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Monsur Fromage du Pollet
 
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Loki wrote on 06 Apr 2005 in rec.food.baking

> il Mon, 4 Apr 2005 02:29:30 -0500,
> (The Old Bear) ha scritto:
>
> >
> > We're continuing to shop for a new range. I have a personal
> > preference for natural gas fueled ranges and ovens but I
> > notice that a number of manufacturers are now making "dual
> > fuel" ranges with gas burners and electric convection ovens.
> >
> > Is there any meaningful advantage to this?
> >
> > I understand that natural gas produces water vapor (and
> > carbon dioxide) when it burns and that this makes the
> > humidity in gas ovens higher than in their electric
> > counterparts. I would assume that this affects the baking
> > process for better or worse. What has been your experience?
> >
> > I could post this to the appliance newsgroup, but I'd
> > rather have the opinions of people who actually bake
> > and not just technical theory of one versus the other type
> > of oven.

>
> Perhaps it's harder to kill yourself with an an electric oven, than
> it is with a gas oven. Singed eyebrows would be a faint memory too.
> Perhaps thermostats work better in electric ovens. It could be a case
> of using what's best for each application. Dry heat for baking, gas
> for that easy control of heat on the stove stop. I've also never been
> too keen on the idea of all the combustion materials floating around
> an oven tainting the food. It may not be a problem but it's my
> perception.


The advantage of a gas stove top are instant on and immediate temp
control by adjusting the flame. The advantages of an electric oven are
a more readily constant oven temp and fewer hot spots.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban