Atwood Model RA-2135SS Reviews

[Re-Pete]

We're getting ready to remodel the interior of our 1992 Excella. It currently has a Magic Chef 4 burner range. We've enjoyed it because it has a nice size oven, but the burners are small and take forever to heat water, etc. We're considering replacing it with a stainless steel Atwood range Model RA-2135SS and would appreciate reviews from those that have or are using this range. We full time and we like to cook and bake so this is an important decision for us. We also boondock a lot so cooking and baking with gas is important. We're happy to hear about other brands as well. Please share as many details as you can.

Thanks,
Pete

[TheGreatleys]

I have the 17" model. 4" shorter to fit perfectly above my dishwasher. Works fine. Good for baking provided you add a pizza stone and use double pans or an insulated baking sheet for anything you don't want to burn on the bottom. My baking tips are here:
https://tinylifegear.com/home/tips-f...-in-an-rv-oven

The range feels kind of chintzy to be honest. The piezio is dodgy (have to keep an aim-a-flame handy), and the rubber bits that pad the grates on the stove top disintegrate fairly quickly. This doesn't affect functionality, but it just feels cheap.

I'd suggest considering the Dometic CU-434. It looks fantastic, and from what I've heard is a very nice range. And the price is much more attractive than the marine range alternatives like Dickinson Marine and Force 10.

[Re-Pete]

Originally Posted by TheGreatleys

Nice website, do you also have a Facebook presence? Also, a nice tip on the Dometic CU-434 range. It looks like a much better range and I imagine the 12V electronic ignition is more reliable than the Piezo.

I was attracted to the possibility of getting the Atwood for about $400. The owner lists it as unused, but for several reasons, i.e., it's been removed from another AS, logistics, additional shipping cost, etc, it seemed problematic making attractive. I heard from the seller today telling me they were going to try and sell it locally where they lived.

The Dometic looks pretty nice, so I'll give it a closer look. The burner cover looks more practical as it can be used as a work surface unlike the Atwood cover.

Like you suggest, we use a baking stone in our oven also. Someone gave us that tip several years ago. I like your tip on double baking pans as opposed to the insulated sheets. I've baked bread in our oven many times using our 6 quart Dutch Oven. That has worked well, but it tricky to not burn the bottom slightly. Sometimes I'm luckier than others. I think I'll look into the digital oven monitor. Up until now I've just relied on a oven thermometer. Cookies, muffins and biscuits always come out fine though. A lot of the time we bake those in our electric toaster oven.

Best wishes,
Pete