Presenting My "New" Vintage Cooktop

[foraloysius]

Hi Mark,

No burners like that in the NL. Only solid and ceramic burners. My parents had a Siemens built in range with solid burners. My mother was used to cooking with them, never had a problem. There are still a few cheap cookers with solid burners on the market here.

 

[Marky_Mark]

Thanks, Peter!  Louis, it's interesting that you didn't used to have this type of element in the NL.

 

Spot the odd one out!  Three of them appear to be original style with spade terminals and I wonder if they are the original ones from 1988.  One is a replacement with loop terminals and is a little more powerful.  

 

How long do these elements usually last?  New ones are available, expensive OEM / NOS and also cheap generic ones.  Is it worth buying the genuine Thermador/Bosch ones?

 

[chestermikeuk]

Presenting My "New" Vintage Cooktop

Hi mark

Oh thats a lovely Thermador unit, takes me back to mums English Electric & Tricity President cookers with those radiant rings . Much quicker than solid hobs

Pancakes look Yum , Enjoy your new cooking zone !!

Cheers, Mike

ps where does the slide up vent exit ? does it have filters & recirculate or go to outside ?

 

[maytag85]

Reply #20

I think those elements last a good while, never dealt with one going bad since the stove in my current home is a smooth cooktop, never had one go bad in the 17 years I’ve lived here. Though, I have removed the burners in my sister’s apartment in Arizona for cleaning when she moved in last September.

I am not certain if there’s a different between the OEM and generic replacement, it’s a resistive heating element, only thing that really matters (correct me if I am wrong) is the wattage and size of the replacement burner. Not sure if they specify wattage on replacements, might but never dealt with having to search or order a replacement electric stove coil type burner.

 

[spiralator60]

Congratulations, Mark!

 

[fan-of-fans]

Does that open style electric grille have flare ups occur?

 

[Marky_Mark]

Thanks, Mike!  Fortunately my downdraft system vents to outside.  This is very important to me, as I love to do lots of Indian cooking but I don't want to stink the place out like a curry house.  The 6-inch round rigid metal ducting is installed under the floor (in the concrete slab) inside conduit.  It then comes back up inside the cabinet to the left of the oven and then exits through the wall to outside.  It's very effective when using the rear zones or the grill or griddle, but unfortunately it's only marginal at best when using the front zones unless you use a lid to direct the stream rearwards.

 

Thanks, Sean.  Good to know that replacements are widely available, should the need arise.

 

Thank you, Darryl!

 

Great question, Cole.  The instructions say that drips of fat will ignite and cause minor puffs of flame as part of the normal cooking process, which adds to the flavour.  If the flames become excessive, the manual says you should remove the food, turn off and extinguish the flames with baking soda.