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Ranges Ovens and Cooktops

Choosing Kitchen Appliances – Ovens, Cooktops and Hoods

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Choosing new appliances is one of the biggest decisions homeowners make when remodeling their kitchens. You can’t make a good choice if you don’t know what’s available and what suits your needs. here’s some advice on choosing your oven or cooktop from appliance.net and HowStuffWorks.com

First, ovens:

The traditional range or stove, a single unit with cooktop above and oven below, is an affordable, space-conserving solution still chosen by most homeowners. But it’s just one of the cooking options offered today.

Some serious home cooks choose commercial-style stoves with six or eight burners instead of four, basting and grilling functions, and built-in warming ovens. (Real commercial stoves pose special challenges, such as special ventilation systems and noncombustible walls and floors, when used in the home, so commercial-style may be easier to live with.) Other people love the new modular cooktops that let you add burners, downdrafts, griddles, deep-fry and steamer units, woks, rotisseries, and grills. And these are just a few examples of what’s available!

The first decision in range shopping has always been gas versus electric. Many serious cooks prefer gas for its instant response, precise controllability, and lower operating cost over time. Others praise the evenness of electric heat and the lower initial cost of the appliance Today, you can get the best of both heating methods with “dual fuel” ranges that let you mix gas and electric heat sources; for example, gas cooktop burners and an electric convection oven/broiler. Convection ovens, most often electric, use heated air to cook up to twice as fast as conventional ovens that rely on radiant heating action. You can even get a combination microwave/convection oven.

Electric coils are the most popular kind of electric burners, and the least costly. Smooth-top surfaces are offered with one of three heat source types: radiating electric coils beneath the glass surface, halogen burners, or magnetic-induction elements. All require thick, flat-bottom cookware. If gas is your choice, sealed burners are easiest to clean, and a pilotless ignition system means no hot spot when burners are off. Commercial-style glass stoves offer high BTUs (British thermal units, the measure of cooking heat) and high style. They require heavy-duty ventilation systems.

What about controls? Controls that are located on the front or on the side of the appliance are most common and convenient, but universal access means just that: While someone in a wheelchair can reach front-situated controls easily, unfortunately, so can a curious toddler. People with young children may prefer controls located on the backsplash, out of reach of exploring fingers. Wherever they’re located, controls should be easy to understand and operate. Top-of-the-line ovens may include electronic temperature readouts and touch-pad, rather than knob or dial, controls.

There is also the option of under the counter ovens that blend into the kitchen design rather than stand out. Just be sure the oven is designed for under the counter use. This type of oven can have a cooktop installed directly over it or elsewhere in the kitchen. On eof the considerations in choosing a cooktop is ease of cleaning. “For easiest cooktop cleaning, consider ranges with ceramic glass cooktops housing electric or halogen burners; simpler knobs and handles; and a top and backsplash constructed from a single piece of metal, so there’s no seam to collect spills. Self-cleaning ovens come in two varieties: one that uses a high-heat cycle that turns cooked-on spills into ash you can wipe away, another that offers a continuous-clean function.”

On to hoods:

If you don’t have a ventilation fan above your cooktop that vents to the attic or outside, you’ll want a range hood with ventilation fan built in. Why? Even if you don’t find some cooking odors objectionable, vaporized grease can dull beautiful new kitchen surfaces, and moisture can compromise the efficiency of home insulation. The solution is an updraft range hood that funnels cooking grease and smoke into one area so that the fan can draw it through a duct to the outside.

Filters capture additional grease and odors. Look for range hoods that come in copper, stainless steel, and other good-looking, easy-care materials, or customize a standard hood with ceramic tile to create a major focal point, furthering your decorating scheme. As an alternative, down-draft ventilation, usually part of a cooktop or grill, also employs a fan and duct arrangement. Units that rise above cooktop level provide the most effective venting.

In Kitchen Design, Appliances Come First

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We spend so much time in the kitchen during the holiday season. Families gather for dinner and inevitably a large group gathers in the kitchen. This gets us to thinking that we need a larger, prettier, or more usable space. That’s likely why so many kitchen remodels take place after the holidays. If you are planning a kitchen remodel, take your time making design decisions, the kitchen is a complex room with many different elements to consider.

Here are a few things to consider in your planning:

•Pick your appliances first — everything gets built around them.

• Pick your countertop before you select your cabinets. The cabinet company won’t know what height to build the lower cabinets without knowing the thickness of the countertop — they’re all different.

• Pick your backsplash before you hire the electrician. The placement of the electrical boxes will depend on the thickness of the counter’s backsplash. Will it be tile or a solid material? What thickness will the material be and will it be affixed directly to the wall or will mortar be placed between the wall and the splash? There is nothing worse than paying the electrician extra to go back and add spacers to the electric boxes because they aren’t flush with the finished surface — fire hazard!

• With certain sink/disposal combinations you may have to adjust the height of your existing drain outlet. Kohler currently offers a stainless kitchen sink 28 centimetres (11 inches) deep and ISE has a gigantic new one HP disposer. Together they fit a bit lower into the under-cabinet area than other models.

• Selecting appliances in advance will also be important to the plumber and the electrician. The plumber may need to run an icemaker line if the refrigerator has one and the electrician will have to know what size circuits will have to be run for the range, oven, exhaust fan and other appliances.

• Some sales people will offer you the least efficient alternative just to keep the price in your budget. For example: It is less expensive to use doors rather than drawers when designing a set of kitchen cabinets. However, for many users drawers provide far more efficient storage space. Also, the rails that drawers glide on vary greatly in cost and strength. There are some drawer glides that bend when the drawer is full. Better types can hold an adult doing push-ups.

You can read more here.

Whirlpool Aims for Lower Greenhouse Gas Emissions

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If you are shopping for eco-friendly appliances, here’s some good news from Twice.com:

Whirlpool will increase its commitment to environmentally-sound business practices by reducing total greenhouse gas emissions 6.6 percent by 2012, the company announced last week. The world’s largest majap maker will make these global, voluntary reductions while at the same time increasing production by 17 percent, it said.

The positive output of the reduction is equivalent to approximately 4.5 million acres of trees, an area larger than Connecticut and Rhode Island combined.

Whirlpool chairman/CEO Jeff Fettig announced the increased reductions plan in his keynote address here at the Energy Efficiency Global Forum & Exposition (EE Global). Whirlpool is the founding sponsor of EE Global, a showcase for the energy-efficiency industry attracting industry professionals, academics and policy makers from around the world to exchange the latest technical, commercial and policy information and forge partnerships and develop “best practices,” policies and strategies for global implementation.

Separately, Friedrich Air Conditioning has been awarded an Environmental Excellence Award by San Antonio Water System (SAWS) for the second consecutive year. SAWS serves over one million people in the seventh largest U.S. city, Friedrich’s home base.

Friedrich received this award in recognition of its continued efforts to reduce water consumption. In 2007, the company reduced the amount of process water requiring treatment by approximately 50 percent.

Keeping Stainless Steel Clean

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Stainless appliances are popular right now, but they are difficult to keep clean.  Fingerprints and smudges are a constant challenge. Consumer Reports tested six stainless steel cleaners, trying both wipes and sprays.

When it comes to smudgy fingerprints, the tests showed all the cleaners do a good job removing them. But beware of claims to prevent fingerprints. None of the cleaners could do that.

Food on stainless samples testers also put dollops of foods like peanut butter and raspberry jelly on stainless-steel samples. They also used condiments like ketchup and mustard.

Testing, the stains sat for at least 24 hours. Then testers rinsed the samples, cleaned them following the manufacturers’ instructions, and sized up how well the cleaners removed stains.

“Overall, all six cleaners were very effective, except when it came to mustard. They all seemed to leave some mustard stain behind on the surface.”

For more tips and to see which product was least likely to leave streaks, read the whole story at winknews.com.

Cook Safely This Holiday Season

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With the joy of the holidays comes the joy of delicious food- and someone has to cook it.  If that someone is you, you might want to take a look at the Association of Home Appliances Manufacturers (AHAM)safety page.  There, you can order brochures, read safety tips and learn facts like these:

  • The range-top was involved in nearly 8 of every 10 cooking fires.
  • In nearly 3/4 of the fires reported (73%), the person responsible for the fire was not in the area when the fire started.
  • The other major causes of cooking fires reported were grease, food left on the range, and combustible materials on the range-top.
  • In nearly 2/3 of the fires (64%), people in the residence did not attempt to fight the fire but left the area.
  • Unfortunately, one-half of the people who did try to fight the fire, did it incorrectly, further endangering themselves and their families.
  • A larger percentage of the cooking fires were caused by people in the age range of 19 – 69 than is represented by their percentage of the overall population.
  • One-half of the cooking fires reported were caused by people between the age of 30 – 49.

The age range of 19-69 and 30-49 being overrepresented makes sense to me since that is the age of most family members who are the cooks in the family. So, if you are the family chef, cook carefully and have a delicious holiday.

Induction Cooking is Hot- and Cool

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Induction cooking has been around for a while, but it seems that in North America it is just beginning to assert itself.  I’ve recently learned more about how the technology works from some helpful sites. 

At choice.com.au they offer a clear explanation about the magnetic fields:

Each ‘element’ (an induction coil) generates a magnetic field that induces heat in steel cookware placed on top of it. In essence, the pot becomes the element that cooks the food, so the cooktop surface doesn’t get as hot as other cooktops. Induction cooktops have the same instant control as gas and are the fastest of all cooktop types to heat and cook food — for example, they take about half the time of conventional electric cooktops to boil water.

They go on to explain that induction cooktops are smooth surfaces that are extremely easy to keep clean.

Because the heat is contained by the vessel, the cooking surface doesn’t get hot.  This picture shows that induction cooking is hot and cool.

Another site, theinductionsite.com, has very thorough explanations of induction cooking and even includes some simple drawings like this one below with clearly labeled descriptions.

diagram of induction process

How Induction Cooking Works:

  1. The element’s electronics power a coil that produces a high-frequency electromagnetic field.
  2. The field penetrates the metal of the ferrous (magnetic-material) cooking vessel and sets up a circulating electric current, which generates heat.
  3. The heat generated in the cooking vessel is transferred to the vessel’s contents.
  4. Nothing outside the vessel is affected by the field–as soon as the vessel is removed from the element, or the element turned off, heat generation stops.

(Image courtesy of Induction Cooking World)
As mentioned in point two in the diagram, pots and pans must be made of a ferrous, or magnetic metal.  One way to check if your current pans are ferrous is to see if a magnet will stick to them.  If your pans do not have a ferrous metal base, you will need to consider the cost of some new cookware along with the generally steep cost of these cooktops. (I found them online for $1,800-$5,000.) There are some induction ranges in the works that can use other metals, but they’re not available yet.

I had concerns about the magnetic fields generated by the coil, and discovered that they are not completely unfounded. People with pacemakers should take precautions near the range and might want to check with their doctors before getting one. Theinductionsite has a whole page dedicated to the controversy surrounding radiation from electromagnetic waves.

There seem to be plenty of both pros and cons to induction cooking- lower energy use saves money, but the cooktop is expensive and may require new cookware.  Food cooks more quickly, but new techniques must be learned.  The safety of the burner going off automatically if there is no pot on it, but the pots slide easily and could get unintentionally bumped so the food won’t cook.  If you are shopping for a new range there is a lot to consider about induction cooking and the choice will be a personal one.

Downsizing? Some Choice Advice for Baby-Boomers

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As the population ages, many people choose to move to smaller homes or condos for ease of maintenance.  Some Baby-Boomers are purchasing smaller, second homes that can become retirement homes in the future. 

Marriette Mifflin at about.com advises:

Take a serious look at your appliances, large and small, and consider their age, general condition, capacity, performance, and how likely you are to use them in the future. Consider the impact of moving certain appliances. Older refrigerators or freezers may not survive a physical relocation and would be best replaced for the new home.

Replacing older appliances for more efficient ones will save you energy dollars and the outlay to purchase now, will hopefully provide you with many years of trouble-free use. Replacing later on a limited budget may be more difficult.

We all have our favorite appliances and housewares, but most of us have items that we actually like, but seldom use for whatever reason. And, we often store appliances that aren’t working quite right, for disposal at some undetermined time – well now is the time. When you’re faced with moving, re-evaluating and de-cluttering is a must.

A second or retirement home may be smaller than the family home you’ve spent many years in new appliances should be evaluated accordingly.

Do you really need a high capacity washer and dryer, or would a compact set be sufficient? What size of refrigerator is adequate? Maximize counter space by choosing space-saving appliances and limiting counter presence by importance, and storing the rest.
Consider handling and ease of operation. Choose a vacuum that you can easily lift and maneuver, or consider an upright that may be easier to handle. When buying a new laundry set, the optional pedestal drawers do add to the cost, but may greatly increase the ease of transferring clothes and reducing back strain. An upright freezer may be more accessible for you than a chest model.

It is worth the investment of some careful planning now– it could pay off with some serious savings financially and emotionally, in the future.

You Probably Don’t Need That Extended Warranty

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Straight from PR Newswire: J.D. Power and Associates Reports: High Reliability of Major Home Appliances May Reduce Need for Extended Warranties

According to J.D. Powers and Associates 2007 Major Home Appliance Study, most major appliances these days are quite reliable, yet many consumers continue to purchase extended warranties.

The study measures customer satisfaction in nine segments of major home appliances: dishwashers; free-standing ranges; built-in cook-tops and wall ovens; freezer-on-top style refrigerators; side-by-side and French door-style refrigerators; clothes washers; clothes dryers; over-the-range microwave ovens; and counter-top microwave ovens. The study, now in its third year, examines customer satisfaction with microwave ovens for the first time. Customer satisfaction is measured based on performance in six factors: operational performance (including how well the appliance functions, noise level and energy efficiency); operational features (such as the number of settings available and appliance capacity); ease of use; styling and feel; price; and warranty.

The study finds that during the first two years of ownership, approximately one in 10 consumers report some kind of problem with their major appliance. However, many of these problems can be resolved by following instructions in the owner’s manual or on the manufacturer’s Web site. Relatively few problems actually require a service visit.

Despite this high degree of reliability, many consumers purchase an extended warranty for their appliances. Among owners of refrigerators, stoves, dishwashers and laundry appliances, approximately 25 percent report purchasing an extended warranty, while approximately 15 percent of microwave oven owners do so.

“Extended warranties certainly provide a degree of peace of mind,” said Dale Haines, senior director of the real estate and construction industries practice at J.D. Power and Associates. “With some appliances — particularly those with complex electronics and potentially high repair costs — purchasing an extended warranty may make sense. However, major appliances tend to be very reliable, and consumers should consider very carefully — depending upon their circumstances — whether an extended warranty is worth the additional cost.”

In satisfying customers with major kitchen and laundry appliances, Bosch, GE Appliances, Kenmore, LG, Maytag, Samsung, Whirlpool and Whirlpool Gold rank highest in various segments.

“Particularly strong performers include Bosch, LG and Samsung, which have achieved consistently high satisfaction levels in consecutive years,” said Dale Haines, senior director of the real estate and construction industries practice at J.D. Power and Associates. “For two consecutive years, Bosch has ranked highest in the dishwashers segment and LG has ranked highest among clothes washers, while Samsung has earned an award in a refrigerator segment for three consecutive years. This is especially impressive considering the high levels of quality and reliability that many appliance manufacturers attain.”

The 2007 Major Home Appliance Study is based on 22,637 responses from consumers who purchased one or more new major home appliances through a retail store, their new-home builder, or received one through other means (such as a gift) during the previous 24 months.

Cooking in Full Color

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Homeowners who add high end appliances to their kitchens have for years acknowledged stainless steel as the premium finish for appliances according to appliance magazine.  But now “more consumers are daring to commit to vibrant color on kitchen fixtures, and colorful alternatives to stainless ranges are becoming common.”

Dacor launched a colored-glass front on its wall ovens three years ago, and for 2007, it expanded the colored glass to a full line of appliances under the Preference brand name. At this year’s Kitchen/Bath Industry Show in Las Vegas, the was an exhibition by Viking Range Corp., which is relaunching the St. Charles brand of kitchen cabinetry. This all-steel line of cabinets will be offered in 24 planned colors, and Viking’s kitchen appliances will come in matching colors.
Prizer-Painter Inc., once a contract manufacturer of commercial appliances for Garland and other brands, launched BlueStar commercial-style appliances for the residential market in 2002. Prizer had a history of finishing expertise, and in the 1990s it developed a significant two-coat/one-fire powder-coating system. In 2007, that finishing expertise gives it the ability to offer 190 color choices in its BlueStar ranges—the most of any range OEM. If that’s still not enough, BlueStar will finish a range in custom colors as well.

European ranges can have sophisticated color choices. For example, La Cornue’s handmade Château ranges can be finished in rich shades such as British racing green and Eggplant.

Tecnogas, a member of the Antonio Merloni Group based in Italy, ­is taking a more lighthearted approach to the Allegro Fornello, or “cheerful gas cooker,” a freestanding range launched in June. The range aims to bring more cheerfulness into the kitchen through the innovative use of color. A combination of lids and flame diffusers in different colors and materials is interchangeable with the Series II gas burners supplied by Sabaf. The appliance even allows the homeowner to change out these cooker elements to match changing kitchen décor.

Appliance makers seem eager to supply this colorful addition to today’s kitchens.

How to Buy a Cooktop

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Gas or electric? Smooth top or coils?  We’ll help you sort out your options.

Features and Frills:

  • Popular finishes: stainless steel and black; followed by white and bisque.  An oiled bronze finish is also newly available as is a “clean” steel which doesn’t show fingerprints.
  • Some models offer more than one type of burner- induction plus electric or gas, plus a warming zone.
  • A bridge burner can combine two burners to handle larger pots and more evenly cook the food.

What to look for:

Electric:

  • Smooth ceramic surfaces- they’re pricier than coils, but easier to clean.
  • Warming zones for keeping cooked foods ready.
  • Touch pads for precise tempetaures.
  • A “hot-surface” light that warns when burners are too hot to touch.

Gas:

  • Look for heavy cast iron grate and burners in various sizes and temperature ranges
  • Gas on glass- easy to clean coking grates sit on top of a smooth, easy to clean ceramic surface.

Induction:

  • A magnetic field heats the pot or pan, which then heats the food- the cooking surface never gets more than slightly warm to the touch.

There is a cooktop for every budget, ranging in price from just over $250 for a Maytag with electric coils all the way to a KitchenAid induction cooktop for $2,249.00.  Of course there are many choices in the mid-range, such as a GE gas cooktop for $599.

Even the simplest meals usually involve some cooking- take your time and visit a few showrooms to check out all your options.
(Thank you to FamilyCircle magazine.)