Timeline for What are the advantages of using a stove instead of an oven?
Current License: CC BY-SA 2.5
6 events
| when toggle format | what | by | license | comment | |
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| Dec 10, 2010 at 19:15 | comment | added | talon8 | I agree completely with @Aaronut. If you're getting the same results between the two methods and same cooking times... I would suggest you are not stir-frying (on the stove) correctly. | |
| Dec 10, 2010 at 18:25 | comment | added | Aaronut | @Naomi: The oven will never give you a faster cooking time. A stir-fry can be done in 5 minutes on the stove; even if you use the broiler in the oven, you have to preheat it, so there's about 10 minutes gone before you've even started. Your vegetables are probably getting crunchy quickly because you're drying them out, evaporating all the water in them; that's what ovens do. Cool if that's what you like, but most stir fries have the stated aim of getting tender vegetables. | |
| Dec 10, 2010 at 17:58 | comment | added | Naomi Campbell | From the research I have done, the operating temperature of my home stove can be around 500 degrees. When I make my oven stir-fry, the vegetables get crunchy quickly because the top and the bottom are cooking. I first heat the oven to 450 degrees. I usually load up the pan with the sauce (which I also prepare in a sauce pan in the oven), meat, and vegetables, and flip on the broiler. I usually give it one quick stir halfway through and it comes out great. I would need more solid evidence to say one method is faster than the other, but thanks for the great ideas Joe. | |
| Dec 10, 2010 at 17:02 | comment | added | Joe | @Naomi : an even faster cook than a saute or stir-fry? | |
| Dec 10, 2010 at 16:26 | comment | added | Naomi Campbell | I've actually considered these points, and I feel as if in most cases the oven outperforms the stove in these areas. In both cases, the contents of the pan will be obscuring the view of the bottom and sides of the pan. In order to know if anything is burning, the pan would have to be checked with a utensil and most likely stirred. Also, from the experimentation I have done, the more even heat spread of the oven provides the ability to cook with less heat and get a more even and faster cooking time. I'm not sure if this is what others have experienced. | |
| Dec 10, 2010 at 15:54 | history | answered | Joe | CC BY-SA 2.5 |