How do the characteristics of a gas stove enable food to be cooked faster than that of a charcoal stove?!


Question:

How do the characteristics of a gas stove enable food to be cooked faster than that of a charcoal stove?


Answers:

It's all about heat control and convection. You have more control over the heating with gas than you do with charcoal because the gas burns at a constant rate. With charcoal, it can have 'cold spots' and also has a rate of heat increase, a hold-time at the maximum temperature, and a rate of heat decrease as most of the charcoal fuel has been used.


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