electric.
I'm a Kenmore girl, but when this prehistoric unit that came with the house dies, I would love a JennAir with the grill in the center.
You could categorize me as someone that cooks a lot, so I've used a lot of different electric stoves/ovens over the years. The key is to know your particular appliance, as some run hot and some run cool. Once you know where your machine is on the spectrum, it's easy to adapt to whatever temp your dish requires.
I will never be adept at getting the flame size right with gas, but I know where I'm at with low or medium high electric.
I'm a Kenmore girl, but when this prehistoric unit that came with the house dies, I would love a JennAir with the grill in the center.
You could categorize me as someone that cooks a lot, so I've used a lot of different electric stoves/ovens over the years. The key is to know your particular appliance, as some run hot and some run cool. Once you know where your machine is on the spectrum, it's easy to adapt to whatever temp your dish requires.
elaine
TUG Member
- Joined
- Jun 8, 2005
- Messages
- 5,468
- Reaction score
- 2,467
- Location
- DC
- Resorts Owned
- HGVC Eagles Nest, DVC-AKV, HHI
new model homes have gas cooktop-gas oven
we prefer all gas---but model homes were offering gas cooktop and electric oven--my brother (an engineer) also had a strong preference for the gas/electric combo.
If you have the option of a gas cooktop--I would get it--it does cook a lot better, plus get one with a simmer (very low) feature--you'll be glad that you did.
we prefer all gas---but model homes were offering gas cooktop and electric oven--my brother (an engineer) also had a strong preference for the gas/electric combo.
If you have the option of a gas cooktop--I would get it--it does cook a lot better, plus get one with a simmer (very low) feature--you'll be glad that you did.
shagnut
TUG Member
I have had an electric smootop forever and would never go back to coils. I also sell stoves at Sears and am in the process of helping a personal chef get new appliances and she is going with the new Kenmore pro series. If you go with a conventional stove /freestanding /slide in you might like a duel fuel (gas cooktop and electric oven) Most have convection. Shaggy
johnmfaeth
TUG Member
I have electric (jenn air) with cooktop in this house. Last house was gas.
Comes down to the fact that gas gives you great temperature control while electric has a lag in heating up and cooling down.
A friend is a professional catering chef, she graduated from the CIA many years ago. She absolutely hates electric for this very reason.
Both cook my "gourmet" hamburgers, hot dogs, roasts and meatloaf just fine.
But if you have serious cooking aspirations, go with gas.
Comes down to the fact that gas gives you great temperature control while electric has a lag in heating up and cooling down.
A friend is a professional catering chef, she graduated from the CIA many years ago. She absolutely hates electric for this very reason.
Both cook my "gourmet" hamburgers, hot dogs, roasts and meatloaf just fine.
But if you have serious cooking aspirations, go with gas.
- Joined
- Jun 6, 2005
- Messages
- 20,364
- Reaction score
- 11,253
- Location
- New Mexico
- Resorts Owned
- Maui Lea at Maui Hill
San Diego Country Estates
Steve does the cooking and his preference is a gas cooktop. We currently have a 6-burner one and I can't remember who the maker is.
Rod in Louisiana
TUG Member
The days of pilot lights are long gone. Everything is electronic ignition now, even gas water heaters.
I probably cook as much as my wife. I prefer gas because of the instant-on and instant-off heat and because the temperature adjustments on the burners are infinite.
I know this is a bit off topic, but I want to put in a plug for our Kenmore microwave. Instead of rotating the food, it moves it back and forth, in a linear motion. You can place a rectangular dish on the glass without your being concerned about whether part of it will hit the door or the sides when it rotates (which it doesn't). If it will fit on the glass, it won't hit anything. What a great idea!! Why didn't someone think of this long ago?
Modern gas stoves don't have pilot lights. They have electronic ignitors. Just a spark and then you're cooking.
Last edited:
Thank you for your replies. I picked up the February Consumer Reports. It has an article w/ ratings for ranges and also for microwave ovens. Here is what they said, "Electric coiltops still offer the most performance for the price. But electric smoothtops offer more style, easier cooktop cleanup, and , for some models, speedier boiling. . . . Gas ranges tend to boil more slowly, though their visible flame is easier to adjust precisely. Dual-fuel models meld gas burners with electric ovens, a marriage that has offered no benefits in our tests."
One of my concerns is the safety of an open-flame, gas leaks, CO, and venting. Still, it would be nice to have an alternative cooking source if the electricity goes out (which it does). I've been told that one can still light a gas stove with a match if the power to generate the electric spark is out.
Another concern is the amount of cleaning. I hate cleaning. I remember when my mom moved out of her apartment. It had a gas range and everything in her tiny kitchen was coated with a greasy film. She rarely fried foods so I can only assume this oily residue was from the gas. A friend was telling me just last night that she hated the gas cooktop they had in Japan for the same reason. She said it coated everything. The home depot rep told me this was no longer a problem as gas is cleaner these days but the experience with my mom happened only about 15 years ago.
I asked a realtor friend if gas or electric was a big deal w/ new buyers (not that I'm planning on selling my home). She said that some people are adamant about one or the other but not to go to the expense of plumbing for gas if I don't already have it in the kitchen. She, herself, likes her smoothtop.
The jury is still out on what we will choose but I am still leaning towards the smoothtop. The Home Depot rep said it cannot be used for canning. I don't can but what if I wanted to? Now that I'm getting my yard fixed up, I do plan on having a garden. Seems there is no one perfect choice.
One of my concerns is the safety of an open-flame, gas leaks, CO, and venting. Still, it would be nice to have an alternative cooking source if the electricity goes out (which it does). I've been told that one can still light a gas stove with a match if the power to generate the electric spark is out.
Another concern is the amount of cleaning. I hate cleaning. I remember when my mom moved out of her apartment. It had a gas range and everything in her tiny kitchen was coated with a greasy film. She rarely fried foods so I can only assume this oily residue was from the gas. A friend was telling me just last night that she hated the gas cooktop they had in Japan for the same reason. She said it coated everything. The home depot rep told me this was no longer a problem as gas is cleaner these days but the experience with my mom happened only about 15 years ago.
I asked a realtor friend if gas or electric was a big deal w/ new buyers (not that I'm planning on selling my home). She said that some people are adamant about one or the other but not to go to the expense of plumbing for gas if I don't already have it in the kitchen. She, herself, likes her smoothtop.
The jury is still out on what we will choose but I am still leaning towards the smoothtop. The Home Depot rep said it cannot be used for canning. I don't can but what if I wanted to? Now that I'm getting my yard fixed up, I do plan on having a garden. Seems there is no one perfect choice.
Rose Pink,
you are getting alot of half truths and myths.
The only thing that matters when boiling water is how many BTUs are being put under the pot. My range has a large gas burner and it boils water very quickly. The smaller ones don't. Electric almost always boils quickly on the large coil. The flat top electric ranges are flawed because the radiant heat doesn't work well if the pot bottom isn't completely flat.
Gas doesn't leave a film or oily residue. I've never had this issue in using natural gas for the last 20 years in both residential and commercial ranges.
My comment on the cleanup was more about open vs. closed burners. Having to take every thing apart to clean it is a pain in the rear. Closed burners solve much of this problem.
you are getting alot of half truths and myths.
The only thing that matters when boiling water is how many BTUs are being put under the pot. My range has a large gas burner and it boils water very quickly. The smaller ones don't. Electric almost always boils quickly on the large coil. The flat top electric ranges are flawed because the radiant heat doesn't work well if the pot bottom isn't completely flat.
Gas doesn't leave a film or oily residue. I've never had this issue in using natural gas for the last 20 years in both residential and commercial ranges.
My comment on the cleanup was more about open vs. closed burners. Having to take every thing apart to clean it is a pain in the rear. Closed burners solve much of this problem.
kjgrain
TUG Member
Dual Fuel
When we built our house I went with a dual fuel Dacor range. This is basically a It has 6 oversize gas burners and two electric convention ovens. I love my range but then I love to cook when I have the time. I really love to can also.
I have noticed an oily residue but we use LP (live in the country) not natural gas. I usually just get the residue on the back splash and on the range hood I've never noticed it on the front of the stove or on my cabinets.
It does require more labor intensive cleaning than the electric or the flat cook tops that I have had in the past. I can't just pull the drip pans out and soak them in the sink, I also have to take a tooth brush to the ignitor to keep it working properly and I have to use steel wool once a month on the burner rings to keep them free of build up.
I had a ceremic top and no one ever told me that I could not can on it. I never had any problems canning with the ceremic top but I did get a burn ring / spot on the burner that I used. I spilled some water on the cook top and it got between the canner and the burner and left the ring.
With a flat top you have to make sure that the bottoms of your pans are flat. If they aren't then your pan won't heat up properly. My MIL is still using the pans she got as a wedding present (married 50 years) and when she is boiling anything the pans will kind of jump or rock on the burners. I had one pan that I loved from my grandmother and it would turn on the burner if it was less than half full when I boiled anything in it.
As for the oven part they say that electric is the best to bake with. That it keeps a more even temperature. For some reason I believe that I once heard that with a gas oven you could get hot spots.
MHO Pros for gas cooktop faster boil, off is off, easier to control the temperature. Cons cleanup is more labor intensive remove grates, burner caps and rings, clean ignitor with a toothbrush weekly, steel wool burner rings monthly, can't remove drip pan and put it in sink.
Pros for ceremic cooktop easy cleanup because it is sealed . Cons burners still hot after shut off, hard to regulate temp, pans need to have perfectly flat bottoms to heat evenly.
When we built our house I went with a dual fuel Dacor range. This is basically a It has 6 oversize gas burners and two electric convention ovens. I love my range but then I love to cook when I have the time. I really love to can also.
I have noticed an oily residue but we use LP (live in the country) not natural gas. I usually just get the residue on the back splash and on the range hood I've never noticed it on the front of the stove or on my cabinets.
It does require more labor intensive cleaning than the electric or the flat cook tops that I have had in the past. I can't just pull the drip pans out and soak them in the sink, I also have to take a tooth brush to the ignitor to keep it working properly and I have to use steel wool once a month on the burner rings to keep them free of build up.
I had a ceremic top and no one ever told me that I could not can on it. I never had any problems canning with the ceremic top but I did get a burn ring / spot on the burner that I used. I spilled some water on the cook top and it got between the canner and the burner and left the ring.
With a flat top you have to make sure that the bottoms of your pans are flat. If they aren't then your pan won't heat up properly. My MIL is still using the pans she got as a wedding present (married 50 years) and when she is boiling anything the pans will kind of jump or rock on the burners. I had one pan that I loved from my grandmother and it would turn on the burner if it was less than half full when I boiled anything in it.
As for the oven part they say that electric is the best to bake with. That it keeps a more even temperature. For some reason I believe that I once heard that with a gas oven you could get hot spots.
MHO Pros for gas cooktop faster boil, off is off, easier to control the temperature. Cons cleanup is more labor intensive remove grates, burner caps and rings, clean ignitor with a toothbrush weekly, steel wool burner rings monthly, can't remove drip pan and put it in sink.
Pros for ceremic cooktop easy cleanup because it is sealed . Cons burners still hot after shut off, hard to regulate temp, pans need to have perfectly flat bottoms to heat evenly.
kjgrain
TUG Member
I forgot a couple of things.
Yes I agree with Big Matt the # of BTU's is what determines how fast water will boil. I'm not sure where Rose Pink is but if you can not use natural gas and have to go with LP it will decrease the number of BTU's that you can get from your cooktop.
We had a small incident once when my husband burned his hand on our ceremic cooktop. The burner was off but it was still warm, I asked him to get some bowls out of the cupboard above the stove he was reaching up to get them; to get the last few inches that he needed he put his hand on the hot burner. Just something to think about if there are any children around that the electric stays hot after it is off.
Yes I agree with Big Matt the # of BTU's is what determines how fast water will boil. I'm not sure where Rose Pink is but if you can not use natural gas and have to go with LP it will decrease the number of BTU's that you can get from your cooktop.
We had a small incident once when my husband burned his hand on our ceremic cooktop. The burner was off but it was still warm, I asked him to get some bowls out of the cupboard above the stove he was reaching up to get them; to get the last few inches that he needed he put his hand on the hot burner. Just something to think about if there are any children around that the electric stays hot after it is off.
dvc95
TUG Member
It sounds like for most people, it's mostly about what you grew up with that formed the preference. I'm definitely one of those people--I grew up with gas and have never liked using electric. I called the city a couple of years ago and had them add me to the gas line just so I could get a gas stove. I bought a Wolf and absolutely love it.
The only thing I would add is what was touched on but not discussed--ventilation. Gas ranges need hoods that vent outside while electric can be fine with hoods that recircluate the air but don't actually vent outside. If you've got an electric range now, chances are the hood doesn't vent outside so you'd have to upgrade that as well.
Just something else to consider.
Thanks,
Heidi
The only thing I would add is what was touched on but not discussed--ventilation. Gas ranges need hoods that vent outside while electric can be fine with hoods that recircluate the air but don't actually vent outside. If you've got an electric range now, chances are the hood doesn't vent outside so you'd have to upgrade that as well.
Just something else to consider.
Thanks,
Heidi
dmharris
TUG Member
I grew up with electric and prefer gas. I have more accurate control over the heat that is being used. Electric is guess work, imo. Been cooking for years (much to my dismay) and would buy gas again and again. Hope this helps.
BTW, imo Consumer Reports is not the be-all and end-all of opinions. If you read their info carefully, you may find that what they value and include in their ratings is NOT what is important to YOU. So read the details carefully and don't be suckered into just reading the ratings. I suggest you think first about what is important to you, features and performance-wise and then read what reviewers have to say because they have a different life experience than you and may not even rate what you care about most. Remember their business is to sell magazines.
Best,
BTW, imo Consumer Reports is not the be-all and end-all of opinions. If you read their info carefully, you may find that what they value and include in their ratings is NOT what is important to YOU. So read the details carefully and don't be suckered into just reading the ratings. I suggest you think first about what is important to you, features and performance-wise and then read what reviewers have to say because they have a different life experience than you and may not even rate what you care about most. Remember their business is to sell magazines.
Best,
Last edited:
I had to make that decision last year for our new house. I ended up going with electric because I have had it for years. I found that electric glass tops do vary a great deal. About 3 years ago we had replaced our old electric in the old house and got a glass top electric which I tried to get used to. I think it was only about a $400 one. The burners never seemed to adjust right and the oven took what seemed to be forever to come to temperature. I decided on the electric for the new house just because I liked no burners to clean. The new one is sooooooooooo much better. I really enjoy cooking with it. The oven heats fast. The top heating elements adjust much better. It is still a little tricky getting a low heat setting, but if I switch the burners over from large to small, results are good. The new one is about an onsale $600 GE unit