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Path: utzoo!watmath!clyde!burl!ulysses!allegra!bellcore!decvax!decwrl!Glacier!Navajo!billw
From: billw@Navajo.ARPA
Newsgroups: net.cooks
Subject: Gas vs Electric
Message-ID: <134@Navajo.ARPA>
Date: Sun, 17-Mar-85 06:51:46 EST
Article-I.D.: Navajo.134
Posted: Sun Mar 17 06:51:46 1985
Date-Received: Tue, 19-Mar-85 04:43:59 EST
Distribution: net
Organization: Stanford University
Lines: 14

I grew up with electric stoves, and have never really tried to
come to terms with gas - as I see it, the problem is that a
gas stove is always the same temp.  Sure, you can vary the
size of the flame, and how far below the botom of the pot it
is, and so on, but you tend to get sort of rings of heat on
the bottom of your pan (especially at low heats).  My grandmother
has a bunch of tefalon pots and pans with rings of tefalon worn
off because of this.  You can get around this problem by using
heavier (better) pans, but then you lose the big advantage of
gas - the heat can be changed quickly.  I concede that a gas
range is much better for a wok, where you dont need either low
or even heat....

BillW