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Posted by Edwin Pawlowski on June 30, 2007, 10:52 pm
> First the problem. I have a GE Range with a small simmer eye in the back
> that will not light for anything. The electric starter is indeed sparking
> the lighter for that eye. Every part is on it correctly but it will not
> light for anything. If I put a match or lighter beside it no problem it
> lights right up but the sparker will not light it off.
The gas, eveidently, is not reaching the sparker. Look to see if there is
supposed to be a shield of some sort behind it that may have been pushed
aside in cleaning.
>
>
>
> New purchase question. We are building a new home in Alabama and will be
> putting new appliances in the kitchen. We plan to use Gas for the Cook
> eyes
> and electricity most likely for the oven. What is the We are thinking
> also
> about a commercial type Range (as in Viking etc) because we have heard
> that
> they heat up a lot quicker and cook better. Something about higher BTU
> elements. What is the best combination of cook top eyes or burners in a
> Gas stove top? I've seen some at Lowes or Home Depot that say they have
> ONE
> burner that is 16,000 BTU for quick heating. What can one expect from a
> commercial unit and I have also heard that you have to take extraordinary
> (aka expensive) measures to vent that type of cook top.
Are you talking about a real commercial unit or one that has been modified
for home use? The real commercial units are not well insulated and need
more clearance around them to meet code. Yes, they do get hotter but they
require move ventilation. Your homeowner's insurance may have restriction
on them also. Some will have six burners of 30,000 Btu each. Imagine the
venting needed if you cranked that up. You'll need larger gas piping and
regulator for that.
There are ranges, as you saw, that have one or two larger burners. They are
good for getting a large amount of water boiling, but not needed for normal
cooking. They often don't do well at very low simmering, thus the
combination of sizes.
Do a Google search on the rec.food.equipment newsgroup and you will have all
the information you could want.
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