Rangemaster cooker - which variant?

Cooker_expert

Unfortunately for you Ryder72 you are completely wrong about me, I am a qualified engineer and was long before I did anything for AGA, so you can climb down from your high tower, the reason I called you clueless is simply from the comments you made its clear that you are, and you aren't helping yourself with the further comments, how many cooking appliances do you take apart a day ?

What do you know about component failure rates etc etc ?


Rangemasters cook very well and stand the test of time too, I have customers who still have them going strong 18+ years later and there's no evidence that the current models will be any different.

Cooker_expert

CKdesigner wrote: »

Sure UK requirements are rubbish as they allow any surface on a cooker to get to 85 degrees I believe it is above ambient temperature, so if the room is 25 degrees then the door can get to 110 degrees and still be legal. Anywhere near these temperatures and you leave lots of skin behind if you were to touch it! I vowed from that moment I would never sell another Rangemaster cooker

Your figures are incorrect

Glass or painted metal are allowed to reach 60 above ambient

An enamelled surface is 65 plus ambient

Glass 80 plus ambient

Plastic 100 plus ambient

All figures are based on how the material conducts heat and the fact that none of those will actually burn you if you "touch" them.

CKdesigner

Thank you so called cooker expert for clarification of the glass temperature of 80 degrees above ambient. If you see from my post I thought it was 85 but I did say I was not sure. But 80 above ambient which could easily be 30 degrees in a kitchen, so 110 degrees is easily enough to cause a serious burn needing hospitalisation. And don't forget we are talking about a surface on the outside of a cooker that is the perfect height for small children to touch.

If you think this is acceptable when most other manufacturers doors don't get anywhere near these temperatures then really you are in a bit of a bubble!

Then on terms of cooking performance, which after all is the main reason to buy a cooker then your knowledge is also very lacking. A Rangemaster cooker like so many others at the low end of the market is built for looks not performance. Where as if you look at Lacanche you will see a product borne out of passion for cooking perfection, and if you can't see this as someone that claims to be such an expert then I am frankly amazed!

CK

Cooker_expert

Again, clueless.

Simply being a temperature does not mean it is going to burn you instantly, otherwise all of the temperatures would be set at exactly the same level, as I said it is all down to the heat conductivity of a material

**bangs head against wall**

CKdesigner

I'm getting bored with this now!

Look at the construction of a Rangemaster door, it is 2 peices of glass in a metal frame with no insulation to prevent the transfer of heat or gaps to allow air flow through the door which is the other method used to keep the outside glass temperature lower.

Why is that virtually all other manufacturers seem to manage lower outside oven door temperatures.

Cooker_expert

CKdesigner wrote: »

I'm getting bored with this now!

Look at the construction of a Rangemaster door, it is 2 peices of glass in a metal frame with no insulation to prevent the transfer of heat or gaps to allow air flow through the door which is the other method used to keep the outside glass temperature lower.

OK clueless point proved, Rangemaster doors are **TRIPLE** glazed.

Oh and they also have insulation around the glass inside the door too.

Cooker_expert

Cooker_expert wrote: »

OK clueless point proved, Rangemaster doors are **TRIPLE** glazed.

Oh and they also have insulation around the glass inside the door too.

For anybody doubting this you can see a breakdown of the door construction here.

http://www.rangemaster.co.uk/why-rangemaster/inside-rangemaster

Click on the MULTI-GLAZE™ OVEN DOOR

ryder72

So called Cooker Expert - you have conveniently glossed over my point. How does one build a 90cm cooker with 3 cooking cavities and a cooktop for £200 without compromising quality.

I can see from your name that there is a vested interest in you continuing to recommend cookers else there might be nothing for your to repair.

As a kitchen specialist, I feel my job is to recommend best products in the category and it makes no difference to me if its a built-in oven, a cooker or something else as long as its safe, reliable and performs well. Cookers generally and any makes at the below £3-4k price point are just not going to pass my criteria I am afraid but then i set high standards and wont recommend anything I dont deem worthy of having in my own house.

Cooker_expert

Well as your figures are totally made up I felt no need to make any serious comment on them, you clearly have no clue of the white goods market from your comment, buying a 3k range guarantees only one thing.... that youve spent 3k on a cooker, it does not guarentee that the components are any better, in some cases I have found them to be worse, for example I have found awful cheap switches on Brittania ranges, the likes of which you find on cheap Vestel Currys ovens.

ryder72

Do white good manufacturers operate in a different commercial world to the rest of the manufacturing world?

Put forward your expertise and tell me why my figures dont stack up.

I dont recommend any range cookers at all just to be clear.