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Would you rather cook on a gas stove or electric? Why?

Lon;1330344 wrote: Would you rather cook on a gas stove or electric? Why? No........ I have a Halogen Hob and would never never go back to gas or electric hob now. The oven Is electric... Fan assisted and brilliant... self cleaning also... double bonus !!!

Lon;1330344 wrote: Would you rather cook on a gas stove or electric? Why?


Generally gas hob, electric oven - hob is more controllable, oven is more consistent.

gas........a wok works so much better on a gas ring than an electric one

I've never got on with an electric hob after cooking on gas most of the time. I find it much more controllable but I would expect a halogen hob to be so, as well. I suppose it's what you grew up with and what you're used to

oscar;1330348 wrote: No........ I have a Halogen Hob and would never never go back to gas or electric hob now. The oven Is electric... Fan assisted and brilliant... self cleaning also... double bonus !!!


Halogen-----------state of the art----------only problem is that it takes three times as long to heat up and get ready to cook, but then cooks faster than gas or electric.------------BTW I have added HOB to my English language vocabulary as it's a word that I and most Yanks are unfamiliar with. We say BURNER

Lon;1330356 wrote: Halogen-----------state of the art----------only problem is that it takes three times as long to heat up and get ready to cook, but then cooks faster than gas or electric.------------BTW I have added HOB to my English language vocabulary as it's a word that I and most Yanks are unfamiliar with. We say BURNER :wah: It is a glass hob to us.

Since getting the Halogen, the problem I have found Is that much cook-ware on sale Is not suitable for Halogen Hobs. I really have to look now at the small print If I buy new pots and pans.

oscar;1330363 wrote: :wah: It is a glass hob to us.

Since getting the Halogen, the problem I have found Is that much cook-ware on sale Is not suitable for Halogen Hobs. I really have to look now at the small print If I buy new pots and pans.


The other problem is that they're delicate - the pans have to have milled bases and the hob is prone to cracking. We're looking to move back to gas (or possibly an Aga if my wife has her way :- a wall out here, a refit there - all in a weekend work ).

Lon;1330344 wrote: Would you rather cook on a gas stove or electric? Why?


I would rather YOU cook ME one of your fabulous meals. On a gas stove or an electric stove or a "hob"....doesn't matter.

Gas-alas, I have an all electric house here. Gas is so much better and easier to control the heat level you want.

i heard gas is better/ easier. but i have always had elec.

I used GAS for 42 years but changed to electric when I moved here to my flat. The oven has a fan which took some getting used to as it's quite fierce. I'm used to it now although I'm not too sure whether it's more expensive than gas .

All gas now, although I'd prefer to have the combination of gas hob and electric fan oven. Although anything beats cooking on a solid fuel Stanley :wah:

Lon;1330344 wrote: Would you rather cook on a gas stove or electric? Why?


Gas, you can control it more and quickly. freedom of the cooking realm

you know i came to this thread expecting one of my sons "hey mum, would you prefer to be eaten by a toothless lion ...or ...eaten alive by ants, kind of question. LOL LOL LOL

Gas without a doubt. As a few members have mentioned, it's more controllable.

It is instant heat. Far better for frying eggs. Makes scrumptious toast.

Plus if I get up during a cold night, I often turn the gas burners on to quickly heat the kitchen whilst I raid the food cupboard/fridge. Aaand the noise of the gas burners reminds me of the many many years of holidaying in a caravan when the children were younger.

Happy days, happy gassing.

Interesting topic me-thinks.

I was brought up with gas cookers and have had gas cookers wherever I have lived except for where I am now and the previous place. I can cope with an electric oven which is fan assisted. But I find the hob difficult to use because you can't just turn the heat down to a simmer as instantly as you can with gas. I end up preparing another ring to simmer on quite often. But this doesn't work if I'm using 3 or 4 rings together. Trying to time a saucepan to cool down and simmer has defeated me so far. It seems to take ages for the ring to drop down to the right temperature. I look forward to when I can have a gas cooker again but there's no gas where I live now.

To answer the question you must ask what the great chefs use, it's a gas hob every time.

binbag;1330581 wrote:

Plus if I get up during a cold night, I often turn the gas burners on to quickly heat the kitchen whilst I raid the food cupboard/fridge.

Happy days, happy gassing.

Interesting topic me-thinks.


Hey I used to do that when living at an old country property, if I couldn't get the fire going in time before the boys rose in the mornings

I've never cooked on gas so when I say I'd prefer gas it says quite alot. :wah:

I have used both gas and electric, ovens and hobs (burners). I prefer gas burners and gas oven. Instant heat at the burners and far more controillable, and I've found that a gas oven does not dry out roast meat or cakes like electric does. I haven't tried Halogen, so can't make a comment. As for Aga or Raeburn - they are solid fuel ovens which can also run your central heating and hot water, my mother had a Raeburn and we found that it was difficult to get accurate heat to the ovens (although there were thermometers on the doors) or to the hot plates on the top. The one advantage we did find was that you could do a very slow cook over night on the outer hot plates - I used to love the 'proper' porridge my mum cooked over night in her special double saucepan. What we also found was that the kitchen got very warm in the summer, and there was no way you could change that, even with wide open doors and windows and fans going full blast! She had to buy an electric cooker as summer back-up, so we could let the Raeburn go out ! :rolleyes:

G#Gill;1330705 wrote: I have used both gas and electric, ovens and hobs (burners). I prefer gas burners and gas oven. Instant heat at the burners and far more controillable, and I've found that a gas oven does not dry out roast meat or cakes like electric does. I haven't tried Halogen, so can't make a comment. As for Aga or Raeburn - they are solid fuel ovens which can also run your central heating and hot water, my mother had a Raeburn and we found that it was difficult to get accurate heat to the ovens (although there were thermometers on the doors) or to the hot plates on the top. The one advantage we did find was that you could do a very slow cook over night on the outer hot plates - I used to love the 'proper' porridge my mum cooked over night in her special double saucepan. What we also found was that the kitchen got very warm in the summer, and there was no way you could change that, even with wide open doors and windows and fans going full blast! She had to buy an electric cooker as summer back-up, so we could let the Raeburn go out ! :rolleyes:


Been there done that with the Stanley, what time tea arrived on the table depended on the weather. If it was windy tea was burnt, no wind at all and you'd be lucky to eat before midnight. The bottom oven was good for porridge and making bread but not a lot else. Yes summertime was hell in the kitchen and then in the winter, unless you sat on it you froze. Ours also heated our hot water, the times I had to get up in the night and turn on all the hot taps to stop the tank and pipes banging was not amusing at the time. Eventually we invested in a combination microwave and coped with that for cooking for a good year or more but then my son came along and we managed to change the Stanley for an Oil fired Rayburn which was a bit more controllable, I was not at all disappointed to see the back of ashes and clinker!! :wah: