What type of stove/oven do you have?

[Galley_Wench]

I'm getting ready to remodel the kitchen and researching all the options availble regarding the stove/oven . . . we have natural gas and of course electricity, so all options are available. I've been researching and starting to narrow it down to either gas or induction! Living in Arizona the induction option makes allot of sense . . . does anyone in our community have experience with them?

[CeeCeeinCA]

I just have a plain oven although I am thinking of a convection oven for my next one which I think will be very soon, I don't know much about induction so I can't help you on that topic, whichever you choose on enjoy and happy cooking!

[Dissie]

Galley, personally I would go with gas. I love to cook at my moms, she has gas. I have electric. For baking, its superior to mine, and cooking, easier controlled. My electric fluctuates. Ever see the eye, get red, then dark, then red? Makes it hard to cook correctly. I hate these appliances in the home we are buying and can hardly wait to go get my stuff in storage in GA. We have gas and hubby used to build houses for a living, so he can easily turn this into a gas stove to make my oven work in this house. We have discussed this.

[Kchurchill5]

I have electric; but, I would love gas. I didn't have a choice; so I'm stuck. Gas by far for me.

[Dissie]

I will be honest, I didnt know what an induction range was, I googled and those are amazing. Boil water in 60 seconds...pretty cool stuff! But you also have to only use pans that are magnetic. (Magnet will stick to the bottom) SO that means porcelein won't work, like a big dutch oven. Hmmmmm Things to think about.

[Galley_Wench]

I didn't know much about induction either until I started researching and sure starting to lean that direction. Love the fact that it responds quickly and does not heat up the kitchen. I do have some copper bottom pans that would have to go, but they are well over 40 years old, so think it's probably time. Went through my cupboard with a magnet and all my favorites would work, including my cast iron. From what I've read gas is superior to electric on the stove top, but an electric oven is preferred over gas. I have an old glass top electric and HATE HATE HATE it!

[Felix4067]

Mine are both electric. But if it's an option, I cannot recommend having a separate stove top and oven enough! My stove is built into the countertop, with a HUGE cupboard underneath where I keep pots and pans. On another wall, I have a built-in oven, which is at the perfect height that it does not require bending over at all. For stoves, I prefer gas. For ovens, I prefer electric, purely for the broiler...that stupid little drawer in a gas oven that's supposed to be for broiling makes me crazy.

[HeatherFeather]

I have had many different ovens since I have moved so many times. For the actual oven, I much prefer the gas by a mile. The electric oven is easy to operate and works fine, but the gas oven makes some things much better (pizza, roasted veggies, and anything needing to get broiled comes immediately to mind for me). I have quite a few recipes that call for changing temperatures partway through cooking, which is easy to do when using gas, but a challenge when you have an electric, since it stays hot far longer.

I have not had any little drawers for broiling in a gas oven, mine was inside the normal oven and the flames would just come on inside on the top. It worked out really well, just like you were using a grill outside. I don't know that I would want a tiny drawer type - that doesn't sound as practical if you have a bigger pan or something.

I have used gas, regular electric, and convection electric ovens. Gas really worked best for me, convection being the second best.

As for the cooktop - I 100% agree with Felix. Having the cooking surface separate from the oven is wonderful!! A wall oven is very nice - no bending to lift food up and down and also a nice clear view inside.

For the stovetop surface, I have used the coil type electric, the flat smooth top electric, ceramic surface electric (also smooth top), and gas. I love the gas as, once again, many things comes out better and it doesn't stay hot for ages after you turn it off. The raised coil type electric was ok, but I have hated using the flat top types entirely. I will avoid them in the future as they just don't seem to cook as well at all.

[Felix4067]

It's not a tiny drawer, as a full-sized broiler pan fits in it. But every single gas range I have ever seen or used, without fail, has had a separate drawer that is below the oven that you're supposed to use for broiling. I called it "little" because it's about 8-10 inches in height, as opposed to the size of the oven itself.

Like this...see the compartment below the oven door with a handle? Broiler.

[chattes]

My stove/oven is much like the picture Felix just posted. However, the drawer is not a broiler on mine. It's a storage place for a few things and I do mean few. The oven is quite big. The kitchen was all electric when I moved but I finally got gas piped in and bought a new stove. I'm cooking with gas and love it.