They're fine for 99 percent of your cooking. I too have no gas service. I have a small tabletop gas burner that uses spray can sized gas canisters. This my go to for round bottom wok cooking and table top cooking for Shabu Shabu or Korean BBQ. Also, I like it for omelets.
Most Asian stores have these for cheep along with the cannisters.
http://www.target.com/p/coleman-1-burner-table-top-butane-stove/-/A-14900808?ci_src=17588969&ci_sku=14900808&ref=tgt_adv_XS000000&AFID=google_pla_df&CPNG=PLA_Sports%2BShopping&adgroup=Camp+Stove_SC&LID=700000001170770pgs&network=g&device=c&location=1013095&gclid=CPrLy_e-k8kCFUQ2gQodHZkPNw&gclsrc=aw.ds
Sam1148 is referring to "Cassette Feu" type tabletop cookers. They're great. I have one.
Like him, I have no gas service,
That said, Electric stoves have been successfully deployed for 50+ years in the USA as well as the rest of the world. Europeans (professional cooks and civilians) have adopted induction cooktops more rapidly than Americans.
In most cases, no reason why you can't expect to get a cooking environment without gas.
Have you considered induction cooktop? I had the same problem, no gas service and no place to put a propane take. I really didn't want to go back to traditional electric. I'm extremely pleased with my induction top! Heats quickly, no wait time for temperature adjustments...only drawback..you have to use special pans.
Wendy, is there any particular concern you have? I used to have gas, I now have electric. The latest generation of cooktops comes with much higher degree of control of heating elements, and with lots of other nice features (e.g. I can re-configure the heating elements to accommodate very large, very small or oval pots). And although I still prefer gas (there is something about flames and fire that is difficult to resist) at the end of the day, the decision to go electric has not affected my cooking nor it has affected my joy of being in the kitchen.
If the electric stove top doesn't do it for you, you can always check out induction cooktops. http://www.consumerreports.org/cro/news/2015/06/pros-and-cons-of-induction-ranges-and-cooktops/index.htm
I've cooked more with electricity than I have gas. They both have pluses and minuses. Not sure what is meant by "modern" or "the good ones". Electric coils vs glass top? I see no difference in them except you have to be more careful when sliding heavy pots on the ceramic glass. They are nice to clean though. I suppose if I were purchasing a new stove and couldn't have gas, I may think about induction. It really is just a matter of learning how to use it. It definitely wouldn't be a deal breaker for me.
The good ones are fine. It takes some getting used to if you've always cooked on gas, and there are a few things that don't really work, but they have some advantages, too- less tendency toward hot spots, finer temperature control, less tendency to ignite hair...
8 Comments
Most Asian stores have these for cheep along with the cannisters.
http://www.target.com/p/coleman-1-burner-table-top-butane-stove/-/A-14900808?ci_src=17588969&ci_sku=14900808&ref=tgt_adv_XS000000&AFID=google_pla_df&CPNG=PLA_Sports%2BShopping&adgroup=Camp+Stove_SC&LID=700000001170770pgs&network=g&device=c&location=1013095&gclid=CPrLy_e-k8kCFUQ2gQodHZkPNw&gclsrc=aw.ds
Like him, I have no gas service,
That said, Electric stoves have been successfully deployed for 50+ years in the USA as well as the rest of the world. Europeans (professional cooks and civilians) have adopted induction cooktops more rapidly than Americans.
In most cases, no reason why you can't expect to get a cooking environment without gas.