Thread Number: 70460  /  Tag: Ranges, Stoves, Ovens
Most Responsive Modern Electric Cooktop?
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Post# 933817   4/22/2017 at 02:23 (2,533 days old) by rp2813 (Sannazay)        

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My sister is probably going to make an offer on a 1968 house still outfitted with its original GE cook top.  She prefers gas (has cooked with gas exclusively since the early '70s and currently uses a '40s Wedgewood), but there's no gas service to the kitchen.  I don't think it would be a big job to run pipe, but the quickest solution would be another electric cook top that she could tolerate.  Not induction, though.  Having to buy all new cookware is a non-starter.

 

If the '68 GE is worth keeping, I'll need details on how the burners react compared to other candidates new and old-ish so I can make a pitch for it.  I'm not the biggest fan of GE ranges in general, but practicality is my main concern.

 

Otherwise, is there anything out there, new, or she's fine with stuff from the ReStore, that has relatively quick-response burners?

 

Check out this sweeping bay view.  I'd put up with an electric cook top in exchange for that if I had to.


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Post# 933822 , Reply# 1   4/22/2017 at 03:44 (2,533 days old) by sudsmaster (SF Bay Area, California)        

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If the plan is to go with gas eventually, I'd stick with the GE. The elements are easily obtained if they need replacement. Personally I don't think one calrod type coil range "burner" heats up much faster than the next one, but maybe someone has studied this.

And while the old GE is meeting minimum requirements, have that gas pipe extended to the kitchen, and then squeeze in that vintage Wedgewood (or a gas cooktop if the kitchen won't fit a stand alone range any more). I had that done in my home (extend the gas to the laundry closet and the previously electric only cooktop peninsula nearby). I think it cost about $600. In 1997.

Baring that, seems like nearly all the modern cooktops are glass topped with hidden elements, which probably don't heat up any faster than the old exposed coil type, just easier to clean. And there seemed to be a fad for infrared lamp burners under glass for a while. Don't know if those are still being made.

Personally if gas is not run to that area, I'd go with induction and bite the bullet in terms of all new cookware. It combines the speed and control of gas with the cleanliness and safety of electric. BTW, just saw that Green Pan has an induction ready set with ceramic non-stick at Costco. Oh, and I've seen hybrid cooktops - with both induction and coil type burners.


Post# 933835 , Reply# 2   4/22/2017 at 04:14 (2,533 days old) by DaveAMKrayoGuy (Oak Park, MI)        

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A push button GE seems the logical choice for me--and Sis may like it too!


-- Dave


Post# 933848 , Reply# 3   4/22/2017 at 06:51 (2,532 days old) by norgeway (mocksville n c )        
The GE

is THE most responsive range unit ever made,nothing made today will come close as far as coil elements are concerned.

Post# 933850 , Reply# 4   4/22/2017 at 07:07 (2,532 days old) by vacerator (Macomb, Michigan)        
The old GE

coils, what about old Frigidaire coils?
Today, induction is the fastest and most efficient glass cook top. The glass stays cool, only the vessel and the food gets hot.


Post# 933870 , Reply# 5   4/22/2017 at 10:00 (2,532 days old) by Tomturbomatic (Beltsville, MD)        

Cooking with electricity is different than cooking over gas burners, but most people adjust quickly and most don't go back to gas if given the chance. The most important principle in electric cooking is that you don't use high heat under a skillet and you never leave a pan over high heat unattended. Just because you don't have heat blasting you in the face does not mean that heat is not going into the pan and it is heating the pan far faster than you realize at first.

 

In today's marketplace, your sister does not have to give up any of the instant responsiveness of gas and can enjoy all of the clean, cool kitchen advantages of cooking with electricity by getting an induction cooktop. The speed and efficiency are unparalleled since the heat is created INSIDE the base of the pan and does not have to be transferred to the pan from another source. Instead of heat going up the outside of the pan as with a gas burner, it is in the pan itself. With both induction and electric coil-type elements, good cookware with a flat, medium weight base is a must. Take a magnet with you in your change purse to check for magnetic metal in the base of pans when you go shopping.


Post# 933872 , Reply# 6   4/22/2017 at 10:24 (2,532 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands)        

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The most responsive modern cooktop after induction is probably halogen. It's responds quicker than a traditional ceramic cooktop, but I don't know if they are available in the US.

BTW, with an induction cooker you don't need to buy all new cookware. You just have to check if the bottoms of the current pots are flat and if a magnet sticks to them. That's all. When I changed to induction I didn't buy a single new pot.


Post# 933877 , Reply# 7   4/22/2017 at 11:13 (2,532 days old) by RevvinKevin (Tinseltown - Shakey Town - La-La Land)        

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I'll echo what Louis said about Halogen cook tops. I do not have one, but know people who do and I've always been impressed with how quickly they respond when turning on as well as off.

Kevin


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Post# 933901 , Reply# 8   4/22/2017 at 14:19 (2,532 days old) by DADoES (TX, U.S. of A.)        

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Is the unit pictured above halogen?  It has ribbon coils like my GE, which is radiant but not halogen.  I think halogen is also a type of radiant but as I understand has light bulbs instead of ribbon coils.  Pic 2 shows a halogen design with four light tubes.

 

What are the various types of electric cooktops?  Traditional coil surface, ceramic surface (opaque?), radiant ("transparent" on heating?), halogen, and induction?


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Post# 933908 , Reply# 9   4/22/2017 at 15:01 (2,532 days old) by rp2813 (Sannazay)        

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Thanks for the replies.  I had a feeling the GE Calrod coil design might be considered the best of its genre.

 

The only halogen cook top I've seen was a late-ish '80s vintage, and it may have been that only one of the burners was actually halogen.  It was of course a smooth top, and the halogen burner was some sort of turbo-boost affair that got hot instantly and looked nothing like the others.

 

I think I could run a gas line if that's what it came down to.  I could likely tap into the line where it serves the furnace.  It would be about a 10 or 12 foot run through the crawlspace over to the cook top area.

 

I think her current vintage Wedgewood with double ovens would be far too big for the space, as the kitchen is on the tiny side, and that particular stove is too old and frumpy looking for the age of the house anyway.  There's also the issue of professional movers basing their fees on weight, and that stove is heavy.  I personally hate that Wedgewood and have been urging my sister to get a more MCM looking one, but if she gets this house, that stove will stay behind at her old place and my sentiments will be, good riddance.


Post# 933914 , Reply# 10   4/22/2017 at 15:20 (2,532 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands)        

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Here's a Siemens cooktop with several different burners. The two at the back are the classic burners, at the front left is a newer burner, with a highlight spiral. At the front right is a halogen burner.

I've seen single halogen burners on Youtube, don't know if they are available in the US. Single induction burners are a cheap way to try induction cooking. In combination with a stainless steel induction disk all pots (if they have a flat bottom) can be used.


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Post# 933935 , Reply# 11   4/22/2017 at 17:31 (2,532 days old) by Combo52 (50 Year Repair Tech Beltsville,Md)        
Most responsive electric cooktop's

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Induction as already mentioned is the clear winner, beyond that any of the thin coil GE and other brand conventional coils are probably more responsive than the glass top stove but only by a slight margin.

The worst ones were the old monotube elements not only did they warp more but they had more mass to heat on cool.

There's really no difference between halogen and Fast start ribbon elements that are in use today for smooth top cooktops that's why halogen disappeared from the market in the United States at least.

I have both halogen and ribbon type elements in my Jenaire cooktop at home and there's no difference and cooking speed with halogen elements they look impressive because they come on almost instantly but they don't make any difference when actually cooking.

In most cases the issue of having proper cookware for induction stoves is not a big issue as pointed out by others what your sister already has may work, if not you can go to IKEA and get high quality cookware to fill the kitchen for just a few hundred dollars this is a small expense compared to the cost of running gas lines in buying a gas cooktop.


Post# 933936 , Reply# 12   4/22/2017 at 17:38 (2,532 days old) by marky_mark (From Liverpool. Now living in Palm Springs and Dublin)        

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Chances are, almost all their pans are induction compatible.  Induction has instant response and is faster than gas.  When a zone is set to boost/max, most of the cooktop's available power is sent to that zone and it will be far more powerful than gas and will bring a pan full of water to the boil very quickly.  Extremely easy to clean as nothing can burn on to the glass.  Very little heat given to room.  Safer.  No combustion byproducts. 

 

My parents in the UK are in their 80s and had always had gas.  They would never had entertained an electric cooktop as they had always heard that gas was better.  Then they switched to induction about 5 years ago and absolutely love it and would never go back to gas.  Here in Spain almost all new cooktops are induction.

 

Having said that, I would find it a cool, retro look to stick with the original '68 GE!  Especially in a mid-century modern house or similar.  Gas also has other uses: skinning peppers, cleaning spark plugs!!  Other types of cooktops can spread out the heat better than induction.  Some pans (especially cheap ones) can make a noise on induction.  The portable induction cooktops tend to have noisy cooling fans and the ones sold in the USA are designed to be connected to a 120V 15A outlet which means they are nowhere near as powerful as a built-in model.


Post# 933939 , Reply# 13   4/22/2017 at 17:58 (2,532 days old) by MattL (Flushing, MI)        

I'd run the gas line.  I'm a big fan of the new(er) flex lines.  They come in a range of sizes from 3/8 -1", odds are 1/2" would be fine for most modern stoves/cooktops.  The lines come in different lengths, but I think all are more than 10', but very easy to work with, no measuring, cutting, threading, gooping on thread sealant and so on. Not cheap but well worth it considering the work involved.


Post# 933940 , Reply# 14   4/22/2017 at 17:59 (2,532 days old) by sel8207 (naples, florida 34117)        
emf fields

emf fields put out by induction cook tops should be looked into before considering one for purchase. Simply google ; emf fields put off by induction cooktops, and search the results. The desire to minimize the amount of emf fields you are exposed to by all electrically operated equipment should be a consideration. Good luck to you. Les.

Post# 933948 , Reply# 15   4/22/2017 at 18:55 (2,532 days old) by kb0nes (Burnsville, MN)        

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I'm positive that all the information that turns up in that EMF field Google search is 100% accurate and fully supported by science too. Lots of kooks on the internet telling us to fear our smart power meters too...

Induction would get my vote too, once you cook on one even a gas stalwart could be converted. Assuming they can deal with some real heat output.

I've never found response to be a problem with electric stoves, you just have to learn how to cook with what you have. My manual transmission car drives much differently then an automatic too, drive it the same and it may not work well either.


Post# 933962 , Reply# 16   4/22/2017 at 21:39 (2,532 days old) by ea56 (Cotati, Calif.)        

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I agree with those that have suggested the GE Calrod stove tops. I have been cooking with this type of electric stove for the past 24 plus years and find these burners very flexible and easy to control. Like Phil said, you learn to cook with what you have. When I've cooked on our nieces gas stove to me its impossible to get exact control. If you turn the flame up to get more heat, unless the bottom of the pan contains the flame its hot as hell, and if I turn it down it seems too slow. And to get a really low flame for instance to finish cooking rice, unless you keep an eye on it the flame goes out. The infinite controls on a GE coil top go down to a very low heat and maintain it, and on high the heat is concentrated on the bottom of the pan, where it belongs. Plus, when you get experienced with a good coil top you learn to cook with residual heat too. And electric is much cleaner than gas. Unless you can afford a really top notch gas stove electric is better in my opinion.
Eddie


Post# 933966 , Reply# 17   4/22/2017 at 22:20 (2,532 days old) by panthera (Rocky Mountains)        
Assuming the conditions you set

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Short of halogen, your GE is going to be the most responsive electric system, given your stipulations.

Calrods are still made, there is nothing better.

Pity Induction is out, it's as good as gas.

So - either halogen/ceramic top or keep the GE.


Post# 933976 , Reply# 18   4/23/2017 at 00:34 (2,532 days old) by rp2813 (Sannazay)        

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Matt, thanks for the info on flex lines. 

 

I agree with some of the arguments for electric and don't care for the way gas = hot handles either.  There is an exhaust hood, so that addresses one complaint about gas. 

 

The last electric stove my sister cooked on was my mom's '49 Westinghouse, so her preference for gas is understandable.  I switched to gas as soon as I was out of my parents' house too.

 

Maybe I'll be able to find a GE cook top of similar vintage in really nice shape that would be acceptable, but at this stage I'm putting the cart before the horse.  Let's see if she even gets the place, as a bidding war is expected even though it needs to have some big ticket work done.  That should at least scare off the flippers and their cash deals.


Post# 933988 , Reply# 19   4/23/2017 at 02:22 (2,532 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands)        

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My mother always cooked on solid electric burners, the slowest responding ones. When she moved to an apartment, it came with a gas cooktop. She couldn't get used to the fast changing heat and also felt she had no control over the heat because she had to look at the flame all the time to see how high it was instead of looking at the dial. Funny isn't it, how we get used to what we have.

Post# 933991 , Reply# 20   4/23/2017 at 03:09 (2,532 days old) by sudsmaster (SF Bay Area, California)        

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I like old Wedgewoods, but if they are abused or not maintained they can look pretty awful after a while (as can any cooking appliance).

For a while I was collecting old Wedgewoods, and found I could move them relatively easily single handed with an appliance dolly and my pickup truck. The secret is that these things are generally bolted together. The tops are generally easily removed, as are the heavy cast iron parts like grids, burners, griddles, etc. They are also generally bolted together so simple tools are all that are needed to disassemble them further, if necessary. After the heavy stuff if removed, the remaining porcelain coated (or chromed) sheet metal is relatively light. I consider them easier to move than a washer.


Post# 933992 , Reply# 21   4/23/2017 at 03:15 (2,532 days old) by sudsmaster (SF Bay Area, California)        
re: halogen burners

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I thought they were available in the USA some years ago, but haven't seen any on display in stores for quite a while. I understand the halogen burners tended to have relatively shorter life spans, which might be another reason for their disappearance.

GE electric ranges and cooktops have gotten top or very good ratings from Consumer Reports for years. It is one appliance that GE appears to have consistently done well. Although I confess I'm not a fan of the pushbutton controls on the back panel. They are impossible to clean and one has to reach over hot pots and pans to reach them. I had one of those ranges in a rental flat in the 80's. I moved to another rental after a few years and it had a cheap Tappan gas range that I liked much better.

Yes, a good cook can get used to electric. But I think there's a very good reason why most restaurants and chefs use gas.


Post# 933993 , Reply# 22   4/23/2017 at 03:42 (2,532 days old) by rp2813 (Sannazay)        

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For sure Rich -- I don't care how well built it might be -- there is no way in hell an electric stove would hold up in a restaurant situation.  Do they even make electric stoves in "professional" models?  I doubt it, as the premise is truly ludicrous.  Gas is a cheaper fuel, and gas ranges of restaurant caliber can endure decades of heavy use and abuse.  It's a no-brainer for that particular application.

 

The GE cook top in question does at least have knobs instead of push buttons and they are located up front.  I agree with you about GE's use of buttons.  I'm not a fan.


Post# 933996 , Reply# 23   4/23/2017 at 05:57 (2,531 days old) by Ozzie908 (Lincoln UK)        
Yes you can get professional stoves in electric

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They tend to be where gas is not available and having cooked on all types of cooktop including solid fuel I would choose Induction over any of them you can get settings that boil quicker than gas as no heat is wasted up the sides of the pot unlike gas. As far as solid electric goes they are zoned so you have boiling and simmering areas and are extremely wasteful of energy as you have to leave them on like an AGA !! Personally I now prefer Induction to gas as it does not heat the air around you thus helping to keep you cool but at the end of the day its a personal choice but if anything like UK its a fortune having gas pipes run due to having to have registered installers. I found it cheaper and easier to learn to use a new form of cooking I have one of those steel discs that enable you to use non ferrous cookware but it hardly gets used.
Austin


Post# 934059 , Reply# 24   4/23/2017 at 14:14 (2,531 days old) by rp2813 (Sannazay)        

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Thanks Austin.  I wasn't aware of the steel discs.  That's a bit of a game changer, as I do find induction intriguing.

 

I guess if the vast majority of us are putting our faith in microprocessors without being able to see and/or understand what they're actually doing, we can adjust to doing likewise with induction controls instead of looking at an actual gas flame.


Post# 934060 , Reply# 25   4/23/2017 at 14:15 (2,531 days old) by combo52 (50 Year Repair Tech Beltsville,Md)        
Halogen vs modern smooth top electric cook-tops

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Halogen is only about 3 seconds faster to heat up and because there is more thermal mass they that longer to cool down when you reduce the heat setting.

Add to this they are far less durable, there is good reason that they have stopped making and selling them.


Post# 934083 , Reply# 26   4/23/2017 at 16:12 (2,531 days old) by earthling177 (Boston, MA)        

If you do use the "interface" steel discs to cook with non-magnetic cookware on induction, please be aware of a couple of things: they work "very well" for the countertop induction burners, although it becomes very obvious that the disc has a thermal mass/inertia associated with it, it will feel more like using a regular electric burner and also be very careful using the disc on a cooktop -- the countertop burner will barely get 1800W and can deal with the disk, but several people visiting my home got very confused when they put the disc on the cooktop instead, and set the thing on power boost (over 3000W) and got the stove to shut down the burner a minute or so later because it was overheating. You need a very good flat bottomed pot with a lot of liquid to absorb that much power quickly enough from the disc so it won't case unscheduled shutdowns.



Post# 934139 , Reply# 27   4/23/2017 at 20:38 (2,531 days old) by sudsmaster (SF Bay Area, California)        

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Good point about the steel disks. They are a band-aid sort of solution for using non-induction ready cookware on an induction burner.

I'm noticing, at least at Costco, that more and more cookware sets are induction ready. There can be a bit of a price premium for this, but it's probably a better solution than having to cook everything with an inefficient steel disk under every pot.

There is however a lot of 100% aluminum or non-magnetic stainless cookware out there. It will take some time for people to wear it out and replace with magnetic stuff. I have very few induction ready pieces of cookware, other than the cast iron stuff or steel woks etc. Even my stainless set is non-magnetic (but it looks wonderful). I'd hate to have to replace it all in order to enjoy induction. Meanwhile the main kitchen has a gas cooktop, and the patio range has coil type elements, so I'm good to go.


Post# 934177 , Reply# 28   4/24/2017 at 01:28 (2,531 days old) by RevvinKevin (Tinseltown - Shakey Town - La-La Land)        
electric professional / industrial models

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A quick detour back to this.  

 

Prior to 9/11 I was able to get a "behind the scenes" tour on a cruise ship.  When walking through the very large galley, which produces thousands of meals each day, I noticed their stoves, or cooking surfaces were something similar to this.   At first I was surprised to see an all electric galley (growing up with gas), but thinking about it this makes total sense from a safety and convenience stand point.

 

Kevin

 

"I now return you to your regularly scheduled thread..."


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Post# 934217 , Reply# 29   4/24/2017 at 08:57 (2,530 days old) by vacerator (Macomb, Michigan)        
Most even moderatley

priced cookware is induction compaitable now.

Cruise ships would have to carry LPG tanks, or LNG in order to cook with gas.
That would also add weight.
I don't think Wartzilla makes a ship engine that is not diesel.
As the generators have to make electricity for everything else on board, plus the air compressors for the engines, etc., it's the most efficient.


Post# 934227 , Reply# 30   4/24/2017 at 09:52 (2,530 days old) by askolover (South of Nash Vegas, TN)        

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I use gas and I love it.  But....if I lived where gas service wasn't available I'd go with induction.  If I ever build a new house I plan to have a gas range on one side of the kitchen and an induction cooktop on the other.  Currently have a Duxtop countertop 1800W model to try it out...had it now for almost 2 years and I use it more than the gas range...especially in the Summer and it won't heat up my kitchen like the gas does.  I went ahead and bought a new stainless cookware set at Walmart that's induction compatible. 


Post# 934266 , Reply# 31   4/24/2017 at 14:14 (2,530 days old) by kb0nes (Burnsville, MN)        

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I went out to buy some new cookware for my Volrath induction unit and most all of now has a magnetic layer in it. There is even hard anodized aluminum that they are incorporating a magnetic layer into if one can't deal with abandoning aluminum cookware!

Replacing the cookware seems a small price to pay to be able to cook with a higher performance heat source.


Post# 934365 , Reply# 32   4/25/2017 at 00:00 (2,530 days old) by sudsmaster (SF Bay Area, California)        

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It does make sense that a cruise ship would go with electric instead of gas. Why have to cart around a completely different fuel source when there's already tons of diesel on board making electricity? Plus piping propane through the ship would add another level of danger. A gas explosion in a house is one thing... a gas explosion on board a ship at sea filled with thousands of tourists... a whole nother level of tragedy.

Although I confess I don't quite get the square heating plates on that range, vs. round, but maybe there's a good reason. Maybe the food gets cooked in the same rectangular pans that go on the buffet steam table? Probably great for casserole type cuisine.


Post# 934366 , Reply# 33   4/25/2017 at 00:01 (2,530 days old) by sudsmaster (SF Bay Area, California)        

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I remember when the word "induction" had a scary meaning for young men in the 1960's and early '70's. As in, "You're in the Army now!"



Post# 934385 , Reply# 34   4/25/2017 at 01:58 (2,530 days old) by vacbear58 (Sutton In Ashfield, East Midlands, UK)        
In a commercial situation

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When I joined the commercial cooking business 14 years ago there were units available rather like the one Kevin illustrates above, they are not that popular as they were not as responsive as gas. But since the introduction of induction tops all electric units are becoming more and more popular as they are much easier to install, cleaner to operate and do not require the extensive ventilation requirements (with gas, by law, you are required to have mechanically assisted fresh air into the kitchen as well as extract) where is any part of the ventilation fails the gas supply is shut off through the interlock to the ventilation.

Another interesting feature is "invisible" induction on the likes of server counters where the induction unit is placed under the top and so is not visible but a magnetic cooking vessel placed on top will work, we did one of these before Christmas but it took a trial of three different types of chafing dish before we could get one to work properly - all to do with the magnetic content apparently.

Like many others, I would recommend induction in your situation too.

Al


Post# 934426 , Reply# 35   4/25/2017 at 07:58 (2,529 days old) by vacerator (Macomb, Michigan)        
Many finer restaurants

use at least on small induction stand alone plate for making speedy sauces, searing, etc.

Post# 934482 , Reply# 36   4/25/2017 at 13:16 (2,529 days old) by rp2813 (Sannazay)        

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It's going to be a competitive situation with bidding on the house.  Today is the deadline for offers to be submitted.  I think it's a long shot that her offer will be accepted.  I did tell her that as far as traditional electric goes, her GE is as good as it gets.  She wasn't thrilled to hear that, but it could be a moot point anyway.

 

Thanks for all the input.  On the outside chance she ends up with the place, she'll have options to consider.


Post# 934767 , Reply# 37   4/26/2017 at 19:30 (2,528 days old) by sudsmaster (SF Bay Area, California)        

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Well, if this is her first house, she'll have a whole lot of other things on her mind besides the cooktop. And yes, that view is wonderful. I'm assuming the home is in the hills, but wondering which ones? San Mateo/Santa Clara? Fremont side? The yard looks interesting... with the fencing she might be able to have a veggie garden without the deer decimating it. Maybe. I hear they can leap over 6 ft fences.

I wish her luck with the offer. This can be a very stressful time. When I bought this place, I was nearly beside myself with the bidding process, taking out the huge (to me at the time) mortgage, signing a stack of paperwork that I just had to trust my real estate agent to tell me what it all meant. Then I spent a month fixing up the place: painting interior, pulling up old green wall to wall carpet, refinishing three rooms of nice broad plank hardwood, replacing the water line from the utility box to the home, etc... it never seems to end, either, but one just gets used to things... aging in place... lol, like the owner.


Post# 934872 , Reply# 38   4/27/2017 at 00:37 (2,528 days old) by rp2813 (Sannazay)        
The House

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Rich, it's in an unincorporated portion of San Pablo known as Bayview.   The view in the pic above is across to the north shores of San Pablo Bay, mainly portions of Marin and Sonoma Counties that for various reasons will likely remain unspoiled by development.

 

My sister's bid fell short.  Out of 19 offers, five were better/higher than hers.  It's fine.  The house needs about $40K worth of work.  The declarations document is some 215 pages long and the place is being sold as is.  The highest offer didn't reach the $600K mark.

 

She owns her place in Los Angeles and has decent equity in it, but San Pablo is a hot market and a contingency offer wouldn't stand a chance.   Hers would have been a cash deal, but she drew her line in the low 500s.

 

Here's a link to the listing on Zillow.  So far there's no mention of any sale pending.  If you view the pictures, you'll see that the kitchen is the sorriest room in the house, and quite small.



CLICK HERE TO GO TO rp2813's LINK

Post# 934879 , Reply# 39   4/27/2017 at 02:19 (2,528 days old) by sudsmaster (SF Bay Area, California)        

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The kitchen is on the small side, but well laid out, IMHO. It's obviously been refinished... the coppertone cooktop hood is a dead give away. Why they didn't paint that white, along with everything else (including the cooktop, apparently) is a mystery to me.

It took me a while to figure out how that house is laid out. From the street it looks like a run of the mill tract home. But the rear portion with the Great Room and vaulted ceiling sets it apart. I guess that's a family room, since there's also a smaller seating area opposite the dining "room". I think. Also the house mostly appears to be over a crawl space, except for the rear great room which looks like it's on a slab. That's probably a good thing, since it allows the plumbing to be accessible under the main floor, although it also looks like a very tight crawl, which could complicate the gas line extension.

It's right on the water, with a set of train tracks running just n.e. of the rear of the lot. Depending on what runs there, that may or may not be a problem. The view is nice but I notice that similar sized homes inland of that site are going for substantially less.


Post# 934886 , Reply# 40   4/27/2017 at 03:53 (2,528 days old) by brucelucenta ()        

I personally have ALWAYS had an electric cooktop. Grew up using them. From the GE ribbon coil burners to the first corning ware white glass top unit and down to the radiant black glass top burner that I have now. The latest is very quick indeed and amazingly enough, consumer reports said it heats a little quicker than gas and cools down quicker than the electrics up to now ever have. It is MUCH easier to clean up, if you have a boil over or mess with a smooth glass top. I can use comet and a green scrubber pad on it with no problem at all. I think it amounts to what you learned how to cook on and grew up with in many cases as to whether you prefer gas or electric.

Post# 934918 , Reply# 41   4/27/2017 at 10:35 (2,527 days old) by rp2813 (Sannazay)        

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The trains weren't bad when we were there.  Being a train person, I didn't have a problem with them.  No horns are used since there aren't any grade crossings nearby.  Traffic consists mainly of Amtrak Capitol Corridor trains that are about five cars long and pass by quickly.  From the back yard, you can barely see the tops of the trains unless you walk all the way out to the edge.

 

A long haul freight train also went past.  It made more noise, but you could still converse outside, and inside the house the double pane windows muffled it quite effectively.

 

I have no doubt that the view is what sold the place.  There was another home down the street (2173 Cypress) that we looked at.  A mirror image without an added on room, but with more yard beyond its chain link fence.  It had less of a view due to vegetation from the park behind it and was a lot less private.  It didn't hold a candle to the one she was going after, but it did have a nice KDC 21 in the kitchen.


Post# 934946 , Reply# 42   4/27/2017 at 15:00 (2,527 days old) by MattL (Flushing, MI)        

Interesting house, the outside sure does not match the inside.  Looks like lots of update to the interior, but none outside.  One thing that struck me looking at the interior shots is that the entry door does not in anyway belong.  Cross-buck with diamond windows with that modern interior ? No.

 

Other than that the interior seems fine, the kitchen is not that bad for it's size.  I agree the hood should have been swapped out, but that is minor.


Post# 934947 , Reply# 43   4/27/2017 at 15:05 (2,527 days old) by rp2813 (Sannazay)        

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Oh for sure, that entry door would have to go.  I'd replace it with something less vulnerable and more modern with glass up high, as it would be dark in the entry way if the door were solid.  The exterior needs an update.  It does belie the interior improvements (except the kitchen) and the enormous add-on room, though.


Post# 935039 , Reply# 44   4/28/2017 at 00:13 (2,527 days old) by sudsmaster (SF Bay Area, California)        

sudsmaster's profile picture
Just curious, what all needs to be done to the house that would cost $40k? Termite? Foundation? Plumbing? Electrical? All of the above?

The roofing looks OK in the photos, but sometimes you have to look at it up close. I wonder about the join between the gable roofing over the main house and the walls and perhaps even the angled shed roofing over the great room. That can be a problem area if the flashing isn't done right.

Too bad the house isn't flipped around so the great room is in front. But perhaps not as much privacy that way.

All moot, anyway. Just as well.



Post# 935043 , Reply# 45   4/28/2017 at 00:49 (2,527 days old) by rp2813 (Sannazay)        

rp2813's profile picture

Drainage issues (note all the flex extensions off the downspouts), termites, dry rot (the exposed ends of those big great room beams in particular), some roof and sewer work.   Of course, the inspecting contractor quoted the prices, and the work could possibly cost less if someone else does it.

 

The seller is the daughter of the original owners.  She has lived there for the past few years.  None of them ever lifted a finger with regard to upkeep, and there's some DIY stuff that appears to have been inspired by Popular Mechanics.

 

I think the winning bidder got a good deal in spite of all that.   In addition to the view, while standing at the back fence you can hear the bay waters lapping at the shore below.   Even if it runs up to $650K after all necessary work is done, that's very reasonable for a waterfront view home around these parts.


Post# 935111 , Reply# 46   4/28/2017 at 08:31 (2,526 days old) by vacerator (Macomb, Michigan)        
Nice price

for California too, yes?

Post# 935145 , Reply# 47   4/28/2017 at 12:51 (2,526 days old) by DaveAMKrayoGuy (Oak Park, MI)        

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Pretty ingenious for the cruise ships to use generators for electric cooking... I wonder if that's what the Titanic could have thought up...

 

 

-- Dave 


Post# 935310 , Reply# 48   4/29/2017 at 14:23 (2,525 days old) by sudsmaster (SF Bay Area, California)        

sudsmaster's profile picture
The Titanic's main two ranges, spanning 96 feet and 19 ovens, used coal, which obviously the ship had in abundance.

However the ship also had an electric oven for baking and various electric appliances for freezing, mincing, peeling, toast and such.

I don't know if steam was used in the kitchen, although the main heating source for the ship was steam. First class cabins and some other areas of the ship also had supplemental electric heaters.





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