Electric Stove Cooking Conundrum
I am moving into a new house, and it has an electric stove, which I have absolutely no experience with!
Any tips, tricks, warnings, and/or recipes that anyone could offer would be -greatly- appreciated!
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Oftentimes in our travels, I bring along a portable electric-coil burner to cook our meals (at home I have gas). I would agree with others, just beware that the coils stay hot, and turning down the temperature takes longer than with a gas stove. But it is doable, and once you get accustomed to it, you'll be fine!
I again greatly appreciate everyone's feedback and will continue to refer back once I get settled in the new house and start cooking meals.
Many thanks to all.
I will take everything contributed into consideration when attempting to learn how to manage and feed my family! We've been joking that we'll just invest in a nice grill and call it good!
Just a thought.
I own both gas-powered and standard grills. Gas is pretty straightforward, wood-fired grills aren't. Their temperature varies over time and when/if new fuel is added.
As I mentioned earlier, you are best getting experience with various tools and figuring out how to use them to your best advantage vis-a-vis whatever you are trying to cook.
Learn to cook with the tools at hand, worry less about what their names are.
In the end, the people sitting at your dinner table aren't going to care if you cooked on a gas or electric stove. They just want the food to taste good.
I grew up with gas and getting used to electric was very difficult.
It doesn't get as hot and when it does, it's difficult to sear because you cannot adjust the flame as with a gas stove.
I also have to use an electric grill now. So difficult. By the time I grill the corn, it's dried out. And I soak it for an hour.
Burgers stick even on oiled surface.
Sauteing confit on an electric grill was also work.
It's not my favorite.
I'm sure I will get a lot of brush back on this.
Good luck and have patience.
Induction is superior to electric burners because heat applied is steady.
Electric stoves take more time to heat up a pan, also more time to cool down.
Ultimately, an experienced cook should be able to cook successful on electric (coil or ceramic), gas or magnetic induction. In top restaurant kitchens, electric ranges are more commonly seen in Europe than the USA. Europe has also adopted magnetic induction ranges more quickly than the USA as well.
There's very little necessity to change recipes. I've cooked in a variety of places that have featured a wide variety of stove technology and performance.
Just realize that you will need some actual time and experience to learn how your new tool works.
Good luck.
I will reiterate that I have lived in many places (I am *OLD*) with both conventional electric and gas ranges. While I've had to adjust my cooking technique slightly for wherever I lived, I can honestly say that good results can be had either way.
I can only speak about my own experience living in a variety of places with stoves of different natures and performance levels.
My conclusion: you can get used to whatever you have and that many other people have (including professional cooks).