To my knowledge, none of the resident kitchens at Falcons Landing have gas. They are either electric or induction. Pros and serious home cooks overwhelmingly favor gas because the burner flame can be adjusted with immediate effect. Not so on an electric burner where a power knob change has no immediate effect, as the burner stays too hot or cold for a minute or more. (Yah, induction is a little more responsive, but . . .)
Here is an easy and effective way to get gas-like stove top performance: ALWAYS use two side-by-side burners. (The GE Profile is the common stove here. Its knobs are calibrated 1 through 9, with nine being red hot.)
So, if you are right-handed, set the left burner all the way to 9. Set the right burner to 6 or 7, which is medium hot. Now, start fast on the hot burner and then move to the cooler burner to cook without boiling over, without burning the product, without scorching the pan and without interrupting an even cooking process. Move back and forth as necessary to control the temperature of your pan, wok or pot.
I got this idea from Kenji Lopez-Alt, author of The Wok, Recipes and Techniques.
Try it, it works!
PS. More stuff like this at www.Geezergourmet.com.
