Benefits of Cooking With Gas vs. Electric

Listed below are some of the benefits of cooking with gas:

 

Surface Units:

 

Gas has the advantage of being almost instantly off. When the gas burner is shut off, the heat drops immediately. Electric surface units will continue to be warm for a short period of time.

 

Boiling:

 

The boil on a gas range is not quite as vigorous as on an electric range, giving less chance for boil overs. Gas also offers more immediate temperature adjustability.

 

Simmer:

 

Simmering on gas burners is generally at a lower temperature than on electric ranges, especially on the small or lower BTU burner.

 

Roasting/Baking:

 

There should be no difference in the baking or roasting in gas and electric ovens. If there is, the difference is attributed to oven design, not gas vs. electric.

 

Broil:

 

Gas requires closed door broiling, but cooking performance should be the same.

 

Cleanability:

 

There should be no difference in the cleanability of gas vs. electric ovens.