On Nov 20, 12:41*pm, mike wrote:
On Nov 20, 9:23*am, ransley wrote:

Who said industrial, what pro uses electric, electric sucks unless
boiling water is what you call cooking.

WHY does it "suck"? *Because it doesn't have as fast of response as
gas? *Ok, it's not the end of the world. * It's not that hard to deal
with.

By the way, there are pros that use huge electric grill tables. * But
that alone doesn't mean that you should have one in your home.

Any poll of profesional chefs will show that they overwhelmingly
prefer a gas cooktop. It's not even close. You can get more heat,
faster heat, better control, and it's uniform. A common problem with
an electric cooktop is that pots and pans are very often not perfectly
fat, nor is the electric element. Consequently, one side can be in
tigth contact and super hot, while the other is not and cooler.

Give me gas for the cooktop and electric ovens any day.