There are two types of gas ranges. Free standing ranges have the controls on the back of the range. A basic gas range has four burners with the same BTU output, self cleaning oven and a storage drawer.
When you step up in a range, a power burner of 16,000 BTUs is added as well as a low simmer burner. Power burners are almost double of a regular burner(9,000 BTU on average), and the simmer or low burner, lets you...simmer or slow cook.
The next upgrade would be convection, which is a fan forced heat, so it keeps a more even heat in the oven. Convection is primarily a baking mode, and you will bake and brown more evenly. Convection is not a time saver per se. On average, bake time is decreased by 10-15% with a temperature adjustment of 25 degrees less. According to the Green Project, the dollar saving is a nickel per hour.
The Last upgrade is a warming drawer or oven instead of storage. The oven is self explanatory, but a warming drawer allows you to maintain warmth without dehydrating the food. Its a very nice option for two working members of a household. You can also refresh leftovers efficiently.
The other type of stove is the slide-in. A slide-in stove has the controls on the face and no backguard. A slide-in will have most of the upscale features, but the main benefit is the aesthetic. Because there is not a backguard, custom tiling, wall paper and other treatments can be placed in the back of the range for a much more linear or polished appearance in the kitchen.
Thus ends my gas stove rant. Please realize that I am starting with the basic and will cover more specific points later(or when I run out of basics)
If you are looking for more information, have a look at our Gas Cooking Buyers Guide. It breaks down the terms and brands and allows for informed decision making.
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