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FortisBC: The Advantages of Cooking with Natural Gas

Cooking on a natural gas range is safer and produces better cooked food

Credit: FortisBC

Cooking with a natural gas range

Cooking with a natural gas range offers many benefits


Better Tasting Food

Jeremy Duke, Red Seal chef and owner of Deluxe — a popular seaside restaurant in White Rock — wouldn’t dream of cooking on anything other than a natural gas range.

For more than two decades, Duke has cooked with natural gas, both at home and at his White Rock fine dining eatery. The professional chef says the appeal of cooking with a natural gas range is that he can provide his customers and family with a better tasting product.

“Gas ranges have the best temperature control for low and high settings on your stove top,” says Duke. “It makes it better for even cooking and baking because the heat change is immediate and accurate.”

Studies show that Duke isn’t alone. According to the Canadian Gas Association’s 2011 national survey, 80 per cent of Canadian executive chefs favour cooking with natural gas for its instant flame and precise temperature control. That’s because natural gas ranges and cooktops allow for uniform searing, sautéing and sizzling.

Another huge proponent of natural gas is Dynasty Seafood Restaurant executive chef, Sam Leung. For Leung, natural gas ranges are the only way to go.

“We serve up to 500 people at lunchtime and natural gas is so much faster for wok and deep-fry cooking,” says Leung, whose restaurant is equipped with numerous gas ranges and cooktops. “Cooking with natural gas also creates tastier dishes, especially with wok cooking because the flavours spread evenly.”

Cooking Efficiency

It isn’t just professional chefs who prefer natural gas, says Jeff Buchacher, sales specialist at Coast Appliances.

“I think it gives consumers the most amount of control with its instant heat. Another benefit is that there is no wait time for an element to heat up or cool down,” adds Buchacher.

Driving innovation in new home construction is the “fry or secondary” kitchen. This satellite kitchen — typically comprising of a gas cooktop and small sink — is designed to keep strong spice and curry smells out of the “regular” kitchen.

Versatility for Homeowners

“In most new construction in Vancouver proper it’s common to have a wok or fry kitchen,” says Buchacher. “Generally, it consists of a gas cooktop but some do have a gas range.”

Moreover, natural gas ranges offer you options when it comes to size as natural gas ranges are available in single or double ovens. If you have a large, spacious kitchen you might consider an extra-wide oven to accommodate a lot of cooking possibilities! For those large family gatherings or for those who love to entertain big crowds, double-wall ovens give you the most space and versatility to bake or broil at two different temperatures at once.

Whether you’re a professional cook or someone who loves spending time in the kitchen whipping up culinary creations, a natural gas range is might just be your most important piece of equipment in the kitchen.

For more information about the advantages and savings that come with cooking with natural gas, visit FortisBC.


Recipe: Lobster Guacamole

A delicious recipe courtesy of chef Jeremy Duke, Deluxe Restaurant


1 whole lobster or 2 lobster tails
8 ounces of butter


2 avocados
2 ounces sour cream
2 ounces tomato
3 ounces mango
3 ounces pineapple
1/2 teaspoon cumin
1/2 teaspoon jalapeño
1 tablespoon lime juice
1 ounce green onions
2 ounces cilantro
sea salt

Crispy Tortillas

4 flour tortilla shells (6″)
2 cups frying oil


Remove lobster flesh from shell. Simmer in butter for 10 minutes on a lowest heat setting (170°F).

In a mixing bowl combine avocado and sour cream, mash until smooth. Dice fruit and vegetables to 1/4” cubes and fold into mixture until fully incorporated. Add remaining ingredients and season with sea salt to taste.

Bring oil to 350°F on stove top. Slice tortilla to chip size/shape (one tortilla = six chips). Fry for four to five minutes until golden brown. Remove, drain and cool on paper towel. Season with light salt.


Scoop one ounce of guacamole onto crispy tortilla. Slice lobster into 1/2” coins, and then place on top of guacamole. Sprinkle sea salt.

This dish is best when lobster is warm, but is also great pre-mixed and chilled.

Serving: 18 pieces


To learn more about FortisBC, click here.