New LG Electric Ranges!!!!

[laundromat]

The Home Depot has released two models of the new LG electric ceramic top ranges.They are beautiful and have the largest oven capacity in the industry 5.8 cu.ft.Their high end model comes with a hidden bake element,true convection/dual speed.100%digital cooktop and oven controls.Beautiful cobalt blue thick porcelain on steel oven and warming drawer interiors.The digital burner controls are so precice that you can actually melt chocolate without a double boiler!!The prices are more than reasonable the high end models start at $1099 for colors and $1299 for stainless steel.The less expensive models begin at $899 for white or black and $1099 for Titanium.Te model on display is the stainless steel one and I enjoy watching customers opening the oven door and seeing the beautiful blue interior.Yes the white models come with the "true white" cooktops

 

[toggleswitch]

Sounds interesting.

 

[tomturbomatic]

I don't care how it is pushed or described; a hidden bake element damages the bottom of the oven liner. Even KitchenAid who claimed that the porcelain that withstands self-cleaning temperatures would stand up to this, has done product exchanges because of this. Number one, it is less efficient to try to heat the oven through the bottom rather than with an exposed bake element. Number two, having the oven floor so extra hot increases damage to the porcelain when boilovers, both acidic fruit syrup from pies and other types hit it: the porcelain will lose a bit of the gloss under those spills when you clean it, either manually or pyrolytically. Over time the extreme heat stresses & fractures the porcelain. I think they are planning on people using the convection mode more than the radiant bake mode, but the concealed bake element was tried before in the late 40s-early 50s and it is not doing much better today. Give me a nice exposed bake element. I will put heavy duty foil on the oven floor, under the element and not touching it or its connections. The foil protects the oven floor both from heat and spills and the liner stays looking like new. While the dark gray liner looks bad enough, the bright cobalt will look even worse when it gets etched spots and speckles.

 

[toggleswitch]

I'm with you on this one, Tom.

Why do you need to hide the element in a pyrolytic(self-cleaning) oven?

It just spells problems.

I can see MAYBE putting it under a vented false porcelain bottom, but doesn't that kill the evenness electric is famed for?

 

[rayjay]

Hidden Element

I am with the both of you guys also. When I bought my Ge Spectra 4 years ago, I had the option of buying a model up for the bridge burner and a hidden element. I was afraid that the oven would take longer to heat up, so I opted for the model below the top of the line one.

The only question I have is that on Gas stoves the oven burner is always underneath the oven floor, and there never seems to be any problems with the oven floor getting ruined or uneven heat. The gas flame probably hits the underside of the oven floor also.

Is electric hotter??? Is it the design of the oven?

Opinions?

Thanks, Ray

 

[toggleswitch]

Methinks 350*F is 350*F, gas or electric --wink--

A gas oven has the burner below the oven floor because it has to.

The heat from the flame (and the burnt gases) enters via natural convection by way of the holes in the sides of that oven bottom.

In this gas AMANA, the oven bottom is raised and APPEARS to be solid, however there is a large air-vent on each side of that raised platform.

Logic dictates this MUST exist to vent the products of combustion into the oven cavity, and ultimately out the vent. This is necessary to allow fresh oxygen-laden air in to support the flames.

 

[toggleswitch]

Broler in said gas Amana- Same as Caloric *ultra-ray* of old.

Wire mesh is enveloped in a blanket of flame. It becomes red hot emitting infra-red rays. As we know, that is the best kind for broiling!

The light bulb/lamp behind glass shield and waist-high gas broiler are indications that this is a (pyrolytic) self-cleaner, which it is.

The spaces to the left and right of the broiler are the vent area for (spent gas) products of combustion to be funnelled (sp?) out of the vent.

 

[toggleswitch]

pic of broiler

 

[toggleswitch]

Unless you have had BOTH, please don't tell me gas is be

Here is the Amana.

Gave my sister the electric smooth-top. She wanted to convert from gas.

I took her old Amana because most potential buyers in this area THINK they want gas.

Let me tell you what a PITA is is to scrub a gas stove-top to pristine condition!

 

[toggleswitch]

Gratuitous control-panel shot. (As if anyone cares.LOL)

 

[toggleswitch]

Good thing I left the gas pipe intact(albeit it capped) when I added the 50a 220v line (and outlet) for electric cooking.

It was just a matter of re-working that pipe.
(LOL~~ some talents just never go away once learned! LOL)

Ok sorry to have hi-jacked this thread..we return to our regularly scheduled program..

 

[toggleswitch]

I miss my smooth black top ...........

 

[toggleswitch]

Said: There never seems to be any problems with the oven floor getting ruined or uneven heat.

In a gas oven the oven bottom radiates heat, as it is heated by the flames below it.

Naural convection air currents (warmer air rises) come up the sides ONLY from the oven bottom.

In an electric oven (with an exposed element) the convetion and radiant heats are throughout the oven bottom, more uniformly.

Remember heat can be conducted in only three ways.

Conduction (hot metal rod)
Convection (air currents)
Radiation (as the sun's rays travel through a vacuum, and heat surfaces)

 

[maytagbear]

Smooth black top?

Sounds like a craigslist entry to me!

Lawrence/Maytagbear

 

[toggleswitch]

LOL oh Lawrence....
Here is the oven *bake* (lower) burner with the top removed.

Again this AMANA design is atypical.

Notice how the air holes are restricted. This is necessary in a self-cleaner. With too much oxygen the dirt and grease would burst into flames during the self-clean cycle. (No big deal, but can you see the user fly out of the room screaming?) This little bit of engineering caused a huge delay between the electric self-cleaners and subsequent gas self-cleaning models years later.

 

[toggleswitch]

Here is the ovne bottom on it's back.

Here we see the "V" shaped metal flame guide that the flame folloes. It effectively elongates the flame to cover the entire oven bottom. We can see where the flame licks the bottom (Ther will be no comments. LOL)

See how the sides are cut-out for escape of heat and air?

 

[toggleswitch]

Gratuitous DW panel bonus shot.

This next shot is an attempt to peer into the side as the oven floor sits right-side-up.

We see the "V" shaped flame guide from the side form a sort of exhaust flue.

The back is to the left (locking tab visible) front is to right

 

[toggleswitch]

Aren't you sorry you asked?

 

[parunner58]

I find my GE profile hidden bake element does bakes evenly but yes it takes longer to preheat. What I have been doing, with thanks to Toggle is I preheat with the True convection then switch to conventional bake. The advertisements said the hidden bake gives you a larger oven capacity. I don't bake anything larger than I did before with my other oven so who cares. The only thing I see better is that it's easier to wipe up the cremation residue when the selfclean cycle is done. Although the tilt up regular oven element was just as easy. The reason I picked this model was for the three selfcleanable oven racks and the bridge burner.