The decision for a gas stove top was quickly made – we both grew up with gas stoves and definitely wanted it for our new home. (we’ve been deprived in the condo with the electric stove top). However, the question of the oven became a big question mark – is Gas or Electric ovens better for baking? It wasn’t a concern until a sales person at an appliance store mentioned that gas ovens may emit moisture into the oven, thus changing the recipe/baking consistency. woah. hold the horses. What’s more precise? Do most recipes assume we have electric ovens? In my head, my future chocolate souffles are in danger.
Read through tons of baking forums on this same topic – the count is 50/50 – but the same concern on consistency keeps coming up.
Then there is the ultimate brand battle:
Then there is the decision of single or dual ovens…of course in my dreams it would be two – a big regular sized and a small ones for cookies/side dishes etc. However, there’s this annoying things that looks like $$$ that sways the decisions.
so what will be our decision?