When using a cast iron skillet for frying foods at home, there can be some disadvantages compared to using it on an electric stove versus a gas stove. Here are a few factors to consider:
Heat distribution: Electric stoves typically have less precise heat control and slower heat response compared to gas stoves. Cast iron skillets rely on even heat distribution to cook food evenly. With an electric stove, the heat may not be distributed as evenly as with a gas stove, leading to potential hot spots or uneven cooking.
Heat retention: Cast iron is known for its excellent heat retention properties. However, electric stoves often take longer to heat up and cool down compared to gas stoves. This slower response time may make it more challenging to adjust the heat quickly or achieve precise temperature control when frying in a cast iron skillet.
Weight: Cast iron skillets are quite heavy, and when combined with the weight of food, it can be cumbersome to handle. Electric stoves usually have smooth glass or ceramic cooktops, which may require extra care and caution when moving or placing a heavy cast iron skillet on them to avoid scratching or damaging the surface.
Availability of flame: Gas stoves provide a direct flame that wraps around the sides of the skillet, which can be advantageous for frying. The flame helps distribute heat more evenly and provides more control over the cooking process. Electric stoves, on the other hand, use electric coils or smooth surfaces that may not offer the same level of direct heat.
Despite these potential disadvantages, many people successfully use cast iron skillets on electric stoves for frying and cooking. It may take some experimentation and adjustments to find the right heat settings and cooking techniques that work best for your specific setup.