Why does my oven take so long to heat up?

  • Why does my oven take so long to heat up? Ken

    My modern whirlpool electric oven take forever (about 20min) to heat-up to 200C. This seems similar to other electric ovens I have used in Ireland.

    Hoever, when visiting my mother in law in the USA, I noticed that her very old(20+ years) electric oven heats up very quickly, about 5 minutes.

    Is this rapid heat-up time typical of american ovens or is there something special about hers?

    Why does my oven heat-up so slowly in comparison?

  • There is a large collection or reasons, some are:

    1. Differences in makes and models

    2. Modern form over function problems

    3. Crap EU standards (EN 60350 etc) that limit the amount of power a element can use. It's something like <= 0.25 W per cm2, and a typical domestic over is around 1100 cm2

    4. For same standards the typical total KW/h of modern over is 3.5 KW/h, where ovens of twenty years ago where around 4.5 KW/h\

Related questions and answers
  • anything It must be big enough; I have no problem with taking a lot of my space Here in the Netherlands combo-ovens, which are an oven and microwave in one, are very popular. I'm not interested... the specifications. For example, what does the number of WATT says about the specification of the oven? However, next to my confusions, this are the options I selected to give you an idea about what I am...-it-in-the-garbage instantly. First I thought I had to get used to the new oven, so I made adjustments to the temperature and so on. Still I just get very sad every time. The oven is over 30 years old, so I

  • I was fed up with the low quality electric hobs which are installed in my 1 meter wide "kitchen" (I forgot a crepe on the smaller one on the highest setting, and 25 min later it wasn't even browned..., it continues several seconds, then stops, then appears again, and so on. Sometimes it is completely missing. It seems to be dependent on the weight of the cookware. Once I cooked with an enamelled dutch oven... was a vintage model from the mid 1970s. So if the buzz is normal for induction cooking today, why did they drop the non-buzzing technology used in this old piece? I found an explanation on the Internet

  • Possible Duplicate: How should I care for my knives? At home i have this knife: http://www.bedbathandbeyond.com/product.asp?SKU=11097073&RN=1038& I picked that one up several years ago, but haven't done much in the way of any maintenance on it. I did pick up a cheap sharpener but it didn't seem to have much effect so i stopped using it. The knife seems dull to me. It doesn't.... Is the one i have worth keeping or should i purchase a new one? Does anyone know of a chain store (or local store in the LA area) that i can take it to to get it re-sharpened? And what should i be doing

  • I had recently started baking bread and I have read up a lot on developing a great crust. Generally it involves steam in the oven at the beginning of the baking process, high even heat and etc. I noticed something that I have not read about and was hoping someone can confirm it. I noticed that when I added extra virgin olive oil, I developed a much nicer crust then when I made a much leaner bread that did not have any fats in it. Does the oil really affect how my crust develops, or do you think its a different factor that gave my bread a better crust. If it is the EVOO, why does it give my

  • I have recently made a brick wood fired oven. It's a black / dirt / Roman / traditional type of oven: where you burn the fuel (typically wood) in the same chamber where you put the food to be cooked. The normal use of this type of ovens is: Let the fire heat the dome and floor (bed?) of the oven up. Once the bricks are soaked with heat (or the fire has extinguished) you take the embers... there is no biological hazard with them: any virus or bacteria in the pallets, or bugs in logs will definitely be destroyed by the fire temperature (over 800C/1,500F). What I'm concerned about is: I don't know

  • I have an electric oven which has a temperature setting, starting at 50c and goes up in 5 degree increments; [50,55,60,65,...]. It also has a fan to circulate air. (pictured below) Will this be accurate/stable enough to do sous-vide? I'm asking about modern domestic electric ovens in general as opposed to my particular brand (whirlpool). If I put my bagged meat in to a pot of, say 65deg water, and put it in the oven set for 65deg. Will the water ever get more than a degree or two above 65? I suspect that even if the oven fluctuates +-10deg, the thermal mass of the water won't allow

  • with some of the lesser known premium brands. Overall, I am happy. I find that the gas burners don't heat things as hot as an electric top, and ideally I would have liked to have 3 gas burners and one electric element. We selected to have a grid in the center rather than 6 burners, and it's great but not used very often (but then we wouldn't need 6 burners very often either). I love to grill veggies on it. The 36" oven takes a while to heat up. You get used to it, but for the first few weeks, it was obnoxious. Also some recipes call for changing the temperature of the oven from very high

  • I have a very small multi-function oven (about the size of a microwave) and for baking, the recommended setting is the "convection" one. Things bake fine in terms of taste, but muffins and cupcakes... it with icing, but not for muffins. Is there any way to avoid this effect, other than trying to bake them on a setting without the convection fan? Does this happen in larger convection ovens as well or is it just because mine is so small?

  • Possible Duplicate: Books that explain the science of cooking? Hi there. I really like to cook, and I also like to experiment a bit with spices and ingredients, but I sometimes feel that the complexity of it all is overwhelming: How long and at what heat do I heat this? Which spice should be added at the beginning, which at the end? I feel that blindly experimenting will take ages to yield useful results. What I don't like about most standard cook books is that they tell you step by step what you should do, but never explain why it is done. If they would tell, I could then start

Data information