Do Not Buy Whirlpool AquaLift Range
julierossmyers
6 years ago
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Deborah Weiler
2 years agoKathryn Toner
2 years agoRelated Discussions
Whirlpool vs. Amana 5.0 cu ft self cleaning gas range
Comments (2)Were you aware that Amana is a Whirlpool brand and that both stoves come out of the same factory? WP has been treating Amana as its less-expensive brand. (Kind of like GE and it's Hotpoint brand.) That is a reason the stoves look so similar. As for features, sites such as AJ Madison, Lowes and Sears, allow you to check boxes to run a comparison of specifications. I just tried one at AJ Madison, and the differences that I see are: (a) the WP's oven has a Star-K certified Sabbath mode and a "delay bake" timer. The Amana does not have these features. (b) the biggest stovetop burner on the WP is rated at 13,500 btu while the Amana's is rated slightly (probably imperceptibly) smaller at 12,500 btu. My initial thought was that this seemed to be a trivial difference of the oriiface on the gas supply line but the Consumer Reports test results (to be discussed in a moment) indicate that there might be a bit of a size, design or performance difference between the two when it comes to the speed of boiling a large amount of water. Another way to compare the ranges is to download the owner's manuals from vendor websites and compare the two. To find a manual, you can try the brand website or, on a vendor the webpage (such as AJ Madison) look for a button, link or tab with a name like "info and guides." I agree that comparisons are hard when you cannot actually see and touch the stoves before buying them. On broilers, the Amana does indeed have the same "in-oven" broiler as the WP. IOW, both have storage drawers rather than the old fashioned broiler-drawer. On the "preheat indicator" -- I think they have limited usefulness except for those ovens that use both the upper and lower heating elements during pre-heating. This is more common with electric ovens but some gas ranges do have ovens with this feature. If the Amana and WP models do have "upper and lower" preheat, the preheat indicator will tell you when it is "safe" ---- you don't want to stick cookies or whatever in the oven during preheating because the upper element being on can burn the tops of what you put in to bake or roast. It won't tell you when the oven is actually fully preheated. Almost all preheat indicators measure only oven air temperature, and that's only half the story. Ovens do some cooking with hot air (convective heating) but mostly they rely on heat radianting from the walls of the oven cavity (called, obviously, radiant heat.) There also may be some conductive heating (from steam. Mostly, though, ovens work with radiant heating. Getting the oven walls properly heated really takes at least 20 minutes and often 30 or more minutes to fully arrive at a stable preheat regardless of what the preheat signal/indicator says. With some items (say, roasting meat or poultry), it make not make much difference if you put them in right right when the preheat indicator goes out (or comes on or beeps or whatever it does). It can make a big difference for baked goods like breads and cookies, though. I mentioned CR performance test results. Consumer Reports tested the WP model but not the specific Amana model you are interested in. The WP was rated good for speed of high heat and simmering ability, excellent for evenness of baking, and very good for oven self-cleaning. FWIW, CR did test an Amana model with a similar layout but more features. That Amana model got a poor rating for high heat speed on the large burner (which seems to be the same 12.5k btu burner as on the model you are looking at.) Otherwise, it got excellent ratings for simmering and baking, and a very good rating for the oven self-cleaning. The low score for stovetop high-heat suggests that the 13.5k btu burner on the WP might be designed a little differently than the 12.5k burner on the Amanas. However, CR does not release numerical test data which makes it hard to tell how much difference there actually is between the two stoves. For example, the Amana might be at the very top end of the scale for "poor performance" while the Whirlpool might be at the very bottom end of the next category up, and the difference might be so small that you couldn't detect it without a stopwatch. Or, the WP burner might be distinctly faster. CR also does annual membership surveys on appliance reliability, Members are surveyed on appliances purchased within the last five years. The most current results show Whirlpool gas stoves lagging slightly behind GE, Frigidaire and Kenmore, although CR notes that the differences are probably not statistically significant. There is no current result for Amana because, apparently, there were not enough CR-members who bought Amana ranges in the last five years to generate what CR thinks is a statistically significant sample. One thing to note is that WP's Kitchenaid brand of gas stoves had nearly double the reported defect rate. That may reflect a higher percentage of dual-fuel models in the KA line-up as well (DF designs seem slightly more problem prone) and also may reflect that KA ranges tend to have upscale whizz-bang features, which means more that can break. Also, KA's five year average rate is still affected by the problems with the self-cleaning oven functions. As postings here reported, the self cleaning cycle on some KA and "WP Gold" ovens and ranges could toast the electronics or trip an internal breaker on the pre-2012 models. As best I can tell, those problems did not seem to occur with the less expensive WP (plain) and Amana models as they used different electronics. Hopefully, these general comments will get a conversation started and we'll hear from some folks who have actually used one or the other of these ranges. This post was edited by JWVideo on Thu, Mar 6, 14 at 11:35...See MoreWould you recommend a Whirlpool or Kitchen Aid gas range?
Comments (10)We just built a second home and I spent many hours reading about and looking at all of the more moderately priced gas ranges. I have a 48" Dacor that we've had to 12 years - love it - but bought a Frigidaire gas range for the cottage and it is surprisingly good. The burners are in a couple of different sizes - one small and one for a quick boil - there is an oval burner for a griddle in the middle. The oven heats really fast and no trouble at all baking. The racks don't feel as sturdy as the Dacor, and it seems a little bit less insulated, but all in all for a range under $100 I think it is a winner ! Frigidaire had consistently good reviews on their gas ranges....See MoreBuy Maytag fridge + range from big box or local appliance store?
Comments (66)I don't particularly rely on a store to provide me with repair work except for the immediate delivery of a product. I have Bosch appliances and I would contact an authorized Bosch dealer in my area or KA. Similarly my Apple computers and other devices are serviced by Apple or Apple service people once they are out of warranty - I've bought them from numerous places including mail order back in 1991 when I bought my first Apple Performa :-). @Lizzie - Hi there! My kitchen is finally finished but construction continued around me until fairly recently as odd stuff would happen - my washer dryer was a bit too deep for the closet so that had to be reframed. My hood was the wrong size and so that delayed finishing kitchen for a while because they didn't want to install cabinets on either side until the hood was put in - and didn't want to finish the backsplash etc. etc. etc. I am still not completely finished as they have to come back for various items on the "punch" list but it's livable except for the boxes which are still in the living area as I was a pack rat and I am still slowly going through stuff - and I have furniture I can't use and nobody wants :-( Apologies for hijacking the thread by responding to Lizzie but here are photos of the kitchen and dining area. I am really happy with the way it turned out and spending time (SO MUCH TIME) on houzz asking questions and reading threads helped me so much in terms of getting the best result possible. I worked with a very knowledgable designer but thanks to houzz, there was stuff that I asked for which she had never heard of like my toe kick step stools. It truly is correct that having the luxury of living in a space gives one a better understanding of what doesn't work in the space and what would make it work better because almost everybody has certain constraints that impact the design of the kitchen. In my case, I was working with a small urban kitchen in a high rise - the kitchen is 8' x 10' so I needed to expand functional storage. @Lizzie - here are a few pictures of my finished kitchen. To the left of the cooktop I have a Bosch side opening wall oven with a microwave drawer below it and a VERY shallow tall cabinet with shelves. It is in front of a concrete support beam so it is about one can deep. This is the area behind my dining area. The tall cabinet to the left can be seen in the first photo. There is a door on the side and so the KA mixer and Cuisinart can just be slid out when I need it. The tall cabinet to the right is my broom closet. Excuse the mess on the counter as this was taken just when I moved in. This shows the tall cabinets in my dining area better in terms of the appliance storage and how it relates to the kitchen counters. I had the interiors painted blue but the shelves are clad with blue laminate and the sink cabinet is also clad in blue laminate for easier cleaning. This is the sink wall. The kitchen sink is disproportionately large (36" for the space) but because it's a ledge, it is super functional since the grad which you can see to the right of the sink gives me very functional "counter" space. I can store it on the bottom of the sink and I also got the cutting board. There is a sponge caddy to the extreme left which is a narrow removable shelf which is handy for sponges and other wet stuff. My KA refrigerator is on the right peeking through. It is counter depth but not integrated but I "cheated" the look by having my lower cabinets made slightly deeper than the standard 24"; having a panel on the left side and having the cabinet maker clad the sides that protrude with matching wood. With a counter depth, you need to have it protrude slightly so the hinges are clear of obstructions but since I had those parts clad in matching wood, it fools the eye. Not part of my kitchen ha ha but this is one half of the wall unit in my office/den area. Since I have an open concept space, it relates to the kitchen cabinetry in terms of color as well as having slight Art Deco style elements. This was my sad kitchen prior to the remodel. Again apologies for taking this thread in a direction completely unrelated to the original question....See MoreGetting a new electric wall oven, any must have features?
Comments (10)IMO, all brands are prone to broken control panels: Modern appliances are at the mercy of their control boards. If I were a design engineer, I'd design appliances so people could buy & plug in a replacement control board on their own. Maybe not feasible, but I can dream, can't I? I'm very happy with my new GE Profile. I fell in love with convection when I got a nice KitchenAid oven in 2003. Pie crusts didn't burn for the first time in my baking life, & layer cakes baked more evenly too. Roasting was excellent. But my new GE Profile does an even better job at even baking than the old KitchenAid. I made 150 cookies at Christmas time, & they weren't just evenly baked, they were identical, lol. I've been on a baking spree this year checking out the new oven, & everything came out really well: chiffon cakes, quick breads, biscuits, muffins, many pies, layer cakes, rolls, cookies, meringues. (Thank goodness I have growing grandsons to help consume it all.) I like the convenience of a built in probe for roasts. The GE seems to stay cleaner too, as the fan doesn't blow roast splatter around like the old KA did. Proof mode is nice for breads. Some don't like the GE roller racks, & I can see why: they are a bit cumbersome to remove & replace. You need two hands to first push it in to unlatch the locks, then you need two hands to remove it or replace it because it's somewhat heavy. I miss a simple, light weight slide in, slide out rack that only needs one hand to remove, like all ovens used to have. Still, a roller rack is worth the inconvenience of having to move it occasionally. Maybe one thing to pay attention to: oven weight. More insulation makes for a heavier oven & more even heating & better heat retention. Just my opinion, not an appliance design expert....See MoreLorraine Carinci
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