How does my new oven work? How did my old oven work?
Basically, how does the oven work on an electric stove that has no electronics. I think it's been the same for the last 50 years.
That is, when I put the Bake/Broil swich on Bake, and the temp on Broil, will the heat stay on all the time and the oven just get hotter and hotter, or is there a limit?
Conversely when I put the Bake/Broil swich on Broil, and *don't* put the temp on Broil (say I leave it on 350), does the broiler element go on and off, according to the temp, or is the fact that you do as they say and keep the oven door open 3 inches enough to keep the thermostat from getting hot enough to turn the element off temporarily?
When I do put the broil element on broil, does it stay on continuously, no interruption?
Since there is only one thermostat, even though it has separate connections for bake and broil, that's why I'm asking.
I should have asked this question 25 years ago, but I didn't have internet.