Thread Number: 79826
/ Tag: Ranges, Stoves, Ovens
Eek a solid element |
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Post# 1037288 , Reply# 1   7/6/2019 at 06:10 (1,727 days old) by Frigilux (The Minnesota Prairie)   |   | |
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Post# 1037291 , Reply# 2   7/6/2019 at 07:04 (1,727 days old) by DaveAMKrayoGuy (Oak Park, MI)   |   | |
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My aunt, seemingly interested and in on the latest craze of newest design contributed to the demise of solid burner elements...
That was the one thing she (even at the time Frigidaire introduced them in some of its electric ranges) didn’t buy... Yes, over a few years, they appeared less in a typical appliance store’s stock, though I occasionally saw at a resale/thrift outlet with the equally obsolete electronic oven control/clock/timer that one has... — Dave |
Post# 1037319 , Reply# 3   7/6/2019 at 13:54 (1,727 days old) by appnut (TX)   |   | |
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Post# 1037328 , Reply# 4   7/6/2019 at 16:16 (1,727 days old) by CircleW (NE Cincinnati OH area)   |   | |
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My now deceased neighbor Edith got a Frigidaire range sometime around 1990 that had the solid elements. She didn't like it at all, and wished she had kept her Avocado Frigidaire she got in the early 70's. |
Post# 1037342 , Reply# 6   7/6/2019 at 18:38 (1,727 days old) by Xraytech (Rural southwest Pennsylvania )   |   | |
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Those burners were horrible.
When building her new home in 1993 mom chose a Frigidaire range with these burners. Canning was nearly impossible. She had it until 2007 when I bought her a new smoothtop Kenmore. Our neighbors down the road had a Maytag with the same burners, theirs was a few years older. |
Post# 1037360 , Reply# 7   7/6/2019 at 21:04 (1,727 days old) by SudsMaster (SF Bay Area, California)   |   | |
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Post# 1037396 , Reply# 10   7/7/2019 at 06:53 (1,726 days old) by mrboilwash (Munich,Germany)   |   | |
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Both types have their pros and cons and both are far away from being perfect.
American coil type burners are wonderful for their ease of control. They almost respond as quickly as gas. Solid cast iron burners are much easier to clean. If something has cooked over all it takes is a green Scotchbrite and any kind of cleanser. Same holds true if a wet pot is left on them long enough for rust to develop. Just scour it off. Another advantage is that you can use lots of water for cleaning as there are no bowls underneath and no electric contacts. (Unless it`s still a prewar design of a solid plate) Solid plates are 100% flat and even and they will stay this way for a lifetime which makes them very energy efficient as long as your pots and pans are 100% even too. Have not seen too many heavily used coil type burners that were not at least a little bit skewed and distorted. From personal experience I find that solids don`t take longer to heat up than a coil that is not even anymore, but they take forever to cool down which is a real nuisance. We call it use of residual heat and simply had to get used to it. You just have to turn down the heat a few seconds before a full boil or if anything fails take the pot from the burner or push it a little bit aside. |
Post# 1037397 , Reply# 11   7/7/2019 at 06:54 (1,726 days old) by ozzie908 (Lincoln UK)   |   | |
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Since the 80's I believe as coiled elements like Calrods were deemed a hazard so you had a choice of Gas, Ceramic top or solid plate and all solid plate stoves were a nightmare, Made the stupid mistake of having a solid cook top fitted in a spare kitchen and what a pain they were took an age to heat a pan of water and the only good thing was if you switched it off when boiling the residual heat would cook whatever you had in the pan but if you forgot to turn it off there was no way of knowing and when it turned white with heat you realised you had left it on... I know I did it.
All I can say is thank you whoever invented induction hobs as they are the best ever !!!!!! Austin PS its MHO of course. |
Post# 1037456 , Reply# 13   7/7/2019 at 23:31 (1,726 days old) by SudsMaster (SF Bay Area, California)   |   | |
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This sort of confirms what else I was thinking... making smart use of residual heat. Like cooking in heavy cast iron, in a way.
The old Frigidaire thick coil elements were sort of a compromise between the monolithic solid elements and the more typical narrow GE style coils. Except of course they also needed drip pans and could get uneven as well. I prefer gas for surface cooking and electric for ovens. That seems to be a popular combination, if you can find it. I'd have to replace a lot of cookware to go to an induction type range. My favorite cookware is mostly aluminum with no induction capability. |
Post# 1037464 , Reply# 14   7/8/2019 at 02:08 (1,726 days old) by DaveAMKrayoGuy (Oak Park, MI)   |   | |
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Post# 1037472 , Reply# 15   7/8/2019 at 04:49 (1,726 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands)   |   | |
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I cook on induction, but it's a cheap cooktop. The heat is uneven, turns on and off especially on lower settings. I would love to have a solid burner or two for simmering and slow cooking. My mother cooked on those solid burners most of her life, she made use of residual heat but also turned burners on in advance.
For many years dual fuel ranges have been around here, rather cheap too. Gas cooktop and electric oven were sold by almost every brand. |
Post# 1037503 , Reply# 16   7/8/2019 at 12:56 (1,725 days old) by DaveAMKrayoGuy (Oak Park, MI)   |   | |
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I wonder how quickly residual heat disparates on a gas burner... I'm equally afraid to put anything on one right away that I just turned off, and even learned the hard way a burner cover I removed with my bare hands was still hot...!
What's nice about gas vs. any electric is warming contents in a pan or pot with a very low flame, versus what to me, even at a lowest setting, an electric element still being "full on"... -- Dave |
Post# 1037525 , Reply# 17   7/8/2019 at 16:30 (1,725 days old) by Launderess (Quiet Please, There´s a Lady on Stage)   |   | |
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Gas burners are prized by many both professional and domestic users because of its near instantaneous reaction to adjustment in temperatures. Simply put gas burners have always been more responsive than electric coils to adjustments in temperatures.
Whatever residual heat held by the grates or whatever is minimal and does not affect adjustment (decrease) in temps much if at all. If one has something boiling and turns the flames down the boil stops at once and things rapidly begin adjusting to new temp. This is especially useful if something begins or actually is boiling over. OTOH have always equated electric burners with cooking on an AGA or some other sort of similar range. To affect quick changes in temperature best to shift the pot or pan off one burner to another or away from heat all together. It really is same for any sort of resistive electrical source of heat. Anyone who irons knows the things take longer to heat up than cool down. So if you want to iron silk after doing linen, you'll either have to wait for iron to cool down, or get out another and start from scratch. |
Post# 1037577 , Reply# 19   7/9/2019 at 06:10 (1,724 days old) by askolover (South of Nash Vegas, TN)   |   | |
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