Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

Always have I wanted a gas stove top. Now is my chance. I had envisioned years ago the best combination in the kitchen would be a gas stove and electric oven. I don't bake often except for old world breads and holiday birds. What would be my best combo? What are the advantages and disadvantages of gas and electric ovens?

share|improve this question
    
I'm not sure it's really about a combination; assuming you're building the kitchen and won't have problems getting gas and electricity where they're needed, they're pretty much separate choices. –  Jefromi Dec 6 '11 at 20:11
    
A lot of electric ovens can be programmed to run when you're away, and most gas ovens don't allow that. –  JDelage Aug 14 at 19:33

1 Answer 1

I have used gas ovens with gas hobs, electric ovens with electric hobs, and electric ovens with gas hobs. By far the best combination is gas hob and electric oven. I'll break the pros and cons down:

Gas Hob

Pros:

  • Heats up quickly
  • Heat changes quickly - when you turn it off, it's off.
  • Fine control over heat

Cons:

  • Can create 'hotspots', but this is why you have different sized rings
  • Can be fussier to clean
  • Obvious danger of gas leaks, but modern safety systems mitigate this

Electric hobs are pretty much the opposite. They can be slow to heat and react slowly to heat changes (so if you want to go from a boil to a simmer you have to plan 20 minutes ahead). They also have the disadvantage of remaining hot even when they're turned off, which can be dangerous. Their only advantage over gas hobs is a more even heat across the pan, and being easier to clean.

Electric Oven (preferably fan)

Pros:

  • Quick to preheat
  • Even temperature throughout the oven
  • Precise temperature control

Cons:

  • None that I can think of

In contrast, gas ovens are slow to preheat, have marked zones of different heat (cooler at the bottom, hot at the top) and have coarser heat control. Also, because the flame is generally at the back of the oven, you can end up burning larger dishes that butt right up to it. All this builds up to make an unreliable oven (in terms of cooking results).

In conclusion, a gas hob/electric oven combo is the best because it gives you ultimate control over your cooking.

share|improve this answer
    
I think the OP had already decided on a gas stove, but thought that the combination of oven and stove might have some importance. –  Jefromi Dec 6 '11 at 22:00
    
Additional con of gas stove: more heat is wasted out the sides. This can heat up things that shouldn't be heated (like the handles on a pot) and is inefficient. Note that this means that a gas stove with the same power output as an electric one probably takes longer to boil water. (Of course this problem can be solved by getting a more powerful stove.) Also, 20 minutes is a huge exaggeration. You can go from boil to simmer in more like two minutes, and it can be even faster if you pull the pot off the burner briefly. –  Jefromi Dec 6 '11 at 22:06
    
I said plan 20 minutes ahead, not actually change temperature 20 minutes sooner :) Also, if you use the appropriate sized burner for the pot you are no more likely to waste heat up the sides than you are if you put a small pot on a large electric ring. –  ElendilTheTall Dec 6 '11 at 22:13
    
Hm, but with the burner fully covered, I think there's much more convective heat transfer out the sides with gas than electric. –  Jefromi Dec 6 '11 at 22:21
    
-1 (virtual downvote) your stated negatives for an electric hob mostly apply to the traditional coil models. Halogen or even newer induction models are very different. –  sdg Dec 7 '11 at 1:26

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.