by caseydog » Sun Apr 13, 2008 6:09 pm
It depends on the cooking.
I use a Weber Smoky Joe for grilling when I'm camping, and my stove is an Iwatami unit from a restaurant supply store. It is the same thing restaurants use at omelet stations. I use it when I'm cooking in a pan or boiling water -- just like I'd use a stove at home. The nice thing about the Iwatami is that I can really control the heat level -- it's not just an on/off thing.
For grilling, there is no small gas grill that can generate the intense heat of a charcoal grill. That is VERY important for properly grilling a perfect medium-rare steak. Now, for burgers or chicken, that intensity heat is not so important. But still, a small gas grill isn't my first choice. I use my Smoky Joe with less charcoal.
Same applies for heat under cast iron. If I am frying in a CI skillet, I use the stove. With the dutch oven, the stove is fine for just heating on the bottom, such as I would do for a soup or stew.
Obviously, if you want to bake in a DO, you need a heat source on top, too, and there's no way around charcoal for that.
Whatever you use for your heat source, technique is essential to success. Know your equipment, and know your food.
CD
My build journal is
HERE