selecting the Right Range - Gas, electric or Induction?

!: Nice selecting the Right Range - Gas, electric or Induction?

When choosing a range, there are many factors to consider. Unless you are remodeling, the size of your new range may be dictated by the location and size of the range you are replacing.

If switching from electric to gas, you will need a gas line and a 120-volt outlet. If switching from gas to electric, you will need a dedicated 240-volt outlet. Dual fuel units will need a gas line and a dedicated 240-volt outlet. Primary spiral coil electric ranges are the least expensive, but are less efficient with higher operating costs, and are harder to clean than smoothtop electric units, induction models or sealed burner ceramic-top gas models.

Here are some things to think as you shop for you next range:

Pros and Cons of Gas Ranges:

Pros:
• Lower heat emissions into living space.
• Higher heat yield and faster cooking times.
• Lower operating costs.
• Instant on/off and instant temperature adjustments up/down.

Cons:
• No optic indicator that burners or grates are still hot after use.
• safety concerns connected to open flames and combustion fumes.
• quarterly inspections recommended for prevention of gas leaks.

Pros and Cons of electric Ranges:

Pros:
• Easy cleaning - No burners or grates to clean. Sleek smoothtop models are even easier to clean with no coils or drip pans.
• Cooking elements glow when hot, providing a optic safety warning.
• Serious bakers prefer the even strict temperature operate of electric ovens.

Cons:
• Higher operating costs.
• Slower on/off and slower response to temperature adjustments.
• electric cooktops radiate more heat into living space.
• No cooking inherent while electric outages.

Pros and Cons of Induction Ranges:

Pros:
• Induction ranges are more efficient than gas or approved electric units.
• Cooking surface stays cool. No open flame or red hot coils/elements.
• High heat yield with strict and quick temperature adjustments.
• Lower heat emissions into living space.

Cons:
• Induction ranges are more costly than gas or electric models, but comparable to dual fuel units.
• The cookware used on induction cooktops must be magnetic. Only cast iron, carbon steel and some stainless steel cookware can be used.
• Induction cooking is still relatively new in the U.S., so there are fewer brands and model to pick from.

selecting the Right Range - Gas, electric or Induction?

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