Cooking With Gas and a QUESTION
Used my new gas stove for the first time today to boil pasta (I'd been using the microwave and slow cooker in the new kitchen up to this point). It kinda freaked me out. You see, I've never had a gas stove before- all the rental places we've been in have always had electric stoves. I'm decidedly nervous at this point about the gas flames popping with a "poof" into existence and shooting out around the bottom of the pots that I'm standing by and stirring from. It's making me kind of skittish, though I'm sure I'll get used to it quickly. As John said tonight no doubt modern-day gas stoves have plenty of safety precautions built in.
Did a bit of reading about gas stoves tonight on-line and I gather they are actually easier on energy consumption than electric stoves. I also gather gas stoves are preferred by top chefs because you have more control over how much heat is going under each dish. I also get the impression that gas stoves, in general, are more expensive than electric stoves, but pay the difference in the long run because of the reduction in energy use.
So, a question:
Is your current stove electric or gas? Have you had a gas stove before? Do you have a preference? Those of you used to a gas stove, any safety/cooking/household tips you care to pass on?
Did a bit of reading about gas stoves tonight on-line and I gather they are actually easier on energy consumption than electric stoves. I also gather gas stoves are preferred by top chefs because you have more control over how much heat is going under each dish. I also get the impression that gas stoves, in general, are more expensive than electric stoves, but pay the difference in the long run because of the reduction in energy use.
So, a question:
Is your current stove electric or gas? Have you had a gas stove before? Do you have a preference? Those of you used to a gas stove, any safety/cooking/household tips you care to pass on?