Electric cooker temperature

[SillyOldDufferModerator @sillyoldduffer]

Posted by Brian Sweeting on 05/04/2018 19:37:57:

If the volts go down then the amps go up to compensate.

Start with a new thermostat.

Not so. The element is a resistor and if the volts drop so do the amps. The thermostat controls the heat by switching the element on and off, not by varying the resistance. During periods of low voltage the oven compensates by keeping the element on longer. Although it gets up to temperature eventually, the oven reacts more slowly because the element is less powerful than normal.

The sluggishness causes most trouble when the cook keeps opening the door to check progress because things are cooking more slowly than normal…

Dave

[not done it yetParticipant @notdoneityet]

Posted by Brian Sweeting on 05/04/2018 19:37:57:

If the volts go down then the amps go up to compensate.

If that were the case we would never even need to turn anything on? Zero volts would provide infinite current!

Unfortunately, for you , there are Laws of Physics and Ohm’s Law is one of them.

Commonly written as V = IR, where V is volts, I is current in amperes and R is resistance measured in Ohms.

[LimpetParticipant @limpet]

We had a new Belling cooker last year and the wife had the same problem so I checked the oven temp and it was about 15degree low. Anyway we called the man in (under warranty) and he reset the thermostat correctly and he said that the ovens were generally set low. All good after that

Lionel

[Brian Sweeting 2Participant @briansweeting2]

SOD and NDIY so very true, getting my systems crossed, I'll go sit in the corner for a while.

[DMBParticipant @dmb]

Simon Collier, in an earlier post, described proper roast tatties technique, as taught me by SWMBO and it works OK for me. She has complained about cookers taking longer Sunday and Bank Hol. mornings, suggests that there is a higher load on the mains. When she said this, she was unaware that my Mother said exactly the same. Nothing changes. Very important to not keep opening the door to check. I guess that's why we have a light at the back and a glass inner door.

Off to workshop now to butcher more metal and finish off yet another of my many roundtoits.

John

[duncan webster 1Participant @duncanwebster1]

People who can see through the glass door spend too much time cleaning. Just think, that time could be spent doing something productive. Your food never actually touches the oven itself, so who cares if it's a bit grimy.

[MikeParticipant @mike89748]

Not done it yet: I agree with goose fat. A sprinkling of coarse salt helps, too. OK, it's a heart attack waiting to happen, but I'm sure it does no harm now and again! I've never heard of voltage dropping at times when many people are cooking, but when I was a kid the gas pressure used to drop alarmingly when thousands of mums were cooking Sunday lunches. That was in the days when coal gas came from the gas works half a mile away, and there was no gas grid.

[SamsarandaParticipant @samsaranda]

Mike, if an extra sprinkling of salt is a heart attack waiting to happen then I should be very worried because when I was in the RAF and stationed in the Middle East we had to consume huge salt tablets on a daily basis, the theory was it replaced the salt lost from sweating. The practice was abandoned after an airman was hospitalised with gut trouble and eventually they removed a large mass of undisolved salt tablets from his intestines. Those in authority don’t always get it right, especially the establishment. Apologies for sidetracking the thread.

Dave W

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