We have a 2 year old Whirlpool Gold double oven stove, that has some issues.
1st issue. when we want to use the oven, we set the oven to pre-heat at 350,
in about 5 minutes, the oven beeps, saying it's at 350, and shows 350. But
our little thermometer in the oven only shows around 200-250, and it takes
another 20 minutes for the oven to actually reach 350. way too long as far
as I'm concerned. 2nd issue, the stove top, somewhat the same scenario, it
takes about 20 minutes for the pan to get to the proper heating level I
want, way too long. Another issue is the burners for a different reason.
Once the pan is at the proper level, it constantly creeps up in temperature
as you use it. example. fried 3 sets of bacon today. I heated up the
pan, fried 1 set of bacon, just the right temperature. While frying the
second set of bacon, I noticed it was frying a little hotter, and during the
3rd set of bacon , it was splattering all over the place. Obviously the
stove top is gradually rising in temperature, because I never once adjusted
the heat. Any ideas? thanks in advance.
You don't say if this is a new problem, or it's always been this way.
The incorrect oven temperature sounds like a control problem, but the
fact that it heats too slowly sounds like a voltage problem. Assuming
your cooktop has 4 burners, each has a separate control. If they're all
erratic like the one you describe, the issue must be something else.
Cooking appliances usually have a voltage range from around 208 to 240.
If your electric service is 208 volts, the heating elements won't get as
hot, and will take longer to heat
I should have stated that this problem has been going on since we owned it
new. As with most hectic households, we only get to bake once a month, deal
with the poor oven temps, cause it's the weekend, and then don't have time
to deal with it during the week. As far as the burners, same since it was
new. Voltage may very well be the problem, cause if I use 2 or more
burners, they are even more eratic. thanks for the response.
If it is electric, check the contacts where the stove plugs into the
outlet. They should be bright and shiny to get the best contact and
most relaible operation. Do you have a voltmeter, if so, check the
voltage with the stove off and then with it on. Check on the stove
side of the outlet. A drop of 1 - 4 or 5 volts when the stove is
turned on is ok, more than that indicates something is wrong somewhere
between the stove and the circuit breaker, or maybe even past the
How long is warranty (probably 1 year)? It sounds like it could be a
control board issue and that can be big bucks. You should not have
problems like that on any range, especially in only two years.
Stoves with electronic controls have not proven to be all that
reliable. That was a big factor in our decision to get a gas range
with no electronics.
We have a Whirlpool wall oven (electric) and a Whirlpool gas (propane)
cook top, neither "Gold". As far as the "stove top", any cook top,
flat, electric coils or gas, will not hold a constant temperature. Some
cook top burners do have a thermostatic control to hold constant temps,
but these are pretty rare today. Whenever you put a piece of food into
a hot pan, the temp of the pan will go down considerably depending on
the mass and temp of said food. Same goes for frying or even deep
frying. Emeril always sarcastically say, while pulling off a control
knob from his cook top, "that's what these things are for ... regulate
the temp" or something like that. The 2nd set of bacon will usually fry
faster as the pan is already hot and some of the grease helps to conduct
heat to the raw bacon. And, if it is splattering all over on the 3rd
set, some or most of the grease should be removed. The stove top is
probably putting out a constant number of BTUs, but other factors
actually make it get 'hotter'. You really must adjust as you go.
It sounds like like your oven is not right. Is the thermometer in a
place where it is near the door and possibly reading a temperature that
is not representative of the whole oven? That said, in my experience,
residential type ovens are horrible for holding temperature. Old gas
ovens used to be good as they would throttle down the flame and reach a
point of equality between heat from the burner and heat loss. However,
newer gas ovens and also electric ones, shut off when the temp is
reached. My previous oven, a Dacor, the temp was all over the place,
even after a long preheat. I called the company, and all they could do
is say that "industry standard for residential ovens is a swing of 25
degrees." Well, they just don't get it. For a big chunk of meat, 25
degrees is really ok. But, for a low mass thing like a cookie, putting
it in on the high side or on the low side will make a considerable
difference in the outcome. For sure, don't ever buy Dacor.
How is it calibration? The beep says it is up to temperature and it
is not, then it does get there in another 20 minutes. I don't see
that as a calibration issue. Please explain.
Of course you will. Set the burner to a given temperature and it will
get to that setting and once it reaches equilibrium, it will stay
there. Sure, maybe batch one to batch two will have a slight
variation, but by that time, it should be where set. How else would
you ever simmer if not a good control? Electrics are noted for good
simmering properties for just that reason.
Within reason, yes. Damned if I'm going to sit and watch a roast for
three hours or a cake for 90 minutes. If the recipe calls for 90
minutes, I'm going to check at 75 or 80 to see how much more is
HomeOwnersHub.com is a website for homeowners and building and maintenance pros. It is not affiliated with any of the manufacturers or service providers discussed here.
All logos and trade names are the property of their respective owners.