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.

 

[toggleswitch]

As long as I can help get things hot faster; glad I could be of service.

 

[appnut]

Steve, I am 99% sure that is NOT a Superba model, but the model below. The superba would have had Soak 'n' Scrub instead of Heavy.

 

[toggleswitch]

See I'm certified as NOT DIRTY. LOL

CORRECT!

This is the KA BOL. $350 from $700 due to a small scratch in the upper right-hand corner of the access panel. It is strategically hidden under the *CERTIFIED clean / drity* magnet.

 

[toggleswitch]

All gone!

Of course I hit it up with some *magic* appliance paint too.
(The salesperson threw in a bottle for free. Resembles a white-out bottle)

Not too visible any longer.
Is posting the price tacky? Sorry, didn't mean to be obnoxious.

 

[toggleswitch]

pic helps

 

[tomturbomatic]

I saw either a GE or Frigidaire wall oven a while back that had a lift off porcelain baffle over the bake element. I guess it gave the appearance of a concealed bake element, but what's the big craze (ha-ha as in crazed porcelain)over not seeing the bake element? At least the removable baffle could be replaced when it develops complexion problems. I wonder if this madness is the result of nervous nellies in the government trying to protect consumers from themselves. Long ago a very wise decision was made that the bake element had to either be shielded at the front or the middle of the front had to bow back in to prevent burns and pot holder fires when the lower oven rack was pulled out and contact with the hot bake element was possible when the element ran straight across the edge of the oven cavity. If this is a further refinement on that it is assinine.

About gas ovens: Old gas stoves, like before the 60s in many cases, had a cast iron spreader plate over the burner. This took the brunt of the flame and heated up evenly while allowing the heat from the flame to travel to the sides and up into the oven through the gap on each side and such holes as were deemed necessary in the porcelain tray that formed the bottom of the oven liner. That is, if the burner was in adjustment so that the flame was even on both sides which was usually easily adjusted by the "gas man." Newer stoves, like Toggle's Amana now have a steel flame spreader. Sometimes the steel is not thick enough and it warps unevenly which can ruin the baking.

 

[toggleswitch]

I have nearly ignited more than one pot-holder on the electric broiler element, till I got used to it!

The lower element front bow-back is a beautiful and necessary thing!

 

[laundromat]

LG Ranges

I sell the GE,Maytag,JennAir,and LG products.If you open all 4 brand's ovens as well as their "warming drawers"the verry first thing you notice is the heavier steel wall,base and frame as well as the thicker porcelain finish on the oven interior and broil pan.The convection fan in the back not only blows the hot air forward but also has openings in the left and right sides to help evenly distribute the heat.I spoke to Mel,our LG rep and she said that if there was a concern about drippings on the bottom of the oven,there is no problem laying a strip of aluminium foil there to catch spillage.It would have no effect on the heat distribution convention or convection.GE and Maytag give only a 1 year manufacturer's warranty.LG is covered for 5 years on heating/baking elements and convection parts,electronic controls are covered for 2 years and if you want,you can get the extended coverage(4 years parts and labor)added on to the manufacturer's 1st year for only $89.99.The 2 guys I sold my first one to own a French Bestro' in Winter Park and came back to tell me they owned a GE Profile at their last home and liked it but that between that and the LG the biggest differences they noticed was the lower price,more accurate cooktop temperature control and more even heat distribution especially with sufle'recipes.They also like the automatic covection conversion as well as the warming drawer where the place their crescents in the morning straight out of the oven covered with a cloth napkin to keep them fresh and warm.

 

[toggleswitch]

Two guys huh?
LOL FIGURES They'd go after something of quality and different.

 

[vivalalavatrice]

GAS OVENS!!!!

I've always had electric oven, in the two ranges (1 MagicChef, 2 Tecnogas) I owned in my life (gas burners/electric oven), but since I've been discovering gas oven some months ago in a friend of mine's house, I CONVERTED SOON MY OPINION ONTO GAS OVEN!!!

I found that cooking with gas oven is faster than electric one, really I found it faster than the microwave oven too! I was preparing some dinner meals and using both ovens I found the range's gas onev one faster...

I speak about natural gas ("metano"), not about GPL ("propano") that is another thing, worse I suppose as it has a heating power slower and to reach the same results you consume more and it takes you longer

Someone says that gas oven tend to burn meals (underside)if you are not care to the cooking level, but I think this is to be attributing to the old gas oven, wiht a not very good burning control... now they should be electronic, isn't it?!?!?
Anyway if you're good at cooking you do it either with electric than gas oven LOL!

So I decided to suggest my father to put in our holidays house (wihc is to be remoulded), a gas range! With only one appliace we should not to by a microwave oven more than a reange with elecrtic oven.

REMEBER THAT natural GAS ARE GENERALLY CHEAPER THAN ELECTRICITY!

GoodBye
Diomede

PS: The same is for smoothtop, gas is better! As I have alwasy cooked on gas burners....

 

[laundromat]

gas cooking

Natural gas may be cheaper but is more wastefull as far as cooking fuel is concerned and a whole lot more dangerous!It isn't often I hear of a home exploding from an electric range with a mechanical problen i.e.hole in the fuel line.and while cooking with gas may seam to be a lot more convenient,those who have gas cooking equipment MUST also be sure they have proper ventalation throughout the entire home due to the fact that gas flames excreat carbon monoxide fuems which are deadly and have no smell at all.electric cooking is cleaner,safer,more efficient and being one who grew up in an all gas home who has been converted now for almost 30 years,I have no regrets at all.I do 90% of the cooking among 4 people and never have the smoke alarm go off,never have to clean up grease build up,never have to relight a pilot,and can program my oven to start a meal and cook it completely shutting itself off automaticaly without me even having to be there.My 1962 Magig Chef gas range could never do any of that.