November 28, 2015

Kitchen and Home Appliance Forum : Advice for New Range wanted

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Advice for New Range wanted


12:58 pm
October 7, 2010




Post edited 3:02 pm – October 8, 2010 by NightOwl

All of the brands you are looking at are all good ones.Maytag ranges and Whirkpools are very nice brands that have a wide variety of features. Did know that Maytag is made by Whirlpool. Frigidaire ranges are very nice to have, they come in black, white, stainless steel, and bisque. All these brands do have ranges that have convection as a feature, which helps with makes baking cookies and cakes more evenlly.

6:54 am
April 8, 2010



posts 160


The surface burner BTU ratings are confusing. The higher BTU ratings are going to put out more Heat, but your lower simmer settings will not be so low, the lower BTU ratings will have a smaller simmer setting. Convection, some people love it, some people hate it. I think the people that hate it just have never used it, it takes some time to get used to it, it cooks quicker, and you can cook more in your oven at one time. Most people try to cook with normal tempuatures and time. You have to go with a lower temp because of the air movment. I tell people 20% less temp and 20% less time, to start and go from there till you get use to how it cooks. My wife has a convection oven and will not use it, I use it all the time and like it.The brands you mentioned are all good products.

3:28 pm
March 30, 2010


New Member

posts 1



My 1960's stove just died and thus I begin the quest to buy a new range.  I have done a lot of research but am hoping for some first hand accounts or suggestions.

I am looking at a 500 – 800 stove in the Whirlpool, Maytag, GE or perhaps Frigidaire lines.  I am not sure about the burner output I really need.  I see stoves from 12.5k up to 17k.  I think I like the idea of continuous grates but don't know if they are a requirement.  Same with the 5th burner element. Can anyone explain the practical difference between a 5k, 8k or 9.5k center burner?  What are peoples thoughts on convection?  Is it a nice feature or something that is really really worth it?

Finally,  the stove is for an entry level condo,  I am not sure how long I will be here.  I want to upgrade from the bare bones unit the home warranty company is giving me but not go too extreme.  Though I enjoy cooking and baking, it is typically for very small groups. 

Thanks for your thoughts, comments, and suggestions.


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