My old Thermador electric cooktop needs drips pans, reflectors, and trim
rings that will total somewhere between $300-700 (depending on whether I get
the real replacement rings, or am able to use the cheap cosmetic kind).
Since this cooktop is probably about 25 years old, at least, I'm
contemplating replacing it rather than sinking that kind of $$ into parts
(and who knows whether other parts will even be available if somthing
critical stops working). It has four burners, two large and two small, and a
central grill/griddle. Apparently no one makes an electric cookstop with a
grill anymore, and I really love that grill.

Anyone have any experience buying a new cooktop recently? Any
recommendations? ($2,000 gas models are not a possibility, unfortunately.)

On Tue, 12 Aug 2008 14:23:48 -0400, "Janet" >
wrote:

>My old Thermador electric cooktop needs drips pans, reflectors, and trim
>rings that will total somewhere between $300-700 (depending on whether I get
>the real replacement rings, or am able to use the cheap cosmetic kind).
>Since this cooktop is probably about 25 years old, at least, I'm
>contemplating replacing it rather than sinking that kind of $$ into parts
>(and who knows whether other parts will even be available if somthing
>critical stops working). It has four burners, two large and two small, and a
>central grill/griddle. Apparently no one makes an electric cookstop with a
>grill anymore, and I really love that grill.
>
>Anyone have any experience buying a new cooktop recently? Any
>recommendations? ($2,000 gas models are not a possibility, unfortunately.)
>

I'm in the very same boat (same brand too). The only indoor grills
are on gas cooktops now days and we didn't run a gas line when we
remodeled the basement, so there's that factor too. I hate the idea
of using gas, but I *love* having an indoor grill.

Please keep me posted on what you find out! I wanted to change the
coils too, but if just the trim etc is going to cost up to $700 - that
money might as well go toward a new unit.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Janet wrote:
> My old Thermador electric cooktop needs drips pans, reflectors, and trim
> rings that will total somewhere between $300-700 (depending on whether I get
> the real replacement rings, or am able to use the cheap cosmetic kind).
> Since this cooktop is probably about 25 years old, at least, I'm
> contemplating replacing it rather than sinking that kind of $$ into parts
> (and who knows whether other parts will even be available if somthing
> critical stops working). It has four burners, two large and two small, and a
> central grill/griddle. Apparently no one makes an electric cookstop with a
> grill anymore, and I really love that grill.
>
> Anyone have any experience buying a new cooktop recently? Any
> recommendations? ($2,000 gas models are not a possibility, unfortunately.)

Mine is a Frigidaire, we bought it 16 months ago when we bought this
house. It is easy to clean and we are pleased with it.

http://www.frigidaire.com/products/c...roductlist.asp

Becca

Janet wrote:
> My old Thermador electric cooktop needs drips pans, reflectors, and trim
> rings that will total somewhere between $300-700 (depending on whether I get
> the real replacement rings, or am able to use the cheap cosmetic kind).
> Since this cooktop is probably about 25 years old, at least, I'm
> contemplating replacing it rather than sinking that kind of $$ into parts
> (and who knows whether other parts will even be available if somthing
> critical stops working). It has four burners, two large and two small, and a
> central grill/griddle. Apparently no one makes an electric cookstop with a
> grill anymore, and I really love that grill.
>
> Anyone have any experience buying a new cooktop recently? Any
> recommendations? ($2,000 gas models are not a possibility, unfortunately.)
>
>
Jennair makes 30" modular electric cooktops where you swap out the
"cartridges" for either a grill or burner.

http://www.jennair.com/catalog/produ...at=12&prod=103

On Tue, 12 Aug 2008 14:11:41 -0500, Becca >
wrote:

>Mine is a Frigidaire, we bought it 16 months ago when we bought this
>house. It is easy to clean and we are pleased with it.
>
>http://www.frigidaire.com/products/c...roductlist.asp

Deja Vu! Only ten days ago I replaced my old coiltop with a Frigidaire
smoothtop from Lowe's. It so happened that the one I liked the most
was also the cheapest. I think it was $478 plus tax, bringing it to
around $502 or so. The reason I like this one is, the biggest, most
powerful burner is in the front. In the more expensive version with
the bridge element, and the dual element, the most powerful burner is
in the back.

I don't need a grill/griddle on my stove, because we have a separate
electric one that we love, and we never had one on the cooktop to
begin with. But, I am certain you can find an electric cooktop with at
least a griddle option, and maybe even a grill.
--
EZ Larry from St. Louis

On Tue, 12 Aug 2008 15:23:48 -0400, George >
wrote:

>Jennair makes 30" modular electric cooktops where you swap out the
>"cartridges" for either a grill or burner.

Installing a "cartridge grill" also requires a heavy duty exterior
vent fan. Nothing nastier than living room lamp shades dripping with
grill grease. Most enjoy a 600+ cfm fan to do the job.

"Billy" <Hereiam@hotmaildotcom> wrote in message
news
> On Tue, 12 Aug 2008 15:23:48 -0400, George >
> wrote:
>
>>Jennair makes 30" modular electric cooktops where you swap out the
>>"cartridges" for either a grill or burner.
>
> Installing a "cartridge grill" also requires a heavy duty exterior
> vent fan. Nothing nastier than living room lamp shades dripping with
> grill grease. Most enjoy a 600+ cfm fan to do the job.
>

My new fan is about 400cfm (memory fails, perhaps it is 480, but in any case
the maximum allowed by the existing ductwork), and it copes very well with
grill smoke, much to my surprise.

Thanks for the tip on the Jennair--I'll take a look at it.

I really hate those smooth top things, so that's not a possibility. I want
something with a high BTU burner for the wok. We actually do have a propane
tank outside the house, so piping it into the kitchen is a possibility, so
I'm interested in people's experiences with moderately-priced gas
cooktops--especially how they perform with propane, which I gather can be an
issue.

On Tue, 12 Aug 2008 17:25:49 -0400, Billy <Hereiam@hotmaildotcom>
wrote:

>On Tue, 12 Aug 2008 15:23:48 -0400, George >
>wrote:
>
>>Jennair makes 30" modular electric cooktops where you swap out the
>>"cartridges" for either a grill or burner.
>
>Installing a "cartridge grill" also requires a heavy duty exterior
>vent fan. Nothing nastier than living room lamp shades dripping with
>grill grease. Most enjoy a 600+ cfm fan to do the job.

I have a fan that can do the job, but I don't want to store the extra
cartridge. I want a permanent installation and not have to deal with
the Jenn Aire "downdraft" ventilation.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

> Jennair makes 30" modular electric cooktops where you swap out the
> "cartridges" for either a grill or burner.
>
> http://www.jennair.com/catalog/produ...at=12&prod=103

Unfortunately all of the Jennair products appear to have that tinkertoy
downdraft thing. Since I already have a hood with a new fan in it, that's
out. Alas, because so far they seem to be the only people who still make an
electric cooktop with a grill.

<sf> wrote in message ...
> On Tue, 12 Aug 2008 17:25:49 -0400, Billy <Hereiam@hotmaildotcom>
> wrote:
>
>>On Tue, 12 Aug 2008 15:23:48 -0400, George >
>>wrote:
>>
>>>Jennair makes 30" modular electric cooktops where you swap out the
>>>"cartridges" for either a grill or burner.
>>
>>Installing a "cartridge grill" also requires a heavy duty exterior
>>vent fan. Nothing nastier than living room lamp shades dripping with
>>grill grease. Most enjoy a 600+ cfm fan to do the job.
>
> I have a fan that can do the job, but I don't want to store the extra
> cartridge. I want a permanent installation and not have to deal with
> the Jenn Aire "downdraft" ventilation.

Yeah, me too. The downdraft also takes up valuable space on the cooktop that
could be devoted to more burners.

A tidbit that added to my dislike of smoothtops, is that I found out that
you aren't supposed to use them for canning. (I knew they weren't for real
cooks! <G>)

The only way that my mourning for my grill can be assuaged is if I get to
have gas. I suppose I can buy a george foreman grill or something! <G>

On Tue, 12 Aug 2008 18:40:08 -0400, "Janet" >
wrote:

>A tidbit that added to my dislike of smoothtops, is that I found out that
>you aren't supposed to use them for canning. (I knew they weren't for real
>cooks! <G>)

A smoothtop is nothing but a halogen light bulb. You are seriously
hampered trying to get a stock pot to a boil for lobster, etc.
Canning...forget about it.

On Tue, 12 Aug 2008 18:44:26 -0400, Billy <Hereiam@hotmaildotcom>
wrote:

> You are seriously
>hampered trying to get a stock pot to a boil for lobster, etc.
>Canning...forget about it.

I don't know about that, but the pasta pot that used to take 20-25
minutes to come to a boil on my old coiltop comes to a boil in 10
minutes on my new smoothtop.

But, it's a moot point, because the OP doesn't want a smoothtop,
anyway!

Cheers!
--
EZ Larry from St. Louis

Janet wrote:

>
> I really hate those smooth top things, so that's not a possibility. I want
> something with a high BTU burner for the wok. We actually do have a propane
> tank outside the house, so piping it into the kitchen is a possibility, so
> I'm interested in people's experiences with moderately-priced gas
> cooktops--especially how they perform with propane, which I gather can be an
> issue.
>

My parents had a gas clothes dryer that needed repair and while doing
the work, the repair dude noticed that the jetting was improperly set
up. I think it was for propane instead of plain, old, regular gas. He
changed the jet to the correct one and when he started it up, I heard a
funny sound like a blowtorch in the dryer. It seems that we had been
using the dryer at half throttle for a decade or so. We just thought
that it always takes a really long time to dry clothes. Things went a
lot faster after that...

Make sure you get one that has a high enough output to suit you. The
ones I have seen are for sissies. I'd rather have a nice electric range
given the choice. Otherwise, I'd love to have a killer gas stove. :-)

On Tue, 12 Aug 2008 18:26:01 -0400, "Janet" >
wrote:

>
>> Jennair makes 30" modular electric cooktops where you swap out the
>> "cartridges" for either a grill or burner.
>>
>> http://www.jennair.com/catalog/produ...at=12&prod=103
>
>Unfortunately all of the Jennair products appear to have that tinkertoy
>downdraft thing. Since I already have a hood with a new fan in it, that's
>out. Alas, because so far they seem to be the only people who still make an
>electric cooktop with a grill.
>
Maybe the two of us can mount some sort of campaign to get center
grills in cook tops back. I wouldn't mind buying 3 separate units and
putting them together either.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"Janet" > wrote in message
>
> Anyone have any experience buying a new cooktop recently? Any
> recommendations? ($2,000 gas models are not a possibility, unfortunately.)
>

Have you checked into propane? We've been using it for 20 years now. Opens
a lot of new possibilities in cooktop selection.

"Janet" > wrote in message
>
> I really hate those smooth top things, so that's not a possibility. I want
> something with a high BTU burner for the wok. We actually do have a
> propane tank outside the house, so piping it into the kitchen is a
> possibility, so I'm interested in people's experiences with
> moderately-priced gas cooktops--especially how they perform with propane,
> which I gather can be an issue.
>

In that case, this is what you need
http://www.bertazzoni-italia.com/Pro...?CatID=PS&ID=4
or
http://www.bertazzoni-italia.com/Pro...CatID=PS&ID=41

We have the 30" range and we love it. Plenty of power on the big burner at
15,000 Btu and works well on propane. I don't know about the cooktops, but
the ranges come from the factory set up for propane if you want and it works
as good as the natural gas models. If not already set, they can be
converted by changing the orifices in the burners.

George > wrote in
:

> Janet wrote:
>> My old Thermador electric cooktop needs drips pans, reflectors, and
>> trim rings that will total somewhere between $300-700 (depending on
>> whether I get the real replacement rings, or am able to use the cheap
>> cosmetic kind). Since this cooktop is probably about 25 years old, at
>> least, I'm contemplating replacing it rather than sinking that kind
>> of $$ into parts (and who knows whether other parts will even be
>> available if somthing critical stops working). It has four burners,
>> two large and two small, and a central grill/griddle. Apparently no
>> one makes an electric cookstop with a grill anymore, and I really
>> love that grill.
>>
>> Anyone have any experience buying a new cooktop recently? Any
>> recommendations? ($2,000 gas models are not a possibility,
>> unfortunately.)
>>
>>
> Jennair makes 30" modular electric cooktops where you swap out the
> "cartridges" for either a grill or burner.
>
> http://www.jennair.com/catalog/produ...at=12&prod=103
>

If I had my druthers I'd go induction in a heart beat...Just be careful of
those nasty electric ceramic smooth top stoves that cycle the burner on
and off...as a low simmer is impossible on them.

--

The house of the burning beet-Alan

Janet wrote:
> My old Thermador electric cooktop needs drips pans, reflectors, and trim
> rings that will total somewhere between $300-700 (depending on whether I get
> the real replacement rings, or am able to use the cheap cosmetic kind).
> Since this cooktop is probably about 25 years old, at least, I'm
> contemplating replacing it rather than sinking that kind of $$ into parts
> (and who knows whether other parts will even be available if somthing
> critical stops working). It has four burners, two large and two small, and a
> central grill/griddle. Apparently no one makes an electric cookstop with a
> grill anymore, and I really love that grill.
>
> Anyone have any experience buying a new cooktop recently? Any
> recommendations? ($2,000 gas models are not a possibility, unfortunately.)
>
>
Is it the price or the gas part that is not possible?

--
Jean B.

On Aug 13, 8:09�am, "Jean B." > wrote:
> Janet wrote:
> > My old Thermador electric cooktop needs drips pans, reflectors, and trim
> > rings that will total somewhere between $300-700 (depending on whether I get
> > the real replacement rings, or am able to use the cheap cosmetic kind).
> > Since this cooktop is probably about 25 years old, at least, I'm
> > contemplating replacing it rather than sinking that kind of $$ into parts
> > (and who knows whether other parts will even be available if somthing
> > critical stops working). It has four burners, two large and two small, and a
> > central grill/griddle. Apparently no one makes an electric cookstop with a
> > grill anymore, and I really love that grill.
>
> > Anyone have any experience buying a new cooktop recently? Any
> > recommendations? ($2,000 gas models are not a possibility, unfortunately.)
>
> Is it the price or the gas part that is not possible?

Could be either (she's not clear)... in the same model electric stoves
and gas stoves cost pretty much the same... there are also $500 gas
stoves with comparable electric stoves at the same price. With gas
even if natural gas is unavailble one can go with propane, except in
some situations gas is prohibited, such as in certain appartment
buildings, condos, and co-ops. But I know of no municipalities in the
US where propane is prohibited in private homes (except where natural
gas is available), whether for cooking, heating, and other useage such
as clothes dryers and refrigerators.

hahabogus wrote:
> George > wrote in
> :
>
>> Janet wrote:
>>> My old Thermador electric cooktop needs drips pans, reflectors, and
>>> trim rings that will total somewhere between $300-700 (depending on
>>> whether I get the real replacement rings, or am able to use the cheap
>>> cosmetic kind). Since this cooktop is probably about 25 years old, at
>>> least, I'm contemplating replacing it rather than sinking that kind
>>> of $$ into parts (and who knows whether other parts will even be
>>> available if somthing critical stops working). It has four burners,
>>> two large and two small, and a central grill/griddle. Apparently no
>>> one makes an electric cookstop with a grill anymore, and I really
>>> love that grill.
>>>
>>> Anyone have any experience buying a new cooktop recently? Any
>>> recommendations? ($2,000 gas models are not a possibility,
>>> unfortunately.)
>>>
>>>
>> Jennair makes 30" modular electric cooktops where you swap out the
>> "cartridges" for either a grill or burner.
>>
>> http://www.jennair.com/catalog/produ...at=12&prod=103
>>
>
> If I had my druthers I'd go induction in a heart beat...Just be careful of
> those nasty electric ceramic smooth top stoves that cycle the burner on
> and off...as a low simmer is impossible on them.
>
Do some NOT do that? I do like the induction part of my
cooktop--although the whole darned thing is so slow. And I don't
like the smooth top much at all. I suppose if it didn't cycle...

Speaking of cycling on and off--is there any current oven that
allows you to broil with the door open and doesn't cycle on and off?

--
Jean B.

On Wed, 13 Aug 2008 09:44:03 -0400, "Jean B." > wrote:

>Speaking of cycling on and off--is there any current oven that
>allows you to broil with the door open and doesn't cycle on and off?

I thought leaving the door open is what you do with broiling - to keep
it from cycling off.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Janet wrote:

> A tidbit that added to my dislike of smoothtops, is that I found out that
> you aren't supposed to use them for canning. (I knew they weren't for real
> cooks! <G>)

Yabbut, I made strawberry preserves and I have a smoothtop. Nobody told
me I could not do canning.

Becca

"Jean B." > wrote in message
...
> Janet wrote:
>> My old Thermador electric cooktop needs drips pans, reflectors, and trim
>> rings that will total somewhere between $300-700 (depending on whether I
>> get the real replacement rings, or am able to use the cheap cosmetic
>> kind). Since this cooktop is probably about 25 years old, at least, I'm
>> contemplating replacing it rather than sinking that kind of $$ into parts
>> (and who knows whether other parts will even be available if somthing
>> critical stops working). It has four burners, two large and two small,
>> and a central grill/griddle. Apparently no one makes an electric cookstop
>> with a grill anymore, and I really love that grill.
>>
>> Anyone have any experience buying a new cooktop recently? Any
>> recommendations? ($2,000 gas models are not a possibility,
>> unfortunately.)
> Is it the price or the gas part that is not possible?
>
> --
> Jean B.

The price, I think. I have a call into the propane company to find out how
much it would cost to run a line from the propane tank (feeds a stove that
heats one room) into the kitchen.

"Becca" > wrote in message
...
> Janet wrote:
>
>> A tidbit that added to my dislike of smoothtops, is that I found out that
>> you aren't supposed to use them for canning. (I knew they weren't for
>> real cooks! <G>)
>
> Yabbut, I made strawberry preserves and I have a smoothtop. Nobody told me
> I could not do canning.
>
> Becca

According to what I read, the problem is using big pots like those typically
used for processing filled jars. Maybe you have one of those smoothtops that
is able to vary the heating surface size?

sf wrote:
> On Wed, 13 Aug 2008 09:44:03 -0400, "Jean B." > wrote:
>
>> Speaking of cycling on and off--is there any current oven that
>> allows you to broil with the door open and doesn't cycle on and off?
>
> I thought leaving the door open is what you do with broiling - to keep
> it from cycling off.
>
>
The new ovens, at least mine, won't work when the door is open--so
it cycles off. That's as loathsome as the burners doing that.

--
Jean B.

"Janet" > wrote in message
>
> The price, I think. I have a call into the propane company to find out how
> much it would cost to run a line from the propane tank (feeds a stove that
> heats one room) into the kitchen.
>

My propane dealer charges $50 an hour plus material. The difficulty depends
on location and the construction of your house. I'd think $100 to $200
should do it for most houses. Considering that you'll be using the cooktop
every day for possibly many years, get the best you can afford

On Wed, 13 Aug 2008 11:56:51 -0400, "Janet" >
wrote:

>
>"Becca" > wrote in message
...
>> Janet wrote:
>>
>>> A tidbit that added to my dislike of smoothtops, is that I found out that
>>> you aren't supposed to use them for canning. (I knew they weren't for
>>> real cooks! <G>)
>>
>> Yabbut, I made strawberry preserves and I have a smoothtop. Nobody told me
>> I could not do canning.
>>
>> Becca
>
>According to what I read, the problem is using big pots like those typically
>used for processing filled jars. Maybe you have one of those smoothtops that
>is able to vary the heating surface size?

I just bought a Frigidaire smoothtop two weeks ago. The directions say
you should not have a pan that overlaps the burner area by more than
one inch. So, if you have a 9" burner, then an 11" pan bottom would be
just fine.

You're not supposed to use cast iron on smoothtops, either, but I
intend to. As long as I don't slide the pan around it should be just
fine.
--
EZ Larry from St. Louis

"EZ Larry" > wrote in message
...
> On Wed, 13 Aug 2008 11:56:51 -0400, "Janet" >
> wrote:
>
>>
>>"Becca" > wrote in message
...
>>> Janet wrote:
>>>
>>>> A tidbit that added to my dislike of smoothtops, is that I found out
>>>> that
>>>> you aren't supposed to use them for canning. (I knew they weren't for
>>>> real cooks! <G>)
>>>
>>> Yabbut, I made strawberry preserves and I have a smoothtop. Nobody told
>>> me
>>> I could not do canning.
>>>
>>> Becca
>>
>>According to what I read, the problem is using big pots like those
>>typically
>>used for processing filled jars. Maybe you have one of those smoothtops
>>that
>>is able to vary the heating surface size?
>
> I just bought a Frigidaire smoothtop two weeks ago. The directions say
> you should not have a pan that overlaps the burner area by more than
> one inch. So, if you have a 9" burner, then an 11" pan bottom would be
> just fine.
>
> You're not supposed to use cast iron on smoothtops, either, but I
> intend to. As long as I don't slide the pan around it should be just
> fine.
> --

And if you do, you just scratch the surface. Mine's a mess, but I love it.
(It's really old, and came with the house. I plan to get another one soon.)

EZ Larry wrote:

> You're not supposed to use cast iron on smoothtops, either, but I
> intend to.

Woah, you didn't say you were a rebel! I like that!

(laugh) nancy

"Janet" > wrote in message
...
> My old Thermador electric cooktop needs drips pans, reflectors, and trim
> rings that will total somewhere between $300-700 (depending on whether I
> get the real replacement rings, or am able to use the cheap cosmetic
> kind). Since this cooktop is probably about 25 years old, at least, I'm
> contemplating replacing it rather than sinking that kind of $$ into parts
> (and who knows whether other parts will even be available if somthing
> critical stops working). It has four burners, two large and two small, and
> a central grill/griddle. Apparently no one makes an electric cookstop with
> a grill anymore, and I really love that grill.
>
> Anyone have any experience buying a new cooktop recently? Any
> recommendations? ($2,000 gas models are not a possibility, unfortunately.)


Just some things to think about:

How much space do you have length and width.

Do you want 4 , 5 or 6 burners?

Do you want t griddle built in?

Do you want a gas grill built in?

If you going for a variety of burners remember they all have a BTU rating
for both High and Low. Some of the biggest frustrations are not having a
burner get low enough to simmer or high enough to bring a giant pasta pot to
boil quickly.

Good luck

Dimitri

On Aug 13, 11:54�am, "Janet" > wrote:
> "Jean B." > wrote in message
>
> ...
>
>
>
>
>
> > Janet wrote:
> >> My old Thermador electric cooktop needs drips pans, reflectors, and trim
> >> rings that will total somewhere between $300-700 (depending on whether I
> >> get the real replacement rings, or am able to use the cheap cosmetic
> >> kind). Since this cooktop is probably about 25 years old, at least, I'm
> >> contemplating replacing it rather than sinking that kind of $$ into parts
> >> (and who knows whether other parts will even be available if somthing
> >> critical stops working). It has four burners, two large and two small,
> >> and a central grill/griddle. Apparently no one makes an electric cookstop
> >> with a grill anymore, and I really love that grill.
>
> >> Anyone have any experience buying a new cooktop recently? Any
> >> recommendations? ($2,000 gas models are not a possibility,
> >> unfortunately.)
> > Is it the price or the gas part that is not possible?
>
> > --
> > Jean B.
>
> The price, I think. I have a call into the propane company to find out how
> much it would cost to run a line from the propane tank (feeds a stove that
> heats one room) into the kitchen.

My propane company charges nothng to tee off a line, especially if
you're already using fuel for heat. And even if your company does
charge a few dollars you will more than make up the cost the first
year in the savings from using propane rather than electric.
Switching from electric to propane is a no brainer.

On Tue, 12 Aug 2008 18:44:26 -0400, Billy <Hereiam@hotmaildotcom>
wrote:

>On Tue, 12 Aug 2008 18:40:08 -0400, "Janet" >
>wrote:
>
>>A tidbit that added to my dislike of smoothtops, is that I found out that
>>you aren't supposed to use them for canning. (I knew they weren't for real
>>cooks! <G>)
>
>A smoothtop is nothing but a halogen light bulb. You are seriously
>hampered trying to get a stock pot to a boil for lobster, etc.
>Canning...forget about it.

An *induction* smoothtop is wonderful. You can do all you want on it,
it's extremely powerful (I heat a big water pot for pasta in no time),
easy to clean, just the way to go.
"Smoothtop" is just that - a top. Much depends on what lays *under*
the top.

Nathalie in Switzerland

On Wed, 13 Aug 2008 13:37:23 -0400, "cybercat" >
wrote:

>And if you do, you just scratch the surface. Mine's a mess, but I love it.
>(It's really old, and came with the house. I plan to get another one soon.)

At the price I paid, and considering I installed it myself (as well as
the coiltop it replaced), I figure if it lasts 10 years it's going to
be due for replacement, anyway.
--
EZ Larry from St. Louis

On Wed, 13 Aug 2008 13:38:50 -0400, "Nancy Young" >
wrote:

>Woah, you didn't say you were a rebel! I like that!
>
>(laugh) nancy

<g>

I'm a biker. It comes naturally. (See my email address.)

We Harley riders are real rebels. Real nonconformists. Just look at us
when we get together. We all dress alike, ride bikes that look alike,
get together to drink beer and talk about motorcycles all the time,
and guns, too. Come to think of it, we sound alike, too.

Yeah. Real rebels.

--
EZ Larry
I'm the one with tongue firmly planted in cheek...

On Wed, 13 Aug 2008 12:03:55 -0400, "Jean B." > wrote:

>The new ovens, at least mine, won't work when the door is open--so
>it cycles off. That's as loathsome as the burners doing that.

Odd, but I wouldn't mind. Why don't you like that feature? BTW: is
your oven gas or electric?


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf wrote in :

> On Wed, 13 Aug 2008 12:03:55 -0400, "Jean B." > wrote:
>
>>The new ovens, at least mine, won't work when the door is open--so
>>it cycles off. That's as loathsome as the burners doing that.
>
> Odd, but I wouldn't mind. Why don't you like that feature? BTW: is
> your oven gas or electric?
>
>

Well I wouldn't like it because I am used to broiling with the door ajar
and I am used to drying/dehydrating @180F with the door open as well.

When broiling I like the door ajar so I can monitor the process better
using sound and smell as well as just looking thru the window.

When dehydrating The door being open allows moisture to leave more
readily.

--

The house of the burning beet-Alan

On Tue, 12 Aug 2008 18:40:08 -0400, "Janet" >
wrote:

>
><sf> wrote in message ...
>> On Tue, 12 Aug 2008 17:25:49 -0400, Billy <Hereiam@hotmaildotcom>
>> wrote:
>>
>>>On Tue, 12 Aug 2008 15:23:48 -0400, George >
>>>wrote:
>>>
>>>>Jennair makes 30" modular electric cooktops where you swap out the
>>>>"cartridges" for either a grill or burner.
>>>
>>>Installing a "cartridge grill" also requires a heavy duty exterior
>>>vent fan. Nothing nastier than living room lamp shades dripping with
>>>grill grease. Most enjoy a 600+ cfm fan to do the job.
>>
>> I have a fan that can do the job, but I don't want to store the extra
>> cartridge. I want a permanent installation and not have to deal with
>> the Jenn Aire "downdraft" ventilation.
>
>Yeah, me too. The downdraft also takes up valuable space on the cooktop that
>could be devoted to more burners.
>
>A tidbit that added to my dislike of smoothtops, is that I found out that
>you aren't supposed to use them for canning. (I knew they weren't for real
>cooks! <G>)
>
Then how come Barb Schaller and I both do lots of canning on our
smooth top GE stoves. My pressure canners, 14 or 21 quart, work just
fine as does my 21 quart BWB.

Right now my 21 quart heavy pot has about 10 quarts of salsa in it.
The 21 quart BWB and the 12 quart Revere pot I use for smaller BWB
batches are getting up to temperature. I will also put a small pan on
for lids.

Maybe some of you should take a look at some of the newer smooth top
stoves and cook tops.

sf wrote:
> On Wed, 13 Aug 2008 12:03:55 -0400, "Jean B." > wrote:
>
>> The new ovens, at least mine, won't work when the door is open--so
>> it cycles off. That's as loathsome as the burners doing that.
>
> Odd, but I wouldn't mind. Why don't you like that feature? BTW: is
> your oven gas or electric?
>
>
It is electric. Things take longer to cook, for one thing. It's
also what one is used to. Actually, there are things that I
traditionally cooked with an open door--and sometimes one sees
recipes that require that.

--
Jean B.

hahabogus wrote:
> sf wrote in :
>
>> On Wed, 13 Aug 2008 12:03:55 -0400, "Jean B." > wrote:
>>
>>> The new ovens, at least mine, won't work when the door is open--so
>>> it cycles off. That's as loathsome as the burners doing that.
>> Odd, but I wouldn't mind. Why don't you like that feature? BTW: is
>> your oven gas or electric?
>>
>>
>
> Well I wouldn't like it because I am used to broiling with the door ajar
> and I am used to drying/dehydrating @180F with the door open as well.

Yes, broiling is a big problem.
>
> When broiling I like the door ajar so I can monitor the process better
> using sound and smell as well as just looking thru the window.

I don't mind the window for most things, but the top of the window
is usually too low to see whatever one is broiling.
>
> When dehydrating The door being open allows moisture to leave more
> readily.
>
There are other instances when you don't want that moisture either.

My oven then ends up venting into the kitchen too. Why is that?
Why can't they just sit and gradually cool like the used to? I
wonder about recipes like cheesecake that you let the item sit in
the turn-off oven for a while.

--
Jean B.

"Nathalie Chiva" > wrote in message
...
> On Tue, 12 Aug 2008 18:44:26 -0400, Billy <Hereiam@hotmaildotcom>
> wrote:
>
>>On Tue, 12 Aug 2008 18:40:08 -0400, "Janet" >
>>wrote:
>>
>>>A tidbit that added to my dislike of smoothtops, is that I found out that
>>>you aren't supposed to use them for canning. (I knew they weren't for
>>>real
>>>cooks! <G>)
>>
>>A smoothtop is nothing but a halogen light bulb. You are seriously
>>hampered trying to get a stock pot to a boil for lobster, etc.
>>Canning...forget about it.
>
> An *induction* smoothtop is wonderful. You can do all you want on it,
> it's extremely powerful (I heat a big water pot for pasta in no time),
> easy to clean, just the way to go.
> "Smoothtop" is just that - a top. Much depends on what lays *under*
> the top.
>
Must be. My smoothtop rocks, it gets hotter faster than any gas stove I ever
used, and I think it was made in the 1980s.