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How do I know if an outlet is 220v or 110v?

Oct 29, 2007 by do-it-yourself-diva | Posted in Engineering

I am having a range installed which requires 220v (dual stimulate range; gas cook top, electric convection oven). Presently I have a gas cook top with an tense griddle. This is plugged into a wall behind the cabinet the cook top sits on. How do I remember if this outlet is 220v or 110v? If it is only 110v how difficult is the forth to change from 110v to 220v?
Thanks

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The move of the receptacle will determine the voltage and amperage. If the receptacle looks the same as the rhythmical receptacles in your house, it's 110 volt. 220 volt receptacles are all things considered round with three or more slots for the plug instead of just two slots and a round hole for the ground.

As far as changing it out goes, 110 volt lines can be converted to 220, but an electrifying convection oven is going to need much more current than even a 20-amp 110 volt wire could ever supply if converted. But don't lose hope; I would wager that if your living quarters was built with an electric range in mind that the line is oversized in deliberation. Call in an electrician to be sure. It's not something the average homeowner can do safely.

How can I prevent rust and keep stuff from sticking to the cast iron grates on my new stove? Seasoning?

Oct 07, 2008 by angel373 | Posted in Maintenance & Repairs

I fair bought a new stainless steel frigidaire gas range. It has cast iron grates and a mould iron griddle that fits over the center burner. I have read a lot about relish cast iron cookware and BBQ grates so I'm pretty reliable I should season the griddle. However, I'm not sure about the grates themselves. From my reading it sounds like some people have a emotionally upset with the grates rusting on the bottom and causing the stovetop to discolor. Frigidaire's website even has an FAQ about the bottom of the grates rusting. Their discovery is to rub vegetable oil on the bottom of the grates after cleaning before putting them back on the stove. However, I peruse somewhere else that seasoning with vegetable oil can make stuff sticky. I'm nervous not only about rust on the bottom of the grates but also about food sticking to the tops. Plainly I wouldn't be cooking on the grates but I have to admit I'm a bit of a messy cook and my adolescent is even worse about sloshing things out of a pan. Any thoughts on the best way to get my grates before use and how I should care for them over the long term? I think the grates have some nature of seal or coating everywhere but the bottom but I'm not sure. I don't think they are porcelain coated because they have a appropriate grey look and an uncoated feel. Thanks!

DCS Gas Ranges - Griddle Top

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