Yeah, I would have guessed that it was one of Whirlpool's products... But it sounds like they are all doing this kind of crap...
And they wonder why Samsung, Lucky Goldstar, Bosch, Miele and Electrolux are taking market share away from them them... And Fisher & Paykel are getting more popular. Not that these companies all make great products... But they all make OK products... (Well, in my opinion Miele makes some great products!)
Whirlpool is to appliances like Fram is for car parts... They are a brand I will never buy again...
I can remember a time when they both made decent products... But I'm pretty old.
I heard a rumor that GE was making slightly better quality than the junk they hawked a few years ago... But I have not seen any hard evidence yet that it's true... I bought a 12 year guaranteed water heater at Home Depot (Labeled "Best" on the sign...) and it flooded my garage 14 months after I installed it. (At least I had it in a pan that dumped towards the garage... Otherwise it would have flooded my house...) That left a sour taste in my mouth...
Would it be possible at least for the author to tell us what make and model oven this occurred in? A manufacturer who not only makes such shoddy products but won't reveal basic information that the author requested is one I want to avoid.
The answer is that, because of their frantic hyperactivity (which is interpreted by CEO's and MBA's as "productivity"; and their low demanded salaries, many workplaces at UL had been asigned to Monkeys.
I work in industry and it is common practice on heater control circuits to switch only one of the hot legs. In most three phase heater applications only two out of the three phases are controlled leaving the third continuously hot. Most of these designs also include another control element in the line controlled by an over-temperature sensor as a safety in case the control element fails closed. The safety contactors are usually conventional relays as opposed to solid state contactors. The reason this is done is cost and I would assume that's the reason they've done it on the oven.
I haven't worked on an oven in almost ten years so this may have changed, but the products I worked on went through all agency approvals for US and Canada. Only Canada required a double line break. The operational standard was to use one relay as a "safety" and two other relays to perform the actual cycling for the bake and broil elements. Both relays were single line break and this was common for Whirlpool, Kenmore, KitchenAid, Maytag...... well, every brand I ever saw.
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