Re: Electric stove element repair
- From: "Buerste" <buerste@xxxxxxxxxxx>
- Date: Wed, 6 Oct 2010 01:41:42 -0400
"Pete Keillor" <keillorp135@xxxxxxxxxxxxx> wrote in message
On Tue, 5 Oct 2010 04:31:57 -0400, "Buerste" <buerste@xxxxxxxxxxx>
I got an induction top to replace a cracked top. Gas isn't an option
"Rich Grise" <richgrise@xxxxxxxxxxx> wrote in message
On Mon, 04 Oct 2010 20:45:37 -0500, Pete C. wrote:
I have one of those quartz top electric ranges. One of the "burners"
it has a Nichrome waffled ribbon snaking around a pattern partially
in asbestos or the equivalent. The problem is where the ribbon
a 1/4" male spade lug that is in a ceramic block, the spotweld has
Is there any way to repair it? I bought a new one with the temp
(only comes as a unit) for $130...OUCH! But, if I can repair it, I
buying the next new one. Somehow I think my 250 amp spotwelder isn't
I never thought I would have liked electric but this thing is WAY
Perhaps check with the experts on s.e.j.w
From what I've seen the folks who insist that you have to cook on gas
and that electric is terrible don't actually know how to cook. Real
chefs just cook on whatever appliance they have in front of them and
produce consistently perfect results regardless of gas, halogen,
cal-rod, induction, etc. The gas envy thing mostly results from the
that it is used in commercial kitchens largely because it is cheaper
BTU than electric and commercial kitchens use a *lot* of BTUs.
My Mom always preferred electric - the problem I've had with it is, when
you turn off the power to the burner, it stays HOT HOT hot hot beyond
cooking time, and you have to move the pan. I don't know how Mom did it,
but everything always came out perfect, but that could be just because
was Mom. ;-)
I just got a tabletop gas grille for $25.00 new, and last Friday did
They came out edible!!! :-) :-) :-)
This thing is amazing! The element cools instantly, the quartz top is hot
to the touch but cooking stops immediately. The element doesn't have
different heat levels, it pulses the element on and off at full power; the
higher the control is set, the more "on" pulses it receives. The pan
up from radiant heat not transferred heat, if the pan bottom isn't
flat, it doesn't heat correctly. Cheap pans work terribly, my Cuisinart
pans are flat and heavy and work well as does cast iron.
because the range is on a center island, and I'm not paying for
chipping up the floor and installing a propane tank. I prefer the
induction top to gas anyway. Instant on, instant off (depending on
the thermal mass of the pan), massive heat (big burner is 3.5 kW at
double boost), plus very low heat. I melt baker's chocolate directly
in a pan at a setting of 2 without scorching (chocolate pecan pie).
And lastly, since the top only gets hot from conduction from the pan,
cleans up with one wet paper towel and one dry one. Did need new
pans, they have to be magnetic.
I like to toast tortillas right on the top.
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