We just throw ours out on the front porch like our neighbors up there in Appalachia. The ol' Ford is over there in the side yard and our bathtub planter is right out front.

Gas, you can still cook when the power goes out.

All this talk about cooking in kitchen in villages? I thought majority eat out in villages?:pepper2:

Sounds like Ford versus Chevy !

I have cooked on an electric smooth top stove for almost 50 years. My mother used gas and I didn't like them mainly because I am short and "full figured" on top. Leaning over the front burners to stir in the back was a trick, believe me. Bought my first smooth top in 1974 from Sears when we got married. I learned all the quirks but it was no big deal. Boiling eggs was easy as I would just bring them to a rolling boil, turn off the heat and let them sit for 15-20 minutes. We had others through out the years. 9 years ago we bought an induction stove and I would never go back to anything else. It adjusts up and down just like gas, and cooks evenly without anything sticking to the top if it splashes out.....I am a messy cook. Just wipe it down and it's clean. It also gives me extra working space. Of course I had to change my egg boiling routine, so I bought an egg cooker. My daughter has a gas stove and to help her sometimes I clean it for her....what a royal pain!!

As far as pans, you do not need super expensive pans! I already had a set of QVC Cook's Essential that had a thick base when we bought the induction stove and they worked perfectly. I think I paid about $125 for the whole set 16 years ago. I am now gradually replacing them with LeCreuset pan by pan and they also work beautifully. That just my gift to me with hubby's blessing. Really lightweight thin metal pans that warp easily are probably aluminum and those don't work. If a magnet clings to the bottom of your pan, it will work. Hope this helps!

Not in villages, developers builders like sticking half room, air handler, water heater, and washer and dryer in garage and them call it 1 1/2 garage in majority of houses. :highfive:

That's when I go out, too! If the AC is off no way would I want to heat up a stove of any kind, especially gas, to cook. If absolutely, positively necessary we have a propane grill out back.

Definitely gas, it’s instant heat, also cheaper! Electric will just raise electric bills a lot higher than they are. I really think they want us to be dependent on electric. Bad idea!

I prefer electric induction cooking to gas. It has the benefits of gas like control of temperature, but does not create CO and heat stops when you turn it off. Cooking is VERY fast. This type of cooking is used by professional chefs. The down side is cookware must handle high temperatures (400 plus degrees) so you replace torched cookware more frequently. Water boils so fast that you need to watch it or it boils over fast. We are spoiled by IDC.

The only gas appliances that might still work are the water heater and the stove top and even the stove top is questionable if it has an electric ignitor.

If all I can use is the stove top then, as others have suggested, I will cook on the propane grill outside instead of heating up the house.

Then again, in the six years I have owned here I have had one power outage of more than a few minutes and even that lasted less than three hours.

Yes, you need cookware that a magnet will stick to on the bottom. Cast iron and stainless steel pans usually fit that bill. I have enameled cast iron.

I lived super rural for 10 years. I prefer cooking over a wood fire, in a cast iron stove.

Here i have gas. Don't like it. It's dangerous. Especially since there's a sinkhole risk.

Maybe it's different in the UK

Gas V Electric u
 

I have only used electric unless at my daughters. I hate everything about gas. I am handicapped and can’t lift the grates to clean the top. Just wish I had an electric plug also. They really should have both so you’re not locked in to something you don’t want to have.

Where is the best place to hide a present? In the oven of course!

Use both G and E. Prefer gas overall. Some cooking methods better with G vs E
 

I enjoyed all the comments on cooking in the prior posts. In my opinion Gas or Electric are fine for most people to do routine cooking tasks. Do not change out your unit unless you really want something different or want what you were using in a prior house.

Enjoy your food! I Especially like to cook and used it as a hobby for relaxation so years ago I installed a professional kitchen at my house up North. The kitchen had a commercial 4 gas burner Viking Range with an oversized gas oven, a quarter size gas warming oven, a griddle and and grill section. There was a commercial exhaust hood. Additionally, on a side wall was an electric Viking convection oven. The 2 ovens had 1500 deg broilers (one gas and the other electric). There was a warming drawer below and a commercial speed cook oven above ( GE Advantium).

I've noticed the comments above are in relation to the types of food that you cook. But cooking is just heat and how it is delivered. You could never make fine sauces or some other special recipes without the temperature control of gas (or at least it is easier) and the sear/charring is tops. Open fires and gas have been around forever so many like them. Electric is convenient, clean and gets the job done. Induction cooking is the newer type and adds the convenience of electric with the control and speed of gas. So use what you have or prefer and enjoy your food and company. Do not forget the cocktails and wine!

There were some comments about the new induction tops and pacemakers. Pacemakers and defibrillator devices are now more immune to outside interference so just be careful if you have them placed and limit the distance you are from the stove top when it is turned on. The power of the field is reduced by one over the distance squared so even a little distance will reduce the power substantially. The newer defibrillator devices are even designed to withstand having MRIs done after they are set for the procedure.

What do I like best? I do pastry and bread in my convection oven. I do roasting and meats in my gas oven. I especially like the two 1500 degree broilers for searing after sous vide and doing roasted vegetables and Barbecue. I cannot do it the same in a regular consumer unit. The speedcook oven roasts a 6 lb chicken in 35 minutes and it turns out super juicy and crispy brown on the outside. It can do cookies in 3 minutes from frozen dough from the freezer. It is a really neat device (works as a microwave, too). Cook on an outside grill with regular gas and new 'infrared' technology, too.

Bought a GE Profile gas convection oven for here in the Villages replacing a Samsung electric. The gas line was already present as the past owners replaced the original gas with electric. Removed the overhead microwave and put in a commercial hood. Put an Advantium in a side cabinet.
The GE Profile dishwasher is essentially 'silent'. Cleans everything and has a sensor mode without any fuss. So no problems with cookware and dishes. Choose these since there was a bundle sale. Would also recommend the high end Bosch as noted before. The northern kitchen has a Miele that is recommended, too.

Ok, now I'm really hungry. Have some fun and hope that helps!

I have yet to see professional chefs sing the praises of induction cooking. Seems they prefer cooking on a gas stove. Maybe induction cooking will catch on with the professionals one day.

Our gas stove is as easy to clean, if not easier, than any electric stove I ever used. Maybe because my newest gas stove top is completely sealed so everything is easily accessible to clean. I've never had a gas stove like this and it is an absolute pleasure to clean.

One of my electric stoves that I had many years ago had a glass top. That was pretty easy to clean with a cleaner that sort of resembled soft scrub. Even thought the cook top was easy to clean, I did not like cooking on that electric stove and always worried that the glass was going to crack.

Gas is best. You will hate electric if you've only used gas.

My current gas stove has one high output burner in the right front of the cook top. WOW, it is really fast at bringing a big pot of water to a rolling boil. I was really impressed the first time I tried it.

Best Is
 

gas.

You're welcome! Great childhood memories of those peppers being roasted on the gas stove.

And convection is the safest way to cook, no flame and no hot surface. Love ours

When the igniter is not working on a gas stove due to a power outage, use one of these to light your gas stove (link below). Turn on the gas stove knob and place the flame from the Bic where it will catch. Wha La....flame to cook on your gas stove with a power outage. Turn off the gas stove know like normal when finished cooking.

Bic Multi-purpose Lighter 2pk : Target

Expert cooks prefer gas. The average person is probably better off using electric.

Use a match? Now why didn't I think of that? Oh, that's right, I did think of that. I also thought of asking google if I can use my gas stove during a power outage. Two of the things google told me are below.

You may be able to light the flame yourself to use your gas stovetop without power. Before you attempt to do this by hand, make sure you read instructions on how to do so safely. Some newer models of gas stoves have a safety feature that will prevent you from starting the pilot light by hand. Look at the owners’ manual for your gas stovetop to find more information.

While older stoves may be usable during a power outage, most new models will not be. Before trying to cook with your gas stove, check your range’s manual to see whether it includes an interlock. The interlock is a feature that prevents any gas from entering the appliance unless there is electricity. It is a safety device that was once common only to commercial ranges but now is common in residential ones. If your oven has an interlock, check out the other ways to cook during a power outage below.

Ohiobuckeye
 

I understand the CO thing but the only way you’ll control CO is if the whole world does it because EV cars runoff of batteries & batteries give off lots of gas, so it beats the purpose. I just think our govt. is getting way before it’s time.

If you were a welder with gas, you could use your regular snap sparker to light the gas burner.

Good to know. I haven't experienced a power outage yet with this stove so now I'm wondering if the old method would work. I'm too lazy to get out the owner's manual now but will surely do that if and when we do have a power outage. Thank you.

I have used both I like electric better. I guess it’s just my opinion

Induction

Senior moment!
Induction it is. Updated post. Thank you.:thumbup:

Lol, and read it with what light?:beer3:

No longer true......induction gives you the same instant control of the heat and more good cooks are starting to recognize the advantage. Mostly, it's what you are comfortable with, grew up with and how adverse people are to progress and looking at new technology.....and that's ok....since we all need to live in our comfort zones.

A flash light is a must during a power outage. I also have a neat battery operated gizmo that attaches to a book so you can read during a power outage.

When I cook, I like to look at the size of the flame. One can't do that with induction. I must admit, I am resistant to change and this induction technology is one I'm not on board with. I have my very favorite every day pots and a magnet does not adhere to their bottoms.

My daughter is going to the Culinary Institute of America next year and the Chief gave us a cooking demo and was using an induction cooktop, I guess their instructors are not good cooks.

Like I mentioned earlier, I have a lifetime of using gas, and the last 5 years I have a Bosch Induction. With gas, I can minutely adjust the flame and it is clearly visible how much or how little I have adjusted it. With induction, I get to choose setting 1, 1.5, 2, 2.5, 3, 3.5, etc. I have no idea how much or how little it is adjusted between each setting.

Still prefer gas. Can't make tortillas on an induction absent a cast iron plancha and oil.

Learning new stuff is always difficult. :)

You feel as I do. I like to SEE the flame when I adjust it.