With more and more electric ranges appearing in stores, people have become used to the ease with which they can set the cooking time and temperature when using them. However, gas ranges are still more reliable and cheaper than their electric counterparts and many are making the transition to these traditional models.
There is a learning curve that anyone going from electric ovens to a gas one experiences. While cooking in an electric oven is extremely precise, more like a science, many will stay that cooking food in a gas oven is an art. You must learn how fast your oven heats up or how much through experience.
There is more to knowing how to use gas ranges than simply turning the knob of a burner. This is especially true when it comes to using the oven. For example, the knobs of gas ovens do not allow the owner to set a precise temperature like it would be possible with an electric one.
While most models come with indicators that allow you to set a somewhat accurate temperature, you cannot set an exact one without a temperature probe. And even then, it may be difficult to maintain the temperature for prolonged periods of time.
This brings us to the second peculiarity of using a gas oven: the temperature tends to increase. The burner in a gas oven burns continuously during the cooking time required. This means that heat is constantly produced.
Unfortunately, this also means that the oven will get hotter and hotter the longer you leave the burner on. If you have to cook food in turns, it is best to keep in mind that each tray that you put in will require less and less time to cook.
Mid-tier gas ranges come with convection ovens. These ovens basically have a fan that spins for the entire cooking period, moving air around the chamber in order to help cook the food evenly and faster, and an exhaust system.
The exhaust constantly blows out hot air in order to prevent the overheating phenomenon that can be seen in regular gas ovens.
Convection ovens are much better at keeping a constant temperature over extended periods of time and as a result are great for those looking to either bake for the whole day, or who want to slow-cook their food.
These are slightly more expensive than regular models, however, the difference is considerable.
Even with the venting of hot air, a convection oven can cook food faster and with less fuel than a normal one. This is due to the fact that the fan constantly moves the air around the food, helping water evaporate and evenly spreading the heat across the interior.
Lastly, using a convection oven is easy. Those who know how to use gas ranges will know how to use the oven. The convection fan and exhaust work automatically and do not require any special input on part of the one cooking.