What modern stove would you buy?

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pulsator-power

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Looking to replace our 80's era WCI Frigidaire stove with a new one. I don't care about microwave, althougyh if built into unit I wouldn't mind it. Just needs to have a smooth top cooking surface. Whirlpool? I saw a Bosch which turns itself off in black (yuck).
Any suggestions?
Jerry
 
I like that WP and Maytag. (HA HA same thing now.)
They each have four *Hot-surface* lights located on the cook-top itself.

Other brands have one indicator light for all four surface elements.

Some like the double ovens of the MT gemini. I personally don't like that the larger oven is so low (below the small upper one that is still below the cook-top sufrace).

PS I also m made the mistake of having both large elements in the front. IMHO one large and one small in the front is more flexible/ convenient.
 
I have a GE Spectra flat surface and love it. The elements heat up fast and also cool down a lot quicker than then solid elements or coils. The oven is fantanstik at baking. The stove is around 5 years old. I cannot remember the model number, but it was one down from the top of the line model. It does not have a bridge element.
 
Range

I learned my lesson with the black cook top! Very hard to keep clean, shows scratches,and if it has one piece of lint or anything on it, you see it. Mine is gas, so there's grates all over the top which makes it worse to clean! Don't get stainlees (exterior) either! Once again very hard to keep clean. Looks cool in the kitchen but pain in the butt. That's why I usually try and cook on one of the others. I would recommend getting a convection oven though. It is wonderful for cooking roasts, chicken ect. Mine is a Frigidaire and haven't had any problems.
 
Frigidaire Gas Range with

What a deal! $648.00 at Lowe's. NOT a true convection (blower is close enough) but for at least a $600.00 savings, something you can live with. I have used these stoves before and they are great stoves.
 
That's funny bethann-

I have two electric WPs with smoooth-tops; one black one white.

I found the WHITE one harder to keep clean. and keep LOOKING clean. The both have gray squiggley patterns to divert the eye from imperfections.
 
Kenmore

I have a Kenmore made by GE I think, first gas stove I have ever used. Like it alot, and easy to clean.
Only had one problem, the igniter went out on the oven, so when I would go to preheat it would not light right away, it would take a few minutes, then BOOM!
What ever you get, make sure its self cleaning. Has the man who invented that been given a nobel prize yet?
 
What have you budgeted for your stove? I have a KitchenAid dual fuel in Chicago that is a great stove. It has a gas cooktop with an electric true convection oven. Great stove, big price tag but still not as much as the Viking equivalent. If you have the moneyand want the look, I would consider this one. Will probably set you back around $4,000 or so.

In my last house here in Little Rock I had a Kenmore Elite Electric smoothtop with a true convection oven. It had a black cooktop (which I found fairly easy to keep clean) and stainless on the front which was fine. There really wasn't enough stainless on it to be a big problem. The cooktop had the professional series burners so it heated up really quickly and got real hot. It had a bridge element and a warm zone in the back for melting chocolate and keeping gravies warm, etc. It has a price tag of about $1,600 in the stainless and is well worth it if you are looking for those features.

I guess it really boils (no punn intended) down to how much you want to spend, how you plan to use it and how much you cook. Cooking is my hobby so I'll spend more in the kitchen than I might spend elsewhere in the house.

If you want the juiciest roasts and poultry you have ever had go with the convection oven. They are well worth the extra dollars. This new house doesn't have one but will soon. I have a double wall oven and while I love having the two ovens I miss having a convection oven. You will be spoiled by it.
 
Once upon a time I had a KA smooth top with true convecton. This unit also had 2 halogen burners, they got hot quick! As I shopped around at the time I also learned that wattage matters. Wattage= how quick the burner would bring a pot of water to boil or how easy it would be to simmer. At that time KA and Amana ran everybody else out of the water. Now days more manufactures are closer in wattage at least at comparable price points. Just something to look at. Also for what its worth GE or Whirlpool/KA gets my vote.

Scott
 
Hi I have the GE Profile Model#: JB968KHCC in all Bisque to match the rest of my kitchen. The model I bought is one level below the TOL. I picked this one becaue of the features I wanted. It is true convection and it is the best choice. I can bake three cookie sheets in it. Convection roast makes the best holiday turkeys you will ever want to eat. The cook top has the bridge burner which I use when deglazing to make gravy in a large roating pan. I have the warming burner and then the extra large/small burner. The best feature is the self-clean oven and the porcelain coated oven racks that can be left in to self clean. I have the bisque colored cooktop and it is very easy to keep clean. On the cooktop there is an indicator light for each burner to say if it is still hot. The only negative is that the price was over $1300 for this model but I would get it again if I had to.
 
True convection: ("European convection")
A heating element around the fan (against the back wall of the oven usually) for electric.

Gas true convecton is a blower behind the flame pushinging the heat into the oven. Tappan had one in the 1990's, the heat came ffrom holes in the top of the oven. It mimicked broiling but did not have infra-red rays at all.

FAKE convection is a regular two element/burner oven electric/gas and a fan.

IMHO real convection is only crucial for certain types of heavy-duty baking like many croissants simultaneously.
 
BethAnn,

This is what GE calls true convection.

True European Convection
True European Convection - A third dual-loop heating element surrounds the fan to deliver uniform and savory cooking results.

On mine the fan is on the center of the back wall of the oven and the element circles the perimeter of the fan.

I believe in regular convection oven there is just a fan on the back wall and the heating is done by the upper and lover elements in an electric range.
 
Toggle on my stove it is called convection roast, I have used it to do a turkey. It works preety good you just have to keep an eye on the top of your bird as it tends to get brown quickly. I cooked mine uing the temp probe so it was not over cooked.
 

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