Archived Thread

NFT: Converting electric cook-top to gas?

bigblue1124 : 10/21/2016 10:20 am

My wife and I are looking at converting our current electric cook-top to gas in our kitchen. I was wondering if anyone here has done such a project and could give me at least a ballpark figure to expect for the conversion.

The current setup we have I believe would be relatively easy being our gas line is located directly under our kitchen in our basement for two of our furnaces. So in regards to running lines it should be a relatively easy installation IMO? With that said I have zero clue what is involved and hope some here could help. Also is this a job that should be permitted whoever I have to the work?

In addition I was hoping to get some feedback on some cook-tops you currently are using? I am currently looking into the Viking 30in downward draft mainly due to the fact I am a chef and have used Viking products my entire career but am open to other brands providing there are high quality.

Thank you in advance for any insight you can send my way.

burntass : 10/21/2016 10:27 am : link

you just need to have someone run the gas line up and buy a new gas cooktop with a gas regulator. it should be straight forward. the costs would be in the cooktop and maybe an hour, two hours max of work.

also you may need to talk to your town to make sure you have proper permits to follow all municipality standards.

There have to be safer ways to save money

Marty in Albany : 10/21/2016 10:36 am : link

Just my amateur opinion.

had the work done on Monday

Rory B. Bellows : 10/21/2016 10:41 am : link

S. Jersey
I also have gas to the house, close to the kitchen and it was $560. Only took a few hours.

I don't know about permits

There's supposedly a kit you have to purchase with the stove (for the hookup) for $25
Oven I bought - ( New Window )

Save money?

pjcas18 : 10/21/2016 10:42 am : link

I assumed he was doing this because gas is so much better to cook with.

What's your goal?

its pretty straight forward

UConn4523 : 10/21/2016 10:42 am : link

the first post sums it up. Most of the cost will be in the appliances.

As for Viking, if you are a chef an like them, go for it. But they are absurdly priced. I wouldn't even bother with Thermador where many models don't get good enough reviews. I'd just make sure you buy them from a local appliance store that you can work with if a problem occurs over a big box store.

Making the change for cooking more efficiently is the goal

bigblue1124 : 10/21/2016 10:49 am : link

I hate cooking with electric IT SUCKS!!

I do agree Viking is pricey but INV at least in the restaurant business top of the line. With that said in all honesty I don�t know if there are better ones for household use?

RE: Making the change for cooking more efficiently is the goal

BillT : 10/21/2016 10:53 am : link

In comment 13183666 bigblue1124 said:

Quote:

Garland was always "top of the line" in restaurants I worked and in general for the pro crowd. Have you looked at Wolf as well? There is lots of very good stuff out there.

2 gotcha's

oldhemi : 10/21/2016 10:58 am : link

1st. The downdraft is different for a gas unit as opposed to an electric unit. Afrien showed me the way flames were sucked towards his Jenn-Air's downdraft unit, especially bad when burners were on high. It was scary. I had the electric version and did not have that problem. Keep that into account. You might have to do a ceiling exhaust.

2nd. In Houston, a plumber is required to do a whole house test when working on gas. That means that ALL of your gas appliances have to be checked - water heaters, furnaces, out door grill etc. I think that part of the job was a whole house check for leaks under pressure. Many years ago, I was quoted $400 for that job. Also, that work is certified for the house for x amount of years. Where you live, that might not be required. But keep it in mind.

good advice given here

ColHowPepper : 10/21/2016 11:07 am : link

(other than Marty's, and he must not be a cook (: jk). What burntass said is imp. Your hookup for heating probably means you meet code already, but there are spatial requirements from each new line for heat/electric sources, etc., so it's a good point. Just make sure, or your installer, that the new seals and gaskets for the new line out from source are 100% tight and leakproof, the old dish soap test!! Then go out and buy the cooktop/oven combination that appeals to you. We have a 22 year old Wolf (commercial grade for residences) oven, so I am of no help there.

You could always go induction and not worry about gas.

PeterinAtlanta : 10/21/2016 11:14 am : link

If you want pro type stuff, have you looked at BlueStar with 22,000 BTU burners?
Link - ( New Window )

Actually I think you're better off with electric for cooking

jcn56 : 10/21/2016 11:18 am : link

so long as you go induction as PIA mentions. I like the electric convection ovens better than gas, and nothing beats induction, for speed and efficiency (in particular on those hot days).

For cost savings, there's no comparison. I have one home with electric and no gas, and I've been debating about whether to get gas service there (it was introduced to the neighborhood in the past 10 years, after it was built). The only real advantage is savings on heating, and right now with oil so cheap I find it hard to justify the cost.

If you're not sure about induction,

PeterinAtlanta : 10/21/2016 11:29 am : link

You can get an induction hotplate relatively cheaply in order to try it out. I'm sure you're using All-Clad or similar which will work with induction cook tops.

I like induction as far as work goes very convenient

bigblue1124 : 10/21/2016 11:45 am : link

but not a fan of electric at all. I do a lot of Wok cooking at home for my wife and I and electric does not cut it. I have used electric in all of my homes since? Well forever and have always had the goal when I could I would upgrade to gas. I am just tired of the lack of heat and control of it. The majority of our meals I have to saut� and or sear on our outdoor grill with single burner.

I do have 2 induction burners I use for catering and Giant fan club gatherings at the house but even those I deal with rather than enjoy working with.

Wok cooking?

PeterinAtlanta : 10/21/2016 11:50 am : link

Another reason for BlueStar's open burners.
Link - ( New Window )

Honestly, for the Wok stuff I use an outside burner.

jcn56 : 10/21/2016 11:56 am : link

Bought one directly from Thailand that puts out an obscene amount of heat, which is perfect for cooking with a wok.

Even the higher output range units are limited in comparison.

3 things

oghwga : 10/21/2016 11:59 am : link

think about upsizing your rangehood to deal with the higher heat generated by a commercial type gas cooktop.

I had a Viking in my last house. Meh. Wouldn't buy it again. Had some igniter issues.

While you have gas in the basement it's not just a matter of tapping into the lines. They must be sized and able to carry enough gas to supply each appliance at the same time under full load. You may have to run a new line from the meter but with flex line it's not a huge undertaking. A good plumber will be able to explain that to you and check the load.

RE: Honestly, for the Wok stuff I use an outside burner.

oghwga : 10/21/2016 12:01 pm : link

In comment 13183792 jcn56 said:

Quote:

Bought one directly from Thailand that puts out an obscene amount of heat, which is perfect for cooking with a wok.

Even the higher output range units are limited in comparison.

Where and what did you buy? Building my outdoor kitchen now and haven't found a unit I like for a good price.

I bought mine at the link below

jcn56 : 10/21/2016 12:13 pm : link

but it seems they don't have any in stock.

Failing that, a number of different reputable manufacturers of propane frying equipment (in particular turkey fryers) make wok burners in the 35-70 kbtu range. Higher is better. Find one that works for you and go with it.

There are ones on Amazon and other sites, presumably directly from Asia, which approach the 100kbtu range (IIRC, when doing research I read that most home gas ranges can't go over 35kbtu due to safety regulations, and most propane burners can't exceed 80kbtu because of flow restrictions). Not sure about any of those, haven't even tried one but I know there were a few with a good number of strong reviews.
http://importfood.com/thaigasburner.html - ( New Window )

I like the bluestars product line and what it offers

bigblue1124 : 10/21/2016 12:14 pm : link

But in all honesty none would look or work for our current kitchen. That is another reason we are looking into the Viking line simple clean lines and needs to be a cook-top not oven and range. We have a wall inlayed oven and microwave only looking to upgrade the cook top but also match the rest of our appliances.
All be it the Wok function with blue-star looks great.

Thank you all for all the info you have shared so far it is truly appreciated.

I've never owned a Viking personally

jcn56 : 10/21/2016 12:16 pm : link

but I was researching a pending kitchen upgrade and looked into some of the higher end ranges, and the feedback on gardenweb (now Houzz) and Chow sure didn't encourage going the Viking route. Buyer beware, make sure you've researched the reliability of your range before taking the plunge.