For Christmas (actually a few days after, as the timing worked out) Joy went halvesies with me on a new stove.
The stove that came with this house wasn't exactly new when I moved in, going on 20 years ago, and it wasn't exactly top of the line when it was new. By this time, two of the burners weren't working, and the electric starters for the remaining ones were iffy (they often required the attentions of an Aim'N'Flame). The electric starter would light the oven, but it had to be activated by turning one of the burner knobs to "start" for a moment.
Repairing the old one wasn't really an option, as some of the bits that needed disassembling were thoroughly rusted together.
So, off to Western Appliance to pick out a new one: a Maytag with sealed burners, full-coverage grate, a large self-cleaning oven, and a top broiler; special purchase, $550. It's only 30" wide - the old one was 36" wide, and had a center griddle, which was a really nice feature, but I also got a Lodge cast-iron griddle/grill which should perform the same function with more even heat (since it straddles two burners). The only stove remotely in my price range with a decent center griddle is considerably more expensive, and virtually identical to the old one, old-style burners and all.
(Now I have a 6" gap, which seems to call for a 6" cabinet for storing cookie sheets and suchlike. That doesn't seem to be an off-the-shelf item; I looked in Signetics Philips NXP Lowe's a couple of days ago, and the narrowest kitchen cabinet segment they had was 9". Guess I need to do some home carpentry. Oh, and clean the accumulated grease off the old avocthulhu-green vent hood and repaint it to match either the new white stove or the old brown cabinets.)
Anyway: the earliest opportunity for delivery that I was sure would fit my schedule was today. The delivery guy was supposed to call the evening before to give me a 3-hour delivery window.
Yesterday evening, 6ish: phone call. Between 10 and 1 today.
This morning, 10:25: I hear a truck.
This morning, 10:40: delivery guys leave, having removed the old stove, installed the new one, set the clock, tested the burners, and helped me move the old futon back where it had been before we moved it aside so the stove could get through.
Oh, and the sales guy had no problem splitting the price across two credit cards. Western Appliance goes on the "would do business with again" list (except that I don't anticipate buying any more major appliances any time soon).
Later: So far, I've used the new stove to bake bread, boil crabs, and (with the new griddle) cook pancakes. Works fine.
I haven't tried any of the fancy features (time delay, etc.), but may get around to investigating them eventually.
One feature I'd like to see is an "incubate" setting. The lowest temperature setpoint for "bake" is 170°F; for "keep warm", 145°. I can understand the reason for not allowing cooler values of "warm" - maintaining food around body temperature encourages microbial infestations - but there are things that need to be kept at around 80-100° for extended periods. Such as, e.g., yeast (or sourdough) cultures destined to become bread. Oh, well. I can always continue doing what I've always done, which is to preheat the oven to the minimum permitted temperature, then let it cool down. Or, were I to get ambitious, build a carefully temperature- and humidity-regulated incubator in an ice chest. But then I'd need a place to put it....
Hm. Come to think of it, a heat/humidity control gizmo for an ice chest wouldn't take up much space, and, as long as it didn't require modifications to the ice chest, could just be stored inside the existing ice chest, which is already taking up space in my shed. For transporting drinks in summer, take out the incubator stuff and add ice; for incubating bread dough, skip the ice and thread the power/control cable through the drain opening. And yet another thing goes on my Project List.
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