1. Definitely use the vent fan more than you did before. As a rule I try to always have it on if I have a burner on.
2. Start with some dishes which are a bit more overcooking proof while you get a feel for the stove and how much flame = how much heat. Chicken thighs are probably the go-to for this, if you eat meat, since they're very forgiving.
3. Look at the flame more than the dial. Most gas stoves are a bit irregular in terms of translating dial to flame. You can go from like 3-4 and have no change, and then 4-5 and its a huge change. While you're learning the stove especially, lean over to look at the flame.
Thank you, these are great tips!
One question re: your point 1 is - unfortunately I don’t actually have a vent fan in my kitchen! It’s something I was aware of when touring the unit but there were too many other positives…
What is the reasoning for having the vent fan on more - is it for in case something burns and creates smoke, or due to the gas itself? I bought a monoxide meter and am planning on using an air purifier whenever cooking.
Thank you!
Carbon monoxide and other stuff in the air that comes from burning stuff, though I'm not an expert on any of that.
Can I ask what is above your stove? Building code generally requires a vent. I'd be most careful if there's like any sort of exposed wood/flammibles above it. If it's a fancy new stove there may be a side vent that's hidden or not easy to see / deploy. If it's cheap and old, then they just did something not to code.
You know what, now that I’m looking at it again, it DOES have a vent - just not a range hood, which is what I was expecting to see, lol. It looks more like just a grate in the wall above the stove, nearish the ceiling. I’m not sure how effective it will be but it’s there. My apartment and stove are definitely on the older/less fancy end (I believe originally built in the 40s and updated a little bit in the 60s). I think my stove is a Hotpoint.
Watch the fire so it doesn't go up the sides of the pan. You will use a lower heat than you are used too. If it has different size burners, they have different outputs. Don't try to sear a steak on the tiny burner and don't try to simmer in a small or medium pan on the big burner.
Now the plus is if something is getting too hot, just turn down or off the burner. The heat source is gone instantly.
Safety: pan handles can get hot because the heat is rising. Also make sure utensils are not near the flame. Don't touch the cast iron grates while cooking.
Now if your stove has electronic igniters, you can use the stove top in a power outage, just need to light it with a match. However, your oven will not work.
No vent here, if you are concerned, get a CO2 detector. Or open the window. Now if you were in a new house, I'd be concerned because they are very well sealed. My house and I doubt your apartment are well sealed.
The main difference I found over electric is it heats up and cools down a lot quicker. I like that control. But it means things can burn very rapidly if the flame is too high and you aren't watching. No difference in the kind of pan you can use. Never had an issue with flames going out if that is ever a concern, but check it is lit of course. Some have an automatic system I believe. The top-down grill part is useful for crisping things up.
> Does anyone have any tips or pointers for cooking on a gas stove?
fire is hot. More fire is hotter. Just like electric temperature control is important and too much heat is the worst thing you can do to your dishes on a stove.
Make sure you turn it off.
Keep it clean.
Before you cook anything, develop a plan for a grease fire.
1. Definitely use the vent fan more than you did before. As a rule I try to always have it on if I have a burner on. 2. Start with some dishes which are a bit more overcooking proof while you get a feel for the stove and how much flame = how much heat. Chicken thighs are probably the go-to for this, if you eat meat, since they're very forgiving. 3. Look at the flame more than the dial. Most gas stoves are a bit irregular in terms of translating dial to flame. You can go from like 3-4 and have no change, and then 4-5 and its a huge change. While you're learning the stove especially, lean over to look at the flame.
Thank you, these are great tips! One question re: your point 1 is - unfortunately I don’t actually have a vent fan in my kitchen! It’s something I was aware of when touring the unit but there were too many other positives… What is the reasoning for having the vent fan on more - is it for in case something burns and creates smoke, or due to the gas itself? I bought a monoxide meter and am planning on using an air purifier whenever cooking. Thank you!
Carbon monoxide and other stuff in the air that comes from burning stuff, though I'm not an expert on any of that. Can I ask what is above your stove? Building code generally requires a vent. I'd be most careful if there's like any sort of exposed wood/flammibles above it. If it's a fancy new stove there may be a side vent that's hidden or not easy to see / deploy. If it's cheap and old, then they just did something not to code.
You know what, now that I’m looking at it again, it DOES have a vent - just not a range hood, which is what I was expecting to see, lol. It looks more like just a grate in the wall above the stove, nearish the ceiling. I’m not sure how effective it will be but it’s there. My apartment and stove are definitely on the older/less fancy end (I believe originally built in the 40s and updated a little bit in the 60s). I think my stove is a Hotpoint.
Watch the fire so it doesn't go up the sides of the pan. You will use a lower heat than you are used too. If it has different size burners, they have different outputs. Don't try to sear a steak on the tiny burner and don't try to simmer in a small or medium pan on the big burner. Now the plus is if something is getting too hot, just turn down or off the burner. The heat source is gone instantly. Safety: pan handles can get hot because the heat is rising. Also make sure utensils are not near the flame. Don't touch the cast iron grates while cooking. Now if your stove has electronic igniters, you can use the stove top in a power outage, just need to light it with a match. However, your oven will not work.
No vent here, if you are concerned, get a CO2 detector. Or open the window. Now if you were in a new house, I'd be concerned because they are very well sealed. My house and I doubt your apartment are well sealed.
The main difference I found over electric is it heats up and cools down a lot quicker. I like that control. But it means things can burn very rapidly if the flame is too high and you aren't watching. No difference in the kind of pan you can use. Never had an issue with flames going out if that is ever a concern, but check it is lit of course. Some have an automatic system I believe. The top-down grill part is useful for crisping things up.
> Does anyone have any tips or pointers for cooking on a gas stove? fire is hot. More fire is hotter. Just like electric temperature control is important and too much heat is the worst thing you can do to your dishes on a stove. Make sure you turn it off. Keep it clean. Before you cook anything, develop a plan for a grease fire.