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Cooking with Gas

Your kitchen is the spot where everyone gathers. Give it the upgrade you want with propane appliances.

Chef Dean for Magazine.JPG

When people think about cooking with gas indoors, some say it leads to poor air quality. "It's not the source that is the problem; it's what they are cooking. Most often, people use the wrong oil & cook at the wrong temperature." - Chef Dean Sheremet

The kitchen is widely regarded as the heart of the home, with both homebuilders and interior designers recognizing its central importance. With its expanded role beyond just cooking, the kitchen has become a multifunctional space, ideal for hosting and entertaining. Within the kitchen, the cooking range holds a prominent position, as it is often the focal point of the room. As such, homeowners and designers alike are placing more emphasis on the selection and design of this essential appliance.

Why gas?

Many homeowners choose gas cooking appliances for unique features like precise temperature control and instant-on burners. 


Propane gas stoves provide users with the benefit of instant on and off, as well as precise temperature control and even heating.

Adjustable open flames give cooks the ability to use a range of heat levels, making it simple to boil, simmer, sear, and fry. This is essential for both professional chefs and home cooks that need accuracy in their food.


Not only do gas stoves warm up rapidly, thus saving time, but they also cool off quickly, too, creating a safer environment in the kitchen. Additionally, they are easy to clean and maintain.

The Truth About
Gas Stoves &
Air Quality

The EPA does not list gas stoves as significant contributors to indoor air quality or health hazards. Gas stoves have long been preferred by professional chefs
and home cooks should have that same choice at home —including cooking with propane.

According to the California Air Resources Board (CARB), cooking reduces indoor air quality, no matter what kind of stove is used. Replacing gas stoves with electric stoves would not eliminate indoor air quality concerns — and the cost of switching millions of home stoves from gas to electricity would be staggering.

Better ventilation is the answer to air quality concerns. CARB recommends using a high-efficiency range hood or exhaust fan, a solution far more practical for most Americans than converting from gas to electric. Lacking a range hood or
vent fan, opening windows or exterior doors while cooking is advised, along with having a qualified technician inspect your stove every year.

Oil Smoke Points
Oils with high smoke points are good for high-heat frying and stir-frying.
These include Peanut, Sesame, Soybean, and Grapeseed.

Oils with moderately high smoke points are good for sauteing over medium-high heat. These include Avocado, Corn, and Canola.


Olive Oils with low smoke points, such as flaxseed, pumpkin seed, and walnut, are best saved for use in salad dressings and dips. 

Heating cooking oil at the right temperature also helps in maintaining indoor air quality.

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