Old oven died. Installed the new one today
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Don't you need a professional to change a gas driven appliance? How did you make sure there wasn't any leakage?
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Not necessarily. I didn't feel like paying $50 for someone to connect a gas line.
I used thread tape and after connecting the gas line I listened and smelled for a leak. No noise or smell. All good.
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Dang. I just looked up that Wolf and that looks amazing. I do like cooking with gas. I've never used induction and honestly, it didn't even occur to me to get anything other than gas. It was just, "need a new range" and I immediately searched for gas since that's what we already had.
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Hahaha. House was built in the late 1800s. Not sure if it was built with that hardwood, but that hardwood has seen some shit. Including:
- The house being moved to its current location, (which is a big reason the floor looks jank. The house settled and like most old houses is crooked as fuck, causing some gapping in the floor boards)
- Seven or so layers of linoleum that I had to remove along with several subfloors piled on top of those linoleum layers
- And, no joke, I pulled over a thousand staples out of the wood flooring in this house.
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I see what you did there!!!
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In the garage. Destined for the curb with a free sign on it. Have at it!
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I can't wait to make an omlette on there!
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Thank you!
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Honestly, it didn't even occur to me to consider induction. It's not because I'm pro-gas/anti-induction. The precious range was gas and my thought process went, "fuck I gotta buy a new range how much is this shit gonna cost me since I can barely afford to exist as it is in this fucked up nation (USA), let's go to big box hardware store website and see how big a hoke a new gas range will burn in my pocket."
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I'll watch out for that. Thanks for the heads up.
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I do! This is the recipe I use. Though I often add spices to the dough (paprika, chili powder, onion powder, garlic powder, I don’t measure, but I’d say about a TBSP of each)
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It cleaned up surprisingly well considering all that. Nice job!
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Thanks for the share, I'll be saving this for the next time I'm feeling motivated in the kitchen!
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As a professional chef, you're right about the flavor part. The main reason that I prefer working on a gas burner is that I can gauge the heat coming off of the burner based on the size and appearance of the flames and temperature changes happen more quickly.
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While on the surface, that is true, it's also true that for the most part, it comes down to learning your particular equipment. You know what your stove is going to do based on which pan you use and what the flame looks like. And it's basically the same on induction. You know that if you put it on a specific setting with a specific pan what it will do. At first, it might be weird and confusing not having that visual feedback. But you still get all of the other feedback you normally get.
And here's a big one! You get extra feedback when you aren't using gas. You can actually smell what's going on in the pan. With gas, the fumes go up around the outside of the pan, cover up, and carry off the smells from the pan. That was something we didn't think about when switching from gas to induction, but it's something my wife noticed and pointed out to me.
I could go on about induction for a long time. I think it is hands down better. For background, I've always had electric stoves, and found the newer glass top style to be perfectly adequate. We bought a bed and breakfast that had a gas stove, and I was really excited to "upgrade" to gas and I was shocked at how much I actually hated using it. We had a cheap induction burner from Amazon for years and liked it a lot, so we decided to get an induction stove and it's been amazing.
