Sharp Microwave Saga - The Last Shout. Repair or?

[launderess]

Repair service telephoned today, and give us the run down on our unit. Apparently there are three problems:

Micro switch needs to be repaired (am assuming this is why the unit suddenly stopped working, but lights will come on and so forth).

CPU board needs to be replaced. Display on this unit died about three months after we got it home from Circut City. Rather it was a gradual dimming, and still couldn't be bothered at the time as CC had stopped selling appliances. Yes, should have sent the darn thing in for warranty service,but had other things going on at the time. Seeing as the unit still worked, it really didn't cause too much worry.

Wave "cover" needs replacing. Assume this is the "cardboard" cover that covers the area where the microwaves emerge. Yes, it was getting dirty and had some grease spots, but service says it is wearing/breaking down and should be repaired.

Total cost, including collection (which was free) and delivery will be around $200. Thoughts?

A good 2.0 cu/ft microwave today will cost about as much, with no promise of quality. Probably will not get the 10 years of service have had with this unit, nor do they have the programs one is used to and uses often.

 

[maytagbear]

Laundress, dear heart,

Either way, it is a gamble.

That said, I would be more inclined to repair, however, that is a decision one must make on one's own.

Just my twopence.

Lawrence/Maytagbear

 

[rp2813]

I guess if you haven't gone out and taken a real good look at what $200 will buy today, that should be your first move. If your Sharp ends up appearing built like a $500 machine in comparison you'll probably be inclined to go ahead with the repairs. Considering parts are still available, and if there are no new bells and whistles you feel you absolutely can't live without, fixing what you have would probably provide as much if not more value than buying new.

 

[whirlcool]

But also keep in mind that the latest model microwaves cook much more evenly than the old ones do. I noticed this with each of the three microwaves I've had over the years. Each one cooked slightly better than the previous one.

 

[sudsmaster]

I would go to Costco (or equivalent thereof) and get the approx. 2 cu ft Panasonic with stainless exterior (well, door) and silver tactile controls, and the "Genius Prestige" sensor cooking.

All of $140.

Sam's Club online has it for $150.

Sam's Club - Wholesale Prices on Top Brands

FREE SHIPPING for Plus Members. Sam’s Club Helps You Save Time. Low Prices on Groceries, Mattresses, Tires, Pharmacy, Optical, Bakery, Floral, & More!

www.samsclub.com

 

[launderess]

Thanks Guys

For all your comments.

Am kind of leaning towards having my old girl repaired.

While at PC Richards picking up a cheap and temporary replacemnt (see other thread), looked at what was on offer, and while there are a few more bells and whistles, much else is the same.

Also couldnt' find a new microwave with poultry settings I liked and most often used on the Sharp. Vintage unit has both boneless and bone in sensor cooking settings for poultry, and did a damn fine job on either.

Build quality wise, aside from the CPU display dying within one year of purchase (and to be fair,it was an open box unit, purchased when CC was getting out of the appliance game), the unit has performed quite well.

Uneven cooking wasn't a problem. Then again the only real cooking one does in a microwave, aside from porridge, is chicken pieces and perhaps fish (the two "meats" that taste best when done in the microwave, IMHO), oh and of course veggies, potatoes, and of course reheating.

While the Panasonic units are nice, there are too many mixed reviews. Some claim they are wonderful, but others have had problems. This from reading various postings on the Web. Besides know wouldn't be able to live with a microwave oven that did not have a light on during cooking. Make too many things which are subject to boiling over (such as morning oatmeal), to have to keep opening a door to check on things.

FWIU inverter technology for microwave ovens isn't new, and it can be a great thing. Others think it is just another marketing gimmick to difference one product from another.

As for stainless steel, well you guys know my feelings towards that surface. Doesn't do a thing for me. Just one more thing to polish.

Have to speak with the repair service early this week, maybe if the weather is nice will go up to PC Richards again and kick some tires.

Personally think microwaves are like most other major appliances these days. Tons of features have replaced build quality. What I liked about my old Sharp, is is built very well, and is damn heavy. Thing weighs about 50lbs, and has survived almost ten years with no chipping, scratching or whatever. Aside from marks on top the unit from things being rested there, thing looks almost new.

My other feeling is I like to help keep local repair persons of "obsolete" repair in business. If a new oven will come out in the ball park of repairing the old, and can save some space in a landfill, why not repair goes my theory.

 

[sudsmaster]

All the Panasonic microwaves I've had leave the light on when the door is open AND when the food is cooking. The model I gave you a link to is one of them, and it doesn't turn out the light when the food is cooking.

The reason why older microwaves weight a lot more is largely because of the heavy magnetic transformer. The Panasonic Inverter technology replaces the heavy magnetic transformer with a solid state unit. I view the lighter weight of the Panasonic unit to be a plus, not a minus, as long as key parts (door hinges/latch) are sturdy enough to put up with years of usage without failure.

There are multiple Panasonic units and I gather that some are better than others. If you were to stick with their top of the line models I don't think you'd be disappointed.

Anyway, glad you made up your mind and good luck with the repair. You might ask how long the repair shop will warranty the entire unit (not just their work) afterward.

 

[passatdoc]

I have an eight year old GE over the range microwave. The control board and switch burned out and will cost $200 to repair. Of course, I am over a barrel in terms of repairing or replacing it, because with the control board out, I have no illumination or ventilation for my range.

I was never that happy with the thing, found the controls confusing and hard to program. On top of that, it had sensor cooking which I never used once in eight years. I just make oatmeal and reheat leftovers in it. However, the fact that it combines a microwave with the functions of a hood is a plus, as it saves space on the countertops.

I am able to do the install myself, so I bought a new Amana 1.5 cu ft model. Another plus for me is that the Amana is an inch shorter than the GE, so it will provide an extra inch of overhead clearance between the range top and the bottom of the microwave, before it was a bit crowded. Don't know how long it will last, but to me eight years with a burned out control board is not all that impressive. If the control board repair was priced more reasonably, say $100-150, I would consider repairing.

Our county landfill has a special recycle station for tv's computers and small appliances, so I will drive the old one out there to be sure it is recycled and not dumped and buried in a landfill. They encourage residents to use the recycle station instead of dumping old things in the landfill.

 

[whirlcool]

It seems to me that you have requirements (poultry cooking) that current model microwaves can't fulfill. It sounds like you were very pleased with that Sharp unit.
I'd go ahead and get it fixed. I think you'll be much happier that way. Remember, when buying appliances you always have a set of requirements that the appliance must meet. In your case, I think the Sharp is the real deal.

 

[mattl]

Just looked, my Whirlpool has settings for Chicken poached, Chicken Browned in sizzle pan and Chicken bone-in among others. so apparently there are ovens of recent vintage with these functions.

 

[goatfarmer]

Porridge?

I'm a bit surprised parts are still available for it, with todays throwaway society.

Good for you, Laundress, I probably would have gotten it fixed, too.

kennyGF

 

[sudsmaster]

I've never tried anything more complex than reheating leftovers, frozen entrees, popcorn, cooking fresh veggies in a hurry, or thawing things in my microwave. I recall once trying to cook a chicken in my old 800 watt Amana (really a Hitachi) but didn't care much for the results. It came out more like a steamed chicken than anything else. So the umpteen settings for doing chicken are a bit amusing.

I do like the continuous reduced power that the Inverter offers. I've found it can make all the difference for some foods - like frozen burritos. I get the best results at 60% power for 3 minutes with those (they are relatively large). Full power leaves the ends cooked hard and/or the middle icy.

 

[spankomatic]

Just some thoughts.... Trying to look at a bigger picture.... Are you interested in a built in (over the stove) model to free up counter space? Would you like a 2nd oven? The convection/microwave combos are really neat. They come in counter top and built in models. I like the stainless steel INTERIORS. Easier to clean. Just some things to think about besides the microwave itself. There may be some oppertunities here!

Jim

 

[launderess]

Have never tried cooking a whole chicken in a microwave, and frankly wouldn't bother, though there are who swear by it.

No, my method for doing "meat" in the MC is to stick to "white" meats like fish and poultry.

I always use chicken that is fresh and has little retianed water,such as organic or "Murray's". Perdue and the other mass market brands are so full of water that once cooking starts it does become rather like "steaming" as all that water pours out of the flesh.

My over will stop every now and then on various sensor programs, and alert one to turn or rearrange whatever is cooking. At this time one will siphon off any excess juices if it is creating too much moisture inside the pan.

Veggies, either the frozen or fresh kind come out a treat in the MC. Much healthy as well since one does not need to add additional water. Just last night made a nice bowl of greens seasoned with a few slices of pork fat (leftover bits from Christmas ham), added some olive oil and garlic. Darn good eats!

If all one is doing is "nuking" leftovers, and making prepared/frozen meals, then perhaps the choice of microwaves isn't important. Not knocking anyone's choices mind. However my microwave really does get used several times daily for cooking.

 

[rp2813]

Whole Chicken

Another thing missing from modern microwave ovens is the temperature probe. I didn't use mine much when I had one, but since there's been some talk about cooking a whole chicken via microwave, I once did a whole chicken using the probe and not only did it cook it perfectly, but it was also the easiest part of putting together a large batch of enchiladas. For that application, the microwave method was perfect.

 

[sudsmaster]

Actually, the choice of microwave IS important for cooking frozen entrees and other foods. A good microwave will have a program that runs on partial power to help thaw the selection, and then more power to cook it. That's because ice will not absorb microwaves much - it needs to melt into water before it starts to heat up properly. If you blast a frozen item with full microwave power, then it will tend to toughen non-water items like proteins before the ice melts enough to switch over to normal mw cooking. Additionally, a good sensor is important to cook the frozen entree fully without overcooking it.

Cheap microwaves will not have very sophisticated programs, and usually won't have any kind of sensor.

I agree with Ralph, a meat temp probe would be a great addition to a microwave. But I also haven't seen them for a while. Perhaps because nearly all mw's today have turntables that cannot be disabled, and a corded temp probe would interfere with the rotation.

Convection is a great thing. Right now I have a separate large toaster/convection oven that works great for small portions of stuff like pizza, rolls, mini bread loaves, fish sticks, french fries (or chips to Laundress). I suppose a combination microwave/convection oven would conserve counter space but the prices on such contraptions is far more than the combined cost of separate decent MW and convection toaster oven.

 

[rickr]

I would get a Radarange if I wanted a vintage microwave, or just throw the damn thing out and buy a brand new one.

 

[launderess]

Vintage RadarRanges are far and few in this neck of the woods. While they do pop up on eBay, wouldn't trust sellers today to package and ship the thing properly. As it is the ones for sale most always say "pick up only". Well they should, the things aren't exactly light.

As for "cheap microwaves", yes the $30 Sayno special I picked up from PC Richards last week, is really not good for more than heating things up and cooking veggies. No sensors and only 800w of power, but have to say while it takes much longer than my older 1200 watt oven to cook things, foods sometimes taste better.

Never had much problems with defrosting things in the old Sharp. However tend to run the defrost program more to get much of the work done, then allow whatever to sit and let nature finish the course. For the odd times one does need to have something "NOW", can do so with careful timing and checking that prevents the dreaded "cook while you thaw".

 

[hydralique]

Launderess, I think you'll be much happier with your Sharp fixed than a new microwave. When our old Radarange bit the dust after 18 or so years of service I just figured it had earned the right to be retired, and also thought a newer oven might work better. So I made no attempt to get it repaired and bought the crappy Panasonic Invertor . . . bad, bad decision!