"Steve Calvin" > wrote in message
...
> carbuff wrote:
>
>>
>> I concur with this. I have a Whirlpool model #GLP84900 (self-cleaning,
>> non-convection, expandable elements, glass top). It takes 5 minutes to
>> heat the oven to 350F. That's faster than any exposed-element range I've
>> ever owned by a huge margin. That, in fact, is the feature I like best
>> about this range. (The next is how the oven light goes on automatically
>> when you open the door). )
>
>
> I have a GE (one year old) that isn't a hidden element model. Heats to
> 350dF in about the same time. As for the light going on when the door's
> opened... don't they all do that?!?

OK, maybe the new(er) high-end models all do. My computer guru, however,
bought a new stove maybe 5 yrs ago, which doesn't have an oven light at all!
Obviously an entry-level model, lol.

>>
>>
>>
>>>I would recommend avoiding the white-on-white top as it is a bitch to
>>>keep
>>>clean.
>
> Mine's white with a black glass top. Piece of cake to keep clean. Much
> easier than the gas POS (also a new GE) that I ripped out!
>
>
>> Interesting that you say this. While I was appliance-shopping (last
>> July), I sought the advice of the only friend I know with a convection
>> range. He advised against, as in his experience, the food dried out with
>> convection cooking. So now, he only uses convection to preheat the oven,
>> and then bakes without the fan. YMMV
>
> My main oven is not a convection but my secondary oven can be a convection
> if I choose to use it. I think that your friend just didn't take the time
> to learn the dos and don'ts of using the convection. Once you figure them
> out they are really a great feature, but it does take some patience and
> you don't cook exactly the same as in a normal oven.

You're probably right - he's the type who won't take the time to RTFM, and
then wonders "Why doesn't this $1,500 POS work to my satisfaction?"

>
>>
>> The only drawback I've found so far with this range is that the radiant
>> elements are slower to heat up than the old-fashioned exposed coils, and
>> at max setting, the heat seems a tad less intense than a red-hot coil.
>> OTOH, I have yet to burn anything to the bottom of a pan, which I used to
>> do frequently on my GE.
>
> Now that shocks me. My radiant elements are hot, *now*. Not as fast as
> gas but not too danged far behind either! I'm talking seriously hot
> seriously fast. Now, cooling down is a totally different issue. Only way
> to stop the heat transfer immediately it to slide the pot/pan to a
> different area of the cooktop but that's trivial.
>
>
> --
> Steve
>
> Every job is a self-portrait of the person who did it.
> Autograph your work with excellence.
>