Gas must be vented , so you can't control moisture .
Electric is for cooks who understand what really happening
in their food .

An oven can bake or broil . If there is even air temp , then you
can bake , if youre broil is not by a thick rod on top of oven
then you can broil so perfect , making toast is easy ( toast is
a test ) ...
Thick rods dont heat fast as your toaster does .
If air temp is not even in your oven , then you compromise and
put a thick insulator under the food and it works .
In an oven that has even air temp by a fan , you dont IR from
the lower burner , and the fan evens out the temp for perfect
baking . Notice you must put a cookie sheet over the lower
heating element to accomplish this "even" heat . It blocks
direct IR from element . Then the fan brings that heat up to
the top .

1) insulate your lower heat element from IR by a tin
cover .
2) top heat element must be thin ni-chrome wire
to heat fast like your toaster does .
Now its so good , you could use a computer to
"repeat" cooking exactly , same each time ...
---------------------------------------
Electric skillets need thin stainless steel sheet to insulate
all the lower portion , twice . The top needs insulation ,
but less .
Now you get even heat ! Not just where the heating element circles
about .







Zilbandy wrote:
> I remember reading somewhere that gas ovens have more of a 'moist
> heat' since there is certain amount of moisture in natural gas, where
> an electric oven is a 'dry heat.' This article also hinted that
> baking in a gas oven is better than baking in an electric oven due to
> the added humidity of the gas heat. Any thoughts on this topic?
>
> --
> Zilbandy - Tucson, Arizona USA >
> Dead Suburban's Home Page: http://zilbandy.com/suburb/
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