Gas Stoves Are Precise
The stove is one of the most basic kitchen appliances. It's where we fry, sauté, boil and steam, and all of these cooking methods can be taken up a quality notch with one simple switch -- from electric to gas.
An electric stove is certainly straightforward: You turn a knob and voila! You have a hot surface. The problem is, that hot surface stays hot even when you turn the knob down, and it takes a while to get up to temperature when you turn the knob up. In other words, it's not responsive. When you're cooking something delicate like scallops or eggs or a sauce, responsiveness is crucial.
Gas burners are far more responsive than electric, because the gas flame is, essentially, the burner. Turn it up, there's more heat applied to pan; turn it down, and there's less -- instantly. There's no lag in temperature adjustment, so you don't end up with a curdled béarnaise.