My Caloric Range
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xraytech
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Our 1993 Frigidaire had those encapsulated steel burners. They were horrid took forever to heat up
Solid Burners
Those solid burners were what you always found in Scandinavia (domestic gas service is basically non-existent except in older parts of some big cities and even then very rare) until the smoothtop revolution in the 80's. My mom loved cooking on them compared to her coils in the states, so that must be a personal choice.
Those solid burners were what you always found in Scandinavia (domestic gas service is basically non-existent except in older parts of some big cities and even then very rare) until the smoothtop revolution in the 80's. My mom loved cooking on them compared to her coils in the states, so that must be a personal choice.
A lady from Europe told John years ago how she used them. She kept one unit on a high setting to start things cooking, then turned a second unit on to heat on low. When the pot was boiling, she moved it to the unit on the lower heat. She started each pan like this and had success, but it seems like you would need a lot of organization to do it.
I feel sory for you with that range. I remember when those units were hyped here and it was total BS. That technology was chosen in the late 20s by European safety specialists as safer than open wire coils in the firebrick, but the open wire coils in firebrick was soon old technology when the Calrod was invented by Hotpoint in the 30s and other manufacturers came up with sealed rods here in the US, but Europe was doomed to solid discs for decades.
I feel sory for you with that range. I remember when those units were hyped here and it was total BS. That technology was chosen in the late 20s by European safety specialists as safer than open wire coils in the firebrick, but the open wire coils in firebrick was soon old technology when the Calrod was invented by Hotpoint in the 30s and other manufacturers came up with sealed rods here in the US, but Europe was doomed to solid discs for decades.
These solid burners SUCK
big time!
Impossible to control the heat in a timely manner. They are slllloooow to heat up and neither of the 2 big ones will maintain a full rolling boil. And ever slower to cool down.
The back right one is "stuck" on high. Still, not my place and I am searching for my own home so it will be up to the slumlord to deal with when I leave. Not if, but when.
big time!
Impossible to control the heat in a timely manner. They are slllloooow to heat up and neither of the 2 big ones will maintain a full rolling boil. And ever slower to cool down.
The back right one is "stuck" on high. Still, not my place and I am searching for my own home so it will be up to the slumlord to deal with when I leave. Not if, but when.
My neighbor Marilynn has a Caloric electric range with a very similar control panel. Her range is White with a Black glass oven door, and coil units. It was purchased in '86 when they moved into the house.
A former neighbor, Edith (now deceased), had a Frigidaire range with the solid disc units - she did not like it, and replaced it after only a few years.
The church I belong to has a Vulcan range from '59, that originally had all flat plate disc units. They do take a long time to heat up. Three of the six have been replaced with Calrod units.
A former neighbor, Edith (now deceased), had a Frigidaire range with the solid disc units - she did not like it, and replaced it after only a few years.
The church I belong to has a Vulcan range from '59, that originally had all flat plate disc units. They do take a long time to heat up. Three of the six have been replaced with Calrod units.
The disc's would of been perfect. .....
for my paternal grandmother. she cooked on a wood fueled range until she passed away. Dad tried to talk her into gas but she was afraid of it. She used an electric hotplate to warm leftovers from lunch for dinner. If these disc style elements would of been available back then, I think he would of been able to persuade her to change. Toms description of how the lady he knew used hers reminded me of my grandmother old techniques. Starting things on the left over the firebox and moving them to the right to get cooler temps. These solid fuel stoves is probably what started the 1/2 turn on baking. The left was always hotter than the right. Sorry to hijack.
for my paternal grandmother. she cooked on a wood fueled range until she passed away. Dad tried to talk her into gas but she was afraid of it. She used an electric hotplate to warm leftovers from lunch for dinner. If these disc style elements would of been available back then, I think he would of been able to persuade her to change. Toms description of how the lady he knew used hers reminded me of my grandmother old techniques. Starting things on the left over the firebox and moving them to the right to get cooler temps. These solid fuel stoves is probably what started the 1/2 turn on baking. The left was always hotter than the right. Sorry to hijack.
vintagekitchen
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- Aug 28, 2011
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solid plate burners
When I was a teenager, my mother had a stove with those burners. Granted, the stove was worn out anyway, (holes rusted through the oven liner, enamel on the stovetop beat to hell, etc etc.) Her brother and his wife had owned the stove before her, and she only took it because he was going to haul it off for scrap and she was too cheap to buy a new stove or repair her old one (needed some burners replaced). But I digress.
That was the worse stove I ever used. I can say for sure, it was nothing like cooking on a woodstove. The burners never got as hot as a coil burner, it was almost impossible to get a large pot of water to boil, or to deep fry. The burner plates would rust, and I would have to scour it off with sos pads. And just as bad as having no high heat, low on that stove wasn't truly low, so foods would stick or scorch when they were supposed to be simmering. Basically the only heat output was variants of medium, as in medium low, medium, and medium high.
I hated that stove, but we kept it for 5 years, until the small holes that had rusted out in the oven had continued to rust and formed 2 large holes, and she was afraid to use the oven anymore. And even at that point, we used it another 6 months without being able to use the oven, before she finally broke down and bought a new stove.
As a side note, before anyone pities her, and says something along the lines of maybe she was doing the best she could, we could have more than easily afforded a decent used stove or a brand new one. My mother however hoards money, and refused to buy a stove until she had no choice left, and with her well known bad cooking, she really doesn't notice the difference in performance from one stove to another.
When I was a teenager, my mother had a stove with those burners. Granted, the stove was worn out anyway, (holes rusted through the oven liner, enamel on the stovetop beat to hell, etc etc.) Her brother and his wife had owned the stove before her, and she only took it because he was going to haul it off for scrap and she was too cheap to buy a new stove or repair her old one (needed some burners replaced). But I digress.
That was the worse stove I ever used. I can say for sure, it was nothing like cooking on a woodstove. The burners never got as hot as a coil burner, it was almost impossible to get a large pot of water to boil, or to deep fry. The burner plates would rust, and I would have to scour it off with sos pads. And just as bad as having no high heat, low on that stove wasn't truly low, so foods would stick or scorch when they were supposed to be simmering. Basically the only heat output was variants of medium, as in medium low, medium, and medium high.
I hated that stove, but we kept it for 5 years, until the small holes that had rusted out in the oven had continued to rust and formed 2 large holes, and she was afraid to use the oven anymore. And even at that point, we used it another 6 months without being able to use the oven, before she finally broke down and bought a new stove.
As a side note, before anyone pities her, and says something along the lines of maybe she was doing the best she could, we could have more than easily afforded a decent used stove or a brand new one. My mother however hoards money, and refused to buy a stove until she had no choice left, and with her well known bad cooking, she really doesn't notice the difference in performance from one stove to another.
vintagekitchen
Well-known member
- Joined
- Aug 28, 2011
- Messages
- 706
caloric electric
Back to the subject of the thread though, this makes the second electric caloric stove I have seen. I have seen several gas calorics, but my friend Lisa has a sibling of this stove, same control panel, white enamel top, coil burners, solid black glass oven door. Until this thread it was the only electric Caloric stove i had seen. It's not a bad stove overall, but the oven does seem to run a little lower than the desired setting. I offered to adjust it, but she says she is used to it and likes it because it keeps her kids and husband from burning things as badly when they forget they put something in the oven, lol.
Back to the subject of the thread though, this makes the second electric caloric stove I have seen. I have seen several gas calorics, but my friend Lisa has a sibling of this stove, same control panel, white enamel top, coil burners, solid black glass oven door. Until this thread it was the only electric Caloric stove i had seen. It's not a bad stove overall, but the oven does seem to run a little lower than the desired setting. I offered to adjust it, but she says she is used to it and likes it because it keeps her kids and husband from burning things as badly when they forget they put something in the oven, lol.
My aunt could have easily bought a Frigidaire when they started using those kind'a burners, but she stuck w/ coils... (She oviously must have known the shortcomings of those solid discs, though seeing that range for the first time, new, circa.. 1984, I was surprised as she would often buy just about everything "trend-settingly" new... 'Cept she still plays an old Fender Jazz Bass!)
My uncle bought her a new ceramic top range, when that old Frigidaire gave out, and the only thing she really disliked was the color, and to the point where she quickly sold it, just to buy a plain, white one...
-- Dave
My uncle bought her a new ceramic top range, when that old Frigidaire gave out, and the only thing she really disliked was the color, and to the point where she quickly sold it, just to buy a plain, white one...
-- Dave
ozzie908
Well-known member
Sadly those solid hotplates are the norm now
unless you go for glass top they are the only choice as no coil ring burners left other than on old stoves.
Spot on about heating one to high and moving pans its how you use an AGA and if you want room and water heating in one unit they are the biz but if you dont have a huge farmhouse kitchen I do not recommend them
)
Austin
unless you go for glass top they are the only choice as no coil ring burners left other than on old stoves.
Spot on about heating one to high and moving pans its how you use an AGA and if you want room and water heating in one unit they are the biz but if you dont have a huge farmhouse kitchen I do not recommend them
)Austin
Coloric Solid Element Electric Range
Hi Ben, this range was originally designed by Philco-Ford and Coloric got the design when Philco-Ford got out of making appliances. This was a pretty good range overall, the oven temperature can be calibrated, [ it might even have the temperature adjustment on the back of the thermostat knob for easy user adjustment ].
The top elements were made in Europe and while this type of element is my least favorite type of electric surface cooking you should still be able to get great results from this range.
These elements consist of two separate elements housed in a cast piece of cast iron and incorporated in this is a thermostat that will cycle one element off when the surface temperature reaches about 850F, this is done for safety, this protects against damage to the stove, your cookware, and would prevent almost all stove top fires from occurring. Regular Calrod type elements have no temperature limit of any type and will easily reach temperatures over 1600F which can make them much more dangerous if misused. For this reason most of Europe preferred and even mandated these cast solid type elements on electric ranges.
You should have no trouble having a large pot of water maintain a rolling boil IF you are using the correct type of cookware. Also a full boil should reduce to a simmer in about two minutes, again if you use the correct cookware. Generally the only type of cookware that works really well on these stove-tops is SS pans which have the at least three layer raised bottoms.
While these solid element cook-tops take more skill in use they are still superior and preferable to cooking on gas for people like me who do a lot of cooking and know how to use a range.
John L.
Hi Ben, this range was originally designed by Philco-Ford and Coloric got the design when Philco-Ford got out of making appliances. This was a pretty good range overall, the oven temperature can be calibrated, [ it might even have the temperature adjustment on the back of the thermostat knob for easy user adjustment ].
The top elements were made in Europe and while this type of element is my least favorite type of electric surface cooking you should still be able to get great results from this range.
These elements consist of two separate elements housed in a cast piece of cast iron and incorporated in this is a thermostat that will cycle one element off when the surface temperature reaches about 850F, this is done for safety, this protects against damage to the stove, your cookware, and would prevent almost all stove top fires from occurring. Regular Calrod type elements have no temperature limit of any type and will easily reach temperatures over 1600F which can make them much more dangerous if misused. For this reason most of Europe preferred and even mandated these cast solid type elements on electric ranges.
You should have no trouble having a large pot of water maintain a rolling boil IF you are using the correct type of cookware. Also a full boil should reduce to a simmer in about two minutes, again if you use the correct cookware. Generally the only type of cookware that works really well on these stove-tops is SS pans which have the at least three layer raised bottoms.
While these solid element cook-tops take more skill in use they are still superior and preferable to cooking on gas for people like me who do a lot of cooking and know how to use a range.
John L.
Unfortunately
I have a mixture of cookware ranging from usa made 360 to budget non-stick to cast iron (my fave).
I have a six quart stock pot made by Megaware in spain that is the biggest challenge. Oddly enough, some days it can get to a full boil in less than 10 minutes, others it takes almost 15 and even then, it is a gentle boil, not a full boil. Cooking with a 12 or 14 inch skillet is a challenge due to the smallish heat surface
Another design defect is the back panel. It is far too thick and intrudes upon burner space at the left rear IF I choose to use a large dutch oven or stockpot.
The oven does have its quirks but one thing I can say it does brown well. Much much better than my dad's GE XL44 gas oven (made in Mexico btw). The clean feature works very well and it does get the baked on grime off.
This unit came with the townhouse, I was told the original tenants, at their own expense, bought this back in the day to replace the contractor grade range that was put in in 1988.
At any rate, gas is my thing. Not passing, but using to cook. I would love to get into stir fry but I don't have the counter space for an electric wok. I grew up on LP and natural gas stoves, I can still see mom's run of the mill magic chef stove right now.
I'm in the process of looking at my first home and hopefully, it will have a gas stove. Even if it is junk, I can replace. If the home-to-be has electric but natural gas heat, then it is an easy task to pipe in gas to the kitchen and put in a gas range. Not too difficult to run some black pipe to the kitchen (assuming the house has a basement of course)
I realize some dig electric and that is all well and good. But I am a gas cook through and through and look forward to cooking was gas at some point in the future.
I have a mixture of cookware ranging from usa made 360 to budget non-stick to cast iron (my fave).
I have a six quart stock pot made by Megaware in spain that is the biggest challenge. Oddly enough, some days it can get to a full boil in less than 10 minutes, others it takes almost 15 and even then, it is a gentle boil, not a full boil. Cooking with a 12 or 14 inch skillet is a challenge due to the smallish heat surface
Another design defect is the back panel. It is far too thick and intrudes upon burner space at the left rear IF I choose to use a large dutch oven or stockpot.
The oven does have its quirks but one thing I can say it does brown well. Much much better than my dad's GE XL44 gas oven (made in Mexico btw). The clean feature works very well and it does get the baked on grime off.
This unit came with the townhouse, I was told the original tenants, at their own expense, bought this back in the day to replace the contractor grade range that was put in in 1988.
At any rate, gas is my thing. Not passing, but using to cook. I would love to get into stir fry but I don't have the counter space for an electric wok. I grew up on LP and natural gas stoves, I can still see mom's run of the mill magic chef stove right now.
I'm in the process of looking at my first home and hopefully, it will have a gas stove. Even if it is junk, I can replace. If the home-to-be has electric but natural gas heat, then it is an easy task to pipe in gas to the kitchen and put in a gas range. Not too difficult to run some black pipe to the kitchen (assuming the house has a basement of course)
I realize some dig electric and that is all well and good. But I am a gas cook through and through and look forward to cooking was gas at some point in the future.
washman . . .
Gas piping can also be run in the attic; sometimes this is the easiest way to do it if underfloor accessibility is poor (or non-existent in the case of a slab on grade foundation). Good luck with househunting.
Gas piping can also be run in the attic; sometimes this is the easiest way to do it if underfloor accessibility is poor (or non-existent in the case of a slab on grade foundation). Good luck with househunting.
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