Why do professional kitchens use gas?
Online Answer
Not only do gas ranges heat up faster and work better with varied cookware, but they are also easier to clean and maintain. In a recent survey conducted among 100 professional chefs across the United States, 96 reported that they prefer to use gas cooktops, and 68 also prefer gas ovens.
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Pro Tip: Professional chefs recommend using cast iron, copper, and carbon steel pans. Carbon steel pans contain 99 percent iron and 1 percent iron and has a harder yet lighter and smoother surface than a cast iron pan, which is why most chefs prefer carbon steel cookware in busy kitchens..
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Not only do gas ranges heat up faster and work better with varied cookware, but they are also easier to clean and maintain. In a recent survey conducted among 100 professional chefs across the United States, 96 reported that they prefer to use gas cooktops, and 68 also prefer gas ovens.
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According to the Cambridge dictionary, a cook is 'someone who prepares and cooks food', while a chef is 'a skilled and trained cook who works in a hotel or restaurant'. These definitions imply that a chef is a type of cook, but they differ in that a chef has developed learned skills, and has undergone training.
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The study, published Tuesday in the journal Biology Letters, concluded that 832 grams or 83 hot dogs is the maximum amount for a professional eater to consume while the average person is only able to eat about 10 hot dogs in 10 minutes.
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Most pro-style ranges come in standard widths of 30, 36, 48, and 60 inches. Larger widths mean more burners or other cooktop options, such as griddles and grills, and more oven space, too. The ovens in a 36-inch unit can handle catering trays.
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