Gas vs Electric Oven Range

[UConn_Top_Dog]

Trying to get a feel of what people prefer when it comes to kitchens with gas vs. electric oven ranges. Which would you prefer in your home? What do you think is more valuable to a buyer? Current realtors, home flippers, or contractors your input would be appreciated! Even if you are not in the real estate business feel free to share your thoughts. Thank you!

 

[UConnJim]

Induction seems better than gas as it is more efficient transferring heat, is much safer, easier to clean, and doesn't heat up the kitchen in the summer. The biggest con with induction is you need magnetic pans. Electric loses to both gas and induction.

 

[8893]

My wife keeps asking for this. But the one side of the house where we'd put a tank already has a Bulkhead, an AC condenser and a mini-split AC (downstairs). I don't really have space. She has consented to allow this condition, but makes me swear that the next house has a gas range, or we put propane in.

I was willing to buy her induction, but she doesn't like the heavy pans that are required.

Thanks to @Conndog , I've started poking around a bit here and am already feeling like we will go with some type of configuration from these products, once I figure out the size we need. Beautiful looking stuff:

Home

www.frenchranges.com

We're far from gourmets, but even we hate the glass top electric we have now.

If we're splurging for a 25th anniversary, I feel like this is worthy.

 

[jleves]

Regarding Lacanche, we did the combination propane and linduction because I like the old fashion look of gas burners vs sleeker induction burners. The model we got has 4 propane burners with a simmer plate in middle (take the plate off to access 5th high heat propane burner for wok cooking). My wife wanted the 2 induction burners because she is trying to use less fossil fuel and it does cook things faster with instant temp control. The range has 2 ovens (one gas, one electric) and a 3rd warming oven. We chose the dark blue enamel color.

Only thing missing is the ovens aren’t self- cleaning, if you can believe it- just not an option!

Great - now you have me on their site designing the range for the next house - for the price of a car

Do you find yourself using the gas or electric oven more often? Not sure how I feel about a gas oven.

 

[mussels]

Thanks to @Conndog , I've started poking around a bit here and am already feeling like we will go with some type of configuration from these products, once I figure out the size we need. Beautiful looking stuff:

Home

www.frenchranges.com

We're far from gourmets, but even we hate the glass top electric we have now.

If we're splurging for a 25th anniversary, I feel like this is worthy.

Says it hums while cooking. For those prices you would think they'd at least teach it the words.

 

[8893]

Says it hums while cooking. For those prices you would think they'd at least teach it the words.

I will absolutely steal that line and use it while visiting the showroom.

 

[Conndog]

Were I to do it again, I'd get basic black (goes with anything, and any other color costs $1000 or more extra depending on range size), and I would go with smaller range too, some variation of a 4 burner. You can only cook so many things at once, and I'm not a gourmet either. Les hotdogs avec les baked beans is more my speed.

 

[8893]

Were I to do it again, I'd get basic black (goes with anything, and any other color costs $1000 or more extra depending on range size), and I would go with smaller range too, some variation of a 4 burner. You can only cook so many things at once, and I'm not a gourmet either. Les hotdogs avec les baked beans is more my speed.

Thanks! You just saved me like $3,000+

 

[FriarJ]

I can't imagine anyone prefers cooking on electric, don't even know why they make them.

The absolute correct answer is duel fuel is the best. Gas cooktop (always), electric oven. Keeps temperature steadier for baking and is significantly easier to clean than a gas oven. These usually come with a convection feature as well. Dual Fuel all the way.

 

[CL82]

The absolute correct answer is duel fuel is the best. Gas cooktop (always), electric oven. Keeps temperature steadier for baking and is significantly easier to clean than a gas oven. These usually come with a convection feature as well. Dual Fuel all the way.

Everything I read says this is correct. FWIW, Mrs. 82 doesn't seem to have a problem with a gas range and she does a lot baking (especially around the holidays.)

 

[M.S.G.]

I was always an electric person because I'm an idiot and I didn't know any better. My wife wanted to throw the electric range out the window when we got here so a gas range was the first purchase and in comparison I understand why.

Quality is such a substantial difference.

 

[Excalibur]

Induction seems better than gas as it is more efficient transferring heat, is much safer, easier to clean, and doesn't heat up the kitchen in the summer. The biggest con with induction is you need magnetic pans. Electric loses to both gas and induction.

The cost of the pans is way overstated. Just about everyone's basic line works on induction now. When we remodeled the kitchen, I bought 3 higher end pans (one stainless deep sauté, one nonstick large frying pan and one small saucepan that gets used all the time). The rest I bought at Home Goods for about $12 each.

The stainless pans are no heavier than you would get otherwise. Anything nonstick has some extra weight to it. And you can always just use cast iron.

Having cooked on all 3 of electric, gas, and induction, I would never go back. If/when we ever move, installing induction will be the first thing I do.

 

[storrsroars]

The cost of the pans is way overstated. Just about everyone's basic line works on induction now. When we remodeled the kitchen, I bought 3 higher end pans (one stainless deep sauté, one nonstick large frying pan and one small saucepan that gets used all the time). The rest I bought at Home Goods for about $12 each.

The stainless pans are no heavier than you would get otherwise. Anything nonstick has some extra weight to it. And you can always just use cast iron.

Having cooked on all 3 of electric, gas, and induction, I would never go back. If/when we ever move, installing induction will be the first thing I do.

This is good to know should we ever move to a place w/o gas hookup.

Question though - my understanding from the limited reading I've done is that induction cooktops require the pot/pan to be in constant contact with the element, thus lifting the pan to toss something or to work scrambled eggs or whatever could cause the element to turn off. Is this correct in your experience?

 

[Conndog]

Something to consider- a couple of years ago, we went to Williams Sonoma to look at induction cookware, and a young woman working there mentioned possible health concerns with using induction cooking. She said she worked at the store part-time while also going to med school. I don't know if there really is a health hazard, I think it has to do with how close you are to the induction zone, but that was the report from her. It stuck in my mind, and hence another reason (besides the old-fashion look to gas burners) with my not wanting to go with all-induction range.

 

[Excalibur]

This is good to know should we ever move to a place w/o gas hookup.

Question though - my understanding from the limited reading I've done is that induction cooktops require the pot/pan to be in constant contact with the element, thus lifting the pan to toss something or to work scrambled eggs or whatever could cause the element to turn off. Is this correct in your experience?

No, the element stays active unless it’s not in contact for a longer period of time (maybe 2 minutes).

 

[jleves]

The cost of the pans is way overstated. Just about everyone's basic line works on induction now. When we remodeled the kitchen, I bought 3 higher end pans (one stainless deep sauté, one nonstick large frying pan and one small saucepan that gets used all the time). The rest I bought at Home Goods for about $12 each.

The stainless pans are no heavier than you would get otherwise. Anything nonstick has some extra weight to it. And you can always just use cast iron.

Having cooked on all 3 of electric, gas, and induction, I would never go back. If/when we ever move, installing induction will be the first thing I do.

As I understand it, you can grab a regular magnet. If it sticks to the pan, the pan will work on an induction cooktop. You probably already have several pans that work.

 

[jleves]

Were I to do it again, I'd get basic black (goes with anything, and any other color costs $1000 or more extra depending on range size), and I would go with smaller range too, some variation of a 4 burner. You can only cook so many things at once, and I'm not a gourmet either. Les hotdogs avec les baked beans is more my speed.

Not sure you saw my question so I'm bumping it. Do you find yourself using the gas or electric oven more often? Just not sure if I'm ok with a gas oven.

 

[Conndog]

We bought the range but it has been in storage in New York ever since it arrived from France over a year ago, because we are still tinkering with the basic kitchen layout. So, we haven't even used it yet! Hope to get back to construction in the spring and will be using it this summer. They say the ovens can fit a 26 pound turkey, but they are arranged deeper rather than wider, so the pans go into them ends first. I'd probably use most whichever want heats up to temp first.

 

[8893]

We bought the range but it has been in storage in New York ever since it arrived from France over a year ago, because we are still tinkering with the basic kitchen layout. So, we haven't even used it yet! Hope to get back to construction in the spring and will be using it this summer.

This bums me out. I would be murdering people.

 

[Zissou]

We went with gas rangetop (wolf), electric convection double ovens (gaggenau) and a (sharp) microwave drawer. All were great choices.

We are doing a kitchen in another house now and going with a gas cooktop (wolf), an adjacent induction pad (wolf), and looking at combination ovens with convection and microwave.

The thought is cook with gas for most cooking. Fast boil water on induction and have a few induction pans to expand the workspace when entertaining and using the 5 gas burners. I don’t think we’d ever give up cooking with gas.

 

[CL82]

Quality is such a substantial difference

I’m not sure if you meant it this way, but there is a huge difference between a quality gas range in the budget one. With quality gas ranges it’s really easy to maintain temperature and make tiny adjustments.

 

[8893]

So after checking our dimensions, it looks like Lacanche won't work for us because you can only add induction rings to the larger sizes, and I am not about to reconfigure our kitchen again. @Conndog 's delay is not encouraging, either; and I don't see the advantage to adding propane just for the range. Bummer because it's a really beautiful product that would be the centerpiece of any kitchen.

@Excalibur , any brand or dealer you recommend for an induction range with electric oven?

 

[Dove]

So after checking our dimensions, it looks like Lacanche won't work for us because you can only add induction rings to the larger sizes, and I am not about to reconfigure our kitchen again. @Conndog 's delay is not encouraging, either; and I don't see the advantage to adding propane just for the range. Bummer because it's a really beautiful product that would be the centerpiece of any kitchen.

@Excalibur , any brand or dealer you recommend for an induction range with electric oven?

Your ostentatiousness has its limits.

 

[8893]

Your ostentatiousness has its limits.

Please. We are paupers in our town. Our house would be an outbuilding on many of the other properties.

 

[Dove]

Please. We are paupers in our town. Our house would be an outbuilding on many of the other properties.

Us, too. I proudly tell people we live in the town's wooded swampland.

 

[Conndog]

In the Lacanche line-up is the Chambertin model, which can have induction, but at 43.5 inches wide, maybe this is too wide for the space you have? That one would have one oven (you choose gas or electric) and one warming oven, plus gas burners plus induction burners.

 

[Minicoop69]

I just redid the kitchen and we ended up going with a 30in Cafe with 6 burners and a double oven. Gas all the way. Was thinking about Dual Fuel, but decided on just gas.

I didn't have the space to put in a bigger stove than 30in.

 

[8893]

In the Lacanche line-up is the Chambertin model, which can have induction, but at 43.5 inches wide, maybe this is too wide for the space you have? That one would have one oven (you choose gas or electric) and one warming oven, plus gas burners plus induction burners.

Yes, that is too wide because we already redesigned the kitchen while putting on an addition (and a good deal of other work) around eight years ago, so we have all the cabinetry and granite, etc. in place and I just want something to take the place of our current range, oven and microwave. Looks like I am dealing with 30" wide and 36" high.

 

[Excalibur]

So after checking our dimensions, it looks like Lacanche won't work for us because you can only add induction rings to the larger sizes, and I am not about to reconfigure our kitchen again. @Conndog 's delay is not encouraging, either; and I don't see the advantage to adding propane just for the range. Bummer because it's a really beautiful product that would be the centerpiece of any kitchen.

@Excalibur , any brand or dealer you recommend for an induction range with electric oven?

If you’re not going super high-end, we are very happy with our Frigidaire Gallery. It’s a slide-in that fits a standard space.

 

[Excalibur]

 

[8893]

View attachment 62816

Thanks. That is almost identical to our set-up; very similar cabinets and granite, too. If your fridge just on the other side of the cabinets to the right of the range and oven, it's a dead-ringer for our kitchen (same rug, too(!), but very worn, very wide wood flooring that we have been told cannot be sanded and finished again, unfortunately).