Kitchen Stove/oven Repair or Replace?

annr

annr

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Today the pilot light (electric ignition) in my oven failed to ignite. The 4 stove top burners work and not the oven, and I'm trying to decide if it is worth trying to repair an otherwise functional unit or if it is time to purchase a new one. This stove was old in 1988 (came with the house), and I don't know it's age. Any advice, thoughts, suggestions would be appreciated.
 
Replace it. Here's why: Parts for older models are hard to get and while installing them you will frequently find other problems that you will either not want or be able to fix. Ovens lose their calibration over time and what you think is 500° seldom is. After over thirty years, your oven will be far from true. Ovens operate on cycles, heating and cooling over the time you're cooking so that the temperature averages out at whatever you set it for. The cycles should be small and flat so that the extreme temps are close to the mean. Older ovens were never very precise because insulation was poor and they lost a lot of heat in the cooling and heating parts of the cycle. New ones are more efficient and the cycle is flatter. This means they also use less energy for the same work. Finally, new units are relatively inexpensive compared to their predecessors, have many more featues, look better, come in a wide range (pardon the pun) of colors, finishes, and price points, and just plain look great. Oh, and are easier to clean nowadays.

Ask any retailer if they have floor models to sell. You can save hundreds. Also demand delivery and setup. They'll do it because the market still hasn't bounced back from '08. And try not to buy used as the warranties are worth it.

Convinced?

Zieg
 
I'm not handy, so this is do what I say not what I do, but if you are handy, there are a bunch of troubleshooting guides online for easy fixes for pilot lights.

New appliances are so expensive now that if you don't "want" a new one (or are not doing a reno of your kitchen) its probably worth it to try to fix.
 
Never pass up an excuse to up grade your toys. Shortly after moving into our current place, I ripped out
the built-in island 4 burner Elec. And went with a 6 burner WOLF. I call it " The Beast" love it during the holidays
when your cooking for a house full of people. having all the burners blazing keeps you on your toes.

100_1128.jpg
 
The Zieg said:
Convinced?

Zieg
Click to expand...

Basically, yes.

The most most compelling argument for me is that parts may not be available and that there may be more wrong with it than would seem to be the case...or something else will fail soon after.

My reservations would include: that almost everyone I know who has bought a new stove (incl. really high end appliances, "money was no object.") in the past 10 years has required service, mine has not cost a dime in 25+years. Meaning, that I don't believe the new stuff is made to last and be problem-free like the older stuff. I agree that the newer appliances work better--better insulation, even heating, etc., I just wish they worked well for as long as the vintage appliances. Or do you know a "good" brand that goes the distance?

Thinking out loud: the other issue is timing. I need to redo the kitchen and don't know what I'm going to do with the floorplan, other appliances, etc., so I would be getting new a stove that may or may not go with anything else when I redo the kitchen (or fit the current footprint).

So, I ask myself: if this were a matter of cleaning something to "fix" the pilot to prolong its life, maybe it would be worth it until I have a more comprehensive kitchen remodel plan in mind? Or does that sound a pointless excuse not to buy the new one now? (I bake 2-3x/week for a couple of hours total, and do the occasional turkey...otherwise, don't use the oven much.)
 
Shann said:
I'm not handy, so this is do what I say not what I do, but if you are handy, there are a bunch of troubleshooting guides online for easy fixes for pilot lights.

New appliances are so expensive now that if you don't "want" a new one (or are not doing a reno of your kitchen) its probably worth it to try to fix.
Click to expand...

Yes, this is partly it. The money is not as important as the fact that the kitchen needs renovation, and I am not ready to do that now...
 
Get yourself a brass brush and clean the igniter until it shines. Did mine the other day works every time now.
 
I would try the simple fixes, and see if you can bring it around yourself. At its age, I'd be looking to replace, but if you can buy time, you can look for a deal.

The truth is that modern appliances are much better in design, and efficiency, but are not as durable as the old ones. Often the efficiency comes at the cost of easy servicing. However, I think its very often worth it. Also keep in mind that there can be a wide range in quality with appliances, so doing your research will help. You might find that there are different versions of an appliance, one US made, one China made. Might change your decision.
 
gadgetgeek said:
I would try the simple fixes, and see if you can bring it around yourself. At its age, I'd be looking to replace, but if you can buy time, you can look for a deal.

The truth is that modern appliances are much better in design, and efficiency, but are not as durable as the old ones. Often the efficiency comes at the cost of easy servicing. However, I think its very often worth it. Also keep in mind that there can be a wide range in quality with appliances, so doing your research will help. You might find that there are different versions of an appliance, one US made, one China made. Might change your decision.
Click to expand...

You sound like you've been roaming around in my head--pretty much what I'm thinking. Getting started is a problem. Unfortunately, I take no pleasure in this sort of research and purchase, even though I like using the oven.

One idea I keep coming back to is something like this or electromagnetic cooking?
Anyone have comments/experience about/with this type of technology? Compared to gas?

Description Item # 02295103000P Model # 95103

Kenmore Elite 5.4 cu. ft. Freestanding Induction - Power and Versatility

The Kenmore induction range 9510 is the best introduction to induction cooking if you're used to your sure and dependable gas or electric stove. With its speed, responsiveness, energy efficiency and easier clean ups, induction is today's most advanced cooking technology.

True Convection combines a powerful fan with a hidden heating element to surround your dish with equal heat, helping bake and brown everything from turkeys to pies perfectly.
By producing a magnetic field which heats pots and pans directly, cutting-edge Induction Cooking brings your favorite meals to a boil quickly, saving time and resources.
Power Boost temporarily boosts induction output to pots, skillets and pans, helping deliver a spike in temperature to crisp sandwiches, melt cheeses and speed meals to the table.
The pan size detection sensor tailors energy output to fit pots and pans of varying size, so over- and under-heating is eliminated and cooking is consistent.
Precision Set Controls transform every element into a specialty element with precise, incremental adjustments from simmer to rolling boil
The Variable Self Clean feature lets you choose the cleaning time from 2 to 4 hours, so you can save time and energy when the oven only needs a quick touch-up.
Click to expand...

http://www.sears.com/kenmore-5.4-cu-ft-freestanding-induction-range-w/p-02295103000P?prdNo=1&blockNo=1&blockType=G1
 
OldNavy said:
Never pass up an excuse to up grade your toys. Shortly after moving into our current place, I ripped out
the built-in island 4 burner Elec. And went with a 6 burner WOLF. I call it " The Beast" love it during the holidays
when your cooking for a house full of people. having all the burners blazing keeps you on your toes.

100_1128.jpg
Click to expand...

That is very nice looking, and would most definitely require a remodel to install! How long have you had it? how has it performed? Care to comment on why you chose this one?
 
had to dig deep to find paperwork. got it in Aug 1990. The only work I've had done is Oven thermostat replacement.
they seem to have a lifespan of about 5 yrs. then they start to drift.

Besides the Looks, Gloss Black & Satin Finish stainless Steel { just too cool to pass up }

the oven can handle Full size cookie sheets 18x26" which makes holiday baking less tedious
 
House we just moved out of had a convection/fan forced electric oven. Don't think I'd go with anything else now. It was amazing.
 
I would stay away from induction. Great idea and many love it, but it's a whole new thing to learn. I like the suggestion above about trying to clean, rather than replace, the igniter.

This is a great thread, btw.

Zieg
 
gadgetgeek said:
House we just moved out of had a convection/fan forced electric oven. Don't think I'd go with anything else now. It was amazing.
Click to expand...

The Zieg said:
I would stay away from induction. Great idea and many love it, but it's a whole new thing to learn. I like the suggestion above about trying to clean, rather than replace, the igniter.

This is a great thread, btw.

Zieg
Click to expand...

Seems about the way the feedback goes--pro and con! Any thoughts/impressions on the stove top cooking? It is my understanding that the electromagnetic stove is safer (because it cooks pots and pans and not fingers?). Most of the reviews and blurbs seem to center on the oven, not the burners. I've always preferred gas, but if this safety factor amounts to anything and the cooking on the stove top is still good, I'd be interested. Thoughts? Feedback on the "burners?"

Also, in my limited queries: a halogen bulb in the oven! Not for me!
 
OldNavy said:
had to dig deep to find paperwork. got it in Aug 1990. The only work I've had done is Oven thermostat replacement.
they seem to have a lifespan of about 5 yrs. then they start to drift.

Besides the Looks, Gloss Black & Satin Finish stainless Steel { just too cool to pass up }

the oven can handle Full size cookie sheets 18x26" which makes holiday baking less tedious
Click to expand...

Thanks for checking on the date! That's fairly reasonable, and I'm glad you enjoy it! These older homes have great "bones," but the rooms are scaled smaller so no BEAST for us--maybe a smaller version.
 
annr said:
It is my understanding that the electromagnetic stove is safer (because it cooks pots and pans and not fingers?). ... I've always preferred gas, but if this safety factor amounts to anything
Click to expand...

Have you ever burned yourself on your gas stove? I never have....
 
annr said:
Today the pilot light (electric ignition) in my oven failed to ignite.
Click to expand...

I just had something similar replaced in my stove. Mine's a gas stove with the electric ignition. Oven wouldn't turn on. It was the igniter. Looks like a little electric heater on a stick. Pretty easy to replace on mine. Couple of screws hold it in place below the oven next to the burner, and there's an electrical connector that just plugs in to the appropriate spot.

I'd find the part on line and see what it costs.
 
are we talking oven or cooktop? I've never used an induction cooktop, but don't much like electric ones, although the flat top glass ones are easier to clean. For oven fan forced makes everything more even and faster, so that's worth thinking about. I'm trying to figure out how a induction oven would work.... that would be a massive mag coil.
 
I'm actually talking about both oven AND cooktop because I'm considering replacing a unit that has both. Apparently, the induction cooktops are more similar to gas and waste less energy because the magnetic field (alternating current) penetrates the iron in the cookware--no energy lost heating the air between the burner and the pot. This only works with certain cookware, and I like to cook with copper and glass, so this would be a con IMO:

induction cooking only works properly with cooking pans containing iron—the only metal that efficiently produces electrical (eddy) currents and heat from magnetic fields. Copper and aluminum pans and glass cookware don't work.
Click to expand...

Here is one thing I liked:

Heat appears only when the cooking pot is in place. Electronically controlled cooktops can detect whether pots are standing on them and how much heat they're producing, and most will cut the power out automatically if they're left on by mistake or if a pot starts to boil dry.
Click to expand...

I was wondering if anyone had any firsthand experience.

More on how this works:

http://home.howstuffworks.com/induction-cooktops.htm
 
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