Gas or Electric oven?

Discussion in 'After Culinary School' started by rominab, Nov 6, 2016.

  1. rominab

    rominab

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    Just Graduated From Culinary School
    Hello Pastry Chefs! 

    I'm looking to buy an convection oven for a small bakery/cafe where the bake goods will vary from: 

    muffins, cakes

    tarts and pies

    cookies and biscuits

    I'm also looking at including croissants, brioches and sweet buns.

    the big question is... Electric or gas? 

    Thank you in advance, 

    Adios

    Romina
     
  2. chinese buffet

    chinese buffet

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    Gas

    you can still cook or use it to heat your kitchen if the power goes out.
     
  3. jimyra

    jimyra

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  4. foodpump

    foodpump

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    6 of one, and a half dozen of the other?...

    Its usually infrastructure that influences the choice. In many areas there is no need to put an electric convection under a ventilation hood, so this would be a practical choice.

    If you have only a 100 amp service, it makes sense to have a gas convection.

    The electric is the only "true" convection, in that the fan is surrounded by heating elements.

    With the gas, the burners are at the bottom of the oven in the fire box, and the fan sucks up the heat and blows it around.

    Electrics take longer to heat up, but gas ones have more uneven heating.

    6 of one and a half dozen of the other.

    If you have never baked with a deck oven, you don't know what you're missing, conections are o.k., but decks are far superior.
     
  5. beelost

    beelost

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    What is cheaper for you, gas or electric? Gas is more reliable when the power goes off. Electric is more convinient