Quote:
Originally Posted by Manic!
Commercial gas ranges are very popular for home use but don't heat up as fast as gas ranges designed for the home. This comes from what I have heard and what I have seen using my sisters Jade is slower than my moms fisher paykel range.
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I think you mean the oven? The burners for pots and pans, that's instant on.
But the oven on a commercial unit has a lot more insulation, my commercial stove does take a while to come up to temp, but that might just be a comment on how old it is.
Quote:
Originally Posted by see.lai
My parents always said that the gas stove makes food taste better.  |
As for tasting better. That's an issue of the heat the stove is capable of kicking out to caramelize the food. Your parents have probably experienced base line electric models vs a gas stove. Yes, your average gas stove will get hotter than your average electric stove. In cantonese, this is called "wok hei", it's why fried noodles and rice taste much better at a restaurant, because they have crazy hot wok burners.
I HATE, absolutely LOATH ceramic tops.
Unless you have a fancy one like a wolf, the surfaces they use just end up attracting gross splashes of water and just everything burns.
After that, I'd go with coil, it's tried and true, and the mess won't be nearly as bad.
Then gas. I have a gas now. I don't think I could settle for anything less. The heat is even and it gets very hot. I managed to find myself a commercial Wolf range, so the cleanup is easy. Commercial equipment is made to clean easier.
I want to try induction as I heard it's amazing, but I have yet to play around with one.