Woke last week to make pancakes and this is how my range greeted me. Yes I had a bit of a melt down LOL. At this point I'm debating if I should just buy a new range altogether in that this will probably keep happening ever few years.
Friends Don't Let Friends Buy GE
- Thread starter Chetlaham
- Start date
Help Support :
Partially heating two size element
This has nothing to do with it being GEGE uses the same elements. Everybody else uses in their electric ranges.
Why wouldn’t you just fix it? It’s a simple repair. It’s probably bad element possibly a bad wire connection or even a bad two level infinite switch.
I’m sure glad I didn’t see your temper tantrum, lol
John L
This has nothing to do with it being GEGE uses the same elements. Everybody else uses in their electric ranges.
Why wouldn’t you just fix it? It’s a simple repair. It’s probably bad element possibly a bad wire connection or even a bad two level infinite switch.
I’m sure glad I didn’t see your temper tantrum, lol
John L
I'm debating if its even worth it as it will just keep happening every X number of years.
You didn't miss much in the way of entertainment, just some tears, unless the counts as reality TV.
There used to be a time when those Avocado ranges lasted 40+ years and elements could be swapped without a screw driver.
You didn't miss much in the way of entertainment, just some tears, unless the counts as reality TV.
There used to be a time when those Avocado ranges lasted 40+ years and elements could be swapped without a screw driver.
Smooth top surface elements
Seem to be far more reliable than the old Cal rod units, we probably only replace one or two of these a month compared to the several dozen a month we replaced to the older type element. And the plug-in surface elements were the worst because the contacts always failed on the big elements especially.
Just like with Cal rod type elements good cookware will make the heating elements last a lot longer on the smooth top ranges as well. Are you using good cookware?
John L
Seem to be far more reliable than the old Cal rod units, we probably only replace one or two of these a month compared to the several dozen a month we replaced to the older type element. And the plug-in surface elements were the worst because the contacts always failed on the big elements especially.
Just like with Cal rod type elements good cookware will make the heating elements last a lot longer on the smooth top ranges as well. Are you using good cookware?
John L
I'm using cast iron (Lodge) and All-Clad cookware. The big burner gets lots of use.
to chetlaham
Get something else! Stay away from GE! I should've known this with their plastic tub laundry!
Get something else! Stay away from GE! I should've known this with their plastic tub laundry!
Sadly other than getting a Garland or the like, I don't know of any what residential range that will fit my liking.
GE Ranges
Actually, out of the major brands that manufacture ranges, I don't think you can do much better than a GE. Saying that, I'm not sure if anything has changed more recently but I'm sure John would have better direction on that being in the repair business.
However, I will say, when I bought new appliances 10 years ago I shopped around quite a bit. I was surprised at how consistent the feedback was that GE made the best range out of the bunch from a functionality, build quality and reliability perspective (excluding premium, boutique or commercial brands). I was shocked that even appliance dealers that didn't carry GE, who were very quick to put down some of their other products, would admit that GE stoves were one of the best. I did ultimately buy GE and I have to agree, they make a great stove. I've never had any problems, they feel very well built compared to others I've used, bake beautifully, heat quickly, have great features, look great and are easy to keep clean. Mine is an induction but I believe the feedback was consistent across the rest of their ranges.
I admit this is only my experience however I think there are several other members on the board that have also bought newer GE ranges over the past several years and also had positive things to say.
I think GE has had a bit of a hit or miss reputation over the years with some of their products, but I do believe they've always been pretty consistent at making a great stove, even way back. If I had to buy new again, I wouldn't personally buy anything else.
Actually, out of the major brands that manufacture ranges, I don't think you can do much better than a GE. Saying that, I'm not sure if anything has changed more recently but I'm sure John would have better direction on that being in the repair business.
However, I will say, when I bought new appliances 10 years ago I shopped around quite a bit. I was surprised at how consistent the feedback was that GE made the best range out of the bunch from a functionality, build quality and reliability perspective (excluding premium, boutique or commercial brands). I was shocked that even appliance dealers that didn't carry GE, who were very quick to put down some of their other products, would admit that GE stoves were one of the best. I did ultimately buy GE and I have to agree, they make a great stove. I've never had any problems, they feel very well built compared to others I've used, bake beautifully, heat quickly, have great features, look great and are easy to keep clean. Mine is an induction but I believe the feedback was consistent across the rest of their ranges.
I admit this is only my experience however I think there are several other members on the board that have also bought newer GE ranges over the past several years and also had positive things to say.
I think GE has had a bit of a hit or miss reputation over the years with some of their products, but I do believe they've always been pretty consistent at making a great stove, even way back. If I had to buy new again, I wouldn't personally buy anything else.
kalanikaau1
Well-known member
Reply# 5
My 60 day old GE french door fridge has already malfunctioned, there was excessive frost buildup in the freezer compartment because of the door gasket not sealing properly.
GE sent a very knowledgeable and professional repair person to address the problem, as it turned out GE recently released a slightly thicker gasket of which the tech had on hand.
The outstanding tech replaced the gasket in less than 5 minutes, I was in awe of his efficiency and the fact that he had the part on hand!
I had done extensive research prior to purchasing the GE, it does not feature through the door ice/chilled water service, rather an old fashioned ice-maker in the freezer and a chilled water dispenser within the fridge section because I've experienced too many problems with previous units with through the door dispensing.
Another criteria was that it had to be all white, I've had it with the so-called "stainless steel" look, all appliances I've owned and finished as such were rust magnets.
I asked for his honest opinion on which brand of fridge to buy, he said GE is distinctly the first, Whirlpool a distant second and Frigidaire an even more distant third.
He also said to avoid any of the Korean brand fridges at all costs...
My 60 day old GE french door fridge has already malfunctioned, there was excessive frost buildup in the freezer compartment because of the door gasket not sealing properly.
GE sent a very knowledgeable and professional repair person to address the problem, as it turned out GE recently released a slightly thicker gasket of which the tech had on hand.
The outstanding tech replaced the gasket in less than 5 minutes, I was in awe of his efficiency and the fact that he had the part on hand!
I had done extensive research prior to purchasing the GE, it does not feature through the door ice/chilled water service, rather an old fashioned ice-maker in the freezer and a chilled water dispenser within the fridge section because I've experienced too many problems with previous units with through the door dispensing.
Another criteria was that it had to be all white, I've had it with the so-called "stainless steel" look, all appliances I've owned and finished as such were rust magnets.
I asked for his honest opinion on which brand of fridge to buy, he said GE is distinctly the first, Whirlpool a distant second and Frigidaire an even more distant third.
He also said to avoid any of the Korean brand fridges at all costs...
GE ranges reply number seven
Hi James, I completely agree with what you wrote. GE is consistently built better ranges both gas and electric than most other companies over the many decades going all the way back to the 50s.
As much as I like many whirlpool products, they have just never consistently built a great range. Some were pretty good. Some have been awful, Frigidaire has been fairly good. The last couple decades, but they’re in induction ranges are extremely expensive to repair and usually end up getting trashed if you have problems with the power coils.
Companies like Bosch we hear nothing but problems with their ovens not working right for example along with some of the other high-end ranges like Viking and Meile.
John L
Hi James, I completely agree with what you wrote. GE is consistently built better ranges both gas and electric than most other companies over the many decades going all the way back to the 50s.
As much as I like many whirlpool products, they have just never consistently built a great range. Some were pretty good. Some have been awful, Frigidaire has been fairly good. The last couple decades, but they’re in induction ranges are extremely expensive to repair and usually end up getting trashed if you have problems with the power coils.
Companies like Bosch we hear nothing but problems with their ovens not working right for example along with some of the other high-end ranges like Viking and Meile.
John L
Re:#4
The use of cast iron pans on a ceramic cooktop is not recommended in the owners manual of my 3 year old GE ceramic top range. This could be a reason for the failure of the center part of the large element. Cast iron retains heat more than any other type of cookware and may have caused the element to overheat.
I also notice that your stove top has lots of scratches on it and the cast iron pans were most likely the cause. I’ve never used a cast iron pan on my GE ceramic top range and the stove top still looks like brand new.
I’ve owned GE electric ranges for over 25 years now and they’ve all been really excellent performers.
Eddie[this post was last edited: 3/11/2025-12:45]
The use of cast iron pans on a ceramic cooktop is not recommended in the owners manual of my 3 year old GE ceramic top range. This could be a reason for the failure of the center part of the large element. Cast iron retains heat more than any other type of cookware and may have caused the element to overheat.
I also notice that your stove top has lots of scratches on it and the cast iron pans were most likely the cause. I’ve never used a cast iron pan on my GE ceramic top range and the stove top still looks like brand new.
I’ve owned GE electric ranges for over 25 years now and they’ve all been really excellent performers.
Eddie[this post was last edited: 3/11/2025-12:45]
James, I agree, GE does make the best residential stoves. In fact I'd say there residential stoves cook better than many commercial models, even though I love commercial models for the durability.
Eddie, yes, you observed and guessed right! I do use a lot of cast iron cookware. Pans, griddles and pots. Cast iron lasts, easier to clean, durable, does no wear down, heats very evenly, less temperature fluctuations, gives excellent sear, maintains flavor, and no toxic chemicals to leak into food. 10/10 cooking.
Do you know what works best with cast iron?
Eddie, yes, you observed and guessed right! I do use a lot of cast iron cookware. Pans, griddles and pots. Cast iron lasts, easier to clean, durable, does no wear down, heats very evenly, less temperature fluctuations, gives excellent sear, maintains flavor, and no toxic chemicals to leak into food. 10/10 cooking.
Do you know what works best with cast iron?
Chet,
If you want to use cast iron pans regularly then I’d recommend having either a coil top electric stove or a gas stove.
Eddie
If you want to use cast iron pans regularly then I’d recommend having either a coil top electric stove or a gas stove.
Eddie
Best cookware for a smooth top electric range
Cast-iron is fine if it’s ground completely flat typical older cast-iron was not completely flat but the high-end stuff like Le Creuset is good.
Keep in mind that aluminum stainless steel combined with aluminum or copper cooks Much better than cast-iron. It reacts faster to temperature change and spreads heat more evenly, cast-iron is a pain in the you know what to clean because you can’t put it in the dishwasher.
If you want to use regular cast-iron, the best thing to use is a gas range or an induction range. It also does not work well on coil top burners because it doesn’t make good contact with the raised ridges around the edge of it and it causes the coil burners to overheat and fail.
John L
Cast-iron is fine if it’s ground completely flat typical older cast-iron was not completely flat but the high-end stuff like Le Creuset is good.
Keep in mind that aluminum stainless steel combined with aluminum or copper cooks Much better than cast-iron. It reacts faster to temperature change and spreads heat more evenly, cast-iron is a pain in the you know what to clean because you can’t put it in the dishwasher.
If you want to use regular cast-iron, the best thing to use is a gas range or an induction range. It also does not work well on coil top burners because it doesn’t make good contact with the raised ridges around the edge of it and it causes the coil burners to overheat and fail.
John L
I think we'll have to agree to disagree, I find cast iron to be the most even. I don't like cookware responding quickly to temperature changes, I like having residual heat for control and to balance things out. Temperature swings reduce cooking results.
With a good seasoning cast iron is easy to clean. It becomes a tough enamel that is impervious and lets soils slide right off. Cast iron becomes easier to clean the more you use it.
With a good seasoning cast iron is easy to clean. It becomes a tough enamel that is impervious and lets soils slide right off. Cast iron becomes easier to clean the more you use it.
Using regular cast iron pans on an induction range that has a ceramic cooktop will result in the same scratched surface that Chet has on his GE smooth top range now. I used regular cast iron pans on my old coil top electric stove and never had a burner fail.
I liked using my cast iron pans but to me it was worth giving up using them for the ease of cleaning that comes with a ceramic cooktop. What a time saver! Most of my cookware is Farberware Classic which is stainless steel sandwiched with an aluminum core. It heats very evenly and doesn’t scratch my stove top. I have one older 1 1/2 qt. Farberware sauce pan that has the older design with an aluminum bottom. This pan will leave minor aluminum transfer marks on the stove top, but they come right off with a smooth top cleaner like Weimans or Cerma Bryte.
Eddie[this post was last edited: 3/11/2025-11:26]
I liked using my cast iron pans but to me it was worth giving up using them for the ease of cleaning that comes with a ceramic cooktop. What a time saver! Most of my cookware is Farberware Classic which is stainless steel sandwiched with an aluminum core. It heats very evenly and doesn’t scratch my stove top. I have one older 1 1/2 qt. Farberware sauce pan that has the older design with an aluminum bottom. This pan will leave minor aluminum transfer marks on the stove top, but they come right off with a smooth top cleaner like Weimans or Cerma Bryte.
Eddie[this post was last edited: 3/11/2025-11:26]
I'm also leaning toward having cal-rod heating elements. Does anyone know of a range that comes in both stainless colors and comes with calrod heating elements?
Re:#16
Chet,
GE still makes two coil top electric stoves in SS. See the link.
Eddie
https://www.geappliances.com/applia...ectric$2520Ranges/filter:ss_cooktop_type:Coil
Chet,
GE still makes two coil top electric stoves in SS. See the link.
Eddie
https://www.geappliances.com/applia...ectric$2520Ranges/filter:ss_cooktop_type:Coil
Thank you!
You’re welcome!
Eddie
Eddie
Best cookware For surface cooking
Cast-iron will not scratch if you get the stuff that has polished finished bottoms, it’s best to get the stuff with a porcelain coating inside and out that way you can put it in the dishwasher.
I would never use cast-iron that has to be seasoned with grease you should look up what rancid grease does your body it’s a carcinogen I would never cook on Rancid cast-iron cookware.
Also aluminum and even better yet copper is a much better conductor of heat and the whole purpose of cooking is to get the heat from the heating element into the pan into the food. Yes, you can cook on cast-iron for slow long cooking process, but it does not cook nearly as well, which of course is why t
Great chefs use tinned copper.
I doubt you would be happy with a new calrod range top because they have the heat limiters now, but I guess if you can talk mommy and daddy into buying it for you why not.
With all your ability, why don’t you get a vintage range and restore it?
John L
Cast-iron will not scratch if you get the stuff that has polished finished bottoms, it’s best to get the stuff with a porcelain coating inside and out that way you can put it in the dishwasher.
I would never use cast-iron that has to be seasoned with grease you should look up what rancid grease does your body it’s a carcinogen I would never cook on Rancid cast-iron cookware.
Also aluminum and even better yet copper is a much better conductor of heat and the whole purpose of cooking is to get the heat from the heating element into the pan into the food. Yes, you can cook on cast-iron for slow long cooking process, but it does not cook nearly as well, which of course is why t
Great chefs use tinned copper.
I doubt you would be happy with a new calrod range top because they have the heat limiters now, but I guess if you can talk mommy and daddy into buying it for you why not.
With all your ability, why don’t you get a vintage range and restore it?
John L
I plan on pulling the heat limiting Calrods out and installing grandfathered Calrods.
Aluminum and most metal pans are far more toxic than cast iron or its seasoning. A properly seasoned pan will never be rancid. The oil (not grease) used to season the pan forms an enamel like coating that repels food, water and grease. Cast iron has the best thermal stability.
The parental comments are ridiculously uncalled for and make you sound like a little kid. Hopefully the new moderators will take care of such remarks in the future.
Aluminum and most metal pans are far more toxic than cast iron or its seasoning. A properly seasoned pan will never be rancid. The oil (not grease) used to season the pan forms an enamel like coating that repels food, water and grease. Cast iron has the best thermal stability.
The parental comments are ridiculously uncalled for and make you sound like a little kid. Hopefully the new moderators will take care of such remarks in the future.
Great chefs use tinned copper.
A great chef can prepare a great meal with whatever tools and implements that are available.
True some may have their own personal preferences, but I doubt that EVERY great chef uses tinned copper pots and pans exclusively.
I’ve seen Julia Child cook with Revere Ware pans on her shows in the 60’s. And I’ve seen many great chefs using carbon steel pans. Every great chef and good cook has their own preferences. I say use what YOU are most comfortable with using.
A properly seasoned cast iron pan isn’t carcinogenic.
Eddie
A great chef can prepare a great meal with whatever tools and implements that are available.
True some may have their own personal preferences, but I doubt that EVERY great chef uses tinned copper pots and pans exclusively.
I’ve seen Julia Child cook with Revere Ware pans on her shows in the 60’s. And I’ve seen many great chefs using carbon steel pans. Every great chef and good cook has their own preferences. I say use what YOU are most comfortable with using.
A properly seasoned cast iron pan isn’t carcinogenic.
Eddie
I have a couple of cast iron pans seasoned and all they need after I make something like eggs is a simple wipe down.Though cast iron unfortunately does not heat evenly I've found.my SS Farberware fry pans cooks much more even.
Cast iron with a porcelain coating can be washed in the dishwasher but it’s better to wash it by hand. In the dishwasher it can get dull according to Le Creuset.
norgeway
Well-known member
M y two cents worth
When i was having so much trouble with my eyes, which im having again!!, Donald bought all new GE appliances, 3500.00 worth of them, I think it was three or four years ago, My opinion, the fridge is fine, i never want a side by side again, its the biggest one made and still the fridge side is too narrow, and of course, a miserable frost free freezer always freezer burns everything, but thats all of them, the dishwasher I actually like, it takes forever but it cleans very well and i love the third silverware rack, now for the stove, its never given a problem and i do like the self cleaning, but the glass top i loathe and despise, that is a true abombination, im picky so i cant stand a spot, all you do is scrub and polish the damn thing, it cooks ok but you can sure burn something up if you sont stay right with it, in my laundry room is my 1959 Westinghouse, I NEVER bake cakes in the new oven, one time you set it for 350 you may get 350 you may get 375 you may get 425 you never know stupid digital garbage, I can guarantee that stove is NOT staying in my kitchen, i want fixed heat units!
When i was having so much trouble with my eyes, which im having again!!, Donald bought all new GE appliances, 3500.00 worth of them, I think it was three or four years ago, My opinion, the fridge is fine, i never want a side by side again, its the biggest one made and still the fridge side is too narrow, and of course, a miserable frost free freezer always freezer burns everything, but thats all of them, the dishwasher I actually like, it takes forever but it cleans very well and i love the third silverware rack, now for the stove, its never given a problem and i do like the self cleaning, but the glass top i loathe and despise, that is a true abombination, im picky so i cant stand a spot, all you do is scrub and polish the damn thing, it cooks ok but you can sure burn something up if you sont stay right with it, in my laundry room is my 1959 Westinghouse, I NEVER bake cakes in the new oven, one time you set it for 350 you may get 350 you may get 375 you may get 425 you never know stupid digital garbage, I can guarantee that stove is NOT staying in my kitchen, i want fixed heat units!
norgeway
Well-known member
As far as cast iron goes
I like the enameled stuff I have Le Cruset, but its all the most uneven heating stuff on earth, its ok for searing and low simmering , but good old plain aluminum is the most even heating that being said My everyday cookware is 5 ply Towenecraft.
I like the enameled stuff I have Le Cruset, but its all the most uneven heating stuff on earth, its ok for searing and low simmering , but good old plain aluminum is the most even heating that being said My everyday cookware is 5 ply Towenecraft.
Re:#25
I love my 3 yr old GE Smooth Top Electric stove! I’ve had two different smooth top electric stoves in the late 90’s and early ‘00’s, a Maytag and then a Kenmore, both black. They weren’t as easy to keep clean as my current GE. I’m very particular too and don’t like smudges or burnt on food or grease. I just wipe it off with the dishcloth after I finish the dishes. If there’s some stubborn spots I clean them gently with a sponge and Barkeepers Friend or with Weimans Stove Top cleaner. The stove top still looks like new and I cook on it everyday. To me it’s easier than having to clean drip pans that get dark with continued use from th heat and need to be replaced every couple of years. All my cookware is Farberware Classic Stainless Steel that I bought in ‘99 when I got the Maytag smooth top, with the exception of a Cuisnart 10” non stick saute pan with a stainless steel bottom sandwiched with aluminum for making Omelettes.
I find the heat control is excellent, I just needed to get used to cooking with residual heat and turn the heat down a little sooner than I would have on the coil top and I made the adaptation in less than a day.. My oven is accurate all the time and I use it daily too. But one of my favorite features is the delay start control for the oven and I use this almost every day too. My David tells me all the time that I make that stove sing, and it makes me smile.
I run a self clean cycle about once a year and just wipe up spills and splatters in between.
When I decided to replace my old coil top GE I opted for the smooth top because I didn’t want to have anything to do with the new mandatory Sensi-Temp elements and didn’t want to chance voiding a warranty by switching them out for conventional Calrod elements. I haven’t regretted the choice I made at all, just sorry I didn’t make the change years ago. What a time saver it is.
I’m sorry that Hans doesn’t like his GE Smooth Top stove. For someone that loves to cook it’b very important to have a stove that YOU really enjoy cooking on and maintaining. I get it Hans!
Eddie
I love my 3 yr old GE Smooth Top Electric stove! I’ve had two different smooth top electric stoves in the late 90’s and early ‘00’s, a Maytag and then a Kenmore, both black. They weren’t as easy to keep clean as my current GE. I’m very particular too and don’t like smudges or burnt on food or grease. I just wipe it off with the dishcloth after I finish the dishes. If there’s some stubborn spots I clean them gently with a sponge and Barkeepers Friend or with Weimans Stove Top cleaner. The stove top still looks like new and I cook on it everyday. To me it’s easier than having to clean drip pans that get dark with continued use from th heat and need to be replaced every couple of years. All my cookware is Farberware Classic Stainless Steel that I bought in ‘99 when I got the Maytag smooth top, with the exception of a Cuisnart 10” non stick saute pan with a stainless steel bottom sandwiched with aluminum for making Omelettes.
I find the heat control is excellent, I just needed to get used to cooking with residual heat and turn the heat down a little sooner than I would have on the coil top and I made the adaptation in less than a day.. My oven is accurate all the time and I use it daily too. But one of my favorite features is the delay start control for the oven and I use this almost every day too. My David tells me all the time that I make that stove sing, and it makes me smile.
I run a self clean cycle about once a year and just wipe up spills and splatters in between.
When I decided to replace my old coil top GE I opted for the smooth top because I didn’t want to have anything to do with the new mandatory Sensi-Temp elements and didn’t want to chance voiding a warranty by switching them out for conventional Calrod elements. I haven’t regretted the choice I made at all, just sorry I didn’t make the change years ago. What a time saver it is.
I’m sorry that Hans doesn’t like his GE Smooth Top stove. For someone that loves to cook it’b very important to have a stove that YOU really enjoy cooking on and maintaining. I get it Hans!
Eddie
Heat limiting electric surface elements
The new coil elements with the heat limiter is built into are nothing to be afraid of with proper cook where they work perfectly. I’ve heard no complaints from customers.
Bear in mind that all smooth top ranges have heat limiters built into them and people don’t seem to have any trouble on them if they again they use proper cookware.
The Consumer Product Safety Commission has been working on designs for gas burners to do the same thing. It’s much more complicated to do with gas so I don’t think we’re gonna see it anytime soon, unfortunately.
Last time I looked the biggest single fire risk in homes are things left on the stove top unattended on a high heat so these improvements are well worth the lives and property damage saved.
John L
The new coil elements with the heat limiter is built into are nothing to be afraid of with proper cook where they work perfectly. I’ve heard no complaints from customers.
Bear in mind that all smooth top ranges have heat limiters built into them and people don’t seem to have any trouble on them if they again they use proper cookware.
The Consumer Product Safety Commission has been working on designs for gas burners to do the same thing. It’s much more complicated to do with gas so I don’t think we’re gonna see it anytime soon, unfortunately.
Last time I looked the biggest single fire risk in homes are things left on the stove top unattended on a high heat so these improvements are well worth the lives and property damage saved.
John L
The heat limiter in current smooth tops cuts out at a much high temperature than calrod sensi-temps.
With that said, please don't take the following the wrong way.
With that said, please don't take the following the wrong way.
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