- Sir Duncan
- Posts: 8150
- Joined: Tue Jun 03, 2014 8:22 pm
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- Location: Wonder Why Central
I can only give my advice from having owned two properties that had Lpg gas ovens. The only good thing about them is because the heat is a damp heat. cleaning them was easy. Grime just wipes away with little effort and after 12 years with one in a farm house it still looked like new the day I sold the property. But that was mainly cause gas is shit in ovens and I always used the Rayburn wood stove.Clemen wrote: ↑Sun Aug 25, 2019 8:18 pmYou're wrong on that, gas ovens are better vented than electric, most moisture comes from the food being cooked. The majority of pizza ovens sold are gas, the exceptions mainly being conveyor belt ovens (Pizza Hut, dominos etc. though many CBOs are gas) and wood fired usually used for Neapolitan style pizza which require a much higher temperature.Duncan wrote: ↑Sun Aug 25, 2019 7:07 pmClemen wrote: ↑Sun Aug 25, 2019 4:31 pm
That is no joke. Ever wondered why pizza ovens are not gas?
I guess you will find out how good a gas oven is after you have bought it and used it a few times.
For most baking you want a dry heat.
In any case, we're in Cambodia, if I had an electric range I would have spent a few months this year eating cold food and uncooked dough.
Now that is what you call a good stove / oven.
Like the spoilt child she is, she will not be happy till she destroys herself from within and breaks your heart.
monstra mihi bona!
I modified my last gas oven for steam injection.
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