The biggest problem you're likely to find is that unfortunately coil stoves these days are mostly manufactured for the bottom end, so unless you can find a good vintage one, they tend to be fairly cheaply made, and cheap-looking, too.

Here's a recent thread from appliances that thrashes the whole issue out pretty thoroughly:

Here is a link that might be useful: stick with coil stove?

Thanks very much Writersblock. I'm mostly wondering more about the white surface with dark countertops. The dark glasstop with dark counters blends in so nicely. Would a white coil top look really out of place in (a much lower budget) version of that type of kitchen?

I don't see why. I think a lot of people do the dark tops not because they look better but because either that's all that's available for a particular or because they're easier to keep clean (white ones sometimes discolor from the heat and have to be polished back to white again, which won't be a problem with coils).

I don't think most people opt for dark for aesthetics, just for practical reasons.

Oops, sorry, I was thinking of dark with white countertops, not the other way round. I think a white stove would look better with white cabinets, regardless of the countertop, unless you plan to do a high-contrast kitchen and use black appliances for all.

"white stove would look better with white cabinets".
Thanks Writersblock that makes me feel better about it. We just bought a white fridge, and I was hoping to do a dark or medium counter with Lidingo cabs, & marble-look subway tiles. I know everyone here is tired of hearing about this type of kitchen, but GW is where I found all my inspiration pics. In my neck of the woods, most of the kitchens are dark wood & stainless steel (if you do anything other than SS or glasstop it's almost like you're looked down upon).

I misread the title as a "coal stove" and I though, "whoa, they still sell those somewhere?"---which if you're doing a vintage kitchen could be a possibility.

Personally, I think I'd rather have a coal stove in my kitchen than a coil stove though. I hate how they function. Slow to heat, slow to cool, and you have to move something off of an eye if you don't want to burn it. I think if you are someone that enjoys cooking that you will not be happy with the limitations of an electric coil. And yes, a glass top will work better in the kitchen than a coil stove, both functionally and aesthetically. They heat faster, cool down more rapidly and are easier to clean then trying to take off half of the stove top to get at the boiled over spaghetti sauce under the element down in the bowels.

What would work best is induction though. You could do a Craigslist place saver one "for now" but focus your saving goal on a scratch and dent induction range. Going with something a ton more capable will make preparing even burgers and fries more enjoyable. Not to mention the cleaning aspect of it being tons easier.

However, if you don't enjoy cooking, no amount of great tools will make you enjoy it, so get whatever cheap coil top they're making these days or again, even a Craigslist special. It won't make any difference, except at cleaning time. Now, if you hate cleaning too... you really do have a dilemma because a glass top is much easier to clean than a coil top as long as you have the right routine. If you're someone who doesn't wipe as they go, no range will be easy to clean.

Take a sheet of white paper and set it on the counter and see how it looks.

I found a very nice Firdgediar coil cooktop a few years ago. It came with heavy duty elements and it's worked very well. Not the setup you are looking for, but here is a picture

If I remember, I'll try the "white paper" thing on my counter when I get home. I have dark soapstone with white cabs and white appliances, except the induction cooktop. I have a white apron front sink across from it and a white hood so I expect a white cooktop would have looked fine.

We currently have a self-cleaning coil-top Kenmore (almond). We have had it for 29 years. There are no problems with it (works great), but we just replaced the 29 year old almond fridge with a new white fridge & we plan on new white cabs. Cleaning was never a problem - we just put the drip-pans into the oven during the cleaning cycle. Several people have told me they don't like the 'fussy' aspects of cleaning a glasstop, special cleaners, etc (especially if pots boil over).

No one in our household cooks much, we all work outside the home & just do basic cooking. My menfolk would chip or crack a glasstop fairly quickly I fear (and NO amount of nagging on my part would prevent it). Induction sounds great but would mean a glasstop. I also like the idea of slide-in, but again don't want a glasstop. Some people say pacemakers are ok with induction, others say "why take a chance?". My implant is in my head (cochlear) & I was told to keep my head away from an induction cooktop.

I think I need ideas on how to incorporate a white coil stove into the type of kitchen I want, so that it looks like it belongs (doesn't spoil the look of that type of kitchen).

Macybaby I just saw your post "dark soapstone with white cabs and white applianc, apron front sink".
It sounds like my dream!! except I have a tiny tiny budget :-(

I have white appliances in my vintage style kitchen with off white cabinets and soapstone. I chose white because I thought it looked the most vintage of all the other options. I think the white with the black looks fine, especially with marble tile.

I would not recommend a coil stove though..... hate the function of them after coping with a 1953 coil stove for 4 years. I found a used ceran top white stove on Craigslist ($300) and I love it. It has so many functions that after 3 years I am still trying to figure them all out! It cleans like a dream, no yellowing at all to the cook surface and I do a ton of cooking and canning on it. The PO suggested a cleaner to me and I've faithfully cleaned it with that and am glad I did. My sister has a top that she uses the ceramic stove cleaner that doesn't get things up and she has yellowing all over hers.

I"ve included a photo to show you that it can look good. At least I think it does.....

Maybe these pictures will help. I don't like glass tops either and respectfully disagree with other posters about how difficult coils are to use (and yes, I enjoy cooking).

Our cabs are 20-25 yrs old and not bright white like Lidingo, so bear that in mind. Also, for the sake of future homeowners, please don't permanently attach a tan laminate backsplash to a plaster wall with construction adhesive (sigh)... but if you can overlook the backsplash and the electrical cord and imagine your subways there instead, perhaps you will get an idea.

{{!gwi}}

If the countertops were black:

{{!gwi}}

{{!gwi}}

It sounds like you're going white coil and only a few have answered you. I don't think this thread was about the merits of one type of stove over another. Or where to buy these other types of stoves given the budget decordummy has indicated is limited. This is the kind of thing that was discussed in the Trashing Oak thread. She asked for opinions on how it might look. BTW. The pics are great.

decordummy, I, too have a white, coil stove. Got 'er on Craig's List. I haven't had any stain or discoloration problems, nor did I with every other white, coal stove I've had.

I think you could easily make it work. If you think about it, coil stoves are rather vintage, anyway, given the new fangled stoves out there. :) You might consider looking around for as old a stove as you can find, that still works (obviously!). The 80s versions are just too new and look dated. If you could find something older... what the heck! :) Go for it.

I, too, will have soapstone someday. :)
Christine

Oldhousegal that is very nice & especially so with that wonderful hood & backsplash. Thanks for the pic - it shows that a non-vintage white top can look beautiful in a vintage kitchen with dark counters.

Northcarolina that is exactly the style stove that I was considering. Thank you so much for the photoshop. Would I be imposing if I asked you to do that with a medium gray counter (& maybe a dark grey counter)? The black looks fantastic with it, but I think my heart is crying for gray.

CEFreeman (AKA Christine) thanks so much for understanding. Yes I need design tricks for how to achieve that style of kitchen (& on little $). Glad to hear that others have coil (& don't feel like they should go around with a paper bag over their heads).

>I haven't had any stain or discoloration problems

Just to clarify, I did not mean that coil stoves discolor. Decordummy was asking why all the smoothtops always seem to be dark, so I was talking about why smoothtops are more often dark.

"Slow to heat, slow to cool, and you have to move something off of an eye if you don't want to burn it."

I haven't found that true / or to be a problem on the coil tops I've used in the past. Tho, I seldom use all 4 at a time and can move a pot over to an unheated one if needed - or to a trivet on the counter top.

I just bought another one on CL in bisque. A white one came with my 'new' place but I don't like the white and it's really filthy and I didn't want to clean it...the bisque one is very, very clean AND the whole top lifts up to clean under it. Seems it'll be pretty easy to me to clean.

i do cook even less now than I did in yrs past on a coil top so I think it'll be more than fine. The oven will most likely be more than I need... I've been fine the past 13 yrs with a small counter top oven.

I also didn't want a glass top (had a corning top in the 70's) - I'm sure to drop something on it and break it. Plus, I have read on here about those with them that can't get them clean.

I think your white coil top will be just fine with your counter tops - light or dark ones.

Here are two shades of gray. That tan/white backsplash really makes it hard to get an idea, sorry -- I tried to color over it but that was even more distracting.

{{!gwi}}

{{!gwi}}

And I'll just throw in these photos too for another idea, because wood countertops from IKEA are so inexpensive (these are probably not IKEA, and the second has a gas stove, but you see what I mean):

{{!gwi}}

Thanks Writersblock & Desertsteph. Northcarolina thanks very much for the gray counters. Not only are you too kind, but you're also a mind-reader . I thought afterwards I should have asked for you for butcherblock (nervy aren't I?). I love that 2nd last pic that you included.

Here is a pretty comprehensive list of your options.

Here is a link that might be useful: Coil tops

My stove is not on pal's list because it's from Sears. I bought it because it was the only one I could find with a convection oven. I see that it has collected some bad reviews in recent months; I've had mine a little over a year and have not had any of the overheating problems mentioned. It does get pretty hot on top (I agree that the quality of the sheet metal is not very high, though the burners work much better than on the older ones I've used) -- but it's nothing like what the reviews describe. The big oven window is great.

You probably didn't need an OT range review...

Here is a link that might be useful: Kenmore coil with convection

Thank you very much Palimpsest. I'm going to make a cup of tea and peruse your list.

Northcarolina the one I was looking at from Sears also had convection but sale is over today.

Here is a link that might be useful: Sears coil-top with convection

Heard Sears was closing some stores

Here is a link that might be useful: Sears

I don't think the white top would be a problem with dark counters. I have a coil top (Inglis=Whirlpool)which I don't love but will stay until it wears out. I think coils exude a somewhat retro and relaxed vibe which suits my objectives for my soon to be renovated kitchen.

I'm planning Arborite Brushed Pewter counters:

Good luck with your reno (I'm also doing Ikea for the lowers - definitely a budget reno as well).

...I have a 14 year old white GE Profile coil stove that has never needed a repair, not a big deal to clean, cooks just fine, and is in great shape. We are remodeling and I wonder if I am crazy to replace some of these appliances with SS (fingerprints) and new models, which, according to these forums, seem to be in general more trouble-prone than appliances made just ten or fifteen years ago.

I think a darker counter will be just fine....just as black appliances would be ok next to a lighter counter....good luck!

PS

I was watching Julia Child making some lovely spun caramelized sugar cake concoction this weekend on her electric coil stove top - seemed to work out fine for her.

just search 'coil top ranges' or 'coil cooktops' and you'll come up with more than on the list linked above.

We planned to continue using our old white Frigidaire coil range when we make our plans. It has Ikea butcherblock on either side, although cabs are oak, not white. It was used for the first months of the renovated kitchen.

One factor to think about is that many coil ranges have a pot holding bin at bottom. New ranges often have a second oven or a warming drawer or something like that. If there's a chance that your coil unit will go west, have a Plan B for pot storage.
Here's our old range with dark-ish Formica and Ikea "beech" butcherblock nearby.

Don't let the peer pressure on the GW make you think there's anything wrong with a coil unit. Unless there are features on another range which really intrigue you, why spend? Remember, if there are "kitchen design police" they are only in YOUR mind.

Coil units have a longterm cost in replacement underpans for the burners and sometimes a new calrod coil, but that's a given. Be sure to get a self-cleaning oven, though. Unless you can find a cooktop or a drop-in unit that has knobs at front, you will need to make plans for a high back, higher than the old ones had. I think they've raised the backs because knobs got hot and melted. Plan a minimum of 47 inches. You can see that we put a niche over our range and were glad that we allowed for a 47 inch niche height, which has proved to be just a bit low for the arc of new range but not a bad thing. Sorry I don't have a photo of new range in place.

I tried to find an affordable white induction range and gave up. There were Electrolux ones over $3000 and there was a Kenmore white induction cooktop, though.

Caryscott please please post pics when you're done - I'd love to see that countertop! If a coil-top worked for Julia Child, it should be ok for my fast weekday suppers LOL.

Joaniepoanie, when we recently bought our new fridge (Samsung) we told the salesperson that we were replacing a 29 year-old Kenmore. She said "Well don't expect that from any manufacturer now, these days you'll be lucky if it lasts 10 years". Depressing huh?

Desertsteph, I found (CL) a beautiful vintage (early 50s?) stove for $100. The ad says very good working condition, and from the pics it is currently being used in a kitchen (I suspect they are selling an elderly relative's home). Alas, it would never fit in my kitchen.

Thanks everyone. I think I'll stick to my plan & go coil.

Sorry Florantha I missed your post. Thanks for posting the pic - your kitchen is nice! You have a great point about pot storage (my kitchen is small), and also about peer pressure (why spend on features I don't want or need). MY SIL has SS with double ovens. She would never give up the double ovens. She & her DH use only the top oven when they are alone, but entertain frequently so need the 2nd oven. She said she would prefer coil over her glasstop, but can't find a coil-top with a double oven.

We have a smallish galley, so I definitely wanted a storage drawer at the bottom in the new range (like my 14 year old coil GE Profile). Some have warming drawers, but a lot still have storage drawers. We ended up switching to a gas GE Profile slide-in with storage drawer on the bottom. On the AJ Madison site I think one of the search criteria is storage or warming drawer, so it was easy to narrow down the models with the features we wanted.

"I would like to do a version of either the OTK or sort of a vintage kitchen (not a museum reproduction). I would like to use IKEA Lidingo cabinets." That just about describes my new kitchen, except we got the IKEA Ramsjo white cabinets.

We do have white appliances, except for the black/SS ceran
cooktop (sorry I couldn't help there!) I do get that you want something a little less mainstream, go for it, we need variety!!

I just liked that particular appliance in those colors, plus it has all-metal knobs, and they are at the front. It's a pet peeve of mine that most electric ranges/tops (except slide-ins) have controls at the back or side, so you can get a nice burn reaching over or next to a boiling pot. (Yeah, I know there are no flames to worry about, but still.) My previous range, which I'm still using for another week, on a dolly no less, is a white range with a black glass top. For budget reasons, we did not switch to gas, and we learned to cook on the glass (for 14 years) and so decided to stay with it. I splurged on the counter, floor and vent hood.

Anyway, my personal appliance theory was, the vertical appliances (fridge, d/w, wall oven) are white, but the cooktop is horizontal, so it's OK for it to be different.

Talk about different: around here, the OTK is different; the standard (practically required) kitchen is cherry/granite/stainless/tile floor. Apron sinks are just starting to catch on. You can't find a sample kitchen with white appliances at any local showroom, although I did drool over a gorgeous Bertazzoni range in cream at Plesser's. Nobody does IKEA cabs, either, in fact the store is in the next county.

Other than my splurges, I don't have any bells and whistles (pot filler, etc.) but I do have more than triple the storage space I used to have, and I'm still wandering around in awe of all my counter space.

Here's a link to the work in progress.

Here is a link that might be useful: Sorta OTK

Thank you Iroll. I just went through your pics - very nice! When I get to Ikea I'll look at Ramsjo as well as Lidingo. I agree the darker cooktop was a good choice with your counter. I like your cooktop & wall oven (but I don't have enough space for that).

I have only seen the OTK in displays & online, not in real life in a real person's home. The cherry/granite/stainless reigns supreme around here.

Finally went to look at ovens. Everyone here was right - coiltops are made so cheaply now. We compared two GE models, one with coils & the other with glasstop. The coiltop you could dent the top just by lightly pressing on it (our 29 yr-old one is sturdy as a tank). DH knows I worried about him or the boys dropping something on a glasstop. DH says if they drop something on a new coiltop it would dent, so may as well get the glasstop (he shook both stoves & said glasstop was much more sturdy). Now I need to find out what would be a good glasstop in white (what manufacturer/model is good & what to stay away from). I hope everyone here forgives me for being so obstinate about the coiltop, when y'all were right.

I bought a coiltop about 5-6 years ago for my now former townhouse. I only had it about 6 months because then I moved to be with DH, but I was very happy with it. My oven died, so I had to get something! You don't get as many features like convection, but I had to make sure it was self clean. Some of the lower end models don't have self clean.

I grew up with gas, but the past 20 years I lived in homes that had electric stoves only. We replaced our white coiltop here with an induction about two years ago, but I got the floor model dirt cheap. I also considered a Kenmore smoothtop with convection before we got the deal on the induction.

Do you have a Sears Outlet near you?

Here is a link that might be useful: Sears Coiltop

Thanks gsciencechick. We have a regular Sears (but no Scratch & Dent). We'll go there & check it out (DH can shake the Kenmore coil & a Kenmore glasstop). Our 29 yr old is Kenmore, but apparently nothing is built like it used to be.

by the way, be sure to look into whether the model you choose has sufficient insulation below the cooking surface. We have two low-end ranges in the family which have tops that get pretty hot--definitely don't put a margarine tub on them while cooking!

decordummy - too bad the CL/vintage range won't fit! that IS important tho - lol! The one I found is the same size as the one in the space now - just very clean and bisque (which I wanted)for 120.00. I decided to snatch it up to use - at least for the coming yr or so. It'll be that long before I do any 'updating' in the 'new' kitchen anyway. It'll give me time to see how I do with the knobs on the high back. That is a real concern for me as I'm very short... but, I don't do much cooking and figure I can (hopefully) do the 'reaching' over the burners not in use. I can't imagine a reason I'd EVER again have more than 1 burner in use at one time.

I would rather have a cooktop and wall oven but with my limited cooking I thought I should see how it goes before putting more money into the separates. A 2 oven range would have been much better - I'd love the littler oven for my use!

I'll have to poke and shake my 'new' coil top stove later today and see how it holds up...

Thanks Florantha, I would not want to get it home & discover that. Desertsteph what a good deal, too bad I don't have room.

I just had an epiphany (I think). I think what I am liking is some sort of loose adaptation of georgian style. My living room is traditional. LR & kitchen sort of open to each other, so a contemporary kitchen would look out of place.