Ted Goldblatt wrote:
> Jean B. wrote:
>> Ted Goldblatt wrote:
>>> Ed Pawlowski wrote:
>>>> On Sun, 24 Jan 2010 23:35:45 -0500, Ted Goldblatt
>>>> > wrote:
>>>>
>>>>> 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).
>>>>
>>>>
>>>> Good point, but how well does the food come out in a closed versus
>>>> open oven? Closed, the heat can turn of and stop the broiling, thus
>>>> the open door. I don't have any experience with that as ours can be
>>>> done open and we do so.
>>>
>>> That could be an issue - I don't know if my new ovens cycle on broil
>>> or not. I generally use the broiler only briefly to brown up the
>>> tops of things - if I'm doing the moral equivalent of grilling, I do
>>> it outside on the grill...
>>>
>>> Next time I use the broiler I will check this and report back.
>>
>> Yes, well, I (the OP) haven't progressed to grilling. Not sure why.
>> Open-door broiling is (for me) the next best thing.
>
> Like I said, I'm in south Florida. The weather here is OK for outdoor
> cooking all year, and keeping the heat (and smoke) outside helps with
> the air conditioning power bills (we've run AC within the last week
> so...), so real grilling has advantages here besides just the straight
> up cooking ones...
>
> That said, I occasionally _do_ use the broiler to actually broil, but
> that is almost always for seafood, and given how quickly that goes, the
> concerns raised elsewhere in the thread about cycling and heat from the
> wrong side don't appear to the problems for me...

I am in New England--Massachusetts. But weather doesn't deter
everyone from grilling. Some do all year round.

Interestingly, Dacor got back to me (although my question re Dacor
ovens had been answered), and they actually mentioned the control
panel. So that looks like some of the rationale for the way
broiling is done now. I wonder why the Electrolux family still
broils with the door open, and whether there is an effect on the
control panel? Come to think of it, one way around this would
have been to get a vintage range/oven.

--
Jean B.