Day: September 1, 2021

Why You Don’t Need to Ditch Your Gas Stove (Yet)

Jessica Bell Kitchen Services
Why You Don’t Need to Ditch Your Gas Stove (Yet)

It’s no secret that with all the advances in technology, many people are looking to switch to electric or induction cooktops. But is this a good idea? And how do you determine if your current stove is better than buying a new one? In this article, we will explore these questions and more. Let’s dive deep into this topic. 


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Why you don’t need to ditch your gas stove (yet)

The main issue with induction and electric stoves is that they are slow to heat up. This can be both an advantage and disadvantage. Heating things fast requires lots of energy, so there’s a big trade-off here. Electric stoves tend to have good recovery times, which means that if you turn them off and then on again shortly afterward, they will quickly return to their previous temperature.

On the other hand, electric stoves are terrible at holding their temperature once they have been turned off; in many cases, this is preferable (think about boiling a pot of water). While gas stovetops do take longer to heat up than electric stoves, they also hold the initial heat much better because it takes more energy/time to bring a large amount of water to a boil than it takes to maintain that heat.

Gas stove tops are also able to deliver very high, sustained temperatures (which is why things like deep frying work so well on them). You cannot achieve such high temperatures with an electric or induction cooktop without potentially causing damage. Furthermore, gas stoves often have built-in simmer settings which allow you to more precisely control the cooking temperature compared to electric or induction stovetops.

The other major advantage of gas over induction and electric burners is the ease of cleaning; most people find that the knobs and glass covers can be removed which makes cleanup much easier, whereas an induction or electric stove top requires using harsh chemicals and abrasives to clean away baked-on residue.

Some electric and induction stovetops come with a griddle built into the surface, which can be useful for cooking eggs or pancakes, but over time it tends to warp and become less flat (which is especially annoying when using it as an actual griddle). Gas stoves, on the other hand, can accommodate frying pans/griddles without any problem because they use thermal conduction to transfer heat rather than electromagnetic radiation.

You may have noticed that some of the newest and best electric ranges have glass-ceramic cooktops; these are nice because they don’t scratch or chip as easily as standard porcelain cooktops do.

dvantages of a gas stove

Generally speaking, gas stoves tend to be the most reliable out of all three types; while induction stovetops have a similar service life, they often require repairs for warping and damage from overheating. Electric stoves can also wear out over time due to heat/cool cycles and dirt buildup.

As mentioned before, it is much easier to clean a gas cooktop than an electric or induction one, which means your stove will look nicer for longer periods without getting dirty.

Gas is cheaper than electricity or induction heating- the average household spends about $1,000 per year on utilities. Assuming you heat with electricity, switching to natural gas could cut this bill in half. When you factor in the cost of the stove itself, a gas stove is usually less expensive to operate throughout its lifetime.

Finally, induction and electric stoves can’t be used with cast iron or carbon steel pans (because they create too much heat). The best cookware for gas stoves ensure that there’s no electromagnetic radiation involved; all you have to do is set your burner to “high.”

Disadvantages of gas stoves

The cost of converting from natural gas to propane is very high – if you live in an apartment building or somewhere where you cannot install a gas line, then this won’t be a viable option for you. If this describes your situation, then the best bet would be an electric stove, followed by an induction stove.

It takes much longer to heat water on a gas cooktop than it does on an electric stove – about 15 minutes vs 5 minutes. If you need to boil a large pot of water (for pasta or dumplings), then in most cases it’s better to use an electric or induction range.

Tips for using an electric or induction cooktop

Always preheat your pan before you add oil or food. If you heat the pan first, then your cooking times will be shorter because the initial heating of the pan won’t affect your cooking time (and thus won’t waste energy). When using induction or electric stovetops, it’s a good idea to start by microwaving water in a cup for one minute to create steam and make cleaning easier.

If you cook something that has an especially potent smell (like onions), consider removing the fumes with an exhaust fan or open windows. It is best to use flat-bottomed pans whenever possible because they’re more conductive than their curved counterparts; this ensures consistent heat distribution across the bottom of your pot/pan.

At the end of the day, your choice of stovetop should depend on what you can afford and/or have available. It’s always better to choose the most cost-effective option, as long as it is not too limiting. Also, remember that all cooking appliances have a lifespan; by using a stovetop with an induction or gas element for at least 20 years, you can come out ahead of an electric range in terms of money saved over time.

The future of cooking in the home and what it means for homeowners

The standard cooking appliances of the 21st century (electric and induction cooktops) are far removed from their predecessors in terms of design and functionality.

For example, baking an apple pie in a conventional gas or electric oven will take about 40 minutes – nowadays you could have it ready to eat in 10 minutes if only you had an oven with a high-speed convection fan. With that said, there might be one appliance that currently exists which would revolutionize the way we eat: sous vide. This is essentially cooking food at low temperatures for long periods using immersion circulators.

In many cases, the results are superior because they are cooked at such low temperatures (e.g., steak cooked to medium-rare is more tender and juicy than if it was cooked quickly on a high-heat stove or oven). Right now, sous vide cookers are prohibitively expensive ($200+) for most people. However, we could very well see these devices becoming cheaper in the future if they find wider consumer appeal.

Then again, maybe our nutrition habits will change dramatically; with the food industry continually innovating new ways to create tasty dishes, it’s possible that cooking at home might one day seem like a thing of the past.

Arizona Legislature may prevent bans on natural-gas hookups
Image Credit: http://azcentral.com

Final thoughts on Why You Don’t Need to Ditch Your Gas Stove (Yet)

In conclusion, you should remember that it’s always best to choose the most cost-effective option when buying cooking appliances for your home; in addition, consider what will suit your lifestyle and/or preferences. With that said, no matter how convenient induction cooktops are, you can still use a gas range without suffering significant drawbacks.

The post Why You Don’t Need to Ditch Your Gas Stove (Yet) appeared first on Kitchen Infinity.

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Difference between chef’s knife and santoku knife

Jessica Bell Kitchen Renovation
Difference between chef’s knife and santoku knife

Chefs and cooks have a variety of knives in their kitchen which differ in shape, size, weight, and purpose.

The chef’s knife is the most versatile knife for all-around chopping, slicing, and dicing. It has a broad blade that makes it good at chopping vegetables but not as good at slicing meat or fish because of its width – santoku knives are better for this.

In this article,  we’ll introduce you to the differences between a chef’s knife and santoku knives and help you choose which one is right for you.

Keep reading to learn more.


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What is a chef’s knife?

A chef’s knife is a large, heavy-duty knife that can be used for chopping and dicing vegetables, slicing meats, mincing garlic, and more. It is also sometimes called a French knife or cook’s knife.

The shape of the blade varies somewhat between brands; however, most chef’s knives are broad with a curved edge that tapers to the point where the blade meets the handle. Different brands of chefs’ knives have different names for this type of knife but it is best known as a French or cook’s knife. The chef’s knife is not suited for fine chopping because its blade is too wide – this is something you’ll want to do with an 8-inch santoku.

The chef’s (or French) knife can be used in place of paring knives, utility knives, and boning knives as well. This versatility makes it one of the most important knives in a cook’s knife collection.

What is santoku?

Santoku means ‘three virtues’ in Japanese and this refers to the three cutting tasks handled by this type of knife. Santoku knives are sharp, lightweight, and thin with a straight edge – unlike French knives which have curved edges.

The shape of santoku blades varies between brands but they are generally tall, thick, and wide with a flat face that tapers at the point where the handle meets the blade like that of a cleaver. The sharp edge is suitable for chopping and the finely tapered point is designed to make it easier to cut and slice through vegetables.

The best santoku knives are best suited for slicing, dicing, and chopping small-sized ingredients where precision is required, such as onions, garlic, or green peppers. They can also be used in place of chef’s knives but are not as versatile because they have a straight edge rather than curved like French knives.

Should you go for a chef’s knife or a santoku knife?

Although the shapes of a chef’s knife and santoku knives are slightly different, you can use either to accomplish the same tasks. The choice between these types of knives comes down to what you are comfortable using because there is not a lot of difference in performance.

However, if you want an all-purpose knife that will chop, slice, and dice vegetables and other ingredients with ease then a good chef’s knife should do the trick. But if you need a more precise blade for chopping or mincing smaller ingredients like garlic or onions then a santoku might be perfect for your kitchen. 

However, there may be cases where chefs prefer one type of knife over another because of personal preference. For example, some people prefer the lightness and flexibility of a santoku knife while others choose the weight and heftiness of a chef’s knives.

Pros and Cons between chef’s knife and santoku knife

The choice between these two types of knives may also depend on what type of tasks you perform in your kitchen because each has its pros and cons:

The blade of a chef’s knife is wider than that of a santoku so it cannot slice through ingredients as easily. It is not good at cutting meat or veggies with small bones such as chicken.

A santoku knife is more versatile than a French knife because it can be used to mince garlic or chop vegetables like carrots, celery, or broccoli.The design and size of a chef’s knife allows for maximum force and control so it can be used to chop vegetables on a cutting board or butcher block.A santoku knife is lighter than a French knife and does not require as much downward pressure when chopping. Some cooks find this more comfortable.

Can you use a Santoku for mincing garlic or slicing vegetables?

Chef’s knives can be used in place of Santoku knives but not vice versa. Chef’s knives are much better at chopping vegetables, mincing garlic, and slicing meat because the blade is wider and thicker than a santoku knife which makes it better-suited for these tasks. A santoku knife cannot cut food as easily as a chef’s knife, especially vegetables with small bones such as celery or broccoli. Some cooks prefer the feel of a chef’s knife in their hands while others prefer the lighter weight of a santoku.

How to choose between chef’s knife vs Santoku?

If you need an all-purpose knife that will chop, slice, and dice vegetables and other ingredients then one good option would be to use a chef’s knife. However, if you need to chop or mince more delicate ingredients like garlic and onions then a santoku might be the best choice for your kitchen.

Is there any difference in sharpening a chef’s knife vs. a Santoku knife?

A knife sharpener can make the blades of both knives as sharp as possible. However, santoku knives are not the best choice for cutting through bones because their blades are shorter and thinner than a chef’s knife.

When sharpening a chef’s knife, use a whetstone sharpener or a manual steel sharpener to hone the blade on both sides. You should then finish up using an electric or manual knife sharpener with your choice of fine, medium, or coarse slots. 

Sharpening a santoku knife is not as difficult as sharpening a French knife because it has a thinner blade and does not have to be honed as frequently. The blades can become dull over time so they will need to be sharpened from time to time but you don’t have to do it as often as on your chef’s knife. To sharpen a santoku knife, put the whetstone in water for 15 minutes before you begin, like with any other type of knife. Put the blade of your santoku knife at about a 20-degree angle and maintain this angle during the sharpening process. Draw the blade forward in an arc motion across the whetstone, drawing it back toward you in short strokes until you’ve sharpened both sides. Finish off with a few more strokes on each side using medium or coarse slots to get that smooth polished look and feel that every cook wants in their kitchen knives.

Santoku vs Chef Knife: Kitchen Knife Comparison
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Final thoughts on the difference between chef’s knife and santoku knife

A good set of kitchen knives should contain different types of knives for all-purpose chopping and slicing tasks. When choosing between a chef’s knife and santoku, the decision will be based on personal preference -it all depends on what you hope to accomplish. Chef’s knives’ curved edges make them better suited for chopping and slicing while santoku’s blade shapes are more precise and better suited to chopping, dicing, and mincing.

We hope that this article helped you learn more about the most popular types of kitchen knives, so that ultimately, you can make a better decision about which one suits you more.

The post Difference between chef’s knife and santoku knife appeared first on Kitchen Infinity.

How to Use a Santoku Knife 

Jessica Bell Kitchen Services
How to Use a Santoku Knife 

Every kitchen needs a good set of knives. A knife is an essential tool for any chef, and often the most used. With so many different types on the market, it’s important to know what type of knife you need before buying one. The santoku knife is great for chopping vegetables or meat with precision and ease without damaging anything in your way, which makes it perfect for prepping ingredients in advance.

In this article, we will show you how to use a santoku and why you should incorporate it into your cooking routine. Plus, we’ll give you tips on the best Santoku knives to use (as well as other types of knives) for different types of recipes. Here’s all you need to know. 

What is a Santoku knife?

A santoku knife is one of the most common types of Japanese knives. They are suitable for almost any sort of food with their versatile blade. This knife comes with a rectangular-shaped handle and small indentations on the sides, which allows you to grip it firmly even if your hands are wet. The best thing about this type of knife is that it’s very easy to use, making it perfect for beginners as well those who only cook occasionally.


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What can you do with a santoku?

As mentioned above, santokus are used mainly for cutting vegetables or meat because they allow smooth movement without tearing anything in their path. Also known as vegetable knives or meat cleavers in some countries, they are unique knives that make dicing and slicing a breeze. However, they can be used in other tasks such as mincing garlic or chopping herbs.

How do you use a santoku knife?

It is pretty easy to learn how to use a santoku knife if you have the right technique down pat. Firstly, you must hold your knife properly so you’ll get better results when doing your food prep. Position your upper arm at about 45 degrees to the working surface and keep your elbow slightly bent. Next, place your forefinger along the back of the blade (opposite side from where you are holding), then curl your remaining fingers around and grip them firmly against the handle with enough pressure to hold your knife in place should it slip.

When you are ready to start, make sure your ingredients are clean and start cutting them into the right size. Place them securely on a stable surface, like a cutting board or kitchen towel so they won’t move around throughout the entire process. Also, food that can be slippery like cucumbers or tomatoes might require something wet underneath to help keep them in place while you slice and dice away, which is why placing these types of foods on top of a damp kitchen towel works best.

Once everything is set up, you can grab your santoku by its handle with your dominant hand. Then lift it high above your ingredient before bringing it down as hard as possible for an even cut every time. You should also roll the knife forward a little as you are cutting to make sure it doesn’t get stuck in the food. This is because rotating knives maintain their sharpness for longer, and ensures that your santoku will cut through even the most difficult of ingredients with ease.

This process may take some getting used to if you’ve never used this type of knife before. However, after a few tries, you’ll quickly master it and wonder why you didn’t learn about santokus sooner.

What are other uses for a santoku?

Since santokus have thin blades, they also work well when doing delicate tasks like carving chicken or slicing fruit. Also, they can be used in place of other cutting tools such as a cleaver or chef’s knife for some tasks.

What is the best type of santoku?

There are several different types of santokus to choose from when shopping for one. The standard version comes with a blade that’s between 5-6 inches long. Premium models will have blades that measure 7-8 inches long, which makes them better at cutting large batches at once. However, both varieties are designed to cut through small and even big ingredients with precision without tearing chunks out of them.

When it comes to deciding what size santoku is best for you, the choice ultimately depends on your cooking style. Those who prefer to cook for a large gathering will benefit more from a larger knife, while those who only cook occasionally can get away with the standard-sized santoku. However, since these knives are so versatile and easy to use, you can try one out before making your decision.

What type of cutting board should I use?

No matter what type of santoku you choose, make sure you always have a high-quality cutting board ready to go. There’s nothing worse than using an old or cheap board that could cause damage to your knife or give you bad results when it comes time to chop veggies.

For the best results possible, look for boards made from bamboo because they line up well against all types of blades. Also, they have a nice scent that stays with them after continued use. However, these boards also tend to be on the pricier side, so you may want to start with something more affordable if this is your first time using one.

Wooden boards work well too and are available in all different shapes and sizes depending on what type of food you’ll be chopping. If you don’t want to spend much money, go for a plastic cutting board. 

Tips on how to take care of your knives (including sharpening)

Once you’ve bought a santoku, there are a few simple steps you should take to ensure that it lasts for years of use.

After each time you use your knife, clean the blade and handle with warm soapy water. Also, make sure to dry it off with a towel before storing it to prevent rust from forming on the metal. Avoid putting your knife in the dishwasher because this can damage both the blade and handle over time.

If it looks like your santoku has dulled after repeated uses, don’t be afraid to pay a visit to a professional sharpener. They can help restore its edge so that it cuts through ingredients even better than when it was new. Plus they often have experts on hand who can teach you the best way to use your santoku for maximum results.

Even if you take great care of your knife, it will eventually begin to show signs of wear and tear. Keep an eye out for metal that begins to rust or spots where wood has chipped away.

If metal starts showing through when sharpening the blade, try using a wet stone instead because this type of material is ideal for reshaping blades. Just be careful not to get any water inside the handle because this could cause molding issues later down the road. If wood is missing around the edges, apply some glue or epoxy and wait until it dries before touching it again. However, if large chunks are gone, you may want to consider replacing the entire knife.

The Difference Between a Chef's Knife and Santoku Knife
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Other types of knives and their uses

Remember, there’s a whole world of different blades that are designed for specific tasks. If you’re not sure where to start, think about what kind of food is on your plate. By understanding how each blade works, you can more easily determine which one is best suited for the job at hand.

Carving Knife: This long blade is ideal for large cuts of meat, particularly roasts like turkey, prime rib, and pork loin.Chef’s Knife: Commonly known as an all-purpose knife, this type is used for small or medium-sized ingredients including veggies, fruit, and even nuts.Utility Knife: The taffy knife is a smaller version of this tool and can be used for even more precision, ideal for peeling fruits .Paring Knife: This small blade is used for peeling and detailing fruit, mushrooms, and other veggies.Bread Knife: Perfect for slicing through soft ingredients including bread and cakes without mangling them. Although you could use it to cut hard foods like cheese or meats, its teeth are better suited to softer items.Cleaver Knife: Another large knife that’s great for cutting up big pieces of meat or poultry.Steak Knives: These long blades always make sure your next steak is cut perfectly.Boning Knife: It has a thin blade which makes it ideal for separating meat from the bone.Oyster Knife: Perfect for shucking oysters open without damaging them in the process.

Check out this article on the best German knives if you would like to learn more about other available knives in the marketplace.

Final thoughts on how to use a santoku knife

In conclusion, knowing when and how to use a Santoku knife is the first step in maximizing your results from it. By keeping it clean, sharp, and protected from rusting or chipping, you’ll have no trouble seeing why this is such a popular choice for chefs and will quickly become one of your favourite kitchen tools.

The post How to Use a Santoku Knife  appeared first on Kitchen Infinity.

Did you miss our previous article…
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