My stove is electric. I have a propane fueled heater built into my house but never had propane.
I've got gas stove, heat and dryer in my current house. My first house was all electric. I made sure to buy gas on the second house. Electric for anything other than lights and TVs suck.
Hopefully my ramblings will make sense and not drag on too long.
When you have used an electric oven and then go to gas there seems to be a learning curve. I'm not saying they are crap they just cook different. The gas version will cook faster and be prone to burning edges. The top rack on a lot of gas ovens is useless. Electric ovens are sealed and gas ovens are vented to some degree because of the needed vent to provide ample oxygen to the flame. When the gas oven is satisfied and no longer needs the flame, the vent continues and allows the heat stored in the oven to leak out
Another thing that many people dont know is that all gas ranges dont work and heat the same. some of the most common kinds are........
The oldest kind have a standing pilot. They are good because when the oven calls for heat they come right on to provide the needed heat when oven temperatures. Because of regulation standing pilot appliances have all but been phased out.
A newer kind usually found in less expensive ovens has a hot surface ignitor. The ignitor is wired in series with the gas valve and when energized heats up. Once it is at a point where it will light the gas determined (by the amount of current drawn through the valve coil and usually between 4-5 amps) it will light and make heat. This is the oven that most people gripe about. When the oven calls for heat it takes too long for it to come on causing heat swings. A flaw of this kind is that as the unit gets older the ignitor gets weak and takes even longer to get up to temperature.
A newer and better kind has spark ignition. This kind is found in more expensive units because it requires a controller to work that costs more. They come on quickly and cut off quickly. The newest ones also have two stage heat so they are less prone to scorch baked goods.
Some very high end gas ovens have electric damper on their vents to hold heat in better Other high end ranges have gas cooktops and electric ovens.
...But if someone had a problem with CO, would be be 'around' to post?
(humor ... sort of)
If I recall correctly CO is typically from a forced-combustion environment where there may not be enough oxygen to complete the combustion process.
A range doesn't usually fit this criteria. But I've been wrong plenty in the past.....
(humor ... sort of)
If I recall correctly CO is typically from a forced-combustion environment where there may not be enough oxygen to complete the combustion process.
A range doesn't usually fit this criteria. But I've been wrong plenty in the past.....
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Duel fuel for the win, gas cook top and electric convection oven, thats the one I am aiming for.
