newbie w/stove question

12 years ago

(new to this forum) We bought a new house, came with a FrigidGallery Prof gas stove. We are redoing the kitchen and so I've been doing homework. My question is to what extent the reason I hate this stove SO MUCH is due to the sealed burners. The stove in our other house is a 30 yr old Tappan with open burners and I like it so much better. I doubt the Tappan is hotter, but I feel like it is and that I have more control over the temperature. It seems I am constantly adjusting the flame on the Frigid to get it right and the response time is not very fast. Is this typical of the difference between sealed vs open burners (or is this particular stove inherently crap)? I had a repair guy out because I'm so frustrated when I cook but he said everything is working fine. We are looking to seriously upgrade everything. It appears people have a definite open/sealed preference and I'm wondering if what I'm experiencing is the difference between the two.

TIA.

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Comments (5)

stooxie
12 years ago
Oh Lordy, you've done it now! :)

You'll find a mighty heap of open-burner converts around here, of which I am among, and they'll agree with your assessment wholeheartedly.

Only problem is that the current residential ranges with powerful open burners are at the upper end of the expense spectrum.

Please don't ask which is the best! ;)

-Stooxie
littlechloe
Original Author
12 years ago
Thanks! We are putting the bulk of our $$ to appliances (I swear by Miele d/w and wash/dryer), and I know open/sealed is an "issue" but just want to confirm that my complaints about this Frigid stove are burner related. I don't care about the cleaning aspect since I've been dealing w/drip pans for 20 yrs already. Also wondering about Wolf's hybrid-looking burners - are they more like open or more like sealed?
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deeageaux
12 years ago
More like sealed. We call them semi-open.

There are three true open burner ranges.
Capital Culinarian,Bluestar RNB, and American Range Performer Series.

No one here that I know of has bought the American Range.

If you want to read about the Bluestar vs Culinarian thread google gardenweb bluestar and culinarian.

I linked one thread below.

Here is a link that might be useful: Link
zartemis
12 years ago
From what I've experienced, the main functional difference between open and sealed (at similar BTU) is that the sealed ones throw a bit more heat to the outside of the pan, heating it inefficiently. A good sealed burner gas stove should be just as responsive and maintain just as consistent of a flame over time.

Slow response of the gas stove to changes in the knob or variations in power output without changing the knob are not a problem I've ever experienced with sealed burners. You may have either a problem with the stove (or just a poor quality stove), or maybe, a draft that crosses the burners interfering with a consistent burn?

We will be getting an open burner range to replace our sealed burner, but not because the sealed burner was slow to respond nor because it varied in BTU without changing the nob. It was and is a rock solid performer (and has a new owner waiting excitedly for it).
eandhl
12 years ago
The slow response you are concerned about I don't believe has anything to do with sealed burners.

newbie w/stove question

Comments (5)

stooxie

littlechloe
Original Author

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newbie w/stove question

Comments (5)

stooxie

littlechloeOriginal Author

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littlechloe
Original Author