Do professional chefs use electric stoves?

In a recent survey conducted among 100 professional chefs across the United States, 96 reported that they prefer to use gas cooktops, and 68 also prefer gas ovens.

What are the differences between gas and electric stoves? A gas range, or stove, is composed of a gas cooktop and gas oven, and an electric range has an electric cooktop and electric oven.

Natural gas and propane stoves can release carbon monoxide, formaldehyde and other harmful pollutants into the air, which can be toxic to people and pets.

On a gas appliance you would have the controls on the front because reaching over flames is a hazard in itself. On an electric stove, it does not really pose a problem to reach over hot elements if you are careful enough.

Ideally, a properly installed oven should be flush with the cabinets. When the oven door is closed, both door and handle should stick out only between 1 and 2 from the cabinets.

A range top often has similar dimensions as a full range (sans oven), which allows you to install it so that it sits just above the counter or cabinetry in your kitchen. A cooktop allows for this installation and more. Unlike a range top, a cooktop has its controls on top of the cooking surfaceas opposed to in front.

Gas Range Pros: Better temperature control. More durable. Gas tends to be less expensive than electricity. Chefs tend to prefer gas perhaps because the burners and oven heat up faster.

Freestanding and slide-in range designs are not entirely interchangeable due to their difference in installation. Because slide-in ranges are not installed directly against a wall, a few inches of countertop space are typically added to fill the gap between the back of the appliance and the wall.

It does not require external venting. It just vents up and into the kitchen without an external vent.

Gas cooktops do have some advantages. With gas, you can control the flame, and it’s easy to get the temperature you need, which has made it a preferred choice for those who consider themselves to be serious cooks. An estimated 90 percent of professional chefs still use gas.