TheHaitian
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Post by TheHaitian on Apr 27, 2016 14:47:27 GMT -5
50 posts later and that's all we get. That's what she said
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Deleted
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Post by Deleted on Apr 27, 2016 14:56:27 GMT -5
Archie is not the hero off topic deserved, but he is the hero we needed.
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MJ2.0
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Post by MJ2.0 on Apr 27, 2016 18:29:28 GMT -5
You also forgot his ability to make eggs in the microwave.
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NastyWoman
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Post by NastyWoman on Apr 27, 2016 18:49:23 GMT -5
Archie slew 130 snow leopards with nothing more than a stick of gum, a thumbtack, a sheet of paper, a 5" length of copper wire, and three AGS-30 grenade launchers. He's revered by Afghans and Nepalese as मुक्तिदाता ( muktidātā, "great savior") for his services to humanity in the region. The locals are raising funds to produce a documentary, " Demon (Snow Leopard) Slayers of the Koshi River (Sapt Koshi)", in which Archie is one of two heroes being documented. Word is that he's quite the tall, dark, and handsome type too. Form one line, ladies. if Archie can do this all by himself we need to fear snow leopards why again
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Virgil Showlion
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Post by Virgil Showlion on Apr 27, 2016 20:53:20 GMT -5
Archie slew 130 snow leopards with nothing more than a stick of gum, a thumbtack, a sheet of paper, a 5" length of copper wire, and three AGS-30 grenade launchers. He's revered by Afghans and Nepalese as मुक्तिदाता ( muktidātā, "great savior") for his services to humanity in the region. The locals are raising funds to produce a documentary, " Demon (Snow Leopard) Slayers of the Koshi River (Sapt Koshi)", in which Archie is one of two heroes being documented. Word is that he's quite the tall, dark, and handsome type too. Form one line, ladies. if Archie can do this all by himself we need to fear snow leopards why again It's Archie taking these things down. They call him ड्रागन ( kō ḍrāgana "the dragon") because he's 7'6", has skin like titanium, and he can decapitate a man with a flick of his wrist. Legends still circulate in bars in Philadelphia about the fate of the Philly City accountant that waited more than 24 hours to return one of Archie's calls. If you want to know the details, you can ask the widow. The peoples of the Hindukush needed a saviour. Archie prevailed where countless others couldn't. The mountain slopes of Nepal are littered with the bones of his predecessors.
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wvugurl26
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Post by wvugurl26 on Apr 28, 2016 7:12:15 GMT -5
Better yet, sell your glass top stove and by a nice gas range. Amen!! A friend of mine was recently licensed to do gas lines in my state. I'm hoping we can get gas soon. Even a couple hundred dollar gas stove would be a vast improvement over that POS glass flat top we have now. Of course I'll still drool over the $8k Wolf stove a friend of my aunt's had. That was a crime, the woman didn't even boil water.
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ArchietheDragon
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Post by ArchietheDragon on Apr 28, 2016 8:17:32 GMT -5
You can get a propane tank if you want a gas stove. You don't have to wait for a natural gas line.
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Virgil Showlion
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Post by Virgil Showlion on Apr 28, 2016 11:06:19 GMT -5
We bought a flat top when we built our house, they were relatively new then, and we were foolish- foolish because we knew gas cooked better than electric, but we bought anyway. We finally replaced it a few years ago. Halalujah! Heat is heat. One source of heat under a pan doesn't cook better or worse than any other source of heat. The only factors of relevance are how much heat is produced, how quickly it's produced, constancy of temperature, and evenness of heat distribution throughout the pan. A well-designed electric element can provide more heat faster than gas, and maintain tighter consistency in temperature. The evenness of heat distribution is jointly a function of the element design and your cookware. If we're talking about grilling food over an open flame, that's a different story, but when it comes to kitchen ranges, there's no "quality-based" reason to go with gas over electric, and several practical reasons not to. Of course, gas is usually the cheaper option, especially if you live in a big city.
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Green Eyed Lady
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Post by Green Eyed Lady on Apr 28, 2016 11:47:56 GMT -5
I won't dispute that there is any scientific difference between the two. I'm a cook. A good one. Gas is far superior to me in that I can see the flame. I can see to turn it down. I can't see electric. I accept it may be just because that's what I'm used to, but there is no comparison if you are talking as a cook. If you are speaking as a scientist - there probably isn't.
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Chocolate Lover
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Post by Chocolate Lover on Apr 28, 2016 11:56:54 GMT -5
I won't dispute that there is any scientific difference between the two. I'm a cook. A good one. Gas is far superior to me in that I can see the flame. I can see to turn it down. I can't see electric. I accept it may be just because that's what I'm used to, but there is no comparison if you are talking as a cook. If you are speaking as a scientist - there probably isn't. I learned to cook on gas and haven't used one since I moved out of Mom's house twenty ish years ago. I still hate electric in comparison.
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Green Eyed Lady
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Post by Green Eyed Lady on Apr 28, 2016 11:59:39 GMT -5
I won't dispute that there is any scientific difference between the two. I'm a cook. A good one. Gas is far superior to me in that I can see the flame. I can see to turn it down. I can't see electric. I accept it may be just because that's what I'm used to, but there is no comparison if you are talking as a cook. If you are speaking as a scientist - there probably isn't. I learned to cook on gas and haven't used one since I moved out of Mom's house twenty ish years ago. I still hate electric in comparison. I burn everything on electric. My mother thought of buying electric after her gas stove bit the dust. She said she was afraid of leaving burners on. I cook for a huge crowd at my mom's a lot. No gassy? No cooky! She purchased a gas stove.
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Deleted
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Post by Deleted on Apr 28, 2016 12:03:35 GMT -5
I had gas at my first house, electric the past 16 years at the new place. I guess I never noticed a huge difference. I know what heat level all the numbers are, I don't need to see an actual flame.
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ArchietheDragon
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Post by ArchietheDragon on Apr 28, 2016 12:05:37 GMT -5
My mom really likes her new glass top induction range. She says the heat responds nearly as well as her old gas range, but it is 10 times easier to keep clean. She did have to buy all new pots and pans for it, though.
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Green Eyed Lady
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Post by Green Eyed Lady on Apr 28, 2016 12:10:49 GMT -5
My mom really likes her new glass top induction range. She says the heat responds nearly as well as her old gas range, but it is 10 times easier to keep clean. She did have to buy all new pots and pans for it, though. I'll give you the cleaning part. I'm a pretty good cook, but I still occasionally boil something over. It's a mess to take all that stuff apart and clean it. Especially on the underside. Can't tell you how many pilots I've had to relight because I drowned them out. Still...I'd buy gas every time.
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jeep108
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Post by jeep108 on Apr 28, 2016 12:13:24 GMT -5
I've never really noticed a difference I can cook on gas or electric. I learned on electric though and never lived anywhere with gas or propane. Only time I get to cook on gas is in the RV.
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Virgil Showlion
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Post by Virgil Showlion on Apr 28, 2016 12:27:39 GMT -5
Obviously if you don't know how to cook with electric, you're going to get better results with gas. In terms of the physics involved in heating the food, presuming you have a well-designed electric range, there's no difference.
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Virgil Showlion
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Post by Virgil Showlion on Apr 28, 2016 12:33:00 GMT -5
Heat is heat. One source of heat under a pan doesn't cook better or worse than any other source of heat. The only factors of relevance are how much heat is produced, how quickly it's produced, constancy of temperature, and evenness of heat distribution throughout the pan. A well-designed electric element can provide more heat faster than gas, and maintain tighter consistency in temperature. The evenness of heat distribution is jointly a function of the element design and your cookware. If we're talking about grilling food over an open flame, that's a different story, but when it comes to kitchen ranges, there's no "quality-based" reason to go with gas over electric, and several practical reasons not to. Of course, gas is usually the cheaper option, especially if you live in a big city. I'm sorry Virgil. You may be top notch engineer, but you are obviously not a cook.
BTW- our former PM, who was both an engineer and a very good cook, also knew the difference between gas and electric.
He may have had a lousy electric range. Also, to be frank, you can't throw a stick without it hitting a professional chef, artist, craftsman, etc. that swears to the heavens that X is better than Y but is unable to distinguish between X and Y in controlled experiments. They should do a "MythBusters" episode on it.
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Chocolate Lover
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Post by Chocolate Lover on Apr 28, 2016 13:17:15 GMT -5
Obviously if you don't know how to cook with electric, you're going to get better results with gas. In terms of the physics involved in heating the food, presuming you have a well-designed electric range, there's no difference. Any idiot adapts to cooking with electric, but that doesn't mean they LIKE it.
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ArchietheDragon
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Post by ArchietheDragon on Apr 28, 2016 13:32:42 GMT -5
They should I suppose Virgil. They would find out quickly why gas is superior. There are several reasons right off the bat why gas works better than electric. Now bear in mind, I am talking about stove top burners, NOT the oven, which is a whole different deal. In fact, some real cooking phreaks have gas range tops and electric oven combos of one type or another, (convection is good) but......
A gas burner is much easier to control to exact tolerances than an electric burner. A gas burner can be adjusted instantaneously to change heat (especially to lower it) as necessary. A gas burner can be adjusted to a lower simmer than most (or all) electric burners.
These are all critically important in stovetop cooking of various kinds. I could go into detail with examples if you wish if you wish, but I don't want to bore everyone.
Virgil probably breaks his bechamel and doesn't even know it.
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obelisk
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Post by obelisk on Apr 28, 2016 13:50:04 GMT -5
At all the Michelin star chefs kitchen that I watched, there was always a gas stove top involved. No electric in sight.
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Deleted
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Post by Deleted on Apr 28, 2016 14:32:07 GMT -5
I'm the dummy who sets her hair on fire using gas stoves, so for me, electricity is infinitely safer. Besides, burned hair stinks!!! Although I did quit smoking but I am also absent-minded enough that I set my clothes on fire too. So electric it is!
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msventoux
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Post by msventoux on Apr 28, 2016 14:41:57 GMT -5
I'm the dummy who sets her hair on fire using gas stoves, so for me, electricity is infinitely safer. Besides, burned hair stinks!!! Although I did quit smoking but I am also absent-minded enough that I set my clothes on fire too. So electric it is! And I thought I was a danger in the kitchen! I usually just restrict myself to dropping things and trying to stab and slice off body parts.
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Deleted
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Post by Deleted on Apr 28, 2016 14:46:50 GMT -5
trying to stab and slice off body parts. I've done that too. Mandolin slicers without using the guard is a surefire way to lose a chunk of finger. I stab and burn myself on a regular basis at work, why should it be any different at home?
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Virgil Showlion
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Post by Virgil Showlion on Apr 28, 2016 15:09:52 GMT -5
They should I suppose Virgil. They would find out quickly why gas is superior. There are several reasons right off the bat why gas works better than electric. Now bear in mind, I am talking about stove top burners, NOT the oven, which is a whole different deal. In fact, some real cooking phreaks have gas range tops and electric oven combos of one type or another, (convection is good) but......
A gas burner is much easier to control to exact tolerances than an electric burner. A gas burner can be adjusted instantaneously to change heat (especially to lower it) as necessary. A gas burner can be adjusted to a lower simmer than most (or all) electric burners.
These are all critically important in stovetop cooking of various kinds. I could go into detail with examples if you wish if you wish, but I don't want to bore everyone.
What can I say? You must have been cooking with lousy equipment. A modern electric range with or without induction cookware can be digitally set to exact temperatures within tight tolerances. Thermal output for inductive ranges changes instantaneously, and minimum output can go as low as any gas range. Technology has come a long way in the past few decades. I'll grant you I don't know how many electric ranges out there are decent in all these regards, but they do exist.
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NastyWoman
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Post by NastyWoman on Apr 28, 2016 16:09:45 GMT -5
My mom really likes her new glass top induction range. She says the heat responds nearly as well as her old gas range, but it is 10 times easier to keep clean. She did have to buy all new pots and pans for it, though. That is what I want if/when my current stove bites the dust
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GRG a/k/a goldenrulegirl
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Post by GRG a/k/a goldenrulegirl on Apr 28, 2016 16:09:57 GMT -5
They should I suppose Virgil. They would find out quickly why gas is superior. There are several reasons right off the bat why gas works better than electric. Now bear in mind, I am talking about stove top burners, NOT the oven, which is a whole different deal. In fact, some real cooking phreaks have gas range tops and electric oven combos of one type or another, (convection is good) but......
A gas burner is much easier to control to exact tolerances than an electric burner. A gas burner can be adjusted instantaneously to change heat (especially to lower it) as necessary. A gas burner can be adjusted to a lower simmer than most (or all) electric burners.
These are all critically important in stovetop cooking of various kinds. I could go into detail with examples if you wish if you wish, but I don't want to bore everyone.
Hey!!! I resemble that remark!!!! (GRG walks her phreaky self proud and tall to stroke her combination range and oven lovingly.)
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Knee Deep in Water Chloe
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Post by Knee Deep in Water Chloe on Apr 28, 2016 16:35:41 GMT -5
We only have a glass top because natural gas wasn't available in our county until five years ago. The cost of installation is not something we want to pay for right now. DH also wants a gas stove and electric oven. He has actually cooked in restaurants. While he is not a scientist, gas stove tops is what is used by professionals.
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NoNamePerson
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Post by NoNamePerson on Apr 28, 2016 18:16:31 GMT -5
I just eat out. Have no clue what the restaurants use. And no I'm not talking Mc, Hardy's and those places
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Virgil Showlion
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Post by Virgil Showlion on Apr 28, 2016 20:17:19 GMT -5
What can I say? You must have been cooking with lousy equipment. A modern electric range with or without induction cookware can be digitally set to exact temperatures within tight tolerances. Thermal output for inductive ranges changes instantaneously, and minimum output can go as low as any gas range. Technology has come a long way in the past few decades. I'll grant you I don't know how many electric ranges out there are decent in all these regards, but they do exist. Even so, they don't measure up. Plus, if they do exist they are expensive and not in common use.
Exact temp is only the first part of the battle. after the temp is set it must be adjusted for factors such as cookware, food temp, food quantity, and often it must be adjusted during cooking as part of the cooking process. This is far easier with gas. It just is. Furthermore, it is instant. No waiting for the element to cool down. This is critical.
I'm sorry, this is one you won't win Virgil. Look at the other comments on here. Talk to any chef. Any chef. I defy you to find one that prefers electric stove tops.
There's at least a few out there. livelovelux.com/chefs-prefer-gas-or-inductionTo wit (bold by me): For chefs needing consistent temperatures for certain sauces, confections, and techniques, having an induction burner or two in the kitchen is quiet common, as induction cooking is very precise, consistent, and can maintain low temperatures. “As a pastry chef, induction burners are awesome,” explains Pastry Chef Francis Ang of San Francisco’s Fifth Floor restaurant. “You can control the actual temperature, which is vital in pastry as everything has to be exact. It is also very portable so you can carry to offsite events or demos.”
And that portability and small size is another attractive feature for pros. Unlike the massive gas grill, which also requires an elaborate hood system, induction burners take up very little space. For Chef Jimmy Bannos Jr. induction burners were the way to go when building his kitchen at The Purple Pig in Chicago. Although the chef uses a wood-burning plancha grill to turn out some of the menu’s charred tapas dishes, the majority of his dishes are cooked on induction burners.
The team at Chef Frederik De Pue’s Table in Washington D.C. works in a kitchen entirely supplied with induction burners. “Induction cooking has a number of advantages for a kitchen as small as ours,” he says. “Efficiency is very important. A pan heats up faster on an induction burner than on a gas range and the cooking surface cools down much faster, so our chefs have some extra space if need be. Plus, you get more even cooking with induction, it’s much easier to clean, and it’s cost efficient.” ETA: I feel like I'm trying to sell you a new stove or something.
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Knee Deep in Water Chloe
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Post by Knee Deep in Water Chloe on Apr 28, 2016 22:33:23 GMT -5
Even so, they don't measure up. Plus, if they do exist they are expensive and not in common use.
Exact temp is only the first part of the battle. after the temp is set it must be adjusted for factors such as cookware, food temp, food quantity, and often it must be adjusted during cooking as part of the cooking process. This is far easier with gas. It just is. Furthermore, it is instant. No waiting for the element to cool down. This is critical.
I'm sorry, this is one you won't win Virgil. Look at the other comments on here. Talk to any chef. Any chef. I defy you to find one that prefers electric stove tops.
There's at least a few out there. livelovelux.com/chefs-prefer-gas-or-inductionTo wit (bold by me): For chefs needing consistent temperatures for certain sauces, confections, and techniques, having an induction burner or two in the kitchen is quiet common, as induction cooking is very precise, consistent, and can maintain low temperatures. “As a pastry chef, induction burners are awesome,” explains Pastry Chef Francis Ang of San Francisco’s Fifth Floor restaurant. “You can control the actual temperature, which is vital in pastry as everything has to be exact. It is also very portable so you can carry to offsite events or demos.”
And that portability and small size is another attractive feature for pros. Unlike the massive gas grill, which also requires an elaborate hood system, induction burners take up very little space. For Chef Jimmy Bannos Jr. induction burners were the way to go when building his kitchen at The Purple Pig in Chicago. Although the chef uses a wood-burning plancha grill to turn out some of the menu’s charred tapas dishes, the majority of his dishes are cooked on induction burners.
The team at Chef Frederik De Pue’s Table in Washington D.C. works in a kitchen entirely supplied with induction burners. “Induction cooking has a number of advantages for a kitchen as small as ours,” he says. “Efficiency is very important. A pan heats up faster on an induction burner than on a gas range and the cooking surface cools down much faster, so our chefs have some extra space if need be. Plus, you get more even cooking with induction, it’s much easier to clean, and it’s cost efficient.” ETA: I feel like I'm trying to sell you a new stove or something. Okay you weird non-salesman. The induction may be quite as fine as gas, but they're just not as plentiful in the level of housing I can afford and often cost-prohibitive to just buy one to install in my house.
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