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Old 05-10-2013, 01:49 AM   #41
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Originally Posted by buckytom View Post
thanks, taxy.

it just doesn't seem practical having an exposed element that doesn't reach obliterating temps in normal use. or do they?

do electric ovens have a self cleaning feature?
i guess someone figured out an actual, engineering type of physical positioning.
i woulda just put a small micro perforated, removable plate over the element, leaving the sides open, since it requires cleaning anyway..


but i don't know the physics. that might be a bad idea if they really don't cause smoke with cooks that are inexperienced with electric ovens as i.
1. I often put foil on the rack below what I am baking, in case there is a big spill.
2. My oven is "self" cleaning -- I clean it myself.
3. In 9th grade Home Ec. class a girl dropped a cookie on the heating element and it caught fire. Fun stuff!
4. Veering a little off-topic here with a bit of trivia, but did you know that Linda Ronstadt's grandfather invented (or co-invented?) the electric stove?
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Old 05-10-2013, 01:53 AM   #42
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thanks, barbara. that's sort of what i assumed. smoke might come from easy mistakes in such a configuration. but we may still need more explanation from more experienced folks.

i wasn't trying to insult anyone with an electric oven. just rrying to understand how modern ones work.

i'd hate to think there's gas envy...

i guess it's time to do an online search for answers.
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Old 05-10-2013, 02:06 AM   #43
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google really is my friend.

this took me only minutes.

How Does an Electric Oven Work? | DoItYourself.com

Why You Should (Almost) Never Use Your Oven's Self-Cleaning Function | The Kitchn

so, in modern elecrtic ovens, the elements are either outside of the oven compartment, or "enclosed in a steel box".


sorry, my fault for being lazy.
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Old 05-10-2013, 05:37 AM   #44
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with respect, never an appreciable amount of drip or splatter from somthing that's roasting or baking?

apple pies, or lwhole turkeys, or legs of lamb are the joie de vis for a smoke alarm, and the death knell for an oven here.

i must be doing something wrong.
I suppose this should go into the hints and tricks of the kitchen.

If you put a small roasting pan of water under what is roasting, it will catch the drippings and it will reduce any smoking drastically. By the time the food is cooked most of the water will evaporate. Should it evaporate completely before the meal is finished cooking, replenish it.
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Old 05-10-2013, 07:15 AM   #45
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My bottom element is hidden.

I've used the self clean function a few times and it is pretty amazing. When done, the oven is spotless except for a tiny bit of ash in the bottom that you can wipe away with a cloth. The whole range gets VERY hot while this is happening though.
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Old 05-10-2013, 09:36 AM   #46
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with respect, never an appreciable amount of drip or splatter from somthing that's roasting or baking?

apple pies, or lwhole turkeys, or legs of lamb are the joie de vis for a smoke alarm, and the death knell for an oven here.

i must be doing something wrong.
Of course there's spatter. But not much of it will land on a heating element. When you consider the exposed surface area of the element as compared to the surface area of the entire oven floor, the shelves and some of the walls, which all catch splatter, it's a very small %. Also, it splatters over time and burns off as it hits. The heating element is self-cleaning but the rest of the oven surface is not.
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Old 05-10-2013, 09:43 AM   #47
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Electric heating elements do get hot enough to burn stuff off. They get red hot. If you could watch oneas the oven warms up and maintains heat, you'd see it on until target temp is reached then it cycles off and on to maintain heat. It gets so hot it's not on for long once target temp is attained.
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Old 05-10-2013, 09:57 AM   #48
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I had an old gas oven in NY with the real broiler with fire on the bottom drawer. It was great!! In Miami they only have electric stoves so the broiler is on top Nd never broils just overcooks my food :(
I miss my gas stoves
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Old 05-10-2013, 12:00 PM   #49
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If it's a gas stove, the bottom drawer is the broiler, if it's an electric stove, the bottom drawer is a great place to keep the broiler pan and other pans you don't use all that often, like maybe the turkey roasting pan.
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Old 05-10-2013, 12:11 PM   #50
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If it's a gas stove, the bottom drawer is the broiler,...
Not so.

With the introduction of self-cleaning gas ovens, the broiler element has been moved up to the top of the oven compartment. The drawer under the oven is now a storage location.
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