Is my new gas range oven vent really supposed to heat my home?!
scallis
13 years ago
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jakvis
13 years agoRelated Discussions
I self-cleaned my new oven... (and a note about my gas rangetop)
Comments (41)Pllog makes a good point. Thank goodness for small mercies - no peeling, no flaking. Funny about that with the previous ovens. Rather surprised about that too as I hadn't heard anything about it. Must say, am a bit mystified by a convection oven whose fan cycles off. Why??? Not to save energy surely since the most energy-light part of the oven would be the fan! I downloaded the manual and saw that bit on page 17 that Rocs pointed out to you. A convection oven that may or may not convect. That's not averaging, I wouldn't say. Anyhow, Monogram has received good reviews and I will say that the forward/backward flow is a not half-bad idea to get good coverage. Not to sound totally condescending, but I just wanted to reiterate a few things that you probably already figured out cooking oh in the course of your life and re: convection anywhere (these are the things that I needed to learn): - pre-heat time. Never mind the beep; let it pre-heat 30-40 mins. - Selecting the correct racks and rack pairs when multi-rack baking. All specify to watch for this esp. with multi-rack cooking. - Air-flow: Take them at their word when they talk whatever their oven needs for clearances and to ensure laminar flow in their ovens. Yours says 1-1.5" clearances on either side from the walls, center the dishes on a rack, stagger them when one on top of the other (mine is v. tolerant about the last in convection mode but the clearances for airflow are definitely imp. I've found) - cooking to dish type: darks, vs. shiny vs. glass. Spills vapourizing to smoke is also surprising. Sounds like the bottom element was on and scorched the spill. I think using your drip try from here on out to help catch spills sounds like the best bet. I don't really know what to say though as it sounds a bit odd. Wouldn't have thought the bottom element could get that hot that it would char spilt pastry. No way that Monogram will come out to check the element to see if it is out of place somewhat? (Its a stretch but that's such an odd happenstance, I'd be dying to see what's under the panels ;-) ). Rhome, you'll figure out the ovens' idiosyncracies no doubt....See MoreNew gas range and oven recommendations
Comments (36)Kevin bought the red Bertazzoni this week, and it will be installed in the next couple of weeks. Last week he bought a new refrigerator because our ice maker broke down, and we both decided that we did not like the old SxS fridge that we got when we bought the house six years ago. June 10 was our 6th anniversary! Here's how the new fridge (delivered today) looks with the old range: I will post a new photo in a couple of weeks to show the new red range! We have also decided to have a party approximately July 10 - Kevin has to go to Wisconsin the following week-end, and we thought that we could use the 4th of July week-end to get ready. So if you are in L.A. and want to come, let me know! We really like the new fridge but have not loaded it yet. All of our food fit into the garage refrigerator and freezer, and I will be careful about what I choose to put in the new one. At least the food will now be more accessible. I especially like the middle drawer for cheese/cold cuts. I will be able to store my lunchables there. I was a bit concerned with how the red range would look with our cabinets and tile floor, but after we got the red KA mixer, I decided that it would be fine. The color of the floor is more orange in person than in the photo - it is not pink at all. Kevin ordered a stainless steel back splash to go between the range and the MW, and it will be delivered next week. After we install that, the range can be delivered, as it was in stock in SoCal, and is available for delivery next week....See MoreExcess kitchen heat from gas oven in range
Comments (7)Yes, that seems right. Your comments, along with those of dadoes and Joe Henderson, have been informative and helpful. I suspect that my vintage 1960 GE is well insulated and efficient, keeping most of the heat inside and only very slowly dissipating it. I am going to deal with the ventilation first in my new house first. I was planning on a simple hood from Xtremeair, but I may go further. Perhaps external blowers that are quieter, so that I can run it more often with less noise. Perhaps adding a source of makeup air. Keeping this furnace-like range for the time being could be a good test of how much really good ventilation can do. If good venting solves the heat problem, I will consider a Blue Star range. If not, a dual fuel Bosch or a separate gas cooktop with electric wall oven....See MoreRandom 6" vent duct behind my double range oven, should I remove?
Comments (2)From what you described removing it sounds fine. But I'd recommend you bring a pro in to inspect it and patch it up, especially if you need to patch an exterior wall. You'll want it done correctly so no air or critters make their way in....See Moreadidaswing_gmail_com
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