With seasonal festivities upon us and the promise of some absolutely sumptuous meals ahead, it would be prudent to examine the girth of your oven… just to make sure that it will accommodate a decent, family sized turkey, brisket, gammon, kugel, all the best roasted vegetables and, of course, a selection of mouthwatering cakes and desserts!
If what you’re currently cooking in falls a bit short, then now is definitely the ideal time to buy yourself a new one. And while you’re guaranteed to find your dream oven from the extensive range at Chef’s Depot, the question of the hour is whether you should go for gas or electric?
Points Of Comparison
The first thing to consider is the logistics. While an electric oven can be plugged into any outlet, gas needs to be connected to a gas line… not always easy to accommodate and often dependent on the layout of your kitchen. On the other hand, during power outages an electric oven is rendered useless, while a gas one will quite literally save your bacon! A somewhat important reflection given the times we live in.
Next are the safety issues. Bearing in mind that there are always dangers involved when dealing with anything hot, with electric ovens all you really have to worry about is burning yourself. But with gas, which is highly explosive, things get a little more tricky and one has to be aware of the risks of leaks, gas inhalation and potentially setting your entire kitchen alight. Having said that, if you follow proper safety protocols, ensure that you set up your gas oven professionally, and cook with awareness (which goes without saying), then there shouldn’t be too much to worry about.
Getting Down To The Crunch
One of the things that may make a difference to your final decision is how the two conduct heat. While gas uses a burner ignition, ensuring that it reaches optimal temperatures fast and efficiently, electric ovens employ an element which takes much longer to heat up and cool down.
In addition to that, gas ovens create moist heat, so are ideal for juicy roasts, and any other dish that needs to retain its sauciness. They are, however, also often prone to having hot and cold spots, so food needs to be rotated on a regular basis to ensure that it’s cooked evenly.
In contrast, electric ovens generate a much drier heat making them superior when it comes to preparing anything that requires a bit of a crunch. But while crackling, chips, cookies, toasted sandwiches and crispy chicken skin are all heroed, these ovens do tend to dehydrate things more quickly, so casseroles and roasts need to be covered if they’re going to be a success.
The Final Verdict
The debate between gas and electric is an age-old one and, if truth be told, there are really no significant differences between the two. So at the end of the day, it really all boils down to one’s personal choice. Happily, Chef’s Depot stocks both for your convenience!