Great group. Best, most helpful on usenet.
OK. Modern Maid electric range, probably mid 1980's. Came with house &
previously worked well for its age.
Problem Example: Place 2 pans/cookie sheets side by side in oven. Temp
seems OK. Pan on left burns food. Pan on right does fine. U-shaped
bottom element seems to work as it should. Top element does not come on
which is as it should be.
Anyone want to give an opinion? It's a nice, old stove & easy to clean
so would like t keep it.
Appreciate all ideas.
Electric ovens are generally preferred because of their even heating. You
sure blew that theory. I'd look for a vent that may be causing air
circulation. Do you see a gradient from left to right on the burnt pan?
Check to see if you are leaving equal space between the pan and oven wall
Thanks for opinions.
Tony: Top element is not required to be "on" when baking, ever. Where
would a fuse for oven be located?
Lou: Oven appears to seal well but will check closer:
FMB: My oven is clean, thank you! 8^) Mostly because I don't use it due
to this problem.
Edwin: Yes, seems to be gradient from left to right from burnt to not
so to OK. Will check for vent(s). Pans are spaced as they should be &
not touching each other, side nor back.
'Tis a puzzlemet, eh. Thanks for the ideas. Will let you know if I ever
solve the mystery. Olie
Never mind the fuse, unless you noticed in the past that the top element
came on during the pre-heat cycle, but has stopped doing so. Even so, it
might not have a separate fuse.
Question: After the oven reaches the temperature you want, how long do you
wait before putting in the food?
If the element is heating evenly, the trays are spaced evenly, there is
logical reason that one side would be hotter. From your description, the
heat seems to be coming up the left side more. Gas oven usually have a vent
but it has been years since I've owned an electric. In my case, the vent is
on the right side, thus my question.
If you cnnot find the actual cause, it my be possible to lay a strip of foil
on the left side of the lower rack to deflect the heat more towards the
center. You can also swap trays half way through, but that would be a PITA
The other thing I just noticed (I know-should've noticed yesterday) is the
OP said one tray BURNS food. That's pretty extreme. The electric oven in my
previous home cooked just a bit differently on one side than the other. It
was enough that when my ex was baking cookies which needed only 10-15
minutes of so, she had to base the timing on the hotter side of the oven
(from experience), and leave the other tray in for an extra minute or so.
Even so, if she'd based the timing on the cooler side, the ones on the
hotter side didn't burn. They just got a bit crisper than she wanted.
So, this raises two more questions for the OP:
1) Are the two baking pans identical?
2) What type of food are you talking about?
3) At what height are the oven racks? Top, middle or bottom?
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