Cooking Equipment (rec.food.equipment) Discussion of food-related equipment. Includes items used in food preparation and storage, including major and minor appliances, gadgets and utensils, infrastructure, and food- and recipe-related software.

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Dee Randall
 
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Default What is the term for instant 'cool down'-'heat up' burners on a stove

Hello,
Can you help me so that I can google the correct term. I am looking for a
slide- in 30" electric stove (to replace a Jenn-Air 1989 down-draft stove)
that has the burners that turn immediately to the temperature that one has
turned them to (i.e., 1-10) instead of slowly cooling off.

I'm not sure if it is halogen. And I don't know if it is halogen whether
they only have one halogen burner on a stove.
Thanks. I have already googled groups and have read a few postings, but
still not sure of the differences as it might relate to a slide-in electric
stove.
Thanks so much.
Dee


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Wayne Boatwright
 
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On Mon 12 Sep 2005 08:24:22p, Dee Randall wrote in rec.food.equipment:

> Hello,
> Can you help me so that I can google the correct term. I am looking for
> a slide- in 30" electric stove (to replace a Jenn-Air 1989 down-draft
> stove) that has the burners that turn immediately to the temperature
> that one has turned them to (i.e., 1-10) instead of slowly cooling off.
>
> I'm not sure if it is halogen. And I don't know if it is halogen
> whether they only have one halogen burner on a stove.
> Thanks. I have already googled groups and have read a few postings, but
> still not sure of the differences as it might relate to a slide-in
> electric stove.
> Thanks so much.
> Dee


Yes, Dee, I think it is halogen you're after. Some time ago when I was
investigating them, they were only available on cooktops and there were
usually only one or two halogen burners, never all of the burners. That
may well have changed in the intervening time.

I believe that ranges with all halogen burners are available in the UK and
the voltage will work here. You might consider importing one. Search on
"cookers" + "halogen" or "halogen hobs".

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

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Vox Humana
 
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"Dee Randall" > wrote in message
...
> Hello,
> Can you help me so that I can google the correct term. I am looking for a
> slide- in 30" electric stove (to replace a Jenn-Air 1989 down-draft stove)
> that has the burners that turn immediately to the temperature that one

has
> turned them to (i.e., 1-10) instead of slowly cooling off.
>
> I'm not sure if it is halogen. And I don't know if it is halogen whether
> they only have one halogen burner on a stove.
> Thanks. I have already googled groups and have read a few postings, but
> still not sure of the differences as it might relate to a slide-in

electric
> stove.
> Thanks so much.
> Dee


Halogen would be one way to achieve instant on/off. The other way, one that
would be more efficient and provide more power, would be induction.


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Dee Randall
 
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"Vox Humana" > wrote in message
. ..
>
> "Dee Randall" > wrote in message
> ...
>> Hello,
>> Can you help me so that I can google the correct term. I am looking for a
>> slide- in 30" electric stove (to replace a Jenn-Air 1989 down-draft
>> stove)
>> that has the burners that turn immediately to the temperature that one

> has
>> turned them to (i.e., 1-10) instead of slowly cooling off.
>>
>> I'm not sure if it is halogen. And I don't know if it is halogen whether
>> they only have one halogen burner on a stove.
>> Thanks. I have already googled groups and have read a few postings, but
>> still not sure of the differences as it might relate to a slide-in

> electric
>> stove.
>> Thanks so much.
>> Dee

>
> Halogen would be one way to achieve instant on/off. The other way, one
> that
> would be more efficient and provide more power, would be induction.
>



Thanks for your response:
Vox, I am wanting to replace my Jenn-Air; I think you know my model, the
down-draft electric. My husband doesn't want to put a hood in so as to not
use a downdraft - I wish he would reconsider, and I might convince him, but
not until I've left no stone unturned-- I think Jenn-Air actually does have
a down-draft 'induction.' See below.

I bought a set of pans that I really like from Costco
http://www.costco.com/Browse/Product...av=&cat=&s= 1
after previously not long before buying their caphalon type, so I'm not
eager to replace pans again! The newest pans do seem pretty flat. But I'm
not sure what to think about 'matching up' sizes to fit the burner, and
whether they need to be exact.

I saw online a Jennaire 'replacement insert'
http://store.yahoo.com/absolute-shop...eraelcaje.html
but I don't have any idea if this would work in my present Jennaire. I have
three different inserts now that I have used: the grill, the electric
burners, and those black round things that stay hot forever -- I don't know
the name of them.

Now, here is a NEW Jennaire that says
"Open bay accepts halogen, radiant or coil element cartridge for cooking
flexibility." at
http://store.yahoo.com/absolute-shop...doelraje2.html

Looking for guidance,
Thank you.
Dee









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Vox Humana
 
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"Dee Randall" > wrote in message
...
> Thanks for your response:
> Vox, I am wanting to replace my Jenn-Air; I think you know my model, the
> down-draft electric. My husband doesn't want to put a hood in so as to

not
> use a downdraft - I wish he would reconsider, and I might convince him,

but
> not until I've left no stone unturned-- I think Jenn-Air actually does

have
> a down-draft 'induction.' See below.
>
> I bought a set of pans that I really like from Costco
>

http://www.costco.com/Browse/Product...av=&cat=&s= 1
> after previously not long before buying their caphalon type, so I'm not
> eager to replace pans again! The newest pans do seem pretty flat. But

I'm
> not sure what to think about 'matching up' sizes to fit the burner, and
> whether they need to be exact.
>
> I saw online a Jennaire 'replacement insert'
> http://store.yahoo.com/absolute-shop...eraelcaje.html
> but I don't have any idea if this would work in my present Jennaire. I

have
> three different inserts now that I have used: the grill, the electric
> burners, and those black round things that stay hot forever -- I don't

know
> the name of them.
>
> Now, here is a NEW Jennaire that says
> "Open bay accepts halogen, radiant or coil element cartridge for cooking
> flexibility." at
> http://store.yahoo.com/absolute-shop...doelraje2.html
>


Recently the subject of induction cooking was discussed here, and I did a
bit of searching. As I remember, JennAir boasts that they were the first to
have a residential induction range. However, when I looked at their product
line, I couldn't find one in current production. Maybe I missed something,
but I couldn't find a JA induction range for sale.

The stainless cookware, no doubt, would work on induction.

I would tell the husband that a hood is part of the "cooking system." He
shouldn't think of a hood as an accessory. Ventilation protects your home
from being coated with cooking residues that hasten the deterioration of
fabrics and shorten the life of paint and wall coverings. In summer,
ventilation reduces cooling loads and remove moisture, saving cooling costs
and improving comfort. Event though I have a downdraft gas JennAir range, I
installed an over-the-rang microwave that is vented to the outside. The
combination of the two systems is pretty effective.

I have used my mother's KitchenAid ceramic cooktop. One burner is halogen.
The cooktop is better than I expected. I hate electric coil elements and I
also had a solid hob electric range that was the WORST!!! I think the only
way to know what cartridges will work in a given JennAir range is to contact
the company. My JennAir has been so unreliable that I simply couldn't
consider buying another appliance from that company. There are many
down-draft ranges available from nearly all the major appliance makers.
However, I think my ideal range would be induction with a good overhead
exhaust. In any case, DO NOT get a WHITE ceramic cooktop as they are hard
to maintain and eventually discolor. You might also consider installing a
telescoping downdraft system behind the slide-in range of your choice. This
might be a compromise.




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Dee Randall
 
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Default


"Vox Humana" > wrote in message
. ..
>
> "Dee Randall" > wrote in message
> ...
>> Thanks for your response:
>> Vox, I am wanting to replace my Jenn-Air; I think you know my model, the
>> down-draft electric. My husband doesn't want to put a hood in so as to

> not
>> use a downdraft - I wish he would reconsider, and I might convince him,

> but
>> not until I've left no stone unturned-- I think Jenn-Air actually does

> have
>> a down-draft 'induction.' See below.
>>
>> I bought a set of pans that I really like from Costco
>>

> http://www.costco.com/Browse/Product...av=&cat=&s= 1
>> after previously not long before buying their caphalon type, so I'm not
>> eager to replace pans again! The newest pans do seem pretty flat. But

> I'm
>> not sure what to think about 'matching up' sizes to fit the burner, and
>> whether they need to be exact.
>>
>> I saw online a Jennaire 'replacement insert'
>> http://store.yahoo.com/absolute-shop...eraelcaje.html
>> but I don't have any idea if this would work in my present Jennaire. I

> have
>> three different inserts now that I have used: the grill, the electric
>> burners, and those black round things that stay hot forever -- I don't

> know
>> the name of them.
>>
>> Now, here is a NEW Jennaire that says
>> "Open bay accepts halogen, radiant or coil element cartridge for cooking
>> flexibility." at
>> http://store.yahoo.com/absolute-shop...doelraje2.html
>>

>
> Recently the subject of induction cooking was discussed here, and I did a
> bit of searching. As I remember, JennAir boasts that they were the first
> to
> have a residential induction range. However, when I looked at their
> product
> line, I couldn't find one in current production. Maybe I missed
> something,
> but I couldn't find a JA induction range for sale.
>
> The stainless cookware, no doubt, would work on induction.
>
> I would tell the husband that a hood is part of the "cooking system." He
> shouldn't think of a hood as an accessory. Ventilation protects your home
> from being coated with cooking residues that hasten the deterioration of
> fabrics and shorten the life of paint and wall coverings. In summer,
> ventilation reduces cooling loads and remove moisture, saving cooling
> costs
> and improving comfort. Event though I have a downdraft gas JennAir range,
> I
> installed an over-the-rang microwave that is vented to the outside. The
> combination of the two systems is pretty effective.
>
> I have used my mother's KitchenAid ceramic cooktop. One burner is
> halogen.
> The cooktop is better than I expected. I hate electric coil elements and
> I
> also had a solid hob electric range that was the WORST!!! I think the
> only
> way to know what cartridges will work in a given JennAir range is to
> contact
> the company. My JennAir has been so unreliable that I simply couldn't
> consider buying another appliance from that company. There are many
> down-draft ranges available from nearly all the major appliance makers.
> However, I think my ideal range would be induction with a good overhead
> exhaust. In any case, DO NOT get a WHITE ceramic cooktop as they are hard
> to maintain and eventually discolor. You might also consider installing a
> telescoping downdraft system behind the slide-in range of your choice.
> This
> might be a compromise.
>

Thanks for all the info. I'm going to have to research the "telescoping
downdraft system" you mention.
I 'sorta' feel the way you do about Jenn-Air, even though I have not had one
trouble with it. I'm not certain why I feel that way. Maybe because it was
in the house here when we bought it and was not my choice, I don't know.
But the solid hobs and the grill (not the solid type), has been an
experience.
You say that there are other down-draft ranges available; tho I've not seen
any, I'll research further.
If it is the 'solid hob' that I have -- those black solid burners - I just
blackened the bottom of a white enamed pot this morning that I was slow
cooking a tomato sauce for lasagna. Yesterday, I was forever turning
up/down the burner making chicken stock, getting it to stay on 'simmer.' I
never accomplished this feat. I'm sick of all of the burners!
Oh, BTW, we've ruled out the over-the-stove microwave for our needs, but
that is a good option. We have a built-in space for a big microwave and it
sits in it's place.
Thanks again,
Dee


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