We have a sealed surface oven top that takes 20-25 minutes to boil a small pot of water. I can't figure out how it would get repaired. Regular burners can usually just be replaced no problem, but how would I do it on a sealed unit?
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Fixing a sealed top oven?
- Thread starter gtivr4
- Start date
Deranged_1
Well-known member
Milton Shaw
Well-known member
- Joined
- Feb 11, 2011
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- 4,868
The major reason for slow heat is bottom of pan not flat. Put about a 1/4 inch of water in pan and watch it boil. It should boil over the entire bottom of the pan, if it's only in three spots, that's all that's touching the top. Major problem with older cookware that has been used on conventional calrod stove elements. I have also seen this on designer name brand new pans where the center of the pan is up to 1/'4 inch above the outside of the pan. Flat cookware checked with a straight edge is absolutely necessary on glass top stoves.
nehog
Well-known member
You're referring to the ceramic top stoves right?
The top lifts up on ours (whole top, metal frame, controls on back splash and all...) , to give access to the burner elements and other things. You do have to remove a bunch of screws to lift it (and you need a prop rod to hold it up.) Once lifted you can then repair elements, thermostats etc. Each element usually has a thermostat to prevent over heating and these do fail. We had a burner that would only get slightly warm and it was the thermostat that had failed.
The top lifts up on ours (whole top, metal frame, controls on back splash and all...) , to give access to the burner elements and other things. You do have to remove a bunch of screws to lift it (and you need a prop rod to hold it up.) Once lifted you can then repair elements, thermostats etc. Each element usually has a thermostat to prevent over heating and these do fail. We had a burner that would only get slightly warm and it was the thermostat that had failed.