Our new GE glass cooktop smells like a wet dog
Jeannine
9 years ago
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Wolfgang Schmittenhammer
7 years agoddmattix
7 years agolast modified: 7 years agoRelated Discussions
Can't teach an old dog new tricks
Comments (10)Pupwhipped, I grew up the same way. Back then the DW was for the heat and detergent (i.e., sanitizing) and if there was any crud on the dishes it would get baked on. That hasn't been true for an awfully long time, but I can't stop myself running water in a dish if I set it in the sink. 'Course the roommate 20 years ago who left cooked on crud when he handwashed pots might have something to do with it :) You can learn to taper off the rinsing--I don't get every bit of crud off any more--even if you aren't 100% cured. The main reason to do this is to save water, which is quite precious in most parts of the world. That said, you'll probably never need a dishwasher made for people who expect so much more. Have you looked at the GE Profile? They have a few variations. All should get your dishes clean, and I'm pretty sure all the better, newer dishwashers are pretty quiet. The reason I mention the GE in particular is I think GE give a discount when you buy a whole suite, don't they? I've been looking at the GE Monogram, which seems to have the features I want and racks I like. It also does either convection dry with a fan or heated dry at operator's choice. The Kitchen Aids have the soft food disposer and pot scrubber which you don't need, but are supposed to be very quiet. I'm sure you've seen the thread talking about their model with the third cutlery rack, which is a nice feature. European dishwashers are very nice, though don't have heated dry, but they generally cost more, and if your dishes are that clean to begin with it seems a shame to spend on them. They are, generally, conservative with water and energy. I don't know how the American ones stack up against them on that. For instance, Euro ones heat the water, whereas American ones have the heated dry (depending on where your water heater is set). There are lots of variables :)...See MoreNew GE Dishwasher Not Drying Dishes
Comments (17)Actually, people did do that, but people will cook food on their engine blocks too. People do all kinds of odd things. I agree about checking the connection to the sink for the smell, unless the smell is just soapy clean locker room smell (which the escaping steam could smell like). The lack of adequate drying in DW's is one of my big bugaboos, but I agree that little pools of water in the concave bottoms of mugs and glasses, and the turned up edges of containers, is normal. I've never had a dishwasher that consistently dried these. I've seen some that have the cups on strong angles, supposedly to drain, but it just makes the racks hard to load, and isn't enough of an angle to really make a difference. Where I start I complain is where great big gobs of water stick all over the dishes. I have the GE Monogram, which probably isn't all that different from the basic GE. In order to get things really dry I have to use Heated Dry/ Added Heat/ Plastics Cycle. Some other combinations are adequate for some uses, but the glasses and plastics only get dry in the plastics cycle. If you have that, give it a try....See MoreDidn't like cleaning ceramic glass cooktop...induction??
Comments (28)To start with, this is enough off topic that you might not get as wide a range of answers and attention as you would if you posted a new thread with this question. Please understand that I am not telling you to go away; I'm only telling you that a new thread might get your clearer and better informed answers to your specific questions. Okay, that having been said, it seems to me that maybe you need to have oven temperature control and cycling explained so that we can rule out or rule in the possibility that the microprocessors have been toasted by the self-cleaning cycle. First thing is this: oven preheat signals are lies, pure and simple. They only measure the air temperature in the oven but what you need for even and proper baking is to fully preheat the cavity (oven walls, celing, floor, etc.) That takes longer than the "preheat." In most ovens (including those in GE Profile ranges) "fast preheating" is advertising hype and bragging rights, not reality. Here's how an oven works, electric ovens in particular. (I say all of this from having owned and used a GE Profiile DF range for a decade and something. If you already know this, then just take this as putting us all on the same page for discussion.) You turn the oven on and set the temperature dial/touchpad to say, 350F. With an electric oven, and some gas ovens, both the top (broiler) and bottom (baking) elements come on. (And, with some newer convection ovens, the rear "convection" element also may come on.) The air temperature climbs and the walls etc. also start to heat up. When the air temp hits 350F, the sensor says the oven is preheated. Except that it is not. Most of baking is actually done with ehat radiating from the walls fof the oven cavity, not the air termperature. (Mhyrvold's Modernist Cusine website and book explain this in great technical detail if you want the geeky details.) What actually happens is that the bottom and top burners continue running until the actual air temp climbs a lot. In your case, it apparently climbs another 50F. Then (hopefully) it shuts off. Trouble is, if you put your baked goods into the oven when the preheat signal goes off, the top burner is still hot and likely is still operating. At this point, you might as well put your pie, your roast, your whatever under the broiler. The top will burn. OTOH, if you wait a few more minutes after the air temp hits the programmed max and the burners shut off. The air temp starts to fall, Your oven cavity's walls are picking up heat and catching up with the air temp but are not there yet. Another four or five minutes -- maybe ten with some ovens -- and the air temp falls to 325F or even 300F. One or more burners come on again. And, once again, the temp goes above your set point. It might go 50F above or it might go a bit less this time. My vintage 2000 GE Profile DF would go 50F above and then drop 50 below, then go 40 above, then cool to 40 below, then go 30F above and below. As best I could tell, the top element was used only in the initial run up but your newer stove may do this a bit differently. It would cycle maybe 25F above and below using only the bottom and convection heating elements, After about 30 minutes, it would reach a sort of equlibrium and the temperature would average around the set-point. Basically, most ovens take 20 to 30 minutes to actually stabliize at a baking temprerature. Now, if your oven is now running 50F above the set point, but not otherwise failing to work, it is possible that the observed symptom would have been the result of damage caused by the self-cleaning cycle but not probable. My experience is that when something goes wrong from overheating during or as a result of a self-cleaning cycle, the failure is typically catstrophic. Such as, the oven stops working altogether. To me, a more likely and simpler culprit is that the oven calibration has drifted. Is the oven running consistently 50F over the set point after a 20 to 30 preheat? If the oven is consistently too hot (after giving it at least half an hour to properly preheat), then I would look at the use and care guide in the section on adjusting the oven termperature settings. Hope this helps get your started o sorting out the problem. This post was edited by JWVideo on Mon, Feb 10, 14 at 13:12...See MoreGE induction cooktop problem
Comments (16)ge is the poorest quality I have ever seen! In the last 6 weeks we purchased a monogram cooktop. The corner was chipped, there was a hair under the glass on the timer, there were two spots, one white and one that looked like a scratch, all under the glass. Returned and got a cafe' ge cooktop. Looked o.k. out of the box. They forgot the griddle it was supposed to come with, not enough tape for installing, had to make a trip to pick it up, then we put it in and the back burner made a popping and whistling noise and the big burner, well you might as well go back to electric because it took forever. Never buy ge again. This has been a nightmare. This one is going back today. Don't know where to go from here....See Moreinkedtreasures
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