What modern stove would you buy?

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I also had the convection roast cycle but I didn't use it for the reason stated by parunner58. I didn't want the outside to be too brown. Thanksgiving is my favorite holiday to use the convection oven because the turkeys really do come out beautifully. They are juicy like a fried turkey without all the oil.
 
Nathan:

Fan-forced makes more sense.

I beleive ours was called forced-convetion and the first part of the word was dropped.

"Convection" as in=> conduction convection and radiation (the only ways heat travels) sorta implies natural convection doesn't it?

Elsewhere /here:

Pyrolytic /Self-cleaning
Catalytic / continuous-cleaning.
Self-cleaning (when used alone) /continuous-cleaning
 
Hum

Well, I'm not to sure what I have. It's gas, it has convection bake and roast, and regular bake. There is a fan in the back, but I don't know if there is any kind of heating device behind it. Would it say in the manual?
 
I don't cook much ... not because I have an aversion to it, but because of lack of time.

I have a GE Profile range. Don't know the model number and am not home at the moment. Presumably it's TOL. I didn't choose it, it was in the house. Stainless, convection, black glass cooktop, radiant burners (not halogen), porcelain racks. Bridge burner, warming burner, dual-size burner. Temp probe, but the original owner apparently lost it or mistakenly took it during the move-out.

The cooktop heats quickly, compared to the POS WCI Frigidaire that was at my other house. Black does show dust, but it sometimes looks like a textured effect or pattern at first glance, LOL. It's not really that bad.

The oven is slow to preheat, because of the hidden elements I assume, but it bakes well. I wait a while longer after it beeps that the setpoint has been reached, because of course it really hasn't settled down at that point. I haven't done much playing with convection.

The touchpad control panel takes more pressure to trigger than one expects.
 
What do you guys think of hidden electric heating elements in the oven?
Does it matter with a self-cleaning oven?
In other words what is the advantage besides space?
I like mine exposed where I can change it myself.
Do they DIE quicker due to higher temps?
Are they up against the metal oven cavity.

Ok i gotta stop now.
 
BOOM

Toggle
one BOOM was so big that the stove actually jumped! That was when I called the repair man.
He told me my igniter would last longer if I used my oven less...
HUH??
This is my first gas stove, every place else I have lived has had electric. I love the gas, way easier to use and control.
Someday, in my dream house's dream kitchen, I will have an SS natural gas cooktop, with a double wall oven in SS too.
 
I believe that repairmen say the STUPIDEST things and people hang onto their words as if gospel.

When my Sears compact/portable T/L-er blew a chip and the agitator turned in one direction only... (DC motor controlled by the chip; no transmission) the CHILD that came to fix it (40+ y.o.) was playing with the softener dispenser and felt the need to hold it still with his palm as the agitator rotated during a spin cycle. He managed to "weld" the dispenser to the agitator post. So I had to get a new one.
 
new ranges

I prefer the GE over all others.They have continualy proven to be precise and dependable ranges.As far as a regular or convection baking goes,I recomend the convection.It allows you to have either (conventional or convection baking)and gives your oven a lot more versatility when it comes to baking and roasting.The model jbp84 has the bridge and a warming element.It also has a dual element on the right front burner.The oven is huge and has 3 porcelain coated racks.It is self cleaning and has a large see through window.It sells for $999 at The Home Depot where they also have a $100 gift card as well as Free delivery(Mail in rebate)The gift card offer expires 10/5.
 
Toggle,

I like the hidden bake element because it gives you more oven capcity and looks nicer. I don't like it because it takes so long to preheat. I really don't know how long becasue I got tired of waiting and am not in the kithchen watching at times. To bakes something when I get home from work I usually convection it because that heat very fast. I got a small scratch in my cooktop so I got GE to replace it under waranty and while the " Man " was here I asked about why they no longer self clean like the old GE P7 one did and his response was, Goverment Safety regulations make them keep the door surface to a certain temp and so the oven never heats up to the original high temps they use to. THis new one I noticed that the door and window are not perfectly clean even using the longest cycle. My range has a hi and lo self clean cycle. Another thing, THe last two self cleaning ovens I had, both had windows you could watch it clean. I noticed that the broil element was the only one you could see glowing red during most of the time. I only saw the bake element glow near the end, say the last hour. The new one I cannot tell.
 
My subject Drift was cut off in the above post. It was in reference to Toggle's suggestion that "repairmen say the STUPIDEST things"

Actually you wouldn't believe the things that are said to customers. Some just talk to much.

I also prefer open oven elements on electric ranges. I just like to see it glow. And it's easy to change.

As for gas ranges with weak ignitors going boom. This is a relatively new problem. Although ignitors have been used for as long as 30 years in ovens (20 years in almost all of them) this never happened until recently. What is happening is the ignitor isn't strong enough to fully open the gas valve. It opens it just enough to let the gas leak out. And when it finally opens all the way there is a lot of extra gas in the oven. Sometimes the door will blow open. If you have a gas oven that takes longer than a minute or two to lite get it repaired.

Ed
 
Do yourself a favor and buy a GE.
Being a multi-dwelling landlord with a bunch of failing Kenmore ranges show me that GE is superior when it comes to not needed to replace the oven igniter. Since I've replaced my mom's stove with a GE which is coming close to 13 years without a repair and mine that is 9 years is still going strong to this day!

If I choose to replace mine today, it would be the TOL GE with the 5 burners on top, convention oven with glass touch control !
 
Check out the new Maytag 5.3 cu.ft. hidden bake element big ovens. They use a temp-based preheat compared to alot of the other manufacturers using just a time-based preheat. I've witnessed better baking results because of this. Personally, I use a Gemini that I bought at an auction for $32! Someone disconnected the ribbon on the clock. Works like a charm! I love the little upper oven. I use that one almost exclusively. Now, when I need to do a roast or turkey, I'll use the bigger oven. But that little oven is awesome.
 
Thermador

If you want true convection and smooth top cooking that is easy to clean and works like a professional stove, then look at the Thermador brand. It's not a re-tagged Whirlpool or any of that other nonsense. Available in gas, electric, & combination duel fuel. Mark
 
I've been very happy with my KA convection oven. I chose the coil top specifically because I knew I'd end up ruining a glass top somewhere along the road and didn't want anything I had to fuss over, plus coils are easy to replace and faster heating up. The ovens great, I use the temperature probe when needed and love that feature, if only it had a rotisserie. You can dehydrate stuff in it as well but I haven't tried it out. The only thing I don't care for is the window isn't big enough in mine but the new model has a larger window and hidden bake element. The self cleaning feature works very well.
 
I was in an appliance store about a yr or so ago looking for a new gas range. I couldn't believe they had a couple of the discontinued GE spectra ranges with the lighted cooktop. Have to check around to see if any mom and pop shops might still have some of these. I loved those ranges.
 

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