In a block of new-built flats first occupied in Spring 1981 there is a originally-fitted "Tricity Double Oven". The resident considers the heating rate of the main (upper) oven to be too low, but has not yet measured it.
What range of heating rate, in degrees C per minute, should be expected from an ordinary main oven of that vintage?
Sorry, this is a 32 year old oven?
Reading between the lines, you're the landlord, and your tenant's complaining...? Spring for a new oven! That one owes you nothing...
(Alternatively, if you're the new tenant, get at 'em! A cheap oven thermometer should cost you less than a fiver.)
Manifestly.
Not applicable.
Any response that does not give a heating rate merely wastes everybody's time.
Probably not much different from a new one of similar size and rating. Electric heaters are near 100% efficient. Unless the seals or insulation have failed, or it has multiple elements, one of which has failed. Most full sized electric ovens get up to 200C in about 20 minutes.
Tell us the power input and we might have a fighting chance of doing some sums for you.
As does asking a question that does not specify what the user considers to be an acceptable heating rate for as oven.
I would consider it acceptable for an empty (electric) oven to reach temperature in fifteen minutes or less, and for it to regain cooking temperature a few minutes after a ready meal was placed inside. Without a true thermometer reading, no definitive answer is possible.
This one:-
Takes all night to reach cooking temperature...
Expected and agreed.
Yes. The only losses from the heaters can be thermal leakage to the outsid e down the wires or through the supports, and both should be negligible. T he overall insulation should be good enough to make little difference to th e warm-up rate. But, as the present question is about performance, efficie ncy is not relevant to the answer.
So about 9 C per minute, which in form is what I wanted and in value agrees with another oven (of unknown quality) elsewhere.
Thanks.
Perhaps, and you might even get it right. You would need the actual measur ed power input and you would need to know the masses and specific heats of all the materials in good thermal contact with the heaters (trivia excepted ), and you would need to make appropriate allowance for the material in inf erior thermal contact. With that data, I could perfectly well do the calcu lation myself.
But I want to know just what I asked for.
There may not be much insulation in an oven that old. The metals probably thicker. The warm up rate will be less if true.
The instructions from that era used to say pre heat oven for 10-15 mins IIRC so that should give a clue to how quick they warm up.
10 ±2
That's based on our 30+ year-old Tricity Fanfare double oven (main oven). And it depends on what you mean by its temperature, as the air may heat up faster the walls, so cooking performance will change as gets closer to thermal equilibrium.
Replacing one isn't quite as straightforward as some may suggest, if it's a built-in oven, as I believe modern ones need a different size of housing.
So far you've asked to have your head shoved into the oven. Probably without opening the door first.
The user's present opinion is adverse but unquantified. It is also irrelevant, because the idea is (1) to tell the user what the "right" rate should be,
The rate of loss of heat is proportional to the excess temperature. So the hotter the oven gets the slower the increase in temperature will be.
Are you that wanker lieutenant or corporal something or other nym shifting again?
originally-fitted "Tricity Double Oven". The resident considers the heatin g rate of the main (upper) oven to be too low, but has not yet measured it.
from an ordinary main oven of that vintage?
Good answer; thanks.
I did write more, but Google chose to update, and lost it. I do not need duplicates in E-mail, especially as I see this group twice, u sing two entirely different systems.
How long is a piece of string? It is well past the expected life.
Size of oven and a power rating from the plate, would be enough to get you a rough estimate. Even if its just by comparison with another known data point (e.g. comparing to an oven we do have stats for)
Ah ok. 20 mins. Happy now?
Sorry, I have two balls, and neither of them are crystal. You give no details and yet expect answers... How do you expect anyone to give you an accurate answer with zero information to go on?
Go buy an over thermometer and measure it for yourself.
The oven or the kitchen?
Time from cold to click off the thermostat at 180C, 200C and 220C would be a pretty good indication. Anything under 15 minutes is OK.
Not true. Modern "A" ones have much better insulation and seals, double glazed front windows and can in some cases recycle hot air so that the internal air temperature hits the set point target before the walls.
My parents isn't quite that old but takes more like 20-25 minutes to get up to temperature against under 10 for our high tech one at home.
Ovens of that vintage are likely to be on their last legs by now.
I had a Tricity Double oven ages ago and it certainly had insulation. More probably to stop heating up the kitchen too much than to save energy.
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