We're moving, and our new stove is electric coil. I've only cooked with gas. Any tips?
So we are moving in a little over two weeks, and our new place is awesome... except that it has an electric stove. I'm suffering some real anxiety about transitioning away from a gas stove, which is all I've ever cooked on (except that one time at a vacation rental where I set a pan on fire on electric). Can I still use our cast iron, our Le Creuset, etc.? What about a canning pot? Please tell me everything is gonna be all right.
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Most Asian stores or Amazon will sell a portable gas burner powered by small LP canisters. (standard spray can size).
I use it all the time for the Wok and other things where you need precise control. Also it's a must to have in your home for power outages.
Also...it great for table top cooking like ShabuShabu, Pho, or Koren BBQ.
As Sam1148 says they are very handy in tabletop cooking. Yudofu and sukiyaki are two other Japanese preparations that work well on a Cassette-Feu.
You can also do fondue on a Cassette-Feu with normal cookware rather than buy a specialized electric fondue pot.
If you enjoy tabletop cooking, the portable LP burner is the way to go rather than buying a bunch of single-task appliances.
I learned the other day that turning around to grab something will inevitably result in burning whatever you're cooking, so, as cv said below, keep in mind that it's not as responsive as gas. It takes a while to get used to (which I haven't yet).
Your other option might be to replace it with an induction stove (something I am definitely leaning towards). They cook by magnetic induction, so your stove top will look similar to a glass top electric model, but heats up and cools down almost as instantaneously as gas with a similar level of precision control that you're used to with your current stove. The downside is that your cookware has to be magnetic, so cast iron pans are okay, as are several kinds of stainless steel. Unfortunately, you'd have to replace aluminum, copper, nonstick, anything not magnetic, etc. or get some kind of conducive surface to put underneath them.
Several induction models in the $1,000-3,000 range are out there, so it's not the cheapest of options, but it is much more energy efficient than a standard electric stove. It might be something to think about as a longer term investment if you decide you want to upgrade/redo any elements in your kitchen.
Congrats on the new home! :)
Here's a link to one example:
Also, sometimes it is harder to tell if a given coil element is on, so be careful. You don't have a visual cue like a blue gas flame.
A better option in the future is an induction stovetop. These are popular in Europe, even professional kitchens have been using these for a while.
Over the years I've bounced around from places with gas and electric stoves. My current stove is a glass-topped electric range which also works okay. Most normal pans will work just fine on an electric coil stove (remember, they've been deployed in household kitchens for well over fifty years). Only a handful of pans don't work very well, like a round bottom wok.
Enjoy your new home!
On a gas range, you can simply look at the flame and say, "that's really low, that's about medium, or that's pretty high." Heck, when I had a gas range, I didn't even bother to look at the dial, I'd just grab the dial in one hand and look at the flame as I adjusted it to my liking.
With electric coil and induction ranges, you have to look at the dial to figure out the temperature setting, so it's more like setting your oven's temperature.
I've been at my place for years, so now I know what 2.5 or 5 or 6.5 is but when I first moved in, I had spend some time to learn what "5" meant.
For certain things, you may need to make adjustments, like browning or searing things. If the pan is too cool, then you'll end up boiling the thing (like a steak) rather than getting a nice sear, so you may need to take the item out of the pan while you turn up the heat and wait for it to reach its new -- hopefully correct -- level.
Again, people have been making delicious meals on electric ranges for decades, it just takes getting use to some of the idiosyncrasies of the technology.