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PSA: I had to pick between a gas or electric oven for the new spot in Albany
The landlord gave me the option to install either a gas or electric oven in our new kitchen space. I went with gas because I need that instant heat control for sauces and searing. It cost about $800 more upfront for the line and unit, but after two weeks of service, my risottos are way more consistent. Anyone else had to make this call and regret it or love it?
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blairwhite5mo ago
Honestly I was all about electric for years, thought it was just easier and cleaner. But my buddy let me use his gas range for a week when he was out of town, and the way you can drop the heat on a pan instantly... it's a total game changer for not burning garlic. I get why you paid the extra now.
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hill.hugo4mo ago
Came here to say basically the same thing. I made the switch two years ago and never looked back. Tried making a beurre blanc on my old electric coil stove and it would break every single time because the heat wouldn't respond fast enough. Now I can take a pan from high to low in seconds and actually finish sauces without crying over split butter. You made the right call spending the extra money, especially for risotto. That constant stirring and gradual liquid addition really shows off what gas can do.
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