What modern stove would you buy?

[parunner58]

CleanTeam,

I was looking at that model stove with the glass touch control when I bought mine, I decided on the next level down with the regular knobs. I was not sure if I would like the conrol of the touch panel. I knew, since I was forking out this amount of money ( real choice was the Viking sp? at $5000+ for the smoothtop elctric, the accountant said NO!!!!) I had to live with this choice and my wife for a long time so I picked the one I knew worked well and looked nice and had all my features I wanted. If I did not like the touch control I would never hear the end of it.

 

[toggleswitch]

ChesterMike UK-

That Stove is surely a thing of beauty!

 

[polkanut]

Nobody has said anything about Magic Chef. We don't have convection, but a great gas range nonetheless. As far as I'm concerned it is just as great as the Monarch range's my Mom and Grandma had when I was growing up. The oven is the exact temp. when finished pre-heating. It has time-bake, self cleaning, and stainless steel drip pans.

 

[spiralactivator]

Am I alone in preferring open-coil electric burners? (I've never used a gas stove, so I can't speak on them). My mom has a '90s GE smoothtop, and you have to be soooo careful what you put on it--no cast iron, no Corning Ware, etc. Classic coil burners are much more forgiving (and make excellent cigarette lighters!).

 

[kenmore1978]

stove vs range terminology

When talking about cooking appliances either from other people or yourself, which terminology seems more prevalent, "range" or "stove". Is it an generational thing?

 

[agiflow]

People around here say "stove" much more than "range". Stove has more of an old fashioned sound to it i guess, range sounds more modern.

 

[petek]

Stove is probably more prevalent. I think the manufacturers use the word range in describing their product..

Now let's not get onto the coke vs pop vs soda thingy... pop is the most prevalent by a slim margin.

 

[toggleswitch]

No cornng ware on smooth-tops? Why? the bottom is flat.

I have found that coils get hotter faster, and one has to be careful not to burn foods.

I stil have my single-element table-top "Buffet" range from college, in case I need a coil or a 5th "burner" .

I dont do cast-iron, (but have been thinking about it) so no big deal to me.

The new smooth-tops are the BEST, IMHO. Induction will make them even better.

 

[agiflow]

That will be the BOMB when manufacturers start offering 30" range/stoves in this type of configuration. This would be the time i would be willing to drop gas for induction.

Pat

 

[toggleswitch]

Just dont drop any gas near me.

 

[agiflow]

i promise i won't....isn't that a mating call of sorts? (Ducking and running very fast)

 

[toggleswitch]

Depends. Are you interested?

 

[toggleswitch]

LOL ROFL LMAO

 

[agiflow]

Nah....no two lane highways here. LOL

 

[toggleswitch]

Edward/ repair-man.

What's the scoop on hidden oven bake-elements.
How do they work?
Hwo do they get replaced?

I really don't see the need if the oven is self-cleaning.
Actually, I kinda like to see the red glow too!

...and great idea guys. If I should get a convection (fan) oven where I can have a quick pre-heat, then one can swith over to regular bake if that is the needed setting.

 

[DADoES]

Tried that recently. Honestly, convection didn't seem to preheat any faster. But maybe I wasn't paying close attention.

 

[foraloysius]

My compact Bosch oven has a special pre-heat function on which both the regular heating elements and the convection elements are used for a fast pre-heat.

 

[toggleswitch]

IIRC- I am just guessing here, but i don't think the (fan) convection element is very powerful.

Aanyone know what the wattage is in a standard (our std, that is) 30 inch wide (75 cm) oven?