GLC
Head Chef
No. It sounds like there's a problem. It might well be simple poor design. If it's the burner under the pot of water that's overheating the sides and back panel, that's not right and could indeed be a burner that's too far from the pot bottom, allowing the heat to flow out of the burner area.
Not that it matters, but I have a GE Profile running on propane. The back right burner is a "simmer" burner, meaning it's smaller than the others. But even on that one, I have to use a "flame tamer" type heat defuser (two layers of perforated metal) to keep the lowest setting from too vigorous boiling of something like rice. It will boil water okay. Just takes a while because of its size. And none of my burners seriously affect any area beyond the burner, except that it has iron grates, and some heat transfers along them.
I went back and took a look at some user reviews of Fridgidaire. I kind of remember now why I didn't buy one. It's not that their review numbers are worse. No maker gets good numbers on home ranges anymore. It's that Fridgidaire users were reporting strange things, like burning oven insulation, as well as the warning about getting the range body too hot. I went with GE, because the complaints were more mundane, like the oven vent melting the burner knobs off. (I avoided that model.)
But the state of the industry was obviously such that I took some care about buying it where I could dump it back on the store if it was badly designed. But I have come to believe that buying a range without overwhelmingly good user reviews for that particular model is a crap shoot. I thoroughly wrung my GE out in the first ten days to make sure it didn't have any obvious quirks. I have no hesitation about dumping one back at the store's front door and starting a credit card protest, if necessary.
On reflection, if I was starting over, I think I might bite the bullet and go for Fisher and Paykel. At least it would be a higher class crap shoot.
Not that it matters, but I have a GE Profile running on propane. The back right burner is a "simmer" burner, meaning it's smaller than the others. But even on that one, I have to use a "flame tamer" type heat defuser (two layers of perforated metal) to keep the lowest setting from too vigorous boiling of something like rice. It will boil water okay. Just takes a while because of its size. And none of my burners seriously affect any area beyond the burner, except that it has iron grates, and some heat transfers along them.
I went back and took a look at some user reviews of Fridgidaire. I kind of remember now why I didn't buy one. It's not that their review numbers are worse. No maker gets good numbers on home ranges anymore. It's that Fridgidaire users were reporting strange things, like burning oven insulation, as well as the warning about getting the range body too hot. I went with GE, because the complaints were more mundane, like the oven vent melting the burner knobs off. (I avoided that model.)
But the state of the industry was obviously such that I took some care about buying it where I could dump it back on the store if it was badly designed. But I have come to believe that buying a range without overwhelmingly good user reviews for that particular model is a crap shoot. I thoroughly wrung my GE out in the first ten days to make sure it didn't have any obvious quirks. I have no hesitation about dumping one back at the store's front door and starting a credit card protest, if necessary.
On reflection, if I was starting over, I think I might bite the bullet and go for Fisher and Paykel. At least it would be a higher class crap shoot.