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Old Posted Sep 10, 2019, 5:16 PM
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sopas ej sopas ej is offline
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Location: South Pasadena, California
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Quote:
Originally Posted by Chef View Post
The problem is the nature of the heat. When you turn a gas burner up or down you get an immediate change in the temperature of the burner. With a standard electric range the heating element gradually heats up and cools down. This means it is easier to have precise control of the temperature of your pans with gas. When you are working a saute station having your pans at the temperature you want them is important in cooking things correctly. I've worked on electric ranges before. The challenge is that you have to anticipate the speed at which they heat up or cool down, it is much more difficult and throws off the timing of cooking. Also they will still cook your pan even after you have turned them off. This means that you have to remove your pan from the range and find a place to put it while you are doing other things. That little bit of time is a big deal when you are cooking 8 or 12 pans at once. It is easier to be able to turn off the gas and leave it there. Cooking on an electric range in a restaurant is possible but it is about twice as difficult as working a gas range and requires completely relearning how to cook saute.
Out of curiosity, how did people do this in centuries past, when people cooked over open fires or used wood-burning stoves?
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