I have always seen a difference in the cooking time with foods depending on whether I was using an electric stove top, burners or a gas stove. Same with Electric/Gas ovens.
When I use a cook time from a package or recipe on my electric stove or oven, I am always adding more time and tasting to see if the food is ready.
I was wondering if anyone had an idea about how much time to add to preparation for cooking on electric cook-tops? Ovens?
I've never seen much of a difference between a gas or electric oven -- in fact, I prefer electric ovens. But there is a big difference between the two on the stovetop.
Gas burners heat up and cool down immediately, so you can cook foods precisely. With an electric stovetop, I usually turn on the burner a few minutes before I'm going to start cooking and wait for it to be hot before I begin. And I dread the "bring to a boil, then turn to low and simmer for X minutes..." recipes with an electric stovetop. What I usually do is when the liquid comes to a boil, I actually remove the pan from the stovetop, turn the burner down and then wait a minute or two before putting it back on the stove.
I know what you mean there. When heat is turned down on an electric stove, it takes time for the heat to actually go down. Adding thus to the time cooking.
I miss my gas stove. lol
I too am missing my gas stove I had to give it up when I moved to a different part of the country (without natural gas). Personally not only have I noticed a difference in prep time, but also the temperature control just doesn't seem to have the same degree of finesse.
There's even differences from oven to oven with different electric models, or gas ones too. In the end, you need a good external thermometer to check temperatures and then just put in the time to learn how individual ovens cook.
I have seen that also Relache. I try to make notes on recipes I may use from others to "remind me" of the time difference.
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