Thread Number: 78464
/ Tag: Ranges, Stoves, Ovens
Did most ovens have a vent? |
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Post# 1024829 , Reply# 1   2/16/2019 at 18:49 (1,866 days old) by wayupnorth (On a lake between Bangor and Bar Harbor, Maine)   |   | |
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Every oven I knew of, electric or gas has a vent somewhere. Many electrics had the vent under the right rear burner. Every gas one had either a vent in the rear, under the back splash or in the top of the oven door. I have seen those that actually vented to a chimney. Some of the bottom models may have eliminated them but I never saw any with no vent.
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Post# 1024830 , Reply# 2   2/16/2019 at 18:54 (1,866 days old) by cuffs054 (MONTICELLO, GA)   |   | |
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Having decided that 'all' ovens have a vent, why do you have to open the door when broiling in an electric oven? |
Post# 1024832 , Reply# 3   2/16/2019 at 19:10 (1,866 days old) by norgeway (mocksville n c )   |   | |
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I bought a early 60s RCA Whirlpool that indeed did not have a vent, I never tried to use it even though it looked good, I stripped it and hauled it off. |
Post# 1024833 , Reply# 4   2/16/2019 at 19:11 (1,866 days old) by combo52 (50 Year Repair Tech Beltsville,Md)   |   | |
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All gas ovens have to have a vent so the burner will keep burning, LOL
95% of electric ovens have vents, but some cheap ones like electric Brown Stove Works ranges did not.
Electric ovens without vents had moisture problems when baking items with lot of water in them [ it would sometimes condense on the inside of the oven door and leak on the floor ] and they often did not bake as well due to a lack of air circulation in the oven.
Electric ranges often had you leave the door ajar so the broiler would stay on and not cycle for better broiling, it was also so you could keep a better eye on what you were broiling and so it did not catch fire without you seeing lots of smoke first.
John L. |
Post# 1024835 , Reply# 5   2/16/2019 at 19:13 (1,866 days old) by norgeway (mocksville n c )   |   | |
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If im not mistaken 1950s Hotpoints cut off if you close the door while broiling. |
Post# 1024838 , Reply# 6   2/16/2019 at 19:32 (1,866 days old) by ea56 (Cotati, Calif.)   |   | |
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My GE electric range manual instructs the user to keep the oven door closed while broiling, which keeps the smoke and odor from getting into the house. The element does indeed cycle off briefly at times while broliing, but doesn’t seem to effect the quality of the broiled meats.
I’ve never noticed any fires breaking out when I broil meat. And the oven doesn’t seem to get any dirtier from use of the broiler. It seems like the intense heat of the broiler burns off the grease before it can deposit on the oven surface.I wouldn’t want an oven again that required leaving the door open while broiling. Eddie This post was last edited 02/16/2019 at 23:01 |
Post# 1024880 , Reply# 8   2/17/2019 at 07:54 (1,865 days old) by combo52 (50 Year Repair Tech Beltsville,Md)   |   | |
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All Self-Cleaning Thermador Wall ovens vented outside till the late 80s and then they could be installed either way. I can run a SC cycle on my TD oven when it is a filthy crusty mess and never smell it unless you are outside the house.
And any range will vent close to 100% of cooking smells if you have a proper range hood that vents outside and you have a properly designed kitchen without stupid things like a ceiling fan in the kitchen.
John L. |
Post# 1024888 , Reply# 9   2/17/2019 at 09:30 (1,865 days old) by fan-of-fans (Florida)   |   | |
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My aunt's 70s Thermadors vented out with a blower like a dryer vent. But unfortunately many houses built these days only have a microhood that recirculates odors back to the kitchen. There is not duct outside for many and a weak ventilation fan. |
Post# 1024900 , Reply# 10   2/17/2019 at 11:37 (1,865 days old) by norgeway (mocksville n c )   |   | |
This post has been removed by the member who posted it. |
Post# 1024935 , Reply# 11   2/17/2019 at 15:09 (1,865 days old) by DADoES (TX, U.S. of A.)   |   | |
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Post# 1024966 , Reply# 13   2/17/2019 at 22:56 (1,865 days old) by combo52 (50 Year Repair Tech Beltsville,Md)   |   | |
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In the US at least always have a catalytic converter otherwise the smoke would be horrific, the only exception I have ever seen are the Thermador built in wall ovens that had to be vented outdoors.
Ovens do not need vents because the air expands when the oven is heated, even if the air expanded 100% it is only a few cubic feet of air that needs to escape, no home oven is that tightly built that expanding air is a design consideration.
Newer ovens in the US generally use much more energy than older ovens that were built 20 or more years ago, this is largely because they are much bigger inside, the windows are much larger [ many oven doors have 0 insulation in them ] To make up for the larger sizes and lack of insulation many ovens have added cooling fans to keep outside temperatures down to safe levels.
Even the much smaller ovens that are popular in Europe newer ones use about the same amount of energy they did decades ago, again this is because of all glass doors, thin walls and because very few are SCing so they are not built to operate at 900F. |