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Stove - Page 2

I rather electric stoves, they are safer and more exact in the temperature they create. With that said in the environment I live where electricity is unreliable gas is a savior.

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The thing I do not like about electric stoves is they remain hot for far too long. With gas they cool down a lot quicker. I want to get a convection range top but can not afford it yet.

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Actually electric ranges very greatly in tempurature but the digital read outs or dial give us an illusion of accuracy. 50 degrees f is the normal variance from one oven to the next. The electric burner I never found offered as steady heat that is hot enough when cooking in cast iron pans. I do not know the variance in the gas oven but I bet it is similar.

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I did not think the range for electric stoves would vary so much. I would think it would be more so for gas stoves because one adjusts the flame more based on sight (looking at flame size) rather than a number, of course this all dependent on the type of stove and gas head you have.

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The burner on electric often has no temp rang just high med low. Gas the same so neither really has great control other then experience or a real good recipe that tells you flame height required. For the oven part it is the variance in the thermostat that gives the differences in actual oven temperature.

best pat of gas is so much easier to clean the oven to burners to wipe around!

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Sounds like you are describing the conventional stove. Now they have stoves with digital temperature gauges that gives you a read out and adjusts the heat to reflect desired output. Also, with gas, as in our stove (an old tanker) we can adjust to any pressure both on the cylinder head and on the stove, so most times cooking is by guess of what the heat is supposed to be. After awhile you begin to know what the flame should be.

By the way, with electric there are ceramic top stoves - no major cleaning. Also there are versions where the rings can just be pulled out easily. There is also self-cleaning.

Stove - Page 2

Yes you get a more accurate read on the temp vs the dial reading but the limitation to accuracy of the read depends on the tempurature sensor which traditionally varied by 50 f. I have to dig in and see what kind of tolerance is on the thermo couplers now but again likely depends on quality of the stove.

As far as stove top cleaning yes I agree that is about the same I am not fussy on the flat tops. Likely just a case of getting used to it.

The cleaning I was thinking of is inside the oven part. Though you can get electric ones now with the element encased to help with that.

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Ok I have dug into the temp issue a bit more. A 50 f swing is considered normal and most ranges are adjustable by small screws in the back of the rheostat. You should be up 25 it turns the heat off then down 25 it turns on.

Most common reason for the range variants is the tempurature "Bulb" is loose or touching the side of the stove wall. The new electronic ranges if it was originally calibrated correctly should be with in a few degrees of the true tempurature your seeking. A high quality cooking thermometer ca be used to verify it not hose 4 dollar jobs at the local hardware store but a true thermometer. Use the center of the rack in the middle height to check your oven.

Since no one ever checks this it is a source of burnt and under cooked foods.

Just some food for thought.