Gas cooking is obviously a more luxurious experience and anyone who says otherwise has not tried to make a hollandaise sauce on each.
I've made hollandaise and other delicate sauces on both. In my book, they're both perfectly fine. Excluding induction (which I have struggles with), I wouldn't call either better than the other.
Don't you make a hollandaise sauce with a double boiler type approach? So shouldn't that really make the heat source even less relevant? As you lift the inner bowl to adjust cooking temp?
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What a crazy conspiracy theory. It assumes electric companies and appliance makers do no marketing of their own.
Gas cooking is obviously a more luxurious experience and anyone who says otherwise has not tried to make a hollandaise sauce on each.
I've never had any trouble making hollandaise on an electric range.
I've made hollandaise and other delicate sauces on both. In my book, they're both perfectly fine. Excluding induction (which I have struggles with), I wouldn't call either better than the other.
Don't you make a hollandaise sauce with a double boiler type approach? So shouldn't that really make the heat source even less relevant? As you lift the inner bowl to adjust cooking temp?
Maybe for the 60+ boomer crowd, for everyone else Induction is way cooler than gas.