THE DIFFERENCE BETWEEN GAS,
ELECTRIC STOVES AND MICROWAVE OVENS
Electric stoves dissipate the molecular structure and strength of food by causing the electrons to bounce out the atomic field, leaving the atom very unstable. Gas on the other hand, just bounces the molecules around, while leaving them intact. It is very hard to fine-tune your cooking with electricity. It is a conductive heat which first warms the coils and then the pot and its contents from the bottom up.
You cannot change the temperature quickly when turning to high or low because it takes some time to cool or heat the pot. It is difficult to cook uniformly, and it is possible that ingredients at the bottom of the pan can burn while those at the end need more cooking. A gas flame heats the surrounding air. The food is cooked much more evenly and the temperature can be adjusted immediately (a pot of water will instantly stop boiling the moment you turn off the flame, for example).
Meals are more well cooked. Because of these draw backs in electric cooking, a person may not feel satisfied with the meal and may crave strong salt or animal food (to counter the yin and weakening effects) which in turn causes a craving for excessive sweets and other yin foods. In other words, it becomes a struggle to eat in a balanced way. A microwave oven is better to be avoided, specially if somebody in the family is sick.
It zaps food with radioactive waves at three billion cycles per second ( a regular electric stove runs at 60 cycles per second and is actually a low form of radiation). It disintegrates food instead of cooking it and it can cause the same effect in our body. Not only is it not a help in regaining health, but is suspected to contribute to certain types of illnesses. Studies have shown that foods prepared with a microoven produce tumours in mice. After gas, wood is the best source of heat (followed by coal or charcoal). It has a peaceful energy and at the same time it gives great strength to our foods.
We recommend to avoid aluminium pots because it has a poisonous substance and under high temperature or when cooking very acid (sweet) or alkaline (salty) foods, harmful toxins are released and mixed with our ingredients. Cookware made of stainless steel, glass, earthenware, and enamel are all good materials for cooking. It is good to have at least a pressure cooker (stainless steal or enamel) since it is ideal for cooking grains, beans, or root vegetables that take a long time to soften. The nutrients are better retained and everything is cooked more thoroughly, quickly, and with more energy than when prepared in a regular pot.