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Need flat-top stove recommendation...  Rate Topic 
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 Posted: Fri Nov 12th, 2010 02:17 pm
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Intheswamp

 

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I know not to attempt to acquire an appliance without the wiley wisdom of this group of folks, so...here I am again!!!  ;)

It is time to replace the old gassy stove that my wife loves to hate that we've had for the last 15 years.  I could probably go in a work on it and get it going reasonably well again but I opened my big trap and said we'd get a new one a while back, and well...there's no turning back now. :nono:   I gotta admit I haven't ever been really happy with this gas burner.

Anyhow, the beautiful lady that I married wants a flat-topped electric stove this go-round and that is fine with me.  There is already wiring for the stove (it was there when *I* chose a gas stove last time :uhyeah: ).  What I need is some recommendations on brand/models that are solid stoves *and* recommendations on what to stay away from.

In regards to the cook top we have some cast iron pans that we use at times, but mostly light-weight steel pans are the norm.   In the oven she does some baking off and on, I cook a turkey a couple of times a year.  The rest of the time is regular(?) stuff...roasts, baked chicken, casseroles, biscuits/bread, etc.,. 

The ease of clean-up is a compelling attraction for my wife (and me).  But, lots of gadgetry isn't appealing.   This website taught me that the simpler machines are the best...less to break down.  Oh yeah, I don't have Donald Trump's credit card limit either.  :shock:

So, without much more ado', I sure would appreciate it if someone could point me towards some models (or a specific one) that would be a good stove for us.  If there's more information you need from me just give me a holler and I'll tell ya what I can.

Thank you,
Ed 



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 Posted: Fri Nov 12th, 2010 02:35 pm
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BrntToast
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you mentioned ease of cleaning so i will point out one thing...

when you look at electric ranges and say that to a salesman he is going to point out hidden bake element ranges, these are very easy to clean after the self-clean cycle, however your element is not inside the oven cavity heating it from within, its now under it, so the element must heat the oven bottom which then heats the inside of the oven

this makes for long pre-heat times and sometimes a difficult transition for the new customer

i get alot of baking complaints from new customers cause they have such a difficult time adjusting to these

as for brand, i'm the frigidaire guy here and love their ranges, they do still make a self-clean with exposed bake element and i recomend exposed over hidden bake

 



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 Posted: Fri Nov 12th, 2010 02:59 pm
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Intheswamp

 

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Thanks for the reply BrntToast.  I need to clarify that the "ease of cleaning" part mostly pertains to the stove-top...the bake elements can be exposed. 

So, from what I understand you saying, most flat-top stoves also have the bake element hidden?  With the longer pre-heat cycle does this contribute to possibly a higher energy use than an open element oven?

What about broiling?  Is the top element hidden most of the time, also?

Looks like I need to go do some stove inspecting...a slight problem is that Lowes is 30 miles one-way for me, closest HD is 70(?), etc., etc.,....thus I'm trying to narrow my selection down and know what I'm going for when I go to the store.

Thanks for the info...keep it coming!!!
Ed

1 vote for Frigidaire





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 Posted: Fri Nov 12th, 2010 05:22 pm
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Did I read right? You are ditching a gas cook top for an electric glassed in cooker? Don't you watch cook shows on TV? Have you ever seen an electric burner being used by a Cheif?

Man thats a real down grade. Nothing like cooking on a gas burner. Don't do it, unless you mostly eat out.

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 Posted: Fri Nov 12th, 2010 05:35 pm
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kdog
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You might want to consider an Induction range - the top elements are actually magnetic field generators that induce heat (via magnetic cooking vessel) into the food - very impressive and efficient. Samsung actually makes a range that they call a "hybrid", it has 3 radiant burners and one induction burner.
As for the hidden bake elements, most mfrs are using these now as it affords more interior oven space - my advice is to NEVER line the floor with tin foil as it will melt into the liner and be there forever, and is NOT a warranty issue



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 Posted: Fri Nov 12th, 2010 06:39 pm
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RegUS_PatOff
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one website to do your homework:

http://www.ajmadison.com/

they have various check-boxes and drop-down menus etc.

usually can select multiple boxes/options, ..



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 Posted: Fri Nov 12th, 2010 09:07 pm
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Intheswamp

 

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Thanks for the help everybody!

Tuco:  Well, I do indeed like the better control with gas but this last stove never performed well...weak flames when turned low (you could walk by the stove and the wind you created would blow the flame out)...the gas company always said it was fine..???  Anyhow, along with the easier cleaning stove-top, this has pretty well nailed the last nails in the coffin for a gas stove here.   But yeah, I like gas better...but I don't do the bulk of the cooking. 

kdog:  OUCH!!!  I checked the inductance stoves and I'm afraid I'll need to wait till we win the lottery for one of those.  Thanks for the info on the tin foil in the bottom of the stove...I'll keep that in mind.

RegUS:  Thanks for the link.  I've looked around there some but having trouble matching up model numbers with what's available more locally.

I guess one thing that I'm looking for is which brands are currently more dependable than others.   It looks like most of the mid-priced flat tops are incorporating digital consoles.

What about convection versus conventional ovens?  It seems the convections got a less than favorable reputation when they first came out...are they better?...worth the extra cost?

Thanks again for the help, folks just don't know what a goldmine of good information ya'll are!!!!

Ed



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 Posted: Fri Nov 12th, 2010 09:44 pm
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RegUS_PatOff
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Intheswamp wrote: .. RegUS:  Thanks for the link.  I've looked around there some but having trouble matching up model numbers with what's available more locally.

... What about convection versus conventional ovens? 

AJ Madison also delivers ..

convection ?     ask the cook
 

 



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 Posted: Fri Nov 12th, 2010 10:46 pm
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BrntToast
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convection is good for baking, specially cookies, as you can do 3 racks worth without swapping trays from top to bottom
i find at home roasts and birds it makes little difference with convection
as for cleaning the stove top, its glass, none clean any different
the one exception is if your counters allow, a slide in cleans easier than a free standing range cause there is no big lip or gasket




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hope i've been helpfull, if you wish to buy Brnt beer kick here

http://brnttoast.googlepages.com/home

feel free to prvt msg frigidaire questions my way
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 Posted: Fri Nov 12th, 2010 10:51 pm
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Intheswamp

 

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RegUS, I figured the shipping would be more than it is, it is definitely reasonable.  I'm a little concerned, though, about getting one with a caved in side.  Anybody know how well shipping works out in regards to the large appliances making the trip undamaged?   I'm just hesitant about that because several years ago I ordered a cast iron stove and when it arrived it was busted...had to file a freight claim and got my money back but still it was the hassle and wait.

Ah well, the search continues...anybody got suggestions on brands?

Thanks,
Ed

1 vote for Frigidaire



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 Posted: Sat Nov 13th, 2010 01:45 pm
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Samurai Appliance Repair Man
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kdog wrote:
You might want to consider an Induction range - the top elements are actually magnetic field generators that induce heat (via magnetic cooking vessel) into the food - very impressive and efficient. Samsung actually makes a range that they call a "hybrid", it has 3 radiant burners and one induction burner.

These are slick. Only downside is they require special (pricey) cookware.



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 Posted: Sat Nov 13th, 2010 03:15 pm
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BrntToast
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while there is a lil discussion on induction, frigidaire now makes an induction 120 volt hotplate, with my discount it was just over 100 bucks

being induction its quicker, but at 120 the true induction speed is lost

me and the wifey mostly use it for keeping our butter hot when we have crab legs, no more hot butter perched over a burning candle

when i finally redo the kitchen i plan to make a spot for it that will change out for a cutting board when the hotplate is not in use

oh, and they skimped on the safeties too, you can heat a metal spatula on the sucker, i dont believe a full size unit will allow this

 



____________________
The only stupid question is the one not asked
hope i've been helpfull, if you wish to buy Brnt beer kick here

http://brnttoast.googlepages.com/home

feel free to prvt msg frigidaire questions my way
(i dont log in every day)
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 Posted: Tue Nov 16th, 2010 02:25 pm
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Intheswamp

 

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Well, thanks everybody for the stove discussion.  I've gotten a somewhat biased :D recommendation on a Frigidaire so I'm putting this one at the top of my list.  I'm not sure about which useless/prone-to-break gadgets/features to avoid but hopefully I won't make too big of a blunder. ;)

Take care,
Ed



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 Posted: Tue Nov 16th, 2010 04:44 pm
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kdog
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Samurai Appliance Repair Man wrote:  downside is they require special (pricey) cookware.
Not so, needs only be magnetic - most of the (non-pricey) cookware I use (sparingly) will stick to the magnet



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