Found diagrams, parts list, and part, but they don't show how the top
I tried to talk her into just replacing the stove (because I hate that
SOB, and I assume it's going to have to be pulled out anyway, and it's
just a few short steps to the curb...), no dice.
The replacement procedure for the ones I've been involved with is
simple. First you look at the cost of the new cooktop, usually ~
$250+, then you just buy a new stove. I guess if it's a high end
model it might be worth it. I have a friend who has a rental
property. He bought a glass top stove on sale for about that $250
price. Within a couple months a renter broke it and that's what the
replacement part cost. His was still working, so he elected to just
leave it cracked.
Maybe. Removing the control panel seems the obvious first step, but
just like that guy I don't want to take it more apart than necessary.
I suspect the new top will offer some hints, but the order to order
that has not yet been issued. That might be a sign we're getting a
new unit, but probably not.
I tried to get a NG unit when we got this one, the kitchen is already
plumbed for it (which I didn't know at the time), and she loves our NG
grill (that girl will grill in a blizzard, or monsoon) but... she
don't listen to n o - b o d y.
I tried switching her to an induction unit, just to -consider- it,
without success. And it's not the money, we have plenty.
Thanks everyone, for the responses. I guess I'll shoot some pics of
the procedure for the next guy, if I do end up swapping it out.
In the meantime, any additional input is welcome.
I know, it's kind of disconcerting to be left hanging, not knowing if
your response was even read. But then I just realized, I was thinking
nobody would care about this follow-up when I posted it.
Maybe some of them think the same thing...
My nephew is a recently minted professional chef, and has worked in a
few very good restaurants in the NYC area. Apparently the portable
induction cookers are becoming very popular. I figure it professional
chefs can use them, they're good enough for just about anyone. Still,
it -ahem- boils down to personal preference and what you're used to.
Induction makes some sense in that it reduces heat and they are supposed to
be very controllable. I'd have to toss some of my favorite cookware though
as it won't work on my copper pans or my Woll aluminum or my griddle.
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