🔥Gas Safety at Home🏠


If you smell gas,👃Firstly, don’t panic!😮 Turn off the valve of the cylinder and if the cylinder is indoors, move it outside if possible.🌲Leave the area with the doors and windows wide open.🚪

Please do not light flames or create sparks to test for a leak, this includes lighting a cigarette.🚭

Don’t operate light switches or any electrical appliances.🔌

Do not return inside your home until the gas has had time to dissipate.💨Remember that LP Gas is heavier than air and can accumulate in low areas.📉

Don’t turn the gas back on until the installation has been checked by a qualified installer.💳

Make sure to ask your installer to show you his valid SAQCC card.


Give us a call for all your LP Gas installation and maintenance requirements! Domestic 🏠Commercial🏬 & Industrial🏭.

You Can Tell it’s from El🤝

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 5 Things to know about baking in a gas oven



 1. You should always rotate your trays. 

Gas ovens are notorious for having hot spots, so it’s important to rotate your trays once or twice during cooking (depending on the length of cooking). This ensures that everything bakes as evenly as possible. When baking foods like cakes, quick breads, or trays of muffins, rotate them 90 degrees midway through cooking. If you’re baking multiple trays of cookies, swap the top and bottom trays as well as rotating them. Long-cooking foods, like casseroles and some breads, will benefit from rotating a few times. If you do a lot of baking, it can also be useful to map out the hot spots using a tray of shredded coconut or breadcrumbs.


2. A pizza stone can help provide even cooking. 

A pizza stone holds heat incredibly well and also radiates it outward at a very even and steady rate. This makes it a great tool not just for making pizza, but also for turning your cranky gas range into a sure and steady cooking machine. When you’re not using it for actual baking, place your baking stone on the floor of your oven or on the lowest rack. Cook your foods on another rack just above the baking stone — baking directly on the stone can sometimes cause the bottoms of delicate foods to burn, but baking just above ensures you get the maximum benefit of that even, radiant heat. If you’re purchasing a new pizza stone, I suggest buying a large rectangular one. This gives you a surface area that most closely matches the shape of your oven.


 3. You should move trays higher up for browner tops. 

Because gas ovens tend to have more ambient moisture in the air, it can take longer — sometimes a lot longer — for foods to brown on top. If you’d like to speed along the browning process, move the tray to the top of the oven or place a second baking sheet directly above the food. The heat will bounce off the ceiling and help brown your foods. Alternatively, you can run the food under the broiler for a minute or two. Be very attentive if you do this, though — it’s very easy to go from lovely golden-brown to scorched and burnt in just a few seconds under the broiler.


4. You should turn up the heat for more crisping action. 

Also due to the humid oven atmosphere, it can sometimes be hard to get foods as crispy as you want them to be — particularly things like roasted potatoes, meringue, or pate a choux. If crunchy and crispy is your aim, try turning up the oven heat by 25°F. The cooking time will change slightly, so be attentive toward the end of cooking and look out for visual and aromatic cues that your food is done.


 5. It’s best to avoid dark metal cookware.

Because the heat coming from that main burner is so intense, the bottoms of your foods can start to burn long before the middle or top is done. If you can, avoid using dark-colored metal bakeware, as this absorbs more heat and speeds up cooking. Light-colored metal, glass, and silicone are great choices for baking in gas ovens and will reduce the risk that the bottoms burn. If you only have dark metal pans or if you’re still having problems with burnt bottoms, try moving the trays one rack higher in the oven to put a little more distance between the food and the heating element. You can also try reducing the oven temperature by 25°F, particularly during the last half of baking.

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Gas Stove Maintenance


Investing in gas appliances like a gas stove can set you back a lot of money, so it makes sense that maintenance should be your top priority! Here’s a short video on how to clean the burners on your gas stove.


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Shielding Gas

Air Products Cylinders

Shielding gases are inert or semi-inert gases that are commonly used in several welding processes, most notably gas metal arc welding and gas tungsten arc welding (GMAW and GTAW, more popularly known as MIG (Metal Inert Gas) and TIG (Tungsten Inert Gas), respectively). Their purpose is to protect the weld area from oxygen and water vapour. Depending on the materials being welded, these atmospheric gases can reduce the quality of the weld or make the welding more difficult. Other arc welding processes use alternative methods of protecting the weld from the atmosphere as well – shielded metal arc welding, for example, uses an electrode covered in a flux that produces carbon dioxide when consumed, a semi-inert gas that is an acceptable shielding gas for welding steel. Improper choice of a welding gas can lead to a porous and weak weld, or to excessive spatter; the latter, while not affecting the weld itself, causes loss of productivity due to the labour needed to remove the scattered drops.

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