Old oven died. Installed the new one today
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As a semi professional cook, let me assure you it doesn't change the flavor. I could talk about this for a long time.
The gist of it is this. Old electric cook tops, the crappy coil kind, really did suck. And at that time, gas was far better. But things have changed. Cooks, like so many other professions, hold on to old dogma and do not like letting go.
Add on top of that gas industry lobbying and advertising, and you get myths that stick, and stick hard.
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Thanks for PoV. Now I know what to think about this even less!
Still want an induction tho.
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If there's anyone who's going to gaslight, gas companies seem a probable candidate.
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With your new oven, you can make a huge pita without having to install a new floor.
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What's up with that floor?
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I’ve already seen that. I watch all of Alec’s videos. He’s not a chef so needless to say I’m skeptical.
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Definitely fair. Figured I'd share anyway.
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Hobbyist cook here that owns one of the best duel fuel ranges (gas top, electric oven) on the US market. A Wolf DF304 and yes, I'm damn proud of it. It is by far the best cooking range I have ever used. Unlike its predecessor, a Dacor RSD30, it has stood up to very heavy use over the years.
I love to cook with gas. I have cooked on resistive electric and they are terrible.
With that said (induction supporters, it's time for you to just wait a bit, I know you're just cracking your knuckles to put me on blast).
My next range, or cooktop will be induction. A friend of mine has an induction cooktop that is comparable to Wolf. It actually is pretty nice... For the most part. My issue with induction really is not how it cooks, but rather the weird noises that will sometimes come from either the cookware, or the cooktop itself. It's a high end induction as well (Viking I think). So I'm not talking about some cheap stove from a box store.
But as far as how well it cooks, I really do like induction. It does all the things that gas does well; instant temperature control, gets really low for simmering, gets really hot for searing or other high heat cooking. I also like the fact that induction doesn't produce any carcinogenic combustion byproducts. I've always had a high flow vent above any gas range I have owned. My wife used to have the bad habit of not turning on the fan when she uses the stovetop. Yeah, that doesn't happen now.
The bad news is... It's a Wolf which is designed to last 20 years in a professional kitchen. While mine sees heavy use for a home kitchen, that's peanuts in comparison. A Wolf will literally last a lifetime in a home. It would really pain me to junk this thing prematurely. If we stay where we are, the kitchen will need to be remodeled in the next 5 to 6 years. At that point my stove will be 15 years old, so we might just replace it.
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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)
