We have a very good cookware set for a flat surface electric stove.

The challenge, our new house has a gas stove and the cookware we have does not work as well as it did on the solid surface.

What are your recommendations?

Curious - how is it not working as well?


We swtiched from a glass-top electric to a gas range last year and we're still using the 25+ year old stainless steel Revereware set, some cast iron, a small non-stick and added a couple Le Creuset (never high heat on those) peices (finally got my fiancee to throw away that crappy warped elcheapo). I've found that I have more control over the temperature than the old electric range - it took a few times to get things dialed in though. Unless I'm boiling water, I'll typically pre-heat my pan(s) for a minute or two.

www.farberwarecookware.com
I've had very good luck on gas and electric stoves .

And the warranty experiance is not horrible.

quote:

Originally posted by ShouldBFishin:
Curious - how is it not working as well?

I'm wondering this as well. I'm having trouble thinking of any cookware that wouldn't work well with gas. Wicker maybe.

quote:

Originally posted by Fenris:

quote:

Originally posted by ShouldBFishin:
Curious - how is it not working as well?

I'm wondering this as well. I'm having trouble thinking of any cookware that wouldn't work well with gas. Wicker maybe.

My question too. In all, gas should be better than electric for the drive and electric better than had for the oven.

Cast iron on a gas stove is your friend.

quote:

Originally posted by LS1 GTO:

quote:

Originally posted by Fenris:

quote:

Originally posted by ShouldBFishin:
Curious - how is it not working as well?

I'm wondering this as well. I'm having trouble thinking of any cookware that wouldn't work well with gas. Wicker maybe.

My question too. In all, gas should be better than electric for the drive and electric better than had for the oven.

Serious cooks prefer a gas stovetop and an electric oven. Gas top temps can be much more quickly changed as needed, electric ovens are better at holding the desired precise temp for baking.
.

I bet it was an induction cooktop. I have gas, and a portable induction cooktop, and while I prefer the gas overall, the induction boils water faster.

quote:

Originally posted by OKCGene:

quote:

Originally posted by LS1 GTO:

quote:

Originally posted by Fenris:

quote:

Originally posted by ShouldBFishin:
Curious - how is it not working as well?

I'm wondering this as well. I'm having trouble thinking of any cookware that wouldn't work well with gas. Wicker maybe.

My question too. In all, gas should be better than electric for the drive and electric better than had for the oven.

Serious cooks prefer a gas stovetop and an electric oven. Gas top temps can be much more quickly changed as needed, electric ovens are better at holding the desired precise temp for baking.
.

Yeah, auto correct didn't do me any favors there.

Demeyere cookware works equally superbly on gas or induction stoves. I love the smmoth interiors with no handle rivets. Definately uncheap but professional grade lifetime cookware. A little less figety on cleaning than Les Crueset, I have both......

https://www.williams-sonoma.co...bEAAYASAAEgIcEvD_BwE

........dj

Both of my BIL chefs (yup real chefs) use a lot of cast iron at home on their gas stovetop and convection ovens . One owns a restaurant and they use stainless pots and pans...the other one is in between jobs now

quote:

Originally posted by lastmanstanding:
Cast iron on a gas stove is your friend.

As is carbon steel. Season and cook. No Teflon.

quote:

Originally posted by lastmanstanding:
Cast iron on a gas stove is your friend.

Regarding "cast iron", may I suggest "Stargazer Cast Iron". It is a little spendy, but not as bad as some. Excellent quality and design.

No, the former stove was not induction. It was a GE glass flat-top electric.

The cookware is Kirkland Signature Copper Clad Stainless Steel Professional.

It worked well for years on the glass top (not induction) but not as well on gas, simple things like boiling water for pasta takes a long time.

Bought when we lived in San Antonio and Cooked well for years. We moved to Alpharetta GA in 2017 and then To McKinney TX in 2019. Both houses with gas.

The cookware take much longer on the gas stove.

quote:

Originally posted by Fenris:

quote:

Originally posted by lastmanstanding:
Cast iron on a gas stove is your friend.

Regarding "cast iron", may I suggest "Stargazer Cast Iron". It is a little spendy, but not as bad as some. Excellent quality and design.

I have heard excellent things about them. I've really gotten into using my Finex 10" with cover lately. It is a cooking dream. It has not seen as much use as my Griswold or Wagner stuff so it's not up to snuff seasoning wise as those are but it's coming along nicely. Only complaint is it's a heavy beast. Almost impossible to one hand with food in it and the cover on. Being our stove is glass top I have to be really careful picking it up or moving it near the stove. It also looks as good as it cooks.

The shape allows to pour in any direction. The cover has self basting rings on the inside and will either seal tight to the pan of if you turn it a half inch allows some steam to escape. When it was brand new. Smooth as a baby's bottom.



Here it is today. It's coming along but needs more seasoning. Notice how thick the sides are. This thing retains heat like you wouldn't believe you can cook with much lower temp settings on the stove. Trade off is weight.

Had the Costco Kirkland aluminum non-stick (if you go for tnon-stick...I know some here will think me a heathen) at an apartment I was renting for business...it worked so well that when I moved into the same area I gave all my mixed Calphalon (mostly the cheaper level) to my daughter and used the Costco stuff in the new house that has a gas stove! It works great. Surprisingly heavy duty.

Also love cast iron. Have several skillets and a couple Le Creuset enameled cast iron dutch ovens that work fantastic (and are beautiful pieces of cookware to boot).

quote:

Originally posted by SW_Sig:
...It worked well for years on the glass top (not induction) but not as well on gas, simple things like boiling water for pasta takes a long time.

...

The cookware take much longer on the gas stove.

Ah... I noticed that too when I switched from electric to gas.

I'm not sure switching cookware will impact that much.

From Boiling point: Putting induction, electric, and gas to the test:

In SCHOTT’s research labs, we put these three cooktops to the test to determine which method boiled 0.75 liters of water fastest. Here’s what we saw:

Here’s a breakdown of the results. It took a little over 4 minutes to boil water on an induction cooktop. That was three minutes faster than on an electric coil (about 7 minutes), and four full minutes faster than on the gas range (about 8 minutes). Induction was the clear winner in our test kitchen.

The results also show how heat transfers from its origin to the pot. Our infrared thermal sensors revealed that induction cooking wastes very little energy, and the Department of Energy has calculated that an induction cooktop can be up to 84 percent efficient in its energy transfer. Electric was next, at around 80 percent efficiency – still good, but it still took a lot of time to boil the water. A desired feature in many homes today, gas proved to be the least efficient: Only about 44 percent of the energy produced went into heating the water, according to the DoE. Gas, by far, was the least efficient way to boil a pot of water.


Edited to add: Some of that might have to do with the BTU output of the burner as well.

quote:

Originally posted by ShouldBFishin:
Edited to add: Some of that might have to do with the BTU output of the burner as well.

This is my thought as well. Gas stoves come with different BTU ratings. Our central wok burner claims almost 20k BTU and the large burners 13.5k. It heats things pretty quickly.

In terms of what cookware will transfer heat the quickest, that would be copper. But it is the most expensive and has other downsides.

But I suspect your problem is your stove, not your cookware.

Allow me to offer you an inexpensive option?

Try an induction single burner. I got mine at Costco for, I think, around $60.00 or so, it plugs into the standard electric outlet.

When you need to heat something up quickly it will do it.

EDIT TO ADD: Come to think of it, if you just need to heat up some water, get an Electric Tea Kettle. I have one and that sucker gets the water going really quickly. Great for tea or whatever you need to add hot water to. There's been times I boiled the water in the electric tea kettle then added it to the pot on my regular stove as needed, sort of to help the process proceed on.
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This message has been edited. Last edited by: OKCGene,

quote:

Originally posted by lastmanstanding:

That sure is a nice looking skillet!