HELP with gas slide in range issues in pre-war co op
srujikarn
2 years ago
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Comments (13)
awm03
2 years agoThe Kitchen Place
2 years agoRelated Discussions
KitchenAide or GE Slide in Range
Comments (23)>>>Should I call for service?Yeah. Some suggestions for things to check and to discuss with the servicer. First, I'm wondering if you have preheated the oven enough? Before baking or roasting, try giving the ovens twenty-five or thirty minutes to fully preheat. The symptoms you describe are consistent with starting baking while an oven is still heating up. (Also consistent with other things, but trying a longer preheat may help eliminate this as a possibility.) Please note that I'm not talking about triggering the so-called preheat signals. I'm telling you to disregard those because they are usually grossly misleading about the ovens' actual readiness for even baking. We've had numbers of threads on this subject, but, briefly summarized: think about how the oven heats up. Many ovens fire both the upper and lower elements during preheating. (Don't know if the Cafe double-ovens do this -- does your owner's manual say anything about that?) If the top burner is still heating the cavity or is still very hot when you start your baking, you can get burned spots and such. But even if the top burner isn't being used, the pre-heat indicators only measure air temps to give manufacturers some bragging rights about how quickly their ovens preheat. It actually takes much longer to get the cavity itself hot and radiating as opposed to just having hot air in the cavity. The radiant heat from the cavity walls is what actually does most of the work in baking. Also, until the oven walls and floor are fully preheated, the burners will cycle a lot and produce some pretty wide swings in temperature. Turn the oven on, and the burner(s) stay on until the air temp may goes some distance above the set-point, maybe 50F above the set-point or more. At that point, the burner shuts off. It comes on again at, maybe, 50F below the set point and continues to heat until nearly that far above the set-point. This process continues for a number of cycles, with the variance lessening with each cycle as the walls start radiating an even heat. Eventually, the oven temperature will stabilize around the set point. When it does, you are much less likely to get serious hot spots and burned baked goods. A second possibility, is that the oven wasn't properly calibrated at the factory or got shaken out of calibration in shipping. You would not be the first person to find yourself with an oven display that is reading too low. Check it with an oven thermometer. If you've set your oven for 350F but the oven thermometer shows 425F, you may well find hot spots and burned patches on the baked goods. Maybe you've already tried this? If not, go to a hardware store and get a dial face oven thermometer. (IIRC, CDN, Taylor and Cooper-Atkins have been recommended brands.) If you find your oven is running hotter than the setpoint, you've got something to discuss with your servicer. Again, this is something a servicer should be able to handle but advance knowledge is power. (The GE manuals will tell you how to recalibrate by yourself, but the service folks should be equipped to do this and you are entitled to warranty service.) Also, bear in mind number 2 above, too. Don't let the servicer try to claim they fixed things by running the oven for a mere five or ten minutes. Third, against the possibility that the service person might turn out to be the kind of idiot who says "they're all like that," I suggest a search here, on chowhound and anywhere else that might have threads on the double-oven GE Cafe ranges. If you find that most users report the ovens being fine, then they're not "all like that." You might also point out that Consumer Reports rated the GE Cafe double ovens as good for evenness of non-convection baking and that is hardly the case with your oven. This post was edited by JWVideo on Mon, Sep 15, 14 at 19:45...See MoreHelp selecting the best 30" gas range
Comments (40)So do you run a home nursery and going to have small, under 5 year old children in your house for decades that are not yours? So possible lawsuit situation, in which case I would just close off the kitchen completely. I seriously doubt there is any difference between an NXR door verse a Verona door. Most people simply make way too big a deal about this oven door temp thing. My guess would be like for about the past 250,000 years of human existence that if the child touches something hot they wont do it again. Also most burns that happen in the kitchen come from hot WATER/Liquids or from an "Open" oven door not the outside of a door. If you think you are going to child proof a kitchen you are dreaming, that would be like child proofing the middle lane of the freeway. Best thing is to keep them OUT of the kitchen altogether. I mean even our 2 year old Chihuahua has a chair that she sits on at the edge of our kitchen so she can see everything we are doing but stay safely out our way so she doesn't get stepped on or something dropped on her etc. Took us about 2 days to train her to go right to her chair and stay there. Lets hope that most children are at least as intelligent as a 2 year old Chihuahua. I was checking ours out last night again, my wife turned on the oven to 400 to preheat it and we went out to pick something up, so when we got back the oven was ready to go to bake some bread to go with the sketti. So it was pre-heating and being used at 400 for about 2 hours. I placed my hand on the glass and it was "warm" at best probably just over body temp so about 100, just below the glass was even cooler, less than body temp. The only parts of the door that were remotely hot was the crack between the door and kick plate and the very top edge of the door both areas are actually hard to reach. The handle was actually room temp at best so around 70ish degrees. I have a feeling that ADCO states this because NXR simply says what the oven door could possibly ever get to if left on 500 or maybe broil for hours on end, it could probably reach 150 on the top edge of the door....See MoreFunction v. Look: Induction v. Gas Range?
Comments (73)Igloochic, I don't in fact work for an induction distributor. I was deliberately non provocative in my post because I know, if I do not understand why, that many people are sensitive to the subject. I DID try to go out of my way to point out that my opinion is not shared by everyone and to include links to sources, such as the EPA that are generally considered credible. I find it dismaying that my remarks were were linked to a "terrible issue" and that I am accused of shilling for some corporation. Rocks and gas HAVE been killing us for years. Radon is the second leading cause of lung cancer in the US per the National Cancer Institute. It is associated with "15,000 - 22,000 lung cancer deaths each year". Please see the link to the National Cancer Institute for more information. http://www.cancer.gov/cancerTopics/factsheet/Risk/radon One of the reasons that indoor gas appliance use is now affecting asthmatics and allergy sufferers in a way that is showing increasing attention over the years is because houses are now being built to be more energy efficient. In other words, are newly "air tight" homes don't have the air exchange the older homes did so air quality issues in the home are much more prevelant. Please see this link by the United States Enviromental Protection Agency. It will provide several links to other articles by the same governmental agency explaining that the process of "weather" proofing your home can decrease interior air quality as well and additional mechanical means of bringing in the new air to flush the old affected air should be instally. http://www.epa.gov/iaq/ia-intro.html It's possible that you can match my links to the Eviromental Protection Agency with some more "silly links" that say induction use will give you cancer. I was never making a statement about induction. I was only speaking about statements our own goverment is making about gas appliances in the home. As for having sex on the countertops I doubt that would be an issue. But if you were having a good time on the countertop for about a few hours a day (the average time spent standing at that same countertop for prep/cooking/clean up for several meals) then I might be worried. I am NOT telling you not to buy gas. Nor am I telling you to buy induction. What I am saying is that the phrase "I have asthma and I live in a house with gas so it must be fine" in nonsensical. If you are perfectly well and live in a superinsulated house with gas appliances that would mean something....See MoreIs the Ilve 30" gas range "pro style"?
Comments (14)I can appreciate your situation, Pemfan. There are some "better" recirculating hoods --- not just more powerful as homepro notes but also with better capture area. The biggest problem with OTRs is that they mostly just cover the back burners. Not a whole lot of benefit to them in recirculating mode. That said, I've seen NYC kitchens that were smaller than the small antique bathrooms in my century+ year-old house. If you got somewhere to hang or stash a MW, do it. If you don't, .... well, I know folks who used window fans and other stop gaps. We work with the kitchens we have. As for "more powerful" burners, I have to ask about how you cook. Bigger burners are best for larger pans -- ones with bases of at least 10 inches in diameter and sometimes 12 or more. How many and how often do you figure on working with four big pots at a time? Or five, if you get a five burner range? If you are going to be using two big pans on the front, (say a 12" diameter LC fry pan and a 5 to 7 quart LC oven/casserole/pot) s what will you be using in the back. Maybe a couple of smaller pans (say. a 3 quart and 2 quart LeCrueset sauce pan?) If the latter, then you actually could be better off with the typically smaller back burners of major brand ranges. Another thought to consider: one of the advantages of most pro-style rangetops is that the burners tend to be spaced wider apart so it is easier to run four large pots at once. Major brand ranges generally have the burners on 9" centers (front to back) where that distance will be 11 inches apart, or wider, on pro-style ranges. YOu may want to check that on the Ilve if you are still considering it. IIRC, the burner spacer on the Ilve stove is even narrower per the Euro-style standards. Finally, as has been suggested here recently in some other threads, you'd probably find it a lot more convenient to get a four burner stove and find a place to stash a 120v portable induction cooktop (say a Duxtop 9100 or Max Burton 6400) which you could pull out and use on those times you need five burners. Still, if you have your heart set on a five burner unit, a fried of mine recently got a very good deal on a "ding-n-bing" GE Cafe range. (I almost bought one myself three ago when I was stove shopping, but I got outbid and wound up with an NXR from Costco, instead). I know a number of people who are happily using five-burner models from the GE Profile line, or the Frigidaire Gallery line. Somebody above suggested an Electrolux range which also might work well for you but I would check the owner's/user's guide to be sure you can light the burners manually in the event of a power outage. Some E'lux and Whirlpool Corp. products run all controls through an electronic control panel which means you can't light the top burners manually. For four burner units, I;d suggest the same brands plus Bosch. (IIRC, some Bosch gas ranges are made under subcontract with Elux/Frigidaire to somewhat different specs.) A couple friends have has Bosch ranges and been pleased....See MoreThe Kitchen Place
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2 years agoPatricia Colwell Consulting
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