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[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
[email protected] - Lemmy.world's home for BBQ.
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[email protected] - All things sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
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I don’t think gas gets as hot as electric—only really matters for a tea kettle though.
When you kill the flame, it just stops. You don’t need to jostle pans around to not burn your rice. Or remember which burner was still warm.
Cast iron on a gas range is cooking bliss.
You can cook corn tortillas right on the hob if you want to get them toasty :)
I think it depends on the kind of gas stove for if it gets as hot, definitely agree to an extent, for gas stoves a lot of the heat is lost anyways due to dissipating into the air and not into the pan.
But I suspect if you've got one of those jet wok gas burners you're getting pretty darn hot.
That’s a good point. I know they have crazy jet gas things for woks, but I felt like the regular hobs I’ve used have taken a little longer to boil water than on our electric. It wasn’t a big deal, I just expected the opposite when I first fired it up
Yeah, also the efficiency of electric just heating the surface that the pot is directly sitting on probably helps transfer the heat to the pot faster even if it isn't actually getting hotter than gas.
I'm quite happy with my electric I think the only thing that would be better is if I had an induction burner for when I want it really hot really quick.
Ymmv, my impression was always that gas is much faster to boil water or cook almost anything, than electric resistive burners.
That's why I love induction so much. It's on instantly, and it's off instantly