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Gas ranges offer unmatched convenience, precise control and a host of advanced features. By Matt Bolch
ince nine out of 10 chefs cook on a gas range, shouldn’t you? From Sprofessional chefs to Wolfgang Puck and Rachael Ray
In fact, upwards of 80 percent of food preparation involves range burners. Gas burners heat quickly and easily maintain their temperature, whereas the eye of an electric range cycles on and off to maintain temperature. Cooks can
raise and lower the heat settings on both types of burners, but only gas burners allow the cook to see the flame move in response to his actions.
“Even when using the oven for cooking, much of preparation starts on the stovetop,” says Sue Bailey, manager of product development for major appliances at Viking Range Corp. “We all like to see that pretty blue flame and know that it’s working. Especially when simmering, it’s great to tweak the burner and see exactly how high the flame is.”
In addition to that ubiquitous flame that provides precise temperature control, cooking with gas offers superior energy efficiency and reliability over an electric range. A typical gas burner can bring water to boiling about three percent faster than a comparable electric burner. Plus if the electricity goes out, you can still cook with a natural gas range. Further, gas ranges offer many great features, including auto- matic ignition, self cleaning or continuous cleaning and smokeless broiling.
Gas ovens are naturally convective, meaning warm air flows around food dur- ing cooking, but some manufacturers have introduced convection gas ovens that bake and broil faster than a conventional gas range. Baking in a gas oven adds moisture to the food; a moist baked chicken dinner or a succulent rib roast entrée is always better when it’s prepared in a gas oven. Another advantage of a gas oven
12naturalLiving ❙ Fal - Winter | naturalLiving ❙ Fal - Winter 13 |
