I’ve used only gas stoves since I’ve been on my own. I’m going to canada next week, and my MIL has a coil (?) stove in her kitchen..Aside from making eggs or boiling water, I never really used her stove, but this time I’ll be doing alot of cooking.
Is there anything I should do differently in terms of cooking? I once tried making a salan with the electric stove and it was a disaster. I def don’t wanna mess anything up this time around… I’ll be making typical salans/biryani, and then the chinese/american stuff too. maybe baking if the oven doesn’t confuse me
I haven’t used a gas stove since we moved to US. I would say keep the heat in control. If something needs to go on dum, bring the heat down to 1 or 2 max. Always cook b/w 4and 5 for regular salans.
the thing that makes me nervous is that with a gas stove, you can control the fire easily, it can go up and down quickly. My exp with the coil stove is that it takes forever to warm up and cool down.
Yes, that is why you have to watch the heat, for instance when there is little water left in rice, turn the heat down. I never use high heat when on an electric stove.
Electric stove is to be handled intelligently. Its different from gas stove in so many respects. As Lusi said that for rice dum just lowered down heat when there is a bit of water left in rice. If you are into cooking insha’Allah with one incidence of cooking you will get to have estimate. Moreover if you want to just switch off the stove and dont want any more heat, straight away remove the pot from the stove as electric stoves obviously remain hot for sometime. Salans usually dont have any problem. if you are using pressure cooker then dont just cover the lid after you put desired amount of water. Let first water boil and then put it on the pressure lid and cap on, This way the pressure cooker works more effectively, its tried and tested. Making biryani is not that tough as if you boil rice in a water separately you have to only give dam but yes making pulao is tricky. Insha’ALlah you will get it. Just leave a little water before dum and lowered down heat.
Making Roti however on electric stove is an uphill task. Dont try using tawa, instead use a small frying pan and put small size of rotis/parathas otherwise they will not get the heat and you will end up in making a kachi pakki roti. You can make good naan no doubt on electric stove. Best of luck with your venture.
Sara the coil stoves are so tricky .. your best bet is to keep the heat on a lower setting for the initial cooking , it might take a bit longer for the dishes to get done but at least they wont burn and spoil.
Once you get the hang of the heat setting , then you can control it by lowering the heat setting every five minutes for a couple of minutes and then cropping it back up .. this will ensure that the food doesnt burn out .. I suggest this coz it takes ages for the coil to cool down !
Or you can do this if you are cooking something really delicate : use two hobs, leave on on a medium heat setting and the other on the lowest heat setting. The minute you think food is burning move it to the lesser heat hob ! I did that for roti’s
After a while you will get used to the higher setting heat level and you wont have to do all these bits ..
“Dont try using tawa”; my mom always does this tho, and some thing with metal bars across it to let it get blown up full. Like a tawa, and the metal thing I forget what order. I think tawa first with butter or w.e, and then the grill thing.
If you’re really concered make your own tandoor in the backyard/balcony!
