Corned muttonNot bad. A tad disappointing in form, though. I was at the LeeLee (giant Asian/world supermarket over on Dobson and Warner in Chandler...
On Mon 02 Jan 2006 10:02:17a, Thus Spake Zarathustra, or was it Bill?
One of the reasons is economy, as gas is much cheaper to use commercially. If I'm not mistaken, ocean liners use electricity primarily for safety reasons, and they easily turn out huge volumes of generally excellent food.
All the years I lived at home my parents had gas ranges. I never really liked cooking on them, and especially didn't like baking in the gas oven. I didn't fully realize how much I disliked it until I had my first apartment and had an electric cooktop and wall oven. When my mom helped me cook a holiday meal in my apartment, the following week she bought an electric range. Neither of us ever went back to gas.
Choice of one over the other is a very personal thing. As I said in an earlier post, each has its devotees and detractors, for whatever reason.
Ignorance is a big issue when folks have cooking failures when cooking on something unfamiliar. What gets me is that they blame the equipment rather than their ignorance of how to use it. I can effectively cook on either gas or electric and occasionally cook on friends' gas ranges without a problem. I simply don't like to cook with gas and would consistently refuse to have it in my home.
-- Wayne Boatwright *À* And if we enter a room full of manure, may we believe in the pony.
