Cooking With Gas-Just Not That Simple

As we walked through the house that would eventually be ours, I made a list of changes I wanted. I would change the electric cooktop to gas because the cavewoman in me likes to see the fire when I burn my food. I would add a gas line to the wood-burning fireplace to keep the home-fires burning with less effort, and I would convert the dryer hook up in the laundry room to accommodate my gas dryer, so I wouldn’t have to buy an electric one.

Easy-peasy lemon squeezy, the listing broker assured me. Only one problem: the community we were moving into did not have gas lines. Registering the shock on my face (no gas, no home sale), my broker looked at the listing broker and together they said: “Propane.”

“Propane?”

“You can get the cooktop, fireplace and dryer all to run on propane,” they assured. “It’s almost the same as gas. You just need to install a propane tank.”

Just.

Liquid propane works like gas but comes from a tank, like the tank on a propane-fueled barbecue, instead of a pipeline. Before signing the home purchase agreement, I called the local propane company, and talked to Tony Propane. (That is not his real last name, but that’s how I list him in my contacts.)

Tony Propane meets me at the house and gives the property a onceover to determine where the propane tank — the size and shape of a manatee — could physically go. They could install it above ground or below in the front yard, he said, and then just run propane lines to the kitchen, fireplace and laundry room.

Just.

Skeptical but satisfied, my husband and I buy the house. Once we have keys, I give Tony Propane a site survey, so he can draw the above and below ground options. Now I just need the blessing of our homeowner’s association, a new cooktop that will accept propane (many gas cooktops come with propane converters), and a $50 converter kit to switch my gas dryer to propane.

Just.

Two weeks later, the HOA approves the underground (i.e., unseen) option. The appliance store sends a front man to the house to make sure the cooktop and hood vent we bought to go with it will fit in our space before they’re delivered.

“I sure hope it will work,” I tell the front man. “If it won’t, I will have to move.” I’m only slightly kidding.

“Ninety-eight percent of the world’s chefs prefer gas cooktops,” he says. “The other 2 percent are sushi chefs.” He winks, then adds, “Your stove will fit. You will just need to have an electrician out to change the circuit from 220 to 110.”

Just.

I sign the (cough) $3,500 agreement to have the propane tank installed and hooked up. That the price includes $575 for the propane to fill the tank takes away some of the sting. Next, the company will file for a permit, which takes three to five weeks, Tony Propane says. “Then we’ll get on the dig schedule, which will add two-to-three weeks.”

“All this time with no dryer?” I ask.

He just looks at me. His eyes say, “Duh.”

On dig day, two big strong men with tattoos bigger than I am dig a grave-size hole in the front lawn knocking out the fiberoptic internet cable for 48 hours. Two weeks later rough pipe work goes in. We wait for a city inspection. Next the guys connect the cooktop, fireplace and dryer.

“Yay! Can I use them now?” I ask, raising up and down on my toes.

Nope. We need a final inspection. Sigh. I’ve waited this long. I suppose I can wait a little longer to be sure I won’t blow up.

Finally, three months after we move in, I am cooking with gas. That first night while chili simmered on the stove, I ran loads of laundry and put a fire in the fireplace. The smell of dinner cooking, a wood-burning fire and fresh laundry never smelled so sweet.

If you, like me, are a fan of gas appliances (and propane falls into this category), but you live in an area that doesn’t have gas lines, here’s what to consider.

·      Geography. According to the Energy Information Administration, about 38% of U.S. households use gas cooktops. Most use electric. Although more homes in places that have cold winters, like the Northeast and Midwest, have gas lines, which provide powerful, affordable heating, many still have electric cooktops. The southeast doesn’t have as many gas lines built in because winters are mild. The age and density of a community also play a role. Gas lines are scarcer in places like Florida where development came later. Gas lines are also easier to run where homes are close. Rural areas often need propane tanks.

·      Cooking style. Gas stoves are popular among restaurant chefs and serious home cooks. Buyers of higher-end homes often expect them, experts say.

·      Pros and cons. Gas provides instant heat, precise control and higher temperatures for searing and charring. Fuel cost is cheaper, and, if power goes out, you can still cook. The downside is gas cooktops are harder to clean and may negatively impact household air quality, though using a proper hood vent resolves that. Electric cooktops, provide more consistent heat, are easier to clean, and offer better indoor air quality. Their downside is the lag time between turning on or adjusting the burner and achieving the desired heat level. They also cost more to run, and their burners stay hot after the appliance is off.

·      Induction cooktops. Yes, I see you induction lovers out there waving your hands. Induction cooktops are slowly gaining popularity. These run on electricity, which activates a magnetic field that heats pans and food but leaves burners cool to the touch. Fast, precise and clean, induction cooktops do not create gas emissions but do require a specific set of pots and pans.

·      Time and money. If you like gas stoves and appliances, and your home isn’t set up for natural gas or propane, either learn to like electric or brace yourself for a big, costly project. It is just not that simple.

 CAPTION: Fuel for thought — While most professional chefs and serious home cooks prefer cooking with gas, almost two-thirds of U.S. households have electric cooktops. Credit: Ybutor/Dreamstime.