The Fresh Loaf

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Before, During and After: stove replacement: Updated; spice drawer

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davidg618's picture
davidg618

Before, During and After: stove replacement: Updated; spice drawer

I know this is off topic, but we're so pleased with the results, just had to post it.

The old stove never failed to deliver, but it was time to go

typical between-times mess

Finished. The stove is a dual-fuel Electrolux Icon

Just in time for the holidays!

1/3/2013 Update

A spice drawer still needed installing when I first posted. Here it is. Yeah, it's rather unassuming...

...until you open it.

I've forever wanted to have those spices I use most frequently immediately at hand. Now I do.

David G

Comments

linder's picture
linder

David

Beautiful dual fuel stove.  Pardon my ignorance, but does dual fuel refer to the fact that this stove can use propane as well as natural gas?  I'm moving soon to a place where I will need to use propane for my stove or use electricity.  I've become a gas stove 'snob' and will be opting for propane.  That stove sure is a beauty!  Enjoy!

Linda

davidg618's picture
davidg618

Hi, Linda

Dual-Fuel means Gas stove top, Electric oven. I much prefer to cook with gas, and bake with electric.  However, this stove, and its all-gas Electrolux equivalent can easily be converted from natural gas, to propane by simply replacing the burner gas orfices, and reversing a part in the installed pressure regulator. The replacement orfices are provided with the stove, and it simply requires a small, long shank socket to do it. I use propane, and changed the orfices myself, in the six burners, in about one-half hour.

My old stove also was duel-fuel, and it too came with propane conversion parts. I think this is standard procedure with all manufacturers, but some may charge a few dollars extra for the conversion parts.

David G

linder's picture
linder

Enjoy the new stove, it sure is a beauty! 

Linda

msbreadbaker's picture
msbreadbaker

Linda, before you finally decide on gas/electric (propane), check on the price per gallon where you are moving to. Here in VA it is $3 and up, making it prohibitive for use. I know gas cooktops do not use that much gas (propane) so that may save the situation. Good luck, new ranges are always cause for celebration! Jean

davidg618's picture
davidg618

Linda,

To put using the gas stove top in some context.

I consistently used 50 gal. per year with my old stove for 10 years. I was surprised at the consistency, but I have the gas purchase records. Propane has more than doubled in price since I first started using it. We pay considerably more than 3$ per gal. here in FL.  Nonetheless, our gas bill per month for May of 2011 through April of 2012 was about $30.00. I bought 50 gal. in May 2012, for the same price ($361.48; $7.25 per gal.) as I paid one year earlier, and I'm estimating (by tank guage) it will last through April 2013 again. I don't consider $1.00 a day to cook on my stove top prohibitive, but others may.

David G

linder's picture
linder

Jean,

Thanks for the heads up on propane prices - however, one consideration I have is that the island where we plan to move has somewhat frequent power outages and using propane would allow me to cook at least on the stove top when that happens.

Linda

gary.turner's picture
gary.turner

I have been considering an Electrolux Icon. Is that a 36"? What is the oven size; not the cubic measure, which I consider useless for an oven, but the inside width and depth? In other words, the rack size?

Congratulations on a beautiful installation, too.

cheers,

gary

davidg618's picture
davidg618

29.25 inches x 15.5 inches. The oven cavity is 30"W x 17" D x 17.5" H. One feature both I and my wife like: three of the four racks are supported on full-extention, ball bearing slides.

David G

gary.turner's picture
gary.turner

I appreciate that. It would have been nice if it were deep enough for a full baking sheet or two half-sheets on a rack. Comparing to the fridge's depth, I suspected that would be the case.

I, too, await your followup critique. This oven is pretty much at the top of my wish list,  but considering that I'll need to redo some cabinetry, slow is good ok.

cheers,

gary

PeterS's picture
PeterS

would you give us an update after a couple months or so, too; after you have had a chance to put it through its paces.

davidg618's picture
davidg618

I'll post a report around the end of February. Just check your "My Recent Posts".

David G

SylviaH's picture
SylviaH

Love the tilework, all the new upgrades, comfort matt :) too! Very nicely done!

Happy Holidays!

Sylvia

davidg618's picture
davidg618

The comfort mat is the only piece rescued from the old stove site:-)  I've another fronting where I do most prepping, kneading, etc.

Merry Christmas!

David G

FlourChild's picture
FlourChild

Oh, so modern and appealing!  Love it, and love to think of you happily breaking in a new oven :)  What did you bake first?

Also looking forward to hearing your extended review, as my oven is on its last legs- I've already burned out the electronic thingy twice and it appears to be headed that way again soon.  The next self-clean cycle is sure to send it over the edge...

davidg618's picture
davidg618

I've been able to bake for about two weeks, but the gas wasn't hooked up for the burner top until late last week. I did my first bake--3, 1 lb. sourdough batards--while the stove was still in the middle of the kitchen, using my old oven sized baking stone. Early this week I baked three "official" length baguettes on my new 27" wide Fibrement stone , and since then have been baking Christmas cookies.The levain's building for another three batards tomorrow morning.

So far I'm quite satisfied. My old oven, even in Convection mode, was hotter on the left side by 10° compared to the right side. I mapped the new oven's wall temperatures, and the baking stone surface temperature with my infra-red thermometer--a Christmas present last year--and was pleased to see only 3° to 4° variance.  I also bought an oven thermometer, and found excellent agreement between the set temperature, and the thermometer's temperature; well within the setting inaccuracy and any thermometer bias.

The old stone took an additional 25 mins to stabilize after the old stove "beeped" at the set pre-heat temperature. The new stone takes 35 minutes. Yet another confirmation it is important to preheat as much as an hour before loading loaves.

We're doing a big Christmas dinner which will be another good test overall, and I'll run its self-clean mode after the holidays.

Merry Christmas!

David G

davidg618's picture
davidg618

For those that asked, or are interested here is a link to the review I've written about the Electrolux Icon stove after two month's use.

http://www.thefreshloaf.com/node/32424/electrolux-icon-dual-36fuel-stove-review-high-quality-old-school

David G