Kent wrote:
> "Ted Goldblatt" > wrote in message
> ...
>> Jean B. wrote:
>>> For the past ca 10 years, I have had a KitchenAid oven that only allows
>>> you to broil with the door closed. I hate it. Thus, I am checking out
>>> ovens that allow open-door broiling as I put together specs for my new
>>> kitchen.
>> Just as an aside - why do you want open door broiling? I recently redid
>> my kitchen and put in Dacor ovens which I specifically confirmed allowed
>> closed door. All my previous ovens required open door broiling (including
>> the oven in the Kitchenaid range that I replaced) and I hated it - it
>> filled the house with smoke, splattered grease, and dumped huge amounts of
>> heat into the kitchen (and living in south Florida, that was not a plus).
>> Additionally, (according to appliance people) it led to overheating of the
>> control panel of my drop-in stove (which had the controls in the front
>> right above the oven door).
>>
>> snipped lower portion of message<
>>
>>
> When you broil a steak with the door closed you're essentially broiling in
> an oven with too much heat on the undersurface of the meat. This is also
> true when you grill a steak on a gas grill with the lid closed. There's too
> much heat on the top of the meat. This makes it pretty hard to grill or
> broil a char-rare steak.
>
> Kent
>
The upshot is that I will be getting an Electrolux, for better or
for worse. I hope it isn't a total lemon.

--
Jean B.