This might sound weird, but if some of the baked on stuff just won't come off,
forget about it! Really, what's the harm? Is it worth all the chemicals and frustration
to have a spotless oven? Anyhoo, I have a gas stove/oven and I definitely prefer
them. My stove has little pilot lights and I can cook and bake when the power goes
off. Also, I find that I much prefer the absolute control you have over the level
of heat with a gas stove. You can turn that dial in tiny increments and cook at
very slow simmer up to a raging boil. With an electric stove, it's low, medium or
high and nothing in between. And when you turn the heat down on an electric,
it takes awhile to actually go back down. Hey, who's also a fan of cast iron?
Wow, once those babies get 'broken in' stuff doesn't stick, and once they
heat up, you can turn the heat way down and cook saving energy and money.
I use a Dutch Oven ( cast iron large pot with a tight fitting lid) to make roasts
and they come out nice and tender. Of course, beat them up with a hammer
before I roast them, so that helps.
Baruch atah Adonai Eloheinu melech haolam --Blessed are you O Lord our God, King of the universe