I guess I'm ambivalent. With the proper technique, one can't tell the difference between food cooked on one versus food cooked on the other.
(NA) Propane cook top versus natural gas
- Thread starter Sundancer
- Start date
No, I think three weeks is long enough, LOL!
I imagine the results CAN be identical between gas and electric, but I have "technique" long developed based on using gas. Not sure I see there is a big difference between induction (which I haven't used) and electric? Maybe heat dissipation is faster with induction? One of the (many) issues I've seen with electric is the SLOW temp drop - bring something to a quick simmer with gas and back off the flame and the change is almost immediate. Not so with electric. And I didn't realize how much I used the open flame directly until I didn't have it.
Air quality isn't an issue as far as I can tell; my new place is basically a beach house, lot's of windows - breeze bowing through as I type. I did have a place with an inherited gas fireplace, and didn't notice
I imagine the results CAN be identical between gas and electric, but I have "technique" long developed based on using gas. Not sure I see there is a big difference between induction (which I haven't used) and electric? Maybe heat dissipation is faster with induction? One of the (many) issues I've seen with electric is the SLOW temp drop - bring something to a quick simmer with gas and back off the flame and the change is almost immediate. Not so with electric. And I didn't realize how much I used the open flame directly until I didn't have it.
Air quality isn't an issue as far as I can tell; my new place is basically a beach house, lot's of windows - breeze bowing through as I type. I did have a place with an inherited gas fireplace, and didn't notice
dmspilot
Final Approach
- Joined
- Oct 20, 2006
- Messages
- 6,169
- Display Name
Display name:
DISPLAY NAME
The problem is you're trying to use an electric stove like a gas stove. Take it off the burner until it cools down, or better yet, anticipate and turn the burner down before it reaches that point. It takes time to learn how to do that. I used to be very anti-electric but after actually using electric for awhile, realized I was wrong.
ElPaso Pilot
En-Route
- Joined
- May 26, 2006
- Messages
- 2,510
- Display Name
Display name:
ElPaso Pilot
That's all nice, but my significant other prefers cooking with gas.
There's no way I'm going to argue with and mansplain to her how she could adapt back to electric.
Or I'll be be cooking all of our dinners moving forward.
So we happily have a propane tank in the yard.
(Speaking of cooking with propane, we have repurposed out old turkey fryer burner to our patio for wok cooking and beef searing/blackening. What an awesome upgrade having a gazillion BTUs available to actually sear stuff vs. the slow boil on a stovetop.)
Shepherd
Final Approach
I installed propane for the stove 3 days after I moved into my house, 37 years ago.
I have never regretted it.
I have never regretted it.
- Joined
- Jun 7, 2008
- Messages
- 23,961
- Display Name
Display name:
Bob Noel
for the win...
Yes. Assuming the correct nozzles got installed. A few percent difference in energy content.
Fallsrider
Line Up and Wait
- Joined
- Nov 22, 2018
- Messages
- 570
- Display Name
Display name:
Fallsrider
That is true. RVs and travel trailers use propane. The gas detector is mounted just a couple of inches above the floor.
Well, I guess I don't have to worry about that, my house is drafty, which suits me just fine, I'm the kind who sleeps with the window cracked open in the winter.
We've had an electric stove for years in the house, though it's always been gas in the cabin. I prefer gas but my wife is ambivalent. We just replaced the electric stove with a gas one (with electric oven) as the final step in converting everything else to propane (furnace was oil, now 3 individual gas heaters, then I replaced the electric dryer and water heater with gas models). Two 420# tanks at the house, two 100# tanks at the cabin (stove, water heater, and dryer).
EdFred
Taxi to Parking
That is what I actually prefer about electric is that it doesn't cool down so I can shut off the power early and let it continue to cook.
Matthew Johnson
Pre-Flight
- Joined
- Apr 1, 2021
- Messages
- 91
- Display Name
Display name:
Matt Johnson
Induction changes power level to the food just as quickly as gas (either one). Note that doesn't necessarily mean instantly if you are talking about a high heat capacity pan like cast iron that is very hot - but still exactly like gas.
The only thing that I miss about a gas stove is being able to roast things (marshmallows usually) over the open flame - now I just use the grill when I want to do something like that.
Probably not what I want to do when using multiple burners - it'll get a little crowded on the cook top. Also not looking good for things with very short times between "perfect" and "hockey puck." Like searing scallops. I'm sure you're correct, I could adapt, I suppose - I guess I don't want to. I might ask around with friends, see if anyone has an induction cook top I could try, though. . .
PaulS
Touchdown! Greaser!
The induction top only gets hot from the heat of the pan. Adjusting the temperature control brings pretty much instant results as far as lowering the temperature. You should give it a try, but like anything there still will be a learning curve.
Chip Sylverne
Final Approach
- Joined
- Jun 17, 2006
- Messages
- 6,007
- Display Name
Display name:
Quit with the negative waves, man.
I dunno. I had a tenant once who flambe'd the all-electric kitchen in my rental house, so it's possible. Not sure she used extra gear.
I had a electric stove 30 years ago that I didn't use. So I had stuff sitting on top of it like a telephone. One of my friends leaned against it and turned one of the burners on...the one with the phone sitting on top of it. We left and went to the bar. Came home at 3am and the electric burner burned out luckily and the phone was destroyed along with the inside of my house. But my house did not burn down, bummer. I had to move out for a while while a restoration company repaired the inside of my house from the melted plastic soot.
I have had gas everything in my home ever since. Not meaning it was the electric stove fault. Just that I was a dumbazz for having stuff on top of a stove while it was plugged in.
I have had gas everything in my home ever since. Not meaning it was the electric stove fault. Just that I was a dumbazz for having stuff on top of a stove while it was plugged in.
ElPaso Pilot
En-Route
- Joined
- May 26, 2006
- Messages
- 2,510
- Display Name
Display name:
ElPaso Pilot
New failure modes then creep in.
On more than one occasion, I have wondered why the kitchen smelled like propane.
Then look at the stove and realize that someone "leaned against it and turned one of the burners on". Except didn't turn it far enough to spark ignite.
wrbix
Pattern Altitude
- Joined
- Jul 25, 2013
- Messages
- 2,398
- Display Name
Display name:
Pilot Lite
…and boat galleys use tanked natural gas - sailors don’t want their bilges full of flammable gas.
Gasoline evaporates and the fumes are heavier than air, as well. All inboard gasoline-powered boats are required to have bilge blowers to mechanically ventilate the bilges and dump the fumes overboard.
-Skip
PaulMillner
Line Up and Wait
Two errors there. First, all hydrocarbons, from methane (natural gas) through roofing tar have about the same energy content per *pound*
but, since density varies, BTU content per cubic foot or gallon varies widely.
second, flame temperature does not correlate well to density … it’s a function of combustion dynamics, that are impacted by molecule structure, etc.
here’s some typical flame temperatures, in air. Burning with oxygen raises temps:
methane 1,957 °C
propane 1,980 °C
butane 1,970 °C
candle 1,000 °C [paraffin, heavier than jet fuel]
These are at peak EGT… if one burner is setup ROP and another LOP, results will vary.
Paul
- Joined
- Jul 21, 2014
- Messages
- 9,770
- Location
- Broken Arrow, OK
- Display Name
Display name:
SoonerAviator
As well as spark protected "marine" starters, alternators, and distributors.
- Joined
- Dec 5, 2010
- Messages
- 5,500
- Display Name
Display name:
GeorgeC
Kenny Phillips
Final Approach
- Joined
- Jul 29, 2018
- Messages
- 5,634
- Display Name
Display name:
Kenny Phillips
But I can, and do, toast up some marshmallows on my gas cooktop. They are fine if you've got a great vent hood. Which one should have, if they have working smoke detectors!
Tried the induction cooktop at a friends - it's essentially an electric stovetop, but it does (or the pan does) drop temp much more like a gas cooktop does. Better than electric, not as good as gas. Two months in, and yeah, electric does suck. I'll have to go either propane or induction - leaning toward propane. . .just replaced my HVAC, so cooktop is on a brief hold.
Stewartb
Final Approach
Natural gas vs LNG? I can’t tell a difference. They require a different orifice and my propane range needed the simmer flame adjusted on all burners but once done? It’s no different than the last four gas ranges I’ve had. This time we did get a dual fuel range, so gas burners and electric ovens. Love it. Already had that in the Alaska house and don’t want another gas oven.
Do you broil in your electric ovens?
- Joined
- Jun 7, 2008
- Messages
- 23,961
- Display Name
Display name:
Bob Noel
also love the "linked to cancer" claim. Think of the CA Prop 65 warnings... where everything in the world is linked to cancer.
Stewartb
Final Approach
Yes.
SkyChaser
Pattern Altitude
- Joined
- Mar 22, 2020
- Messages
- 2,292
- Display Name
Display name:
SkyChaser
I just used my electric oven for broiling last week. I much prefer the finish and taste from a gas broil, but it still crisped it up and browned it okay. As a general rule, the stuff I've cooked in electric ovens comes a little bit "wetter" than the same thing cooked in a gas oven would be, and the broiler results followed the same trend.
I've been using solely electric for about 1.5 years now, after learning how to cook on a gas stove and using solely natural gas stoves for nearly 15 years before switching. I am still not completely used to it, and will forget and revert to my gas stove habits every now and then. There was a very steep, very long learning curve for me switching to electric, but it does get better if you want to just stick it out. For me, it took roughly five or six months until I had a better handle on how to get the results I wanted, and I burnt, overcooked, and undercooked a lot of stuff. I had to remake some part of the meal more times than I want to admit. Now, though, I usually just overcook eggs a little or burn something a little if I forget to take the pan off the burner when I turn it off (RIP, slivered almonds that I had toasted and didn't realize were still cooking until I smelt their burnt-ness through my stuffy nose...
).
Last edited:
Pinecone
En-Route
I have a Viking home store running off propane. Running on propane is lower BTU on the burners, but it is not a huge difference.
But for electric, look into induction cook tops. Instant response and the cook top stays cool. Only the pot/pan get hot.
But for electric, look into induction cook tops. Instant response and the cook top stays cool. Only the pot/pan get hot.
I would have expected the opposite since water is a byproduct of burning gas. For propane combustion, it's:
C3H8 + 5 O2 → 3 CO2 + 4 H2O
For Methane, it's:
CH4 + 2 O2 -> CO2 + 2 H2O
SkyChaser
Pattern Altitude
- Joined
- Mar 22, 2020
- Messages
- 2,292
- Display Name
Display name:
SkyChaser
I don't know the science, so you are probably right. All I know is that every time you open an electric oven door, a wave of very humid-feeling air comes rushing out, whereas the heat from a gas oven is very dry-feeling. And the food from an electric oven is more moist when it comes out of the oven compared to gas. I'll fix my post to reflect my ignorance.
Stewartb
Final Approach
Opposite. Ask any chef. They prefer electric ovens and gas burners.
Pinecone
En-Route
On my Viking, you change a setting on the regulator. No nozzle or burner changes.
Stewartb
Final Approach
You change the orifice. Most gas ranges include a propane orifice with in installation manual. Just did it a couple of weeks ago.
ElPaso Pilot
En-Route
- Joined
- May 26, 2006
- Messages
- 2,510
- Display Name
Display name:
ElPaso Pilot
Probably because the gas ovens have to be ventilated to support the combustion. Electric can be sealed better for higher efficiency.I don't know the science, so you are probably right. All I know is that every time you open an electric oven door, a wave of very humid-feeling air comes rushing out, whereas the heat from a gas oven is very dry-feeling. And the food from an electric oven is more moist when it comes out of the oven compared to gas. I'll fix my post to reflect my ignorance.