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Gas or Electric Hob?

Gas or Electric hob?


  • Total voters
    12
I think we've got a halogen hob, and I have to say as someone who's both generally cooking-impaired, and certainly electric-hob-cooking-impaired, it's as easy as using gas.
 
Induction hobs are very cool, but not exactly great if you ever want to use non-ferrous utensils.
 
Following the consensus, I find gas (hobs) much easier and more satisfying to cooke with. Had to use electric hobs in a couple of my uni kitchens and hated it, so glad to get back to gas now.

Parents got a fancy new cooker a while ago which follows the gas hobs/electric oven formula too.
 
Gas - my old flat had gas heating / cooking, the flat I live in now is all electric - I actually pay less then I did but have crap electric oven and a flat that is either too hot or cold :( eta: combi convection ovens are fab though.
 
The one thing I hate about my flat is the electric hobs. Cooking rice properly is almost impossible and there is no point even owning a wok. The fan/ electric oven works fine though.
 
The one thing I hate about my flat is the electric hobs. Cooking rice properly is almost impossible and there is no point even owning a wok. The fan/ electric oven works fine though.

Acutally rice is the one thing electric hobs are good for. You just can't fry anything to go with it though.
 
I can't believe this is actually up for debate. Gas hob and electric oven every day.
 
Acutally rice is the one thing electric hobs are good for. You just can't fry anything to go with it though.

Certainly not with my hobs. The method I use to cook rice relies on going from hot to very low heat, quickly, which is impossible on electric hobs. I have to use two hobs which is a bit of a pain.
 
Gas hobs are great, if they're of a decent standard. I'd rather have a shit electric one than a shit gas one. But at the high end? Gas all the way.
 
Certainly not with my hobs. The method I use to cook rice relies on going from hot to very low heat, quickly, which is impossible on electric hobs. I have to use two hobs which is a bit of a pain.

Pre-heat oven to 150 or so, bring rice to the boil on hob and transfer to the oven for around 15 minutes... Works perfectly (presuming you're using absorbtion).
 
I think talking about cooking rice is a bit off. Anyone who eats a lot of rice either has a rice cooker, or hasn't yet realised that they need one.
 
You just don't realise that you need one yet. :D

In all seriousness, any serious chef will tell you that a rice cooker is pretty much a necessity. You can spend your time fussing over the pot of rice to get it perfect, or you can ignore the rice - knowing it will come out right - and spend your time cooking the bits more worthy of your attention. It's not that a rice cooker is better, it's that it's just as good and requires zero effort.
 
Why wouldn't you get a rice cooker if you liek rice?

It's like not buying a kettle because you've already got an excellent water heating implement pan
 
I'd love a rice cooker - an old housemate had one that I used all the time - but not sure how easily the price/space issues can be resolved :(
 
Buy a mini rice cooker. I've the world's smallest kitchen really - well one kitchen counter and little more - and it takes up less space than a kettle. It also frees up hob space for a couple of big woks

I used to be really proud of making ric in a pan, using the absorption technique and balancing the gas flame perfectly. But the reality is that a rice cooker makes perfect rice again and again without hassle - flick a button and it's pretty much done.

It's useful if you like to cook rice properly (absorption rather than boiling) and have those gas cookers that tend to have too high a low setting, or electric cookers that don't cool down fast enough.
 
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