I have lived in many different houses and apartments, and for many years I had an electric stove top.  The first time I had a gas stove, I was living in an old house in Tempe, Arizona, and at first the thought of gas frightened me just a bit.  I had the idea that it was unpredictable, liable to blow at any minute.  But the more I became familiar with gas stoves, the more I knew that they were the only stoves I wanted to cook upon.

For me, they were just so accurate, they are immediately on, and immediately off.  It was not until I worked in a few different restaurants, and had conversations with a few different chefs, gourmet chefs, that I learned that gas stoves are their preference as well.  Chefs need precision, in the cutting of vegetables and the butchering of meat, and the temperature of their skillets.  A great sauce can be ruined in seconds, if the temperature is not exactly right.

Gas stove tops are precise and offer much more control than the electric coil of a burner.  One thing you will know if you have ever worked in a restaurant, is that the kitchen temperature can be quite extreme.  The chefs are in there for hours on end, and another advantage to gas as opposed to electricity, is that the temperature of the kitchen is actually lower when cooking over a gas flame.  This has the consequence of less incidence of burns, as well as a more comfortable atmosphere for the chefs to work in.

Chefs need to be comfortable, it kind of cuts down on the cranky personality generalizations of restaurant chefs.  Electric coiled burners must be flat, to ensure that the bottom surface of the pan or skillet will not burn the food in one area.  Not so important with a gas burner.  This offers a bit more freedom in the kitchen.  In all, the gas stove is much more preferred in the kitchens of fine dining restaurants, and will be much more appreciated in your own kitchen at home.

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