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From: dsi100@yahoo.com (dsi1)
Newsgroups: rec.food.cooking
Subject: Re: slightly OT.... a clean oven
Date: Mon, 25 Nov 2024 19:51:02 +0000
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On Mon, 25 Nov 2024 18:21:28 +0000, Michael Trew wrote:

> On 11/25/2024 5:31 AM, Cindy Hamilton wrote:
>> On 2024-11-25, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:
>>> On 2024-11-22, Cindy Hamilton <chamilton5280@invalid.com> wrote:
>>>
>>>> I run the self-cleaning cycle so the smoke alarm won't go off.
>>>
>>>
>>> Mine vents to the outside. I just have to remember to turn on the fan.
>>> Actually, when I turn the knob to clean, the stove automatically turns
>>> on the suction fan.
>>
>> Do you have a downdraft vent on your range?  My vent and range
>> are completely independent, although if the vent detects a sufficient
>> temperature rise it will turn itself on.
>
> My mother has a Jenn-Aire range with a downdraft fan between the
> burners.  Circa early 2000's.  It did not vent outside, I have no clue
> where it vented to... Maybe just behind the stove.  The concept of the
> fan seemed odd to me, especially on "high", it pulled heat down away
> from what's cooking above.  It almost pulls the flame out if the flame
> is low.

My Samsung induction range has a fan under the glass top. The magnetic
coils do produce some heat, not a lot though. The heat comes from some
internal resistance of the coils and the bottom of the pans back through
the glass. It's a highly efficient system of cooking. OTOH, my $23
butane stove and aluminum pans are just faster and easier.

Breakfast this morning was an omelette. Some butter was melted in the
pan and the heat was turned off while three eggs were broken into the
pan. The heat was turned on and the eggs were scrambled while shaking
the pan. In about 40 seconds, the heat was turned off and the eggs were
done. Super fast. I am able to do this because there's none of this slow
warm-up/residual heat nonsense.

https://photos.app.goo.gl/6yMx3AeZUmVF6HjY9



https://photos.app.goo.gl/6yMx3AeZUmVF6HjY9