Electric Ranges....Basics

Yesterday's post was gas ranges....seems only fitting we should cover electric. As a FYI, Boston is 65% gas 35% electric. As I have posted previously in the appliance industry, a better range really is about features.

Electric is a little different than gas, because of the advent of induction (magnetic heat).

So what is the difference between this,

and this for $800 more

and this for $2000 more

1. Fifth burner

2. Convection...Fan forced heat for a more even heat

3. Induction. Faster heat, better simmer, 35% more efficient, less required venting, virtually child safe

4. Second oven instead of storage

The Countess of Cakes

Behold the best cake I have eaten (I had 2 pieces for dinner and 2 more pieces for breakfast). Yellow cake, vanilla frosting with homemade lemon curd in the middle.

This cake was made by scratch by Moms friend, Sally. We looked at her kitchen a couples of months ago. Curiously, she baked it in my mothers stove.

Rather than her own (a 48" version of this)

Mom has a 30" dual fuel. Sally has a gas convection. Perhaps this may be a good time to post simple differences and understand the reason why Sally chose to bake in her neighbors range.

Electric: Slower, less responsive top (except induction), but a more even bake, especially in convection. Broiler is not as good.

Gas: Faster top, better broil...bake is not as even as electric, even in convection.

Dual fuel: Best of both, combining the speed of the gas top and the evenness of electric baking. The electric broil is not as good, and the price is more expensive.

Induction: Better than the best. Top is way faster than gas, and the bake is better. But like the dual fuel, induction ranges have electric broilers and are more expensive.