I've seen it discussed that electric ovens take more time than a gas oven does
to cook a casserole, pie, roast, etc. My experience is that it is true. The
reason given is that the gas flame burns up the oxygen faster, or some such
theory. I don't know if this is the right reason, but having cooked both both
electricity and gas, I can tell you that in an electric oven always takes about
10 minutes longer.
This includes the assumption that both ovens were properly pre-heated. It is
particularly clear when baking a pie, --pumpkin, pecan, lemon, etc.

Any experts out there?

In article ,
(Nancree) writes:

I've seen it discussed that electric ovens take more time than a gas oven
does
to cook a casserole, pie, roast, etc. My experience is that it is true. The
reason given is that the gas flame burns up the oxygen faster, or some such
theory. I don't know if this is the right reason, but having cooked both
both
electricity and gas, I can tell you that in an electric oven always takes
about
10 minutes longer.
This includes the assumption that both ovens were properly pre-heated. It is
particularly clear when baking a pie, --pumpkin, pecan, lemon, etc.

Any experts out there?

You'd need to compare identical model units, but I seriously doubt there'd be
any appreciable difference, 350F is the same regardless which fuel.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

(Nancree) wrote in
:

I've seen it discussed that electric ovens take more time than a gas
oven does to cook a casserole, pie, roast, etc. My experience is that
it is true. The reason given is that the gas flame burns up the
oxygen faster, or some such theory. I don't know if this is the right
reason, but having cooked both both electricity and gas, I can tell
you that in an electric oven always takes about 10 minutes longer.
This includes the assumption that both ovens were properly pre-heated.
It is particularly clear when baking a pie, --pumpkin, pecan, lemon,
etc.

Any experts out there?



No expert, but my experience is the same. However, I still prefer baking
with an electric oven. After years of baking with gas, I still found that
things burned or over-browned easier, and many things got much too dry for
my taste. The temps were on point and relatively even throughout. I just
don't like the performance of gas.

Wayne

I'm trying to understand how this could be, in two ovens at the same
temperature, and no convection in either.

The only hypotheses I can come up with a

- Maybe gas ovens come back to temp faster after the door is opened and
cold/room temp food is placed inside. I would guess that this would make a
difference only on things cooked for a relatively short time, or if you
opened the oven to check very often.

- Very few people have electric and gas ovens at home, so the observations
are bogus

--
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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

Bah! Humbug!

"Nancree" wrote in message
...
I've seen it discussed that electric ovens take more time than a gas oven
does
to cook a casserole, pie, roast, etc. My experience is that it is true.
The
reason given is that the gas flame burns up the oxygen faster, or some
such
theory. I don't know if this is the right reason, but having cooked both
both
electricity and gas, I can tell you that in an electric oven always takes
about
10 minutes longer.
This includes the assumption that both ovens were properly pre-heated. It
is
particularly clear when baking a pie, --pumpkin, pecan, lemon, etc.

Any experts out there?

Nancree wrote:
I've seen it discussed that electric ovens take more time than a gas
oven does to cook a casserole, pie, roast, etc. My experience is that
it is true. The reason given is that the gas flame burns up the
oxygen faster, or some such theory. I don't know if this is the
right reason, but having cooked both both electricity and gas, I can
tell you that in an electric oven always takes about 10 minutes
longer.
This includes the assumption that both ovens were properly
pre-heated. It is particularly clear when baking a pie, --pumpkin,
pecan, lemon, etc.

Any experts out there?

The 10 minutes may be pre-heating time. My electric oven is calibrated a
tad too high, so I have to adjust my cooking time down about 5 minutes for
most recipes. Therefore, I generally don't preheat the oven. There is no
hard & fast rule, I'm afraid.

Jill