The steak prefers being cooked from the gas or the electric stove? Not an easy answer. Both variants offer very specific advantages and disadvantages.
A gas stove convinces with fast heat development, while an electric stove can look slicker and be cleaned easily.
A gas stove is a good option, especially if a gas connection is already available in a house, such as when the heating is powered by natural gas. However, there is also the possibility to connect portable gas cylinders to the gas stove. For many ambitious, keen chefs, the gas stove is probably the first choice.
The bluish gas flames glow around the heavy, cast-iron frame of the pots. A gas stove always has a nostalgic and industrial touch. Below the frame, gas is ignited directly at the surface of the stove. Pots and pans are exposed directly to the heat and absorb it quickly, while the temperature can be finely controlled and quickly adjusted. The same applies when the flame is extinguished, as the heat disappears immediately, and there is no cooling off time. This means that you can leave pots on the stove.
The situation is different, for example, with the electric ceramic hob. The surface has to cool down after heating, and so you can burn yourself on a switched off, not yet completely cooled plate. Because gas is cheaper than electricity, you can cook with a gas stove a little more price-conscious.
But the direct flame also has a few drawbacks. It is complicated to heat food evenly at low temperature. For example, if you want to melt chocolate slowly, you can’t do so without effort. There is a similar problem in the oven: the temperature is not exactly adjustable, particularly on low heat. On the other hand, the entire kitchen can become an oven, because the open flame acts like a heater. If you want to prepare an elaborate menu for many guests, this can increase the temperature in the kitchen by a few degrees. The open flame is also a safety risk: packaging or kitchen towels close to the hob can be set on fire quickly. Due to the fragmented structure of gas stoves, cleaning is much more complex than with the smooth surface of a ceramic surface.
|• Works quick
• Heat regulation easy
• Pots get very hot
• Temperature in the kitchen rises
• Tricky to clean
• Dangerous because of fire
Electric stoves are available with ground hob, glass-ceramic plate or induction. The version with the mass cooktop is the cheapest. Otherwise, however, it offers no other advantages. The glass-ceramic plate is very widespread in Germany. It is also quite cheap to buy, but more expensive to maintain than a gas stove. Those who value ecological energy sources, however, are better advised with an electric stove, at least if you get your electricity from an eco-supplier or your own solar panels. Another advantage is that an electric stove with a ceramic cooktop can usually be connected anywhere, and a gas connection or similar special features are not necessary.
Although the temperature is not quickly adjustable, very low temperatures are possible to cook with. In the oven, unlike the gas oven, the desired temperature can be precisely adjusted.
Compared to the gas stove, the hotplates of an electric stove react much more slowly to changes. You need to heat up slowly and cool down after cooking. It also takes time to reset the hob to an average temperature. The gas stove can be used to cook more purposefully, which ultimately also affects the taste, whereas trying to cook certain foods in a particular way can be more cumbersome with an electric stove. Because the hobs have to cool down, you can’t leave a pot standing easily. And even a switched-off plate remains hot for a long time and is, therefore, a safety risk, especially for small children.
• Green energy available
• Can be used in any flat
• Easy to clean
|• Slow heating
• Can get dangerously hot
• Can’t leave pots on the cooker
• Higher costs