Hello everyone.
I'm eventually getting to the point, but it won't be for a few months yet, of replacing my old Roper Builders-special stove. It's a 30" electric stove which is free standing.
The reason why I'd like to replace it is because the oven doesn't have a self cleaning feature and I really hate using Easy Off.
Going to gas isn't an option because there isn't any venting for it.
So, I'm interested to know what all your thoughts are?
- Coil Top vs Flat (Induction) Top?
I've been told that replacing a flat top is very expensive and usually justifies buying an entirely new stove because the part costs almost as much as one. Versus say a Coil Top, where if a burner fails, it can be easily replaced.
Also, we rarely cook with cast iron pans/pots, but it's my understanding that you can't use them with a flat top because it scratches the heck out of the glass.
- Features
Not really big on features, but I have noticed the more upmarket ones give you better quality along with features. While I'm not big on having a "Chicken Nuggets" feature, having convection cooking would be nice but isn't mandatory. I'm indifferent on mechanical vs electronic controls, but it seems to me that the cost cutting cheap stoves are the ones which have mechanical controls these days.
It must have a self cleaning cycle though, a steam cleaning feature would be nice but isn't necessary.
Even heating for the boiler is a must.
- Brands?
It seems to me that the high end versions of whatever is out there have stainless steel cabinets. I'm not interested in Stainless Steel. What I'm more interested in is heavily constructed, heavily built, built to last. My friends are fairly happy with their Samsung Stove. Any recommendations?
I have thought about buying something professional, but professionals don't cook using electricity, so I'm relegated to buying something of domestic quality.
My father bought a top of the line Inglis stove back in the early 80's and it lasted us well into the late 1990's. It was used very heavily for anything you can imagine. I can only remember it burning out one oven element and one top coil top element in the entire time we owned it.
Any thoughts?
I'm eventually getting to the point, but it won't be for a few months yet, of replacing my old Roper Builders-special stove. It's a 30" electric stove which is free standing.
The reason why I'd like to replace it is because the oven doesn't have a self cleaning feature and I really hate using Easy Off.
Going to gas isn't an option because there isn't any venting for it.
So, I'm interested to know what all your thoughts are?
- Coil Top vs Flat (Induction) Top?
I've been told that replacing a flat top is very expensive and usually justifies buying an entirely new stove because the part costs almost as much as one. Versus say a Coil Top, where if a burner fails, it can be easily replaced.
Also, we rarely cook with cast iron pans/pots, but it's my understanding that you can't use them with a flat top because it scratches the heck out of the glass.
- Features
Not really big on features, but I have noticed the more upmarket ones give you better quality along with features. While I'm not big on having a "Chicken Nuggets" feature, having convection cooking would be nice but isn't mandatory. I'm indifferent on mechanical vs electronic controls, but it seems to me that the cost cutting cheap stoves are the ones which have mechanical controls these days.
It must have a self cleaning cycle though, a steam cleaning feature would be nice but isn't necessary.
Even heating for the boiler is a must.
- Brands?
It seems to me that the high end versions of whatever is out there have stainless steel cabinets. I'm not interested in Stainless Steel. What I'm more interested in is heavily constructed, heavily built, built to last. My friends are fairly happy with their Samsung Stove. Any recommendations?
I have thought about buying something professional, but professionals don't cook using electricity, so I'm relegated to buying something of domestic quality.
My father bought a top of the line Inglis stove back in the early 80's and it lasted us well into the late 1990's. It was used very heavily for anything you can imagine. I can only remember it burning out one oven element and one top coil top element in the entire time we owned it.
Any thoughts?
