I cook with a gas oven/stovetop, but am interested in what the professionals like to use. I like that I can regulate the heat on the burners when I need to to, but not sure if the gas oven is the best way to cook......just curious!

I think that most chefs prefer gas. Most restaurants use gas as well, so that is mostly what they use professionally.

I tried an induction burner the other day, it was amazing. We boiled water in about 45 seconds. The most amazing part is that we took it from a boil to a complete simmer in about 1 1/2 seconds.

We have gas in the house and I definitely prefer it to electric.

Was it the Viking Burner that you tried Dawn? I was looking at that earlier on the Metrokitchen website. I've heard they are amazing. Is it something quite new, because I've looked for them here in some of the home/kitchen type stores and no one is carrying them yet.

I'm cooking the Thanksgiving meal today( lots of Rouxbe included), that sure would be fun and handy to have!

Happy Thanksgiving everyone and have a nice long weekend!

I use both - gas at Rouxbe and a flat top stove at home. Gas heats much faster. The only thing with gas is that you have to really make sure to use an appropriate sized pan for the flame. If the pan/pot is too small, the flame will rise up the sides and can burn the food that is stuck to the sides of the pan/pot, rather than heating it from below - but that's the only thing. If I could have gas in my home, I would.

Happy Thanksgiving too! Have a super weekend!

Hi Patricia, it was indeed the Viking Burner...it was quite amazing. And yes it would be a great thing to have on a day when you have lots of cooking to do. It just plugs in and away you go.

As far as where to buy them, I am not sure. You can order them through Metrokitchen and likely through Viking. I haven't noticed them in any of the kitchen stores yet.

Good luck today...enjoy your Thanksgiving. It's my favorite holiday. I am also going out for dinner and I made the Spiced Pumpkin Cheesecake (from Rouxbe) to bring to the party.

Gas is the best! I've recently moved and my new house had a glass cooktop, I don't think it's induction but it's heat up extremely quickly and I'm pretty happy with it except that once you turn the heat down it takes forever to cool down and I've had thing boil over when the heat was on minimum.

and have had one since my university days. I love the fact that I can see the flame in order to regulate the tempurature. My gas oven, well I sometimes wish that were electric, because I believe it is more exacting when it comes to cooking/baking tempuratures. Just my opinion. My sister has the Viking Induction, which she loves, but she lives in the suburbs and has a HUGE, I MEAN HUGE kitchen which also has a convection oven, a regular gas stove/oven and a microwave. Along with two refrigerators. Me, I would get confused by so much equipment, although I love toys.

I love gas for the stove top, but if I had to choose only one for an oven, I would go with electric. I have a gas oven and an electric, and baked goods turn out better with the dryer heat of the electric oven. The moister environment of the gas oven is great for roasting meats and slow cooked braises, but cakes, cookies, breads, and pizza go in the electric oven.

Gas is the only way to go. Then again, this is just my personal opinion, but gas will always have a better controlled and more even all around temperature, which gives you more precise control.

I believe if you can cook, and do it well, you can cook on ANY surface. Having said that, I grew up in a household with a gas stove. I haven't cooked regularly on one in nearly 30 years but I do OK. I can cook on gas, electric, and I'm quite sure induction. I plan on purchasing one of the single burner induction units within the next year because that seems to be my answer to having enough heat for stir fry without going to the expense of converting to gas. While I love gas for the stove top, it isn't worth the expense of converting just to do stir fry.

I live in two cities; in Manhattan, NY I have a wonderful gas stove and oven; in Montreal, QB our apartment has a gas stove/oven as well as an induction burner. I also have a convection oven as well. Don't ask me why I didn't design the kitchen. The Architect just knows I love to cook and we entertain quite a bit. I have yet to become very familiar with the convection oven. We just moved into the place recently so I have to acclimate. It's all good, and I'll learn. I hope or I'll take a class of some form.