Why Your New Coil Top Stove Just Won't Heat Right
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- Опубліковано 25 лип 2024
- If you've purchased a new coil-top stove recently, you will notice that the coils look and behave differently. But why is that? Why were they changed and why won't they work like your old one?
In this video, I show you what the difference between the old and new styles are, and what it means for your cooking needs.
Timeline:
00:00 - Introduction
00:46 - Why Did They Change the Coil Top Anyway?
02:19 - Taking Apart a New Coil System
03:16 - How Can You Make Them Run Hotter?
04:14 - Why You Don't Want to Make a New Stove Operate Hotter
05:25 - How to Safely Heat your Stovetop Faster
05:52 - Experiment with Old & New Coil Systems
08:02 - 20 Minute Boiling Water Test for Old & New Coil Systems
09:39 - Outro and Advice on Stoves
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The snarky humor is hilarious. Plenty of good information intermingled with the humor keeps people engaged. Great video as usual!
Another thing to make sure of is that the wattage of the coils is the same. A lot of 8" replacement coils you can buy are only 2100w where the stove would have come with a 2600w coil when new. Maintenance replaced my old beat up coils with new ones and despite being perfectly flat they sucked even more than the 20 year old bent coils. I found out that they only order the slightly cheaper 2100w coils as replacements, but this model stove came with 2600w when new. The 2100w coil performed about as well as the 2600w safety coils on my Mom's new Frigidaire stove, but the classic 2600w coils absolutely blow the safety coils out of the water.
Never been disappointed with this channel. They are always informative and nice to watch. The device shown in the middle of the heating element is known as a thermal switch. It acts as a closed switch until it reaches a set temperature and then it opens up. It will automatically close back at another preset temperature.
My wife and I bought our first home about 9 years ago, the elderly couple were kind enough to leave a base model Tappan stove for us. It's needed a new dial for one of the burners, two new burning elements, a heating element for the oven, and the circuit board that runs the oven failed. Fixed it all myself in spite of my wife wanting to ditch it a couple of times lol, but honestly the parts are so cheap and it's very easy to fix, I just can't see getting rid of it. I'd hate to replace it with something that couldn't be fixed easily with almost universal parts, so in my opinion it's a keeper. All those parts totalled less than $200 over the years and took just a few minutes to install. Not to mention everyone wants to be "green" these days, in my opinion I'm doing my part keeping an old stove going vs spending a thousand dollars on a new glass top that looks snazzy.
Agreed. Fixing and keeping a old stove running is far better for the environment than buying a overrated flattop stove.
This new method is so annoying!! It takes much longer to fry chicken the eyes just doesn’t get hot enough for me
Good to know I can (potentially) just pop the old style coils into my stove. I'm unfortunately stuck using one of these newer style coil stoves and I'm so tired of the burner turning off on me.
I've heard these stoves are really popular in apartments where the landlord has no faith in the tenants which is sad... it'd be a fine product (maybe) except for the hundreds of horror stories I've heard of people not even being able to boil water. You'd think they'd iron out the bugs as this product has been available for quite a number of years now...
Where are you from as I’m from Canada and I haven’t seen stoves with these new burners in any stores and I didn’t even know they existed until I watched them video
I do a lot of canning and pickling. These sensi-temp burners are simply not hot enough for canning. Today i was making grape jam, which requires a minimum liquid temp of 217°. Never could get it beyond 215°. Watched it boil for a half hour, with the digital thermometer reading 215° at cutoff, then cooling to 211° before turning back on. Back and forth, 211/215. I'm stuck with a crapload of grape syrup instead of jam because of this useless feature 😂
I was shopping for a new electric range and so happy I found out the problems with these new stoves before I bought one. I am now just going to keep mine as it still works.
When you do eventually buy a new stove you can pull the coils off of your existing stove and plug them right into a new coil top model like shown in the video. Then there will be no difference in the new and old stove.
@@everythinghomerepair1747 And its good to keep a container of baking soda in reach near the stove incase of a grease fire.
Grew up with gas stoves. Moved into a house with an electric stove. Took a bit to get used to. Had one smooth top and loved it! Now have a new coil top with the center caps, it still heats w/o a pot on it and doesn't heat as fast as old ones. Have an induction burner just for boiling water!
Good video. I got a new stove last year with the new coils. Not only is it terrible at keeping things hot, but when I cook something in a skillet I've noticed there is a cold spot in the center of my skillet. I believe it's because those sensors are so large in the middle of the coil. I'm constantly moving the skillet around to get it (and keep it) hot. I prefer the old coils.
I totally agree with you! I bought a new coil burner stove to replace my 38 year old GE coil burner stove. The new one does not cook food in the back of the pans. I have to keep turning the pan so that the food cooks, especially eggs. It is NOT your imagination! I am going to replace these new burners with the other style, but it is going to cost me about $150. They are prominently displayed on Home Depot's website. They don't even sell replacement parts for the new domed coil burners. Just take your new burner into the store to make sure you have the correct connecting plugs. The Frigidaire manufacturer, who came to my house, told me that I should use a cast iron pan. What am I, a pioneer? I didn't know anyone used cast iron skillets, except for camping.
@@kathrynkathryn4836 I use cast iron, in fact all of my skillets are cast iron, just how I grew up, but it doesn't matter, still cold spots. I noticed in another comment below that if I replace the coils, I need to be aware of the wattage, something I didn't know.
@@kathrynkathryn4836 Cast iron skillets are great for meat: burgers, steak, bacon. One person and one 8" cast iron skillet is a perfect marriage.
I'm right now trying to get a big pot of water to boil......it won't boil!!!!!. This is ridiculous
Great video , Any time you are dealing with stoves , BBQs you should never walk away . I never do because it is too easy to get distracted and forget . If I do usually using the oven set the timer so you do not forget .
We sell those thermal cut-offs at our industrial electronics store. They open at various temps & can be changed out to other temperatures.
Awesome! This is great knowledge, and also very entertaining! I believe induction will win out, I hope our next stove will be induction.
I believe that you are the best on you tube . Hat and coat great idea. Thanks
Im trying to help and do a good job, thanks!
Good to know & very informative!
This is such a great video. Here we are as consumers living at the mercy of ill-designed products. They have us working for our "machines" instead of the machines working for us. These "new coils" look like they can remove the joy of cooking. Even if you bypass the new coils and install old ones there goes the joy of feeling safe. I've always loved your videos. You are a master.
Appreciate all the knowledge 👍
Love the saucy little quips scattered amongst the info. 😉
Thank you you just solved a huge headache to me!!
Man I gotta say, I been a follower of your channel for a while now. I’m really not interested in appliances, but your videos are great and teach me a lot. Somehow you’ve captured my attention on a subject I just really don’t care about lol. Good job 👏. I’ve got a few channels like this, there is a channel with a guy who does concrete work, another subject that I really just don’t care about but somehow my attention gets grabbed and I enjoy the content. It’s cool because I learn about things that I have no interest in and never set out to learn anything about. Keep up the good work!
I understand and appreciate your support! Appliances can be pretty mundane and I get that, so I try to at least make the education videos a little bit entertaining!
@@bensappliancesandjunk you really do! 🤓
And I would even add that i learned something (about fridges specifically) that I was able to translate to my European/German home environment, where some appliances are a little bit different than in North America (washing machines, ACs and stoves for example).
What is the concrete channel, if you don't mind?
@jonrushing21873
3 days ago
What is the concrete channel, if you don't mind?
@@bensappliancesandjunk I’m from Canada and I haven’t seen stoves with these new burners in any stores and I didn’t even know they existed until I watched them video
Thank you so much for this video, and today you just solved my 2 months' problems. I went to Home Depot today and $31.50 costs, and it works ....Thank you
You're a real gem, Sir. I wish I could afford to buy you a real Maytag man hat!
Once I went the induction route, there's no going back!
Super fast to boil, and quick cool down, just like with gas!
Not to mention much less energy being used
I have two 16 quart ALUMINUM canners. For me it is a consideration.
Better than gas really
@@billspooks induction can work with aluminum now too
@@jhoughjr1 No it can't... not unless the aluminum pan is specially designed for induction and made with an iron core.
Very much looking forward to your upcoming comparison video. You're doing a major public service here.
A friend of mine who is a cooks cook bought the GE convection w coil stove top rig. Raved about it. I bought the non convection version (about 4 yrs ago). I am a house sitter- use every type, brand,etc . I have to say that I prefer mine. It's fast , efficient, even heat. WAY better than my previous old school rig and so much more even than all of the fancy ones I've used.
Besides stoves, I have used a million other appliance brands of appliances - I pretty much agree with your assessment of everything. Fab channel!
great job!
VERY GOOD VID !!!!!!
I always enjoy your “entertaining “videos.
Thanks!
Thank you
For those of us who have been using stoves for decades without a problem, we don’t need UL to be our nanny.
Excellent reporting just a note i went to a local appliance store looking for a new stove and the sales person avoided the New coil top stove but I was intrigued by the safety switch and he said it won't boil so don't buy it 😂😮😅
Seems like this safety feature just adds another potential point of failure. If you had issues with a burner before this feature was introduced it was almost always the result of a failing infinite switch. Now they've gone and put extra 'lectronics in what used to be a much simpler setup.
Sure... it should be simple to diagnose a bad temp sensor (it looks like a normally closed temp controlled switch), but I'll bet if it's bad you need to replace the whole element... or just bypass the sensor :-)
Informative and comical.
I wonder just how many heating cycles those temperature sensors in the new coils are good for. The more moving parts, the more things to break. I am still using a 27 year old GE stove with the traditional coils and it always works great.
Depending how much cooking you do that thermal fuse is the same as a dryer the more you use it the weaker it gets you could get a few years to 10 yrs tough to say everyones different and you said you got a 27yro GE stove keep it going super easy to repair for the newer stove with the safety coils just walk away i knew a few people that have them and boy do they hate them ... for cheap insurance buy a fire extinguisher
Yup, using my 25 year old GE...stove and oven still good...timer buttons are worn.
I love the 4:00 mark you turn on the front right burner, then at the 4:05 mark, the right rear is magically the on in the on position! lol
Nice catch. You're right. I shot the segments where I'm on screen mostly in-order, then did all the cooking/testing afterwards, thus the difference
If one has a stove with those temperature switches why not just bypass them? Simply connect the two leads together. Then it will work just like an old style coil burner. Of course one would still have a cold spot in the middle but until one can buy a standard replacement it would work.
Grease fire? Keep your stove clean to prevent it and once in a while, when I see grease coating the element, I turn on the element for a couple of minutes to burn the grease away. I also use stoves for emergency heating, run a couple of rings and be sure to have a fan blowing on top of the elements.
Exactly! On all points!
I completely agree with you tonylam9548. I'm almost 70 now and have used wood, gas and electric stoves for decades. Everyone I grew up with used them too. I only know of one person who had a grease fire on their stove. I was there when it happened and it scared the hell out of them but they simply threw a damp towel on it and it went out. Keep your stove clean!
I clean my stove, coils, drip pans and raise up the stove top and clean after every use. I’ve never had an issue
Years ago they "improved" washing machines with washer plates...no agitators. Worst purchase of an appliance I ever made. Was about to buy a coil top stove (not a fan of glass tops). The new heat limiters are not for me. Are all coil top stoves mandated to have them?
We need to replace our stove andhave been avoiding a glass top because we pressure can and are worried that a glass top could shatter. Do you have any recommendations on a glass top that can safely hold a pressure canner filled with jars and water?
Yeah my ge stove uses these burners. Great when they work but they are tempermental.
We've had a couple of grease fires with our old coil-top stove, so grease fires are no joke. They were mostly caused by my middle brother who would put margarine in a pan, set it on high, and walk away forgetting about it. Someone just happened to walk into the kitchen and see the inferno. I honestly don't know why we didn't have any fire damage from those instances. Probably because we just caught it in time. Water will spread the oil making the fire ten times worse. Get a lid to smother the fire.
I love how the home of the brave has become the padded room to keep dumb people alive.
I keep hearing about the induction stoves, but few articles say anything about how safe they are for people who have medical devices like a pacemaker, since there is a magnetic field involved with the cooktops. If you haven’t done your video on induction stoves yet, could you address the issue? I enjoy your videos and have learned so much from them!
They are safe with pacemakers.
What is your deal? Do you know how rapidly the magnetic flux decays with distance? It's amazing the technology used to save people like you. Of course another post 2020 account.
I'm fairness, there do exist external stove thermal cutoffs, they plug right into the 3/4 pin connector and then it mounts onto the rear or side wall. I can't say how extremely effective they are but they've prevented a couple of fires, biggest issue is setting the clock back.
Can you please do a review of why would you put the controls behind the hot items?
I think it's because the people who design these things don't really cook. It is truly ridiculous that the placement of controls on freestanding ranges require users to get steam or oil burns on their forearms if they need to adjust the heat, It's a built=in safety hazard.
9:03 Water boils at 212 F. The pots are too reflective to get accurate readings unless the temp gun has adjustable emmissivity for different surface types, but most inexpensive temp guns have fixed emmissivity. I'm guessing your temp gun has fixed emmissivity. The 202 F reading with the water boiling should have tipped you off that the temp gun was way out in left field.
I have the new coil top stove and I find that I get the best a most even cooking using cast iron when the coil cuts off the cast iron holds its temp and by the time the temp starts to drop the coil cuts back on to it’s not really noticeable h
How dose the UL keep gas Ranges from grease fires ?
If people would just clean their crap a lot of these issues we face today would be nonexistent.
Too bad I lost my old gas stove in a fishing accident, I'm gonna have to use one of those probably maybe.
On a serious note, how are things there? You guys still boiling water? (You know what I mean)
Got a question for you is it likley that my current stove the manf probably provide a new replacement fire prevention burner?
whirlpool has kits that they will sell thru parts to fix this I’ve put several of them on. At least they did I’ve been running strictly high end service calls sub/wolf Viking Jenn air for asko, etc. for about a year
How will UL limit the temp of a burner on gas stove???
The old Frigidaire coils were the best ever. They were very large and very fast.
Good to know. I don't plan to ever get a coil type electric stove again. We have a 30 year old Magic Chef with the removable coils. I hate it. Takes a long time to heat water to boiling and hard to control temps as once it is hot (have to tilt/lift the pot to keep it from boiling over until it cools off). One thing this stove has done several times is the connection socket contacts that the coils plugs into gets loose over time and arcs. I've changed the one on the burner we use the most (right front) several times. At least this stove doesn't have all the electronic BS.
was saying the same thing BS safety Devices Ben did a real nice test but cook REAL FOOD and see how much you would love your new Stove with all the BS safety devices YES SAFETY DEVICES WORK but overdoing it is a BIG problem because smart OK DUMB people will find a way to override a SAFETY DEVICE trust me see it first hand
Ah boomers.
I've replaced the elements of my glass top stove & have the same problem it isn't getting as hot.
With so many UA-cam content providers floating second, “b roll” channels, you could add a second channel called The Rotund Repairman!
Where is your coil top vs smooth top comparison video? Did you ever make it? I can't find it anywhere.
Can one use ironware on an induction stove? There is concern it might break the glass.
I cant imagine its any different than a surface element one (glass top w/o induction). I've been using cast iron on mine for 4 years with zero issues.
@@bensappliancesandjunk Excellent!
Love your videos. Totally the Donut of home appliances 😂
Any chance you can do a video series on your top 5 picks for appliances in different categories?
I think a repair man’s opinion on the best appliances to buy would be super valuable.
I did make a video on that about a year ago. I'll update that one before the end of the year, but I plan on making a video focused wholly on dishwashers, then stoves, then again on all the major top ones to consider.
I personally would love an all-metal-compatible induction cooktop.
Do they have this for induction cookers? I left a pan on once and it was glowing red in less than a minute.
Im not sure how they would implement it since the pan is what gets hot and not the stove
Most induction cook tops are able to sense (read) the temperature of the pan itself. not surprisingly they also sense and turn off with no pan present . as there is no inductive object above the induction coil.
I'm not aware of any sensors on induction units that would prevent the unit from operating. The general induction trade off was/is that they won't heat up at all w/o a pan being on the induction coil.
I honestly can’t believe they still sell these. Even newer apartments are using glass top stoves, mine has a glass top Frigidaire. My old apartment had a GE coil top that worked ok but I definitely prefer a glass top.
I almost bought one of these instead of the glass top I bought when I bought my house. The reason is because we don't have gas at the house I bought and I was afraid I might accidentally break the glass top. The reviews on the new coil stoves were all pretty bad and the glass top looked so much nicer. I'm glad I chose glass. One day I will get a propane tank installed and go with a gas stove again because nothing beats gas, but that's a long way off.
Many people who like to can food say they are better for canning. The glass top stoves often say you can't use them for canning because of the weight.
Never had one of these machines fail due to dropping something one it. Glass tops are okay, but more likely to fail than coil cooktops.
My mom has cast iron skillets plus she slides and drops her pans a lot so no glass tops for her.
Glass top is junk.
"left-handed cigarettes" LOL LOL
I had to make the tough choice of what to call it... Was going to go with jazz tobacco or giggle grass but decided on left-handed cigarettes at the very end.
Ben, what do you think about canning on a glass top stove? Some manuals say you can, some you can't. Some people successfully can on them even when it says you can't.
I've been canning for years on glass top stoves. The manuals for my models make no mention of the subject. I use big stock pots for blanching and I have a large pressure canner.
@@jason50146my manual says not to do it. Maybe I'll give it a try.
@@47retta I would follow your manual. The stoves I have had never mentioned it in the manuals.
Ah wives tales.
Just like the jocks telling me iron weights were the heaviest weights
Had an oven heating element explode. Lucky we were present to put out the fire.
I had it happen to me before I got into appliances. Its a very scary thing if you aren't understanding of whats happening.
Got a question for you. How reliable are the current induction stoves? Who makes the most reliable? Thanks, Ron.
They have a higher fail rate due to power surges when the power goes out.
Like all things its going to depend on manufacturer. IMHO, they aren't the best because of wanting to cheap out on the generator boards. They are NOT cheap to replace. I am unsure what brand, if any are best. Maybe slight edge to GE right now. But like all things, the manufacturers likely aren't building them to last more than 10-15 years, and the replacement parts for the induction system is nightmarish vs. surface elements.
@@drewbrown9678 I’m gonna call 100 percent bullshit on that.
I think I have the glass top version of that stove. I always felt like the burners don’t get that hot
I found out that when you buy a glass top stove there is a warranty for the stove but not for the glass top. So if the glass top breaks before your warranty is up on the stove your out of luck you’ll have to buy a new stove top to the tune of around $800 dollars, you just might as well buy a new stove
Well, I better be gentle then
I’ll stick with my bisque color GE electric coil range that I purchased in 2005
I need an explanation of how the new coils can prevent grease fires compared to the old coils. Seems like both wound ignite grease equally.
Literally have a video on that which should appear at th3 end of thr video to link to..m
I like your idea of a comparison, glass top vs induction vs the 2 coil types. But throw in a gas stove too!
Gotta have a good reliable connection for that. Truth is we only got propane, and using thats kinda dicey on the hookup. But I do want to figure a workaround
@@bensappliancesandjunk Methane also.
I’m not a fan of glass top at all.
They do trick boomers into thinking they are induction though
Where is the test you say you will perform at the end of the video - Coil vs surface element?
Re-watch from 10:00 ... the part where he shows that the oven is "glowing" from the heat emitted from the new coils. Then he shows why the surface element (as opposed to the coil) keeps this from happening.
Love the Walmart joke.
I have also noticed there are a certain kind of people that like to hang out in Walmart parking lots at night out here in Texas for some reason. Weird.
Oh bud, its the same way in Ohio for sure
I quit using oils. Sometimes sauté with butter, but always monitor it closely. Too many people get distracted.
LOL. " Left handed Cigarettes "...I had never heard that before. lol
Step aside Kim Jong Un, a new contender for sexiest man of the year has appeared!
no homo. Great presentation though bro! Feels like i'm sitting on a laptop in the 40s, learning about something that i'll need to wait decades to see in my home.
Do glass cooktops have the same heat limitation?
As of now, no.
@@mwj9080 Thank you! That’s good to know!
@@aaronstollings no problem!
I wonder how the new coils would work with my cast iron cookware?
when do fridges explode?
The major issue with these is they assume that ~450F _at the center of the burner_ is sufficient for everything. Unfortunately, this isn't always the case, and many of the arguments of "you shouldn't need more than 450F" miss that a stove is a thermal gradient. 450F at the center of the burner != 450F everywhere in the thing you're cooking.
Great Video, but you cant pressure can food with the the new elements - I will keep my old stove for sure!
You could always keep a spare element on hand to swap in/out for canning. They're all the same connectors.
All things considered, induction is the way of the future. They are cheap to make, ignoring market forces for the moment. They are wicked fast and don't spread the heat. Temperature is controlled with quick on and off cycles through the very accurate thermostat. It blew my mind I could hold a small cast iron pan by the handle with my bare hand! You have to respect the maximum diameter of the element. Bigger pans and pots will warp if you're not careful.
They fail after 2-4 years with frequent power failures of the grid, and cost a lot more to make and repair. Mechanical machines are way more reliable than computer controlled induction models.
You make a good point regarding their method of heat transfer, which is surely one of the primary draws to the induction cooktops. Though I’d like to add that they can be a total pain to service and repair. They have multiple control boards which makes troubleshooting difficult, and those boards are costly which can make the repairs expensive. So there are pros and cons for sure.
It's still very early days for the technology. (In the work I'm familiar with,) VHS decks made between 197x to about 1986-ish were chock full of circuit boards, beefy mechanicals, lots of parts. The final types of VHS decks just before they ended were very reliable and practically hollow inside. Integration comes with time. They'll be like toasters in about 15 years. Regards.
@@drewbrown9678 That's because the place the computer circuitry too close to the heat. If they move them(and the controls) OR better insulate them then they'd last longer. Though knobs to turn on the heat instead of didigital could work as well.
@@shanewilliams4603 I give you a HUGE THUMBS UP Yes move the Computer Circuitry to a cool place BUT NO in just a few years the stove will just burnout or you can just spend another 2 to 5 grand on another stove in a few years TY Shane for saying that
Ok i work on appliances and they don't work like u say they heat up when u turn the nob not red immediately
How about the stove with the solid disc
Slow to heat and hard to control once hot.
I'm currently living in an apartment as I'm in the process of building my 2 bed 1 bath bungalow, and it has a 24 inch "apartment " size stove with these stupid "safety " elements and I absolutely hate them. Cannot maintain a boil in my 8 quart stock pot that I use for pasta. In fact I'm more or less forced to pull out my 20k BTU Coleman 2 burner stove for anything that requires " medium-high " or more. All while paying $1050/mo for a studio 🤬
For my new home I already brought a GE profile stainless steel gas range with the 20k BTU tri ring burner, got it converted to LP already and tested it on a 20 lb cylinder in the shed. The best $1,400 spent. Nothing else I've cooked on compares. Plus I can cook during a power outage. Cannot wait until later this fall when my house should be move-in ready. Screw all these "safety " features. But I do appreciate the government being very concerned for our "safety and well-being" 😅 (Sarcasm)
all electric stoves in my county have heat resistant glass on top
and considering it's "electric", why would anyone not take induction instead?
Good info. But if this video for entertainment purposes only, does that mean I show this video at a bachelor party????
ironically, my stove has those protector plates in the center, but they just operate like a regular coil anyway, as if the sensors don't even exist, they heat without pots on them and have no temperature limit
really the best bet is to just be smart, have a fire extinguisher, and eliminate all possible/reasonable fire hazards in any place with exposed heat sources
In the 1970s to 1990s stove manufacturers had different levels of burner quality. If you paid more, the burner had tighter coils. New coil tops are the bottom of the line product. (Though much more likely to work than any Samsung product)
in some ways l think they could be more dangerous, if you lift a pot off and the element turns off and you dont turn the knob to off, if you place anything on the stove on that element eg breadboard, instsant pot it will turn the element back on resulting in a fire
A basic contact. Element will not activate till a pot or pan is placed Cannot generate the heat. Yes i see how it can be bypassed
Let us make it harder to cook at home, so they must get a quick premade meal. How? Slow down boiling water. Brilliant
They will be coming after my fireplace.
That's mighty nanny of them but I don't cook with grease or oil and rarely cook with butter. I just bought a coil top stove with these idiotic sensors, and now I'll replace these coils with old school coils.
Did you replace them
8:57 and this is why it takes me 20 mins to boil pasta (can’t use a lid when boiling pasta or it overflows!!!) instead of 8-10 mins!!!
Ben looks alot like the guy on investment joy.😮
Brandon is my twin brother
It's actually amazing that these style of cookers are still produced, I never seen one like this less than couple of decades old. I thought that induction cookers took over whole market, except for the very cheapest cooktops and maybe as the last resort option for those who don't want to replace their copper or aluminum pots.
A lot of it is property management companies not wanting to spend $ on induction. The residents where I work aren't happy with these new elements.
Do people still buy coil top stoves? I thought they died out like crt monitors
No, still somewhat popular but slowly doing due to these style changes
Landlords love them. They are cheap and easy to repair.
Still love mine after 40 plus years. I like the smooth tops but I am not giving up my cast iron pans. Easy to repair too.
@@JOHNWLOUCKS FWIW, I've used cast iron on a glass top for years... No issues. Heats way faster than a coil top for certain styles of cooking honestly.
Haha that's funny. I used to fix arcade games and the only manufacturer that made crt parts when under ....Shane as on older games you'd almost want one for nostalgia but lcd screens are a better option these days if parts are needed
Are Sensi temp coil element burner stoves are made in China?
Not that I know of. I believe the element OEMs are in Mexico.
When i boil pasta about 2/3 of the way through it stops boiling completely hahaha. If theres a problem with grease fires and the solution is to prevent water from boiling for more than 7 minutes then maybe we should just stop making coil stoves all together...
I am having exact problems. Doesn't matter what I'm trying to cook,fry.Oil,water ect...This brand new stove will NOT completely finish cooking & keeps shutting off.
With all the regulations, laws, rules and such, why are lawsuits still filed daily?
who are we kidding, insurance was never going to pay out.
I personally prefer glass top stoves, but mine needs to be replaced and the reviews of the new ones are abysmal. I don't want a glass top that breaks if you look at it funny. The main reason the new coils can't even boil water is because manufacturers want to kill off the longer lasting coil stoves. They could make effective and safe coil stoves, but they'd rather rip you off.