anyone have experience profiling on an electric roaster then trying to use profile on a gas (larger) roaster. are there any \"standard\" conversions ie. time/temp?
It's really a lot more about air flow, pressure, drum speed, environment, etc., than source of heat. Depends what you're roasting with too. Is it an electric/gas air roaster or a drum roaster?
In other words, if you can re-create a roasting environment completely it shouldn't really matter where the heat is coming from or what is generating it as long as it is the same in terms of transfer and all other things are equal.
I really like the hottop and the ability to create profiles to transfer to my larger probat machines. Here;s an article looking at why I like it for exactly those reasons!