We are renovating our kitchen, and will be stubbing in gas for a gas range (yay - I HATE electric stove tops). But, should we go with dual fuel or is a gas oven fine for a home weekend baker? We don't want to spend more than $2500, and husband would like to go with single fuel, as you get more bang for your buck than with a dual fuel.
For a range top, there is no better fuel than gas. For the oven, though, electric is the way to go.
The major problem with gas is that it requires venting, which besides venting the gas's combustion products, also vents the oven's moisture. Replacing that moisture (steaming) faster than it's vented is a losing proposition.
Gas ovens also require that fresh air be sucked in to feed the flame. That air is sucked in along with dust and other detritus residing behind or under the firebox.
Electric ovens may also be vented; some are, some aren't. My own is vented, but it is a simple matter to close the vent while steaming. I even use the vent to inject steam.
If I could have dual fuel, I would. If I was restricted to a single fuel, I'd go gas for the range, and fight through the oven issues.
cheers,
gary
Agree with gary's words above. However, if you are renovating the kitchen have you considered a gas cooktop and an electric wall oven? As long as you are getting the stub for gas already the combination gives tie the best of both worlds.
It depends a bit on what and how you bake. If you mostly do single dutch oven/tartine kind of breads with an occasional sheet of cinnamon rolls mixed in - then gas is ok. If, on the other hand, you want to bake hearth breads, and a few at a time - electric, ainec.
Re: hating electric tops - I am of the exactly oppposite opinion - perhaps my current gas stove is underpowered but it just just does not let me cook certain things - really, anything where hard and fast heating is required. But, if you hate that much - consider an induction top.
I strongly recommend an induction cooktop. It is as fast if not faster than gas, uses way less electricity than a regular electric cooktop and is a dream to clean since the surface never gets hot enough to burn foodstuff on the glass. You can say good buy to your razor scraper.
The other bonus is that you will not have the expense of running the gas pipe to your stove top location. So you do not have to deal with dual fuels as well.
Once you see a inch of water boiling in less than 60 seconds, you will never want to touch a regular electric or gas cooktop again. I absolutely love mine. Shop around as prices vary wildly. I got mine from Sears at a very reasonable price.
I have a portable and it's fantastic. I use it in the bakehouse for everything from creme pat. to Italian meringue. If we were ever to replace the range (ie. an aga-like cooker) in the house kitchen then it would have an induction hob top.
As for the oven - hard to say - I'd suggest electric fan - but that's what I currently use... (the type with the heating coil round the fan and not at the bottom of the oven)
-Gordon
Thanks for the feedback, all. I've talked husband into an electric range with an induction cooktop. The perk for him is he gets to buy new cookware (we only have one skillet that is induction-compatible). And we will be saving about $600 for the gas stub-in.
You won't be able to brew your coffee in your glass vacuum coffee maker and have to settle for less than the best. I know, I speak from sad experience.
gary ;-)
You will love the new range! Be sure to bring a magnet with you when you go pan shopping. If you are in Canada, Canadian Tire often has great sales on cookware that is induction friendly. I got mine at one third the regular price.