![]() That is what matters and most observations are pretty consistent even if you don’t want to take into account the science behind it. The important thing is to notice the effect of gas or electric on actual cooking. He states in an article he wrote about ovens that most moisture comes from food and you discounted that. He wrote the Modernist Cuisine and Modernist Bread. I wrote in one discussion about Nathan Myhrvold, who was chief technology officer at Microsoft and took a LOA to earn his culinary diploma from École de Cuisine La Varenne in France. The “gas is moist heat” theory fails to take into consideration the moisture from food cooking or the construction of a gas vs electric oven. If you search electric vs gas ovens on this forum anyone can find these discussions. I have posted many links to articles about this before. This is true in a wok, searing meat in a skillet or in an oven. Drying of the surface of what you are cooking is necessary to allow the temperature of the surface to rise so that the chemical reactions that allow browning can occur. ![]() If you read what people say about how gas and electric behave in baking and roasting and read the science behind the browning chemical reactions(look up Maillard reaction) and starch gelatinization, it becomes apparent that gas is drying and electric ovens retain humidity. You will see this still on manufacturer‘s websites and some chefs still teach it, but what sort of evidence do you have to support your statement? How do you correlate this idea with science? There are a couple of problems with “a gas oven is humid”. I know it was taught for many years that a gas oven was moist heat and it was based on the fact that water is released as a byproduct of combustion. “ Opaone, you have taken issue with this point many times before. Without additional water or steam added a gas oven is massively more moist than an electric. This allows the surface of what you are cooking to dry quicker and the chemical reactions for browning to take place quicker.' opaone “This is a grossly inaccurate statement. Wekick 'Gas ovens have more venting to get rid of products of combustion and any moisture from food you are cooking.
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