Thermadore stove/oven burning back splash
lori tullman
5 years ago
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5 years agolast modified: 5 years agolori tullman
5 years agoRelated Discussions
Thermador oven: electrical odor?
Comments (2)Most new appliances have an odor the first time they are used due to burning off of cleaning and manufacturing chemicals. It's normally not anything to worry about. Use it under supervision for a while, and don't hesitate to call an electrician if the odor persists....See MoreWill my Thermador oven survive the self clean cycle?
Comments (10)Ifoco: You are hardly the only one who expects oven self cleaning to work without problems. Now, we do know that Whirlpool stove and oven products (including KitchenAid) had a bad design for several years and self-cleaning caused a lot of problems. Mostly, though, about all we can say is that self cleaning functions can kill ovens but mostly does not. At least not quickly. Mostly. Self cleaning certainly will cause some ovens to fail in every product line. Maybe it happens 12 years after you buy it. Maybe it happens sooner. Maybe it never happens. Ovens are manufactured products. Inevitably, in every mass-produced line of products, even the most reliable lines, there will be some lemons. Some ovens will fail with shattered door glass, circuit-board burnouts, etc. People who experience those failures are likely to be vociferous. So read those posts and conclude that no product is worth buying? We hear that, when service techs get called to fix ovens, the problem is "often" ascribed to damage from self-cleaning. But how often is "often?" And, what is the percentage of the ovens that need servicing of any kind? Is it 5% or 10% or what? Whose product lines have lower risks? For the most part, we consumers cannot find hard numbers. We know is that there is a risk but you really cannot calculate the odds of how likely we are to have the problem. Sometimes, the perception is in how you state the odds. One person might see that 95% of oven x owners never report a problem and think those are good odds. Somebody else looks at the same numbers, sees that there are hundreds (or thousands) of problems and think "what if it were me" and concludes the risks are (a) unnacceptable or (b) require insurance and back-up systems. For most of us, though, without real numbers, It seems that the best we can do is what is being done here: look for reassurance that a particular product does not have a reputation for unusually high rates of failure as turned out to be the case with those Whirlpool ovens. I bought a GE dual fuel stove in 2000 and ran self-cleaning every couple of months for 12 years. Then some or all of the oven circuit boards failed. The failure happened a month or so after the last self-cleaning cycle. Did self cleaning kill the boards? The servicer who looked at it said it might have been but it might have been something else. Appliance life surveys and studies from a few years ago suggested that the average lifespan for electric ovens and stoves was 13 years (meaning half last a lot longer and half do not). It was just the odds. Does that make GE terrible because my particular stove lasted a little less than average? I hardly think so. (What did tick me off was the astronomical cost of the replacement boards, but that is hardly a problem peculiar to GE.) In that vein, I am curious why you think this forum is "so against GE Monogram and GE in general." Seems to me that there is much positive said here about some GE products, particularly cooking products, and especially the induction models. There certainly has been a lot of negative opinions about GE fridges from when GE was outsourcing production and customers were seeing a greater than one-in-five failure rate in the first five years of ownership. (That number came from the only readily available source on product reliability that I have found which is the annual membership survey results from Consumer Reports.) So, is the problem for you that there just is not much discussion of GE Monogram? If so, that just means nobody has started a discussion of them. Let me suggest that you start your own thread. Maybe somebody will have a way to fix your otherwise very satisfactory Gagg oven or can tell you about the Monogram FD oven you are eying....See Moredouble wall ovens vs. large double oven/stove combination- preference?
Comments (17)I use my steam oven for almost everything. It is much better at reheating food than a microwave or regular oven. For example, I had some leftover chinese food yesterday - microwaved rice is usually kind of hard. I put everything in the convection steam oven in the plastic and waxed paper takeout containers, set the oven to 220 degrees at 50% steam for 15 minutes - when it comes out, everything tastes great like it is fresh. If you keep the oven temperature below 220 or so, you can use plastic containers or your regular dining plates because they won’t melt - it’s the same temperature as putting them in the dishwasher. I could reheat the same food more quickly (in about 10 min) if I put it in an oven-safe container and turned up the heat. The food stays moist because of the steam. They’re really good for roasting chicken or broiling fish because the outside gets crispy, but the inside doesn’t dry out. Anything that you’d cook in boiling water on the stove can also be cooked in it - pasta, rice, quinoa, oatmeal, etc. You can stick an egg in there and make a hard boiled egg in 6-7 min. You can steam veggies, fish, lobster. and lots of people use it to get a chewy crust on bread. many people get rid of their microwaves when they have a steam oven, but I still like having a microwave for my kids’ food or some frozen meals. My oven has preprogrammed recipes - for example, you can tell it that you want to cook salmon, broccoli, and rice, and have everything ready by 6pm. It will then tell you what time to put everything in so that it is all ready at the same time - the flavors don’t mix in a steam oven so you can cook fish and broccoli in the same oven without a problem. You can also use it for sous vide cooking because it has very low precise temperatures. So basically it can be used as a regular oven without stream, a pure steamer, a sous vide cooker, or a combination for anything that you want to bake/heat but keep moist. The Miele oven that I have has a plumbed water line so I don’t have to refill the tank. I’ve also used it as an extra warming spot when my warming drawer gets full because you can turn the temperature on very low....See MoreFull quartz backsplash behind pro range?
Comments (11)“you can order custom hoods at any depth you want.” Chispa, a standard non-pro range is about 24” deep front to back; a pro range is deeper than that. Add Joseph’s 12” to that and the hood would have to be 36” deep front to back. Yes, you can custom order anything, but how would a hood that measures 36“ front to back fit in a home kitchen? Please explain. I mentioned an island hood ducted through the ceiling but that may not be how the home is constructed for ductwork and beams. This 12” clearance issue involves a lot more than “If someone is spending money on a pro range, they should also be budgeting for the ventilation to go with it”. With this 12” clearance option, what do you do about base cabinets and counters surrounding the range? Are counters going to be increased to 36” deep also? Or, by how much can the range protrude from the surrounding base cabinetry? People sometimes get base cabinets that are deeper than the standard 24” depth. But those are 3-6” deeper than standard, not 12” deeper. And then, what happens to upper cabinetry above base cabinets that are that deep? And, are the dishwasher and fridge also pulled that far from the wall in the cabinetry run? Chispa or Joseph, please explain how a kitchen can be set up and designed if the range must be pushed away from the Quartz backsplash by 12“. As I said earlier, one can get a range backguard, or alternatively not get Quartz behind the range. Or there is the 12” clearance option, but I don’t know how a kitchen can be designed around that....See MoreUser
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4 years agoChessie
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