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I have used a gas oven my whole life, and will soon be moving to a new house soon that has an electric oven. Any tips you might have would be appreciated.

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

Recorded

This event was on January 7, 2025

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Eric is ready to answer them all.

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Question

Victoria Mulligan

I have used a gas oven my whole life, and will soon be moving to a new house soon that has an electric oven. Any tips you might have would be appreciated.?

Answer

You know, I would say you're gonna have, um, a pretty smooth transition. Um, let's see. The, the, the, the difference between gas and electricity, uh, is that, um, you know, a byproduct of gas combustion is water, whereas, you know, electricity doesn't have any of that. So the environment arguably is a little bit drier. But, um, you know, I, I think the, the transition is, uh, gonna be pretty smooth for you. Um, go ahead and try out, you know, a couple of your favorite things in the oven and just see, right, if, if you recognize some difference in the cooking time, um, and then go for there from there in terms of adjustment.

Eric Wynkoop

Director of Culinary Instruction

Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.