On Nov 20, 1:39*pm, mike wrote:
On Nov 20, 10:28*am, wrote:
. * *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.

1. I've never had a problem with inadequate heat with eletric.

2. *I've never had a problem with heat uniformity with electric.

3. *I've never had a problem with my pans not being flat enough or
with improper element mating with electric. *I do admit that I don't
buy garage sale pans. *But neither are they very expensive.

4. *I've never had a problem controlling heat with electric. *I
concede that it is easier to control heat response with gas, but it is
simply not that hard to get used to and compensate for electric heat
response characteristics.


If electric cooking is so peechy keen, why do you see the vast
majority of pro chefs using gas? Why aren't commerical restaurants
outfitted with electric? Ever watch the Food Channel? Count how
may different chefs are using gas vs electric. It's overwhelming gas
they are using. It ain't even close. And it's because of the above
reasons.

How about this survey of pro chefs? 96 percent prefer gas.


http://goliath.ecnext.com/coms2/summary_0199-874923_ITM
Description WASHINGTON, Oct. 12 /PRNewswire/ -- When it comes to
results, the majority of professional chefs agree that cooking with
gas, whether propane or natural gas, is the best option. According to
a recent national survey, 96 percent of professional chefs prefer
using a gas cooktop, and nine out of 10 would recommend that others
use gas to cook as well.

"I've been in this business for more than 20 years and I don't know of
any professional chefs that prefer using electric," said...