In article >, dsi1
says...
>
> On Wednesday, November 2, 2016 at 1:27:29 PM UTC-10, sf wrote:
> > On Wed, 2 Nov 2016 11:11:15 -0700 (PDT), dsi1 <dsi1yahoo.com>
> > wrote:
> >
> > > On Wednesday, November 2, 2016 at 6:42:11 AM UTC-10, S Viemeister wrote:
> > > > On 11/2/2016 3:57 PM, dsi1 wrote:
> > > >
> > > > > They should make refrigerator/freezers horizontal instead of vertical for ease of use. That would be cool.
> > > > >
> > > > I sort of have that - an undercounter fridge and a matching undercounter
> > > > freezer.
> > >
> > > That's sort of a good idea - small refrigerator and freezer modules.
> >
> > Decades ago, my grandmother had built in side by side refrigerator and
> > freezer units. They were the size of the refrigerator part of my
> > refrigerator, minus the freezer drawer - so there were cabinets under
> > and over them. I've always liked that idea and would love to recreate
> > it someday.
> >
> >
> > --
> > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
>
> That's a great idea. Here's another. My guess is that it's a refrigerator, freezer, and kim chee refrigerator. Wow!
>
> http://sammyhub.com/wp-content/uploa...4/fridge-1.jpg

Nice, and I guess that woman's the designer.

On Thu, 3 Nov 2016 11:34:42 +1100, Bruce >
wrote:

>In article >, dsi1
>says...
>>
>> On Wednesday, November 2, 2016 at 1:27:29 PM UTC-10, sf wrote:
>> http://sammyhub.com/wp-content/uploa...4/fridge-1.jpg
>
>Nice, and I guess that woman's the designer.

You have the fridge, I'll have the designer.

In article >, Jeßus says...
>
> On Thu, 3 Nov 2016 11:34:42 +1100, Bruce >
> wrote:
>
> >In article >, dsi1
> >says...
> >>
> >> On Wednesday, November 2, 2016 at 1:27:29 PM UTC-10, sf wrote:
> >> http://sammyhub.com/wp-content/uploa...4/fridge-1.jpg
> >
> >Nice, and I guess that woman's the designer.
>
> You have the fridge, I'll have the designer.

lol

On Wed, 2 Nov 2016 19:53:21 -0500, Sqwertz >
wrote:

>On Wed, 02 Nov 2016 19:07:15 -0400, Brooklyn1 wrote:
>
>> I see no need for a lot of freezer space... anyone who lives within
>> thirty minutes of a supermarket should be using the market's freezer.
>> To me a freezer is only a convenience for keeping a few items so I
>> don't need to shop every day but I'm not about to use a home freezer
>> as my bank for storing investments, in the US fresh meat is on sale
>> every day... and I think it's dumber than a log to storage tender
>> steaks, freezing them reduces their USDA rating at least two grades.
>
>You freeze whole beef roasts and pork chops in your freezer all the
>time.

I don't freeze tender steaks, I mostly freeze beef ass meat (round)
for braising; pot roast, although I don't mind top round for oven
roast... you're too high class to eat round roast beef. The pork
chops I freeze are cheapo shoulder chops for braising in tomato sauce
for ****ghetti. I freeze Hillshire and Sabrett, I don't freeze tender
beef. I may freeze poultry but rarely... I'll probably be buying a
turkey soon for tradition but it'll be frozen from the store... I'll
look for a small one, less than 12 pounds. I'm not a fan of turkey,
the cats will eat more than I will... I'll eat the legs and the neck.
the cats can have the rest... the only breast I detest is turkey,
always tasteless and dry.

On Wed, 2 Nov 2016 10:46:32 -0700 (PDT), Nancy2
> wrote:

>Doris, I have a Whirlpool oven with a glass top...I love it. My previous one, before I
>remodeled, was a Whirlpool, too. (It was white, and my new kitchen wanted black.)
>The new one (well, 6 years old now) has a fifth burner, the "keep warm" burner. That
>comes in very handy.

I like the warmer burner as well. And I also really like that the two
front burners are "dual zone" burners.

Does your range have a steam clean function in addition to the regular
self-clean? The first time anything spilled in the oven I used the
steam clean, and it worked really well.

Doris

On Wed, 02 Nov 2016 14:41:08 -0500, Gary > wrote:

>Nancy2 wrote:
>>
>> Doris, I have a Whirlpool oven with a glass top...I love it. My previous one, before I
>> remodeled, was a Whirlpool, too. (It was white, and my new kitchen wanted black.)
>> The new one (well, 6 years old now) has a fifth burner, the "keep warm" burner. That
>> comes in very handy.
>
>How do you like the glass top stove though. I'm used to gas and I can
>bang things around. I would be leary about switching to a more fragile
>glass top.

This is the third glass top range I've had, and I've never put as much
as a scratch on any of them.

Doris

On Wed, 2 Nov 2016 16:58:33 -0400, jmcquown >
wrote:

>On 11/2/2016 12:48 PM, Nancy2 wrote:
>> ds1, just think of the linear space requirement for a horizontal combo
>> Refrigerator/freezer...it sounds massively inconvenient to me. How deep
>> (Front to back) would it be?
>>
>> N.
>>
>I doubt most kitchens could accomodate such a design. I doubt most
>consumers would like it, either.

When I think of a horizontal combo I picture a side-by-side
fridge/freezer, which is quite common.

Doris

On Thu, 03 Nov 2016 00:15:25 -0400, Doris Night
> wrote:

> On Wed, 02 Nov 2016 14:41:08 -0500, Gary > wrote:
>
> >Nancy2 wrote:
> >>
> >> Doris, I have a Whirlpool oven with a glass top...I love it. My previous one, before I
> >> remodeled, was a Whirlpool, too. (It was white, and my new kitchen wanted black.)
> >> The new one (well, 6 years old now) has a fifth burner, the "keep warm" burner. That
> >> comes in very handy.
> >
> >How do you like the glass top stove though. I'm used to gas and I can
> >bang things around. I would be leary about switching to a more fragile
> >glass top.
>
> This is the third glass top range I've had, and I've never put as much
> as a scratch on any of them.
>
Why is it your third - do you move a lot?



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 03 Nov 2016 00:09:06 -0400, Doris Night
> wrote:

> On Wed, 2 Nov 2016 10:46:32 -0700 (PDT), Nancy2
> > wrote:
>
> >Doris, I have a Whirlpool oven with a glass top...I love it. My previous one, before I
> >remodeled, was a Whirlpool, too. (It was white, and my new kitchen wanted black.)
> >The new one (well, 6 years old now) has a fifth burner, the "keep warm" burner. That
> >comes in very handy.
>
> I like the warmer burner as well. And I also really like that the two
> front burners are "dual zone" burners.
>
> Does your range have a steam clean function in addition to the regular
> self-clean? The first time anything spilled in the oven I used the
> steam clean, and it worked really well.
>
> Doris

What model do you have, Doris?




--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wednesday, November 2, 2016 at 8:05:32 PM UTC-4, Ed Pawlowski wrote:
> On 11/2/2016 12:31 PM, jmcquown wrote:
>
> >>
> >>
> > There are lots of horizontal chest freezers. Also verticle freezers. He
> > doesn't say why they should make horizontal refrigerators other than
> > "that would be cool". No, it wouldn't.
> >
> > Jill
>
> Not sure exactly what he means by horizontal, but given plenty of space,
> counter height would be nice. No bending for a bottom freezer. Instead
> of the typical 30 to 36 inches of space you'd need at least 72".
>
> Few of us would have the extra counter space to give up though.

I sure wouldn't. I've moved my fridge out of my 9x9 kitchen
into my 9x9 dining room. It previously was right next to the stove.
Yeah, it's a little Green Acres, but function is more important
than aesthetics for me.

The only place in my kitchen where a 72" appliance could go would
cost me the sink and dishwasher.

What I'd really like is this:

<http://www.neff.co.uk/features-slide-hide.html>

Cindy Hamilton

Gary, gas wasn't an option for me because of the cost; there has never been a
gas line in the kitchen. I would have liked gas, but couldn't do it.
The glass tops aren't as fragile as one might think. (I don't know if I would feel
the same if I had any cast iron...but Imdon't.

N.

On Thu, 03 Nov 2016 00:33:35 -0700, sf > wrote:

>On Thu, 03 Nov 2016 00:15:25 -0400, Doris Night
> wrote:
>
>> On Wed, 02 Nov 2016 14:41:08 -0500, Gary > wrote:
>>
>> >Nancy2 wrote:
>> >>
>> >> Doris, I have a Whirlpool oven with a glass top...I love it. My previous one, before I
>> >> remodeled, was a Whirlpool, too. (It was white, and my new kitchen wanted black.)
>> >> The new one (well, 6 years old now) has a fifth burner, the "keep warm" burner. That
>> >> comes in very handy.
>> >
>> >How do you like the glass top stove though. I'm used to gas and I can
>> >bang things around. I would be leary about switching to a more fragile
>> >glass top.
>>
>> This is the third glass top range I've had, and I've never put as much
>> as a scratch on any of them.
>>
>Why is it your third - do you move a lot?

My first one stayed with our previous house when we moved.

The house we moved in to came with a fairly old coil top range, but we
lived wih it for a few years. My second glass top one was purchased in
2005. The bottom element blew, and that was the third thing that had
broken on it, so we felt it was not really worth it to fix it.

Doris

On Thu, 03 Nov 2016 00:35:08 -0700, sf > wrote:

>On Thu, 03 Nov 2016 00:09:06 -0400, Doris Night
> wrote:
>
>> On Wed, 2 Nov 2016 10:46:32 -0700 (PDT), Nancy2
>> > wrote:
>>
>> >Doris, I have a Whirlpool oven with a glass top...I love it. My previous one, before I
>> >remodeled, was a Whirlpool, too. (It was white, and my new kitchen wanted black.)
>> >The new one (well, 6 years old now) has a fifth burner, the "keep warm" burner. That
>> >comes in very handy.
>>
>> I like the warmer burner as well. And I also really like that the two
>> front burners are "dual zone" burners.
>>
>> Does your range have a steam clean function in addition to the regular
>> self-clean? The first time anything spilled in the oven I used the
>> steam clean, and it worked really well.
>>
>> Doris
>
>What model do you have, Doris?

It doesn't say anything about a model on the range or in the
instruction book.

Doris

On Thursday, November 3, 2016 at 7:16:36 AM UTC-5, Nancy2 wrote:
>
> Gary, gas wasn't an option for me because of the cost; there has never been a
> gas line in the kitchen. I would have liked gas, but couldn't do it.
> The glass tops aren't as fragile as one might think. (I don't know if I would feel
> the same if I had any cast iron...but I don't.
>
> N.
>
>
When I had my Whirlpool glass top stove I used cast iron
skillets on it all the time.

In article >,
says...
>
> Gary, gas wasn't an option for me because of the cost; there has never been a
> gas line in the kitchen. I would have liked gas, but couldn't do it.
> The glass tops aren't as fragile as one might think. (I don't know if I would feel
> the same if I had any cast iron...but Imdon't.

I have a glass-top and often use cast iron on it, never had a problem.

Cack-handed Gary probably stumbles around drunk, tripping over
ferrets.

Janet UK

wrote:
> On Thursday, November 3, 2016 at 7:16:36 AM UTC-5, Nancy2 wrote:
>>
>> Gary, gas wasn't an option for me because of the cost; there has never been a
>> gas line in the kitchen. I would have liked gas, but couldn't do it.
>> The glass tops aren't as fragile as one might think. (I don't know if I would feel
>> the same if I had any cast iron...but I don't.
>>
>> N.
>>
>>
> When I had my Whirlpool glass top stove I used cast iron
> skillets on it all the time.

I have a Maytag glass top and use cast iron on it all the time too. The
problem is actually things that spilled onto the burners while very hot
which bakes the stuff on a bit. It definitely looks used.

This stove has had problems though and I'm sorry for what has happened
to Maytag. The bake element burned out after 4 years, and now one of
the burners occasionally does not cycle, it only stays on. I'm sure that
would be an expensive repair. I am only using that burner if I'm paying
full attention -- it's not for saucepans!

tert in seattle wrote:

> wrote:
> > On Thursday, November 3, 2016 at 7:16:36 AM UTC-5, Nancy2 wrote:
> >>
> >> Gary, gas wasn't an option for me because of the cost; there has never been a
> >> gas line in the kitchen. I would have liked gas, but couldn't do it.
> >> The glass tops aren't as fragile as one might think. (I don't know if I would feel
> >> the same if I had any cast iron...but I don't.
> >>
> >> N.
> >>
> >>
> > When I had my Whirlpool glass top stove I used cast iron
> > skillets on it all the time.
>
> I have a Maytag glass top and use cast iron on it all the time too. The
> problem is actually things that spilled onto the burners while very hot
> which bakes the stuff on a bit. It definitely looks used.
>
> This stove has had problems though and I'm sorry for what has happened
> to Maytag. The bake element burned out after 4 years, and now one of
> the burners occasionally does not cycle, it only stays on. I'm sure that
> would be an expensive repair. I am only using that burner if I'm paying
> full attention -- it's not for saucepans!


When I was a kid you take a factory tour of Maytag's plant in Newton IA, we combined it with a weekend visit to the Amana Colonies...this was around 1964 or so. A highlight was being able to ride on portions of then - new Interstate 80...



--
Best
Greg

On Thursday, November 3, 2016 at 6:32:42 AM UTC-10, The Greatest! wrote:
> tert in seattle wrote:
>
> > wrote:
> > > On Thursday, November 3, 2016 at 7:16:36 AM UTC-5, Nancy2 wrote:
> > >>
> > >> Gary, gas wasn't an option for me because of the cost; there has never been a
> > >> gas line in the kitchen. I would have liked gas, but couldn't do it.
> > >> The glass tops aren't as fragile as one might think. (I don't know if I would feel
> > >> the same if I had any cast iron...but I don't.
> > >>
> > >> N.
> > >>
> > >>
> > > When I had my Whirlpool glass top stove I used cast iron
> > > skillets on it all the time.
> >
> > I have a Maytag glass top and use cast iron on it all the time too. The
> > problem is actually things that spilled onto the burners while very hot
> > which bakes the stuff on a bit. It definitely looks used.
> >
> > This stove has had problems though and I'm sorry for what has happened
> > to Maytag. The bake element burned out after 4 years, and now one of
> > the burners occasionally does not cycle, it only stays on. I'm sure that
> > would be an expensive repair. I am only using that burner if I'm paying
> > full attention -- it's not for saucepans!
>
>
> When I was a kid you take a factory tour of Maytag's plant in Newton IA, we combined it with a weekend visit to the Amana Colonies...this was around 1964 or so. A highlight was being able to ride on portions of then - new Interstate 80...
>
>
>
> --
> Best
> Greg

The funny thing is that appliances are still built pretty much the same way that you saw when you were a kid. They are still rather crudely built and designed. The good thing about that is that they're mostly easy to service/repair.

dsi1 wrote:

> On Thursday, November 3, 2016 at 6:32:42 AM UTC-10, The Greatest! wrote:
> > tert in seattle wrote:
> >
> > > wrote:
> > > > On Thursday, November 3, 2016 at 7:16:36 AM UTC-5, Nancy2 wrote:
> > > >>
> > > >> Gary, gas wasn't an option for me because of the cost; there has never been a
> > > >> gas line in the kitchen. I would have liked gas, but couldn't do it.
> > > >> The glass tops aren't as fragile as one might think. (I don't know if I would feel
> > > >> the same if I had any cast iron...but I don't.
> > > >>
> > > >> N.
> > > >>
> > > >>
> > > > When I had my Whirlpool glass top stove I used cast iron
> > > > skillets on it all the time.
> > >
> > > I have a Maytag glass top and use cast iron on it all the time too. The
> > > problem is actually things that spilled onto the burners while very hot
> > > which bakes the stuff on a bit. It definitely looks used.
> > >
> > > This stove has had problems though and I'm sorry for what has happened
> > > to Maytag. The bake element burned out after 4 years, and now one of
> > > the burners occasionally does not cycle, it only stays on. I'm sure that
> > > would be an expensive repair. I am only using that burner if I'm paying
> > > full attention -- it's not for saucepans!
> >
> >
> > When I was a kid you take a factory tour of Maytag's plant in Newton IA, we combined it with a weekend visit to the Amana Colonies...this was around 1964 or so. A highlight was being able to ride on portions of then - new Interstate 80...
> >
> >
> >
> > --
> > Best
> > Greg
>
> The funny thing is that appliances are still built pretty much the same way that you saw when you were a kid. They are still rather crudely built and designed. The good thing about that is that they're mostly easy to service/repair.


Kind of like cars...except that both cars (especially) and appliances can become very complex, what with the addition of complex electronic controls, and thus more unwieldy to repair. Now cars need "diagnostics"; you can still buy basic appliances without all the control gee - gaws. ANd yeah, stoves and fridges are still basically insulated boxes to heat or cool food, I was googing "future" appliance technologies, the stove or fridge in future decades won't basically change much, more "green" stuff, refined controls, etc...most of that futuristic c. 1957 "Kitchen of the Future" jazz will still never come to pass:

http://www.digitaltrends.com/home/wh...t-plain-crazy/

https://www.etsy.com/listing/9644510...itchen-1957-18


Also - and I know this has been discussed before - have newer appliances a shorter life span? When I was growing up in the 50's - 70's some older peeps still had GE Monitor Top fridges, etc. A few years back an elderly person passed in my old hometown, and the c. 1950 International Harvester upright deep freeze in their basement was still going strong...the heirs were like, "WHAT do we do with this thing!?", it had soldiered on for more than 64 years...gads, it was huge, I remember seeing that thing as a kid.

Vehicles now generally are better quality and longer - lasting, but 50 years from now I doubt many car collectors will be looking forward to "restoring" a c. 2016 vehicle, what with the antique and complex technology challenges involved.


--
Best
Greg

On 2016-11-03 10:33 AM, Janet wrote:
> In article >,
> says...
>>
>> Gary, gas wasn't an option for me because of the cost; there has never been a
>> gas line in the kitchen. I would have liked gas, but couldn't do it.
>> The glass tops aren't as fragile as one might think. (I don't know if I would feel
>> the same if I had any cast iron...but Imdon't.
>
> I have a glass-top and often use cast iron on it, never had a problem.

We had a glass top stove and we had problems using cast iron. It would
leave thick ugly rings that were very difficult to remove.

> Cack-handed Gary probably stumbles around drunk, tripping over
> ferrets.

My wife had a bad habit of pouring water into hot cast iron pans on the
stove. I told her many times not to do that, but it seems I had no idea
what I was talking about and it was not going to slop onto the hot
surface and break it. Well... it did. It would have been a very
expensive repair. It would have been $475 for the replacement top plus
labour. It was cheaper to get a new stove.

tert, can't you still replace a bottom or top heating element in the oven? I have always
replaced my own, but not since I changed to Whirlpool which has yet to have any problem;
other than I need to clean it, but cleaning the parts of the inside of the door is something I
don't want to particularly want to do before I turn on the self-cleaning timer. I don't know about
the heating element in mine...will have to look.

N.

Nancy2 wrote:
>
>Gary, gas wasn't an option for me because of the cost; there has never been a
>gas line in the kitchen. I would have liked gas, but couldn't do it.

Assuming you don't have natural gas available the cost of plumbing for
propane is negligible and most propane companys charge nothing for the
set up.

On Thursday, November 3, 2016 at 7:11:05 AM UTC-10, The Greatest! wrote:
> dsi1 wrote:
>
> > On Thursday, November 3, 2016 at 6:32:42 AM UTC-10, The Greatest! wrote:
> > > tert in seattle wrote:
> > >
> > > > wrote:
> > > > > On Thursday, November 3, 2016 at 7:16:36 AM UTC-5, Nancy2 wrote:
> > > > >>
> > > > >> Gary, gas wasn't an option for me because of the cost; there has never been a
> > > > >> gas line in the kitchen. I would have liked gas, but couldn't do it.
> > > > >> The glass tops aren't as fragile as one might think. (I don't know if I would feel
> > > > >> the same if I had any cast iron...but I don't.
> > > > >>
> > > > >> N.
> > > > >>
> > > > >>
> > > > > When I had my Whirlpool glass top stove I used cast iron
> > > > > skillets on it all the time.
> > > >
> > > > I have a Maytag glass top and use cast iron on it all the time too. The
> > > > problem is actually things that spilled onto the burners while very hot
> > > > which bakes the stuff on a bit. It definitely looks used.
> > > >
> > > > This stove has had problems though and I'm sorry for what has happened
> > > > to Maytag. The bake element burned out after 4 years, and now one of
> > > > the burners occasionally does not cycle, it only stays on. I'm sure that
> > > > would be an expensive repair. I am only using that burner if I'm paying
> > > > full attention -- it's not for saucepans!
> > >
> > >
> > > When I was a kid you take a factory tour of Maytag's plant in Newton IA, we combined it with a weekend visit to the Amana Colonies...this was around 1964 or so. A highlight was being able to ride on portions of then - new Interstate 80...
> > >
> > >
> > >
> > > --
> > > Best
> > > Greg
> >
> > The funny thing is that appliances are still built pretty much the same way that you saw when you were a kid. They are still rather crudely built and designed. The good thing about that is that they're mostly easy to service/repair.
>
>
> Kind of like cars...except that both cars (especially) and appliances can become very complex, what with the addition of complex electronic controls, and thus more unwieldy to repair. Now cars need "diagnostics"; you can still buy basic appliances without all the control gee - gaws. ANd yeah, stoves and fridges are still basically insulated boxes to heat or cool food, I was googing "future" appliance technologies, the stove or fridge in future decades won't basically change much, more "green" stuff, refined controls, etc...most of that futuristic c. 1957 "Kitchen of the Future" jazz will still never come to pass:
>
> http://www.digitaltrends.com/home/wh...t-plain-crazy/
>
> https://www.etsy.com/listing/9644510...itchen-1957-18
>
>
> Also - and I know this has been discussed before - have newer appliances a shorter life span? When I was growing up in the 50's - 70's some older peeps still had GE Monitor Top fridges, etc. A few years back an elderly person passed in my old hometown, and the c. 1950 International Harvester upright deep freeze in their basement was still going strong...the heirs were like, "WHAT do we do with this thing!?", it had soldiered on for more than 64 years...gads, it was huge, I remember seeing that thing as a kid.
>
> Vehicles now generally are better quality and longer - lasting, but 50 years from now I doubt many car collectors will be looking forward to "restoring" a c. 2016 vehicle, what with the antique and complex technology challenges involved.
>
>
> --
> Best
> Greg

The modern appliance is a hybrid of digital control units and old-style, off-the-shelf electro-mechanical components. The digital control parts have proven to be troublesome. I've replaced the digital control panel of my dishwasher a couple of times. My guess is that the electronics don't take too well to steam from hot water. My over-the-range microwave died a short while after we got it. My guess is that boiling water on the range messed up the electronic control box. I threw that one away and got a cheaper microwave.

My guess is that car culture will die out in the future. The new generation will consider the car to be as appliances and we don't have clubs devoted to toaster ovens.

I can't say how vintage cars will be handled. My guess is that they won't be allowed on the roads in a world of self-driving, electrical, transportation modules. You probably won't be able to find any gasoline. Mostly, you'd be forced to run these vintage cars on propane - that's just my guess.

Sqwertz wrote:
>
> You and bootlicking Morrow seem to be the only ones here who
> appreciate that kind of "humor". It's pretty infantile to the rest of
> us. Maybe it would have been funny in 4th grade.

Don't forget Sheldon. He started it (this time).
Get a life, ass-kissing Steve. You're too young to turn that
old and grim yet. Look at what you post in other ngs. Talking
about infantile, you passive-aggressive kid. LOL

Nancy2 wrote:
> tert, can't you still replace a bottom or top heating element in the oven? I have always
> replaced my own, but not since I changed to Whirlpool which has yet to have any problem;
> other than I need to clean it, but cleaning the parts of the inside of the door is something I
> don't want to particularly want to do before I turn on the self-cleaning timer. I don't know about
> the heating element in mine...will have to look.
>
> N.

Oh yeah, I did replace the element. That wasn't hard. It was kind of gross
to see what was behind the stove though.

On Thursday, November 3, 2016 at 7:53:48 AM UTC-10, Nancy2 wrote:
> tert, can't you still replace a bottom or top heating element in the oven? I have always
> replaced my own, but not since I changed to Whirlpool which has yet to have any problem;
> other than I need to clean it, but cleaning the parts of the inside of the door is something I
> don't want to particularly want to do before I turn on the self-cleaning timer. I don't know about
> the heating element in mine...will have to look.
>
> N.

The single time I used the self-cleaning cycle on my Samsung range worked great. Unfortunately, it caused the sensor probe to fail - evidently, it could not take the heat. A new one costs less than twenty bucks but having to change it out every time I use the feature is kind of a drag.

Another problem is that the number 5 on the keypad doesn't work. This means that the highest temperature I can reach is 499 degrees. I'm just glad that the number 3 didn't crap out. Such is modern life...

Shel, I do have natural gas (hot water heater in laundry room downstairs)
but I didn't want wall and floor torn up, even for a tiny gas line. I would
never have propane, thanks.

N.

On 11/3/2016 9:48 AM, Doris Night wrote:
> On Thu, 03 Nov 2016 00:33:35 -0700, sf > wrote:
>
>> On Thu, 03 Nov 2016 00:15:25 -0400, Doris Night
>> > wrote:
>>
>>> On Wed, 02 Nov 2016 14:41:08 -0500, Gary > wrote:
>>>
>>>> Nancy2 wrote:
>>>>>
>>>>> Doris, I have a Whirlpool oven with a glass top...I love it. My previous one, before I
>>>>> remodeled, was a Whirlpool, too. (It was white, and my new kitchen wanted black.)
>>>>> The new one (well, 6 years old now) has a fifth burner, the "keep warm" burner. That
>>>>> comes in very handy.
>>>>
>>>> How do you like the glass top stove though. I'm used to gas and I can
>>>> bang things around. I would be leary about switching to a more fragile
>>>> glass top.
>>>
>>> This is the third glass top range I've had, and I've never put as much
>>> as a scratch on any of them.
>>>
>> Why is it your third - do you move a lot?
>
> My first one stayed with our previous house when we moved.
>
> The house we moved in to came with a fairly old coil top range, but we
> lived wih it for a few years. My second glass top one was purchased in
> 2005. The bottom element blew, and that was the third thing that had
> broken on it, so we felt it was not really worth it to fix it.
>
> Doris
>
>
Doesn't sound really worth replacing.

Jill

On Thu, 3 Nov 2016 14:24:08 -0700 (PDT), Nancy2
> wrote:

>Shel, I do have natural gas (hot water heater in laundry room downstairs)
>but I didn't want wall and floor torn up, even for a tiny gas line.

There's no tearing up, a measly 3/4" hole in the floor/wall behind
your stove is not something you will ever see unless you move your
stove... it'll be far less obtrusive than your electrical connection,
which is also not seen unless you move your stove. When I moved here
the last owners had an electric stove (I put it out for trash pick
up), the gas company connected my gas stove in 15 minutes (even
converted it from natural gas to propane) and there was no tearing up
anything, no mess, no fuss... and no charge. The only time I see that
connection is when I pull the stove out from the wall to vacuum, about
once a year, with cats vacuuming is imperative. The electric
connection is still there, capped. Anyway you did say you'd rather
have gas cooking, you have no excuse, not even cost because with the
substantially lower price of gas vs electric your new gas stove will
pay for itself in a couple three years... compared to electric cooking
natural gas cooking is inconsquential, virtually free. I wish I had
natural gas available here (no natural gas in the boonies) but propane
still costs half the price of electric. The propane company converted
my oil fired furnace to propane too, heating my house costs a lot less
with propane, plus no oil stink and and no cost of cleaning/tune
ups... gas heating is clean and maintenance free.
Since you have natural gas you really ought to look into changing your
hot water heater to tankless on demand... you'll save a bundle... I
love mine, should have done it years ago.

On Thursday, November 3, 2016 at 6:28:59 PM UTC-5, Brooklyn1 wrote:
>
> On Thu, 3 Nov 2016 14:24:08 -0700 (PDT), Nancy2
> > wrote:
>
> >Shel, I do have natural gas (hot water heater in laundry room downstairs)
> >but I didn't want wall and floor torn up, even for a tiny gas line.
>
> There's no tearing up, a measly 3/4" hole in the floor/wall behind
> your stove is not something you will ever see unless you move your
> stove.
>
>
That's true. When I converted back to gas about 4 years ago
there was a 3/4" hole drilled into the floor and the stove
was connected via a flexible hose. I do like that as it allows
me to move the stove to clean behind it or if I occasionally
drops something behind it. Yes, I was able to move the smooth
top stove but I prefer the instant responsiveness of gas but
also liked the glass top stove as it acted like another counter
top when not in use.

On Thu, 3 Nov 2016 17:04:03 -0700 (PDT), "
> wrote:

>On Thursday, November 3, 2016 at 6:28:59 PM UTC-5, Brooklyn1 wrote:
>>
>> On Thu, 3 Nov 2016 14:24:08 -0700 (PDT), Nancy2
>> > wrote:
>>
>> >Shel, I do have natural gas (hot water heater in laundry room downstairs)
>> >but I didn't want wall and floor torn up, even for a tiny gas line.
>>
>> There's no tearing up, a measly 3/4" hole in the floor/wall behind
>> your stove is not something you will ever see unless you move your
>> stove.
>>
>>
>That's true. When I converted back to gas about 4 years ago
>there was a 3/4" hole drilled into the floor and the stove
>was connected via a flexible hose. I do like that as it allows
>me to move the stove to clean behind it or if I occasionally
>drops something behind it. Yes, I was able to move the smooth
>top stove but I prefer the instant responsiveness of gas but
>also liked the glass top stove as it acted like another counter
>top when not in use.

I've used electric stoves, I HATE them... it's not really possible to
cook properly with electric.

"Brooklyn1" > wrote in message
...
> On Thu, 3 Nov 2016 14:24:08 -0700 (PDT), Nancy2
> > wrote:
>
>>Shel, I do have natural gas (hot water heater in laundry room downstairs)
>>but I didn't want wall and floor torn up, even for a tiny gas line.
>
> There's no tearing up, a measly 3/4" hole in the floor/wall behind
> your stove is not something you will ever see unless you move your
> stove... it'll be far less obtrusive than your electrical connection,

I had mine piped in from outside, the plumber went in under the house and
came through the wall for the stove, very small pipe, also had my fireplace
piped for gas, came through the living room wall with a very small hole for
the key, no major holes or anything to do with the flooring, but I don't
know about others set ups. My gas stove is a drop in stovetop so everything
is concealed in the cabinets below, I have electric wall oven, no
connections show, they are in the cabinet below.

Cheri

"Brooklyn1" > wrote in message
...
> On Thu, 3 Nov 2016 17:04:03 -0700 (PDT), "
> > wrote:
>
>>On Thursday, November 3, 2016 at 6:28:59 PM UTC-5, Brooklyn1 wrote:
>>>
>>> On Thu, 3 Nov 2016 14:24:08 -0700 (PDT), Nancy2
>>> > wrote:
>>>
>>> >Shel, I do have natural gas (hot water heater in laundry room
>>> >downstairs)
>>> >but I didn't want wall and floor torn up, even for a tiny gas line.
>>>
>>> There's no tearing up, a measly 3/4" hole in the floor/wall behind
>>> your stove is not something you will ever see unless you move your
>>> stove.
>>>
>>>
>>That's true. When I converted back to gas about 4 years ago
>>there was a 3/4" hole drilled into the floor and the stove
>>was connected via a flexible hose. I do like that as it allows
>>me to move the stove to clean behind it or if I occasionally
>>drops something behind it. Yes, I was able to move the smooth
>>top stove but I prefer the instant responsiveness of gas but
>>also liked the glass top stove as it acted like another counter
>>top when not in use.
>
> I've used electric stoves, I HATE them... it's not really possible to
> cook properly with electric.

I'm with you there, I much prefer gas over electric, but I can use both and
cook *properly.*

Cheri

On Thu, 03 Nov 2016 22:39:08 -0400, Brooklyn1
> wrote:

> I've used electric stoves, I HATE them... it's not really possible to
> cook properly with electric.

The truth finally came out. You CAN'T cook. Bwahahahaha!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 03 Nov 2016 22:39:08 -0400, Brooklyn1
> wrote:

>I've used electric stoves, I HATE them... it's not really possible to
>cook properly with electric.

I'm not a fan of them either but probably have used them the most
during my lifetime.

Hard to beat gas (which I have now)... although I also cook a lot on
my combustion stove during the colder months, which is great for slow
cooking. Stews, braises and roasts are a staple here.

My best Spag Bol is done on the combustion stove... when I go all out,
I'll start it in the morning and gently caramelise it all day,
periodically rehydrating it and repeating the process. I can't
reproduce that on a gas stove, it never comes out quite the same.

On Thursday, November 3, 2016 at 9:39:16 PM UTC-5, Brooklyn1 wrote:
>
> On Thu, 3 Nov 2016 17:04:03 -0700 (PDT), "
> > wrote:
>
> >I prefer the instant responsiveness of gas but
> >also liked the glass top stove as it acted like another counter
> >top when not in use.
>
> I've used electric stoves, I HATE them... it's not really possible to
> cook properly with electric.
>
>
When I first moved away from home a hundred years ago my apartment
had an electric range. Coming from a home that always cooked with
gas it took me several days to get used to that stove. I was con-
tinually burning things as there was no instant responsive when
turning up the heat or turning it down.

When I opted for a new gas range about 4 years ago it took me a
day or two to get used to pans getting HOT almost immediately. But
it's like riding a bicycle, it all comes back to you.

"Cheri" wrote in message ...


"Brooklyn1" > wrote in message
...
> On Thu, 3 Nov 2016 14:24:08 -0700 (PDT), Nancy2
> > wrote:
>
>>Shel, I do have natural gas (hot water heater in laundry room downstairs)
>>but I didn't want wall and floor torn up, even for a tiny gas line.
>
> There's no tearing up, a measly 3/4" hole in the floor/wall behind
> your stove is not something you will ever see unless you move your
> stove... it'll be far less obtrusive than your electrical connection,

I had mine piped in from outside, the plumber went in under the house and
came through the wall for the stove, very small pipe, also had my fireplace
piped for gas, came through the living room wall with a very small hole for
the key, no major holes or anything to do with the flooring, but I don't
know about others set ups. My gas stove is a drop in stovetop so everything
is concealed in the cabinets below, I have electric wall oven, no
connections show, they are in the cabinet below.

Cheri
==============

Ahh that is the same set up as mine.



--
http://www.helpforheroes.org.uk

On 2016-11-03 11:46 PM, wrote:
> On Thursday, November 3, 2016 at 9:39:16 PM UTC-5, Brooklyn1 wrote:

> When I first moved away from home a hundred years ago my apartment
> had an electric range. Coming from a home that always cooked with
> gas it took me several days to get used to that stove. I was con-
> tinually burning things as there was no instant responsive when
> turning up the heat or turning it down.

We had one worse than that. It was an electric with solid burners. They
took even longer to warm up and to cool down. They also did not get
really hot and bringing a large pot of water to a boil took ages. It
was horrible for jam making.

>

On Fri, 04 Nov 2016 14:38:52 +1100, Jeßus > wrote:

>On Thu, 03 Nov 2016 22:39:08 -0400, Brooklyn1
> wrote:
>
>>I've used electric stoves, I HATE them... it's not really possible to
>>cook properly with electric.
>
>I'm not a fan of them either but probably have used them the most
>during my lifetime.
>
>Hard to beat gas (which I have now)... although I also cook a lot on
>my combustion stove during the colder months, which is great for slow
>cooking. Stews, braises and roasts are a staple here.
>
>My best Spag Bol is done on the combustion stove... when I go all out,
>I'll start it in the morning and gently caramelise it all day,
>periodically rehydrating it and repeating the process. I can't
>reproduce that on a gas stove, it never comes out quite the same.

Using an oven with electric is exactly the same as with gas... both
contolled by thermostat... but it's the top burners that are very
different... electric top burners are too imprecise and too slow to
react, used to need to be on the ready to pull the pot off heat. With
gas I don't need dial markings, I just look at the flame. One
electric range at a place I rented had push buttons for different
temperture settings, that sucked big time... with nine buttons for
each burner changing temperature was always a crap shoot, especially
since each burner operated differently, the buttons didn't match the
temperature for each burner, was easier to cook over a campfire.

On Friday, November 4, 2016 at 8:51:04 AM UTC-5, Dave Smith wrote:
>
> On 2016-11-03 11:46 PM, wrote:
>
> > When I first moved away from home a hundred years ago my apartment
> > had an electric range. Coming from a home that always cooked with
> > gas it took me several days to get used to that stove. I was con-
> > tinually burning things as there was no instant responsive when
> > turning up the heat or turning it down.
>
> We had one worse than that. It was an electric with solid burners. They
> took even longer to warm up and to cool down. They also did not get
> really hot and bringing a large pot of water to a boil took ages. It
> was horrible for jam making.
>
>
Would that be those solid disk burners? They remind me of a
plate turned over and I've only cooked on them a few times
while visiting a friend. I wasn't impressed with their
performance and their clean up.