> Gas cooking is obviously a more luxurious experience and anyone who says otherwise has not tried to make a hollandaise sauce on each.
I've made hollandaise and other delicate sauces on both. In my book, they're both perfectly fine. Excluding induction (which I have struggles with), I wouldn't call either better than the other.
Don't you make a hollandaise sauce with a double boiler type approach? So shouldn't that really make the heat source even less relevant? As you lift the inner bowl to adjust cooking temp?
