Middle Tennessee Natural Gas sells quality GE and Maytag Ranges. Visit your local MTNG showroom to see available models at affordable, installed prices!
The great chefs of the world cook with gas because it is controllable and it produces consistent results. But you don’t have to be a master chef to benefit from the advanced technology and convenience of today’s gas range!
One of the greatest advantages of the gas burner is the controllable flame. You get instant heat when the burner lights, and when it’s off, it’s OFF!
But don’t take our word for it; please watch your favorite cooking shows and see just how many times they use natural gas instead of electric. There’s a reason that a common phrase for being onto something good is “Now you’re cooking with Gas!”
- Instant on/off heat control; little or no residual heat when burner is turned off.
- Infinite levels of temperature control.
- Hotter burner temperatures available (more BTUs).
- Suitable for specialty cooking–canning, woks, etc.
- Newer models have pilotless ignition for cook top and oven.
- Burners are forgiving of poor quality cooking pans.
- No elements to short or burn out.
- Significantly lower annual operating costs.
- Natural convection action provides even heat throughout oven.
- Cook on two or more oven racks at the same time.
- Minimal odor exchange between foods in oven.
- Moisture is added to and retained by foods cooked in oven.
Tips for Cooking with a Natural Gas Range:
What flame to use:
- A high flame will boil food quickly or start cooking food rapidly.
- A medium flame can be used to fry, simmer, brown or heat food and will also keep large quantities of food boiling.
- A low flame will warm or melt foods and cook small quantities of food.
- Use a lower heat setting to avoid oily film on walls and cook surfaces when melting butter, margarine, and other fats.
Using surface burners efficiently:
- Choose the appropriate flame for the pan and the food you’re cooking. If the flame curls up the sides, you’re wasting energy. The flame should touch the pan about half an inch from the outer edge.
- Once food is boiling, turn the flame to medium to keep it boiling. A rolling boil doesn’t cook any faster than a simmer; it just wastes energy!
Caring for your surface burners:
- On most products, the burner knobs, grates and burner parts can be removed for cleaning at the sink. The cooktop can often be lifted up or removed for cleaning.
- Harsh cleansers and scouring pads will scratch the surface finish. Try to wipe spills off when they happen using a soft dry cloth.
- If the burner openings become blocked, clean them with a piece of wire.
Tips for Cooking with a Natural Gas Oven
How to use your oven:
- Turn the control knob to the desired temperature. On most gas ovens, a pilotless ignition system will ignite the oven burner.
- Place pans in the oven, leaving an inch between pans and oven walls. Also, stagger pans so that one is not placed directly over another.
- Consult manufacturer’s instructions before placing pans directly on the oven bottom.
Using your oven efficiently:
- Don’t open the oven door to peek while you are baking. You lose up to 50 degrees in temperature!
- You need to preheat the oven only for baked goods. Preheat for five to ten minutes.
- Cook several pans of food at once whenever possible.
Caring for your oven:
- On most ranges the oven door is removable for easier cleaning.
- Continuous cleaning ovens have a catalytic material mixed into the porcelain enamel coating of the oven liner panels. This material causes a chemical reaction at normal cooking temperatures and oxidizes food soils continuously. Do not use commercial oven cleaners, cleansers, steel wool or abrasives. Also, don’t rub the oven surface with paper towels, cloths or sponges. Particles from these materials clog the oven’s porous surface.
- Sealed burner models do not allow spilled foods to leak under top.
- Self-cleaning ovens clean during a separate high heat cycle. Lock the door and set the controls to “clean”. Oven soil is reduced to a white ash which can be removed with a damp cloth.
- Manual-cleaning ovens should be cleaned with a commercial oven cleaner, or pour 1/2 cup of full strength ammonia in a glass dish and leave it in the oven overnight. Wipe the oven the next day with soap and water.
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