Huh?

Temperature is temperature! If the recipe calls for 325 degrees, it's the same if

you're cooking with electricity, gas or over an open fire in a dutch oven.

FriPilot This answer is absolutely NOT correct! For instance, convection ovens are more efficient than conventional (or dutch or open fire) because the moving air circulates the colder air around the food and heats the food faster. You should experiment with your own recipes, but you can generally bake at 25 degrees less when using a conventional oven because of its greater efficiency and heat distribution. It also allows baked goods to generally have a better consistency and texture since higher temperatures more easily dry out foods.

I stand by my answer. The poster asked about the temp. difference between gas and electric ovens, not between conventional and convection ovens

FriPilot

With soap and water or cleaning spray

It is a chemical energy process.Charcoal (ie.carbon) is burned down to produced carbon dioxide and heat is liberated.

No, it is not compatible with induction cooktops. There's a very easy test - just take a magnet and if it sticks to the bottom of a pan it is okay for an induction range. If it doesn't stick, it is not compatible.

there is probably copper being burned somewhere on/in the stove copper is really the only thing that can turn a flame green

Fill a small glass bowl with 1/2 cup full strength ammonia, place in oven and close. Let stand overnight, then wipe loosened dirt with paper towels or newspapers. If then necessary, rub surfaces with a suitable abrasive, such as fine steel wool or soap-filled steel wool pad, wiping off "suds" with paper towels. Then wash with warm soapy water and rinse. Repeat the process if necessary.

Commercial oven cleaners are helpful if ovens are very soiled, but they should be used with caution. These cleaners can damage surfaces outside and around the oven. Be sure to protect these areas with layers of newspaper or other materials and cover your hands with protective gloves. If using most commercial oven cleaners, never spray in a hot oven (over 200 F.) which will make it even more caustic and can corrode surfaces. Never spray on oven light, electric elements, or pilot light in older gas ranges. Turn off the pilot light when using spray oven cleaners.

Removable parts, such as broiler pans and racks, can be cleaned more easily if allowed to soak in a sink or pan of sudsy water to which a little ammonia has been added. A lot of soaking is better for the surface, and easier, than a lot of scrubbing. Never soak aluminum in ammonia or other alkalis.

If necessary, you can scour oven racks or porcelain enamel with steel wool or a scouring pad to remove baked- on grease or food spills which have not come off in regular cleaning. Occasional use of such abrasive pads, or scouring powder on badly baked-on soil is OK, but don't use these too often or scrub too hard for you can scratch the smooth surface and make it harder to clean from then on. Do not scour mirror-finished metals, glass, or baked-on enamel.

[Info from the Home Maintenance And Repair Database at the Michigan State University website]

all you have to do is grab and kitchen cleaner like ones 4 the floor or dish soap and scrub 4 about 10 minutes.

every stove top setting that is gas will reach temperatures of 180 degrees Fahrenheit because it's an open flame. there is no way to be sure on an electric stove unless if you find information for your model. however for that temperature to be reached in food or water, it will definitely take time on a lower setting.

You have not specified your question well enough.

If you're looking for their general comparisons, here they are:

Gas Oven Temperature vs Electrical Oven Temperature

# Gas oven temperature can vary slightly more than electrical oven's. # When certain holes in a gas oven is is clogged with oil, they may cause explosion. # Electrical oven's temperature can be more uniform.

Because you can forget about it and it can cause a fire. -K

An appropriate answer really depends upon the age of the cookware at hand. Corningware from the day it was sold in 1957, it was made for the stovetop, the oven, the microwave, the dishwasher, refrigerator and the freezer. The material that Corningware was made from, called Pyroceram was a glass-ceramic material that could withstand quick changes between hot and cold without breakage or problems. Corning made millions of the white dishes in a variety of schemes over a thirty year period. Look on the bottom of your dishes, and you will see the markings for its usage. The dishes with handles are the best ones for stovetop usage, and earlier editions had a removable handle for stovetop use. Dishes such as souffle dishes, pie plates, etc. while they can be used on the stovetop are not practical since they lack handles. Corning also in the 1980's made a line of Visions cookware in amber and cranberry colors, that was also a glass-ceramic material for stovetop, oven, microwave, dishwasher, refrigerator and freezer usage. About the year 2000, Corning the company sold its housewares Consumer division, and thus no longer make the "Vintage Corningware" or Visions cookware. A new company, World Kitchens now markets the brand Corningware, but they use a material called stoneware to make the dishes. These dishes are not made for stovetop usage, they are to be used in the oven, the microwave, the dishwasher, and refrigerator, and maybe the freezer - but not for quick changes in the temperature. Again, these items made from stoneware CAN NOT be used on the stove top. There are markings on the product and box that make this very clear. World Kitchens does not make any products for the stovetop. World Kitchens now markets all the kitchenware products that used to be made by Corning.

The bottom line - it depends upon the age of the cookware. The older cookware generally most definitely can be used on the stove top, it was made for it. The newer cookware - which is stoneware - is not and can not be used on the stovetop. Again, look at the bottom of the cookware, there are markings to indicate usage. Hope this helps.

Yes, I've had my Termisil teapot for over a year and I put it directly on the heating element - I have an electric stove. Be Careful, the lid of the teapot sometimes falls off when you are pouring tea.

Not if were comparing them "apples to apples". If it's the same brand and same age and the thermostats are accurately calibrated, the would cook at the same pace. However, typically an electric oven takes longer to pre-heat than gas, especially electric ovens with an inclosed bake element. As a side note, many people like an electric oven better than gas because electric tends to be more consistent at holding temp during baking than gas, and it doesn't dry food as much. I do have to say, there's nothing like artisan bread out of a gas oven. I feel gas is far superior for making artisan breads, but overall electric is preferred.

take a sponge get some dish soap and clean it like a normal stove.

That depends on the type and make of Oven.

A solar oven does not reach high temperatures and thus food can be safely left in the oven. Solar oven cooking is a form of outdoor cooking and is often used when the danger of accidental fires is high.

Surprisingly not very old.....

I believe the King Stove And Range Co. Model 200 "Fatso" is anywhere between 20 to almost 40 years old. I own one, and looked up the info on the Internet several years ago (that info seems to have disappeared from the Internet). If I remember correctly production began sometime in the early 70's and ended in the late 80's to early 90's.

It was designed by King stove and Range as a reproduction of a laundry stove. Laundry stoves were used back in the day before hot water heaters, and boilers. They would use this style stove with its broad flat top to heat up big kettles of water for laundry, and probably bathing.

The broiling part of an oven is called the element, and it is located at the top of the oven.

Be sure to leave the oven door open when using the broiler and put the oven rack up very close to the burner. The meat should be about 2 in from the heat source. DO NOT LEAVE the oven while broiling.

My sister's pizza is incredible, and she bakes it @ 495 degrees for around 10-15 minutes depending on the amount of toppings.

Over an open fire, on a grill or weave of sticks, you can cook meat or vegetables or marshmallows on sticks. You can also use a dutch oven with a lid to cook baked beans or biscuits over hot fire coals.

Probably right in your neighborhood. Type in your search engine: appliance parts and city? Have fun!

Maybe so. But I would be safe and stick with the kind they give you. You know, not all batter will cook under a light bulb:)

But I think you can! I tried it and it works! Just put 3 tablespoons of milk and 3 tablespoons cake mix, spray pans, then bake for 15-20 minutes.

Convection