It Shouldn't Be Electric

I've never had a gas stove.

In fact, the idea of a pilot light has always scared me.

My fear of gas cooking comes from a gas fireplace we had in my house when I was a teenager. Every time we used the gas fireplace my mother and I would fall asleep. And sleep hard within 10 to 15 minutes of turning it on.

Once, I even fell asleep sitting on the stairs.

We had the gas company come out and check the lines several times. Each time they insisted there was no leak. I never believed them. And, to this day I insist I could smell when the fireplace was turned on as far away as my second floor bedroom.

As expected, the kitchens in the culinary building have gas stoves. I was a little afraid to use them. But, I jumped right in.

After using the gas stove each Saturday, returning to my electric stove at home has been difficult.The biggest and possibly most important lesson I've learned so far about cooking is:

Lesson 0: Cooking is All About Heat Management

I had never thought about cooking in this way. Actually, I'd never thought about the heat used at all other than low, medium, or high for the stove top and the degree setting for the oven. I'd get oil hot for frying. And that was about it. My focus was always on the ingredients.

Now, I understand the difference between radiation, conduction, and convection. I know there is such a thing as wet and dry heat. And that frying is actually a dry heat method.

To take it step further, I've learned that when proper heat is applied:

Sugar Caramelizes
Protein Coagulates
Starches Gelatinize

If we weren't renting right now I'd be scheming to convert the stove to gas heat. I'm hooked on the beauty of immediate heat control.

And, since I'm a perfectionist, I ordered this baby to practice my French Omelette at home.

There are so many more eggs in our future!