METRO ATLANTA APPLIANCE REPAIR since 1989
All our technicians are certified, licensed, insured, background checked, drug screened, manufactory trained and have a high level of experience in:
Appliance repair, Cook - top repair, Dishwasher repair, Dryer repair, Freezer repair, Garbage Disposal repair, Ice Maker repair, Microwave repair, Oven repair, Exhaust Fan repair, Refrigerator repair, Stove repair, Washer repair, Water Heater repair, Sub-Zero Refrigerator, Sub-Zero Freezer repair and Sub-Zero Ice Maker Repair
Oven, Stove, Range, Microwave Oven & Vent Hood Repair
Metro Atlanta Appliance repair provides affordable repair for oven, stove, and range, including vent hood repair, gold vent hood repair, stainless steel vent hood repair, microwave vent hood combo repair, kitchen exhaust hood repair, and hood insert repair. If your vent hood is having problems like the vent hood motor hums, vent hood lights are not working, the vent hood downdraft vent won’t stay up, vent hood downdraft vent won’t go down, vent hood motor is loud or noisy, vent hood keypad doesn’t work, or vent hood doesn’t vent to the outside, we will have your appliances repaired or serviced and up in running in no time.we charge you the lowest possible price for the repair. We don’t charge for the service call if we perform the repair. In addition, we don’t charge extra for holiday, weekend, or night appointments. Also, we provide repair estimates that have a low price guarantee policy.
We also provide information about how you can extend the life of your appliance with every service call
Oven & Vent Hood Repair and Care
Range hoods and fans remove grease and moisture from cooking, so they collect dirt and need regular cleaning. Wash exposed metal often with warm suds solution and rinse. If very greasy, use ammonia and water and rinse. Never use abrasive pads or scouring powders as they can scratch the finish. Wash the light bulb when cool with suds then rinse and dry to keep the light clear and bright.
Occasionally clean fan blades of dirt and grease, which can restrict air flow, and cause motor over-heating and fire hazard. Wash the hood with warm, soapy water often. Wash the inside and outside. Rinse the hood and wipe it dry.
If the hood is vented, check the exhaust vent regularly, especially if you find a lessening of the hoods efficiency. Grease clogs or dirt buildup, both of which occur normally with age, can block the vent. The vent should offer an unrestricted air flow.Occasionally take the metal filter out of the hood. Put the filter in warm, soapy water. Let it soak for a few minutes. Wash and rinse it. Dry the filter and put it back in the hood.Some hoods have activated charcoal filters. These cannot be cleaned. They should be replaced about once a year.
A little bit of history.
Early kitchen stoves Indonesian traditional brick stove which is still used in some rural areas
The 18th-century Japanese merchant's kitchen, Kamado (Hezzui) made of copper (Fukagawa Edo Museum)
Early clay stoves that enclosed the fire completely, were known from the Chinese Qin Dynasty (221 BC–206/207 BC), and a similar design known as kamado (かまど) appeared in the Kofun period (3rd–6th century) in Japan. These stoves were fired by wood or charcoal through a hole in the front. In both designs, pots were placed over or hung into holes at the top of the knee-high construction. Raised kamados were developed in Japan during the Edo period (1603–1867).
Prior to the 18th century in Europe, people cooked over open fires fueled by wood. In the Middle Ages, waist-high brick-and-mortar hearths and the first chimneys appeared, so that cooks no longer had to kneel or sit to tend to foods on the fire. The fire was built on top of the construction; the cooking done mainly in cauldrons hung above the fire or placed on trivets. The heat was regulated by placing the cauldron higher or lower above the fire.
Open fire systems had three major disadvantages that prompted an evolutionary series of improvements from the 16th century onwards: it was dangerous, it produced much smoke, and the heat efficiency was poor. Attempts were made to enclose the fire to make better use of the heat that it generated and thus reduce the wood consumption. An early step was the fire chamber: the fire was enclosed on three sides by brick-and-mortar walls and covered by an iron plate. This technique also caused a change in the kitchenware used for cooking, for it required flat-bottomed pots instead of cauldrons. The first design that completely enclosed the fire was the 1735 Castrol stove, built by the French architect François de Cuvilliés.This stove was a masonry construction with several fireholes covered by perforated iron plates and was also known as a stew stove. Near the end of the 18th century, the design was refined by hanging the pots in holes through the top iron plate, thus improving heat efficiency even more.