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Why Professional Chefs Prefer Gas Stoves (But Electric Ovens) By Alexandra Fay Sept. 15, 2025 5:20 pm EST

Chefs can argue endlessly about plating, but when it comes to stoves and ovens, most agree on one thing: Gas up top, electric underneath. "On a line, gas wins for most cooks because they see the flame and change heat instantly," says Dennis Godynuk, lead appliance expert at Comfort Appliance Repair in Nashville. With gas, you can tilt a pan, kill the flame in a second, or crank it high for a hard sear. That kind of control matters when six dishes are moving at once.

Where gas falters is in the oven. For baking and roasting, chefs often prefer electric because the heat is more even and consistent across trays. "Electric elements hold temperature more evenly an

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