Home > Stove Repair Services in Philadelphia

We are experts at repairing and servicing all brands and models of stoves in Philadelphia. If some of your burners don't work, burner pilot light doesn't stay on or you have any other problems, simply call our toll free number and we will take care of rest, bringing your stove in perfect working order. Call us when at your convenience to schedule an appointment for your stove repair in Philadelphia. We will do our best to set your stove repair appointment in Phildelphia for the time that works with your schedule:

We will always work with your busy lifestyle to schedule your Philadelphia stove repair. For a convenient appointment, call us at out toll free line:

215-525-6897

For parts only: 800-370-9281

Please note that all purchased stove parts are shipped directly to you.

If you prefer you can also email us with details about your stove repair appointment in Philadeplhia. In the email please include your name, phone number, zip code and briefly explain the nature of your stove problem. We will contact you as soon as we receive the email, so that you can schedule your stove repair appointment in Philadelphia.

We service and repair all stove brands and models in Philadelphia:

Our stove repair coverege area includes entire Philadelphia and the surrounding cities:

The information below is provided strictly to help you to learn more about your stove. It will also help you use your stove in the most effective and efficient ways, which will also reduce your utility bills and extend the life of your stove.
WARNING: The following hints are strictly for educational purposes. We highly recommend that you not get involved with any stove repairs on your own. All the stove repairs require experience and professional knowledge about electric and draining systems and can be very dangerous if you don’t have the knowledge to do it. For professional assistance call us any time at:

215-525-6897

Stove

Triangular Rod Surface Stove. The triangular rod surface stove is constructed as follows: There is a triangular cross section with a mounting that allows for lateral expansion, thus providing a maximum flat contact cooking surface and keeping the stove level. Both the heating rod sheath and the nickel-chromium resistance wire are the same as in the monotube stove. The reflector pan is designed to direct maximum radiant heat to the utensil bottom and, on most models, is removable for easy cleaning. Two separate coils give a versatile heat selection to accommodate every size of cooking utensil. Element rods are easily removed. In case of failure, only the element rod that failed need be replaced.
Operation of the Surface Stove. Heat for cooking is generated by passage of the electric current through the resistance heating element. This heating element is centered and is electrically insulated from the heating rod sheath by a rocklike material, which transfers heat instantly to the rod sheath. Since the flat top of the heating rod is in direct contact with the bottom of the cooking utensil, the heat is conducted directly into the food. In fact, the large contact area of the surface stove enables heat to be transferred to the utensil so quickly that the surface stove will not heat the kitchen air. To provide the various degrees of heat for different cooking operations, each surface stove is made up of two separate resistance heating elements. These are operated either in parallel, singularly, or in series, and on full voltage or one-half voltage to give the user seven degrees of heat.
Method of Using the Surface Stoves. A common mistake among new electric range users is to underestimate the cooking speed of the surface stoves, the six important points to remember about surface-stove cooking are:
(1) only a small quantity of water need be used for cooking fresh or frozen fruits and vegetables.
(2) The high heat and second heat positions are used primarily to start cooking operations quickly, depending upon the size of the pan.
(3) After foods begin steaming, violent boiling can be avoided by using the lower heat positions until the cooking time is completed.
(4) Special cooking utensils are not necessary for satisfactory results; however, pans should be large enough to cover the entire heating area. A utensil with a flat bottom makes good contact with the heating stove and therefore uses the heat most effectively. A tight-fitting lid also shortens the cooking time because it holds the steam. Variations in the flatness of the pan bottoms, the weight of the par., the material of which the pan is made, the voltage of the electric service and other factors cause variations in cooking speed.
(5) If the heat suggested in a recipe seems a little too slow or too fast, the next higher or lower heat should be used. (6) When using glass saucepans, skillets, and percolators on an electric range, place a wire grid between the glass pan and the surface stove. Suggested uses for the seven heat positions are as follows: For starting most cooking operations; for High heat deep frying. For starting frying and pan broiling in Second heat large utensils; or starting most cooking operations in small utensils. Third heat. For continuing frying and pan broiling. Fourth heat. For cooking foods with egg or milk bases without a double boiler; for continuing slow frying and frying pancakes. Fifth heat. For continuing slow cooking, in large utensils after boiling point has been reached; for cooking foods which have been started on second heat position in small utensils; for cooking small quantities of foods with egg or milk bases without double boiler. For cooking average quantities of food after boiling point has been reached. For long, slow-cooking operations; for keeping foods hot until serving; for maintaining cooking temperatures.

For help call us 24/7 at:

215-525-6897