Ground Fault protection for a stove in a kitchen

Status
Not open for further replies.
mshields

mshields

Senior Member
Location
Boston, MA
Having a problem with a Ground Fault circuit breaker feeding a stove in a kitchen. Suggestion from the contractor was to hard wire it thereby eliminating the requirement for the GFCI. I'm wondering if a less sensitive GFEP breaker would meet the code requirement for all receptacles in a kitchen having ground fault protection.
 
Make sure the receptacle is 6'+ from the sink - as the cord flies - that can be done with the edge of the range 3' from sink
 
mshields said:
Having a problem with a Ground Fault circuit breaker feeding a stove in a kitchen. Suggestion from the contractor was to hard wire it thereby eliminating the requirement for the GFCI. I'm wondering if a less sensitive GFEP breaker would meet the code requirement for all receptacles in a kitchen having ground fault protection.
Click to expand...
Have you made it a 4 wire and removed the bonding strap in the range?

And no it must be "...protection for personnel..."
 
mwm1752 said:
Make sure the receptacle is 6'+ from the sink - as the cord flies - that can be done with the edge of the range 3' from sink
Click to expand...

That's OK if it's a residential kitchen.

If its a commercial kitchen, GFCI is still required even if 6' from a sink.
 
Yeah I know it Steve. This one is believe it or not in a physical therapy area of an outpatient facility. I'm told they are actually teaching people how to cook with whatever limitations they have. So I wouldn't exactly call it a commercial kitchen. Given that, which criteria do you think applies.

Thank you ALL!!!
 
When does the GFCI trip? Is the stove brand new?
There have been reports of excessive moisture in the elements that will cause a GFCI to trip until the elements have been brought up to heat for 5 to 10 minutes....that drives the moisture out and you are good to go until you ship it back across an ocean.
 
mshields said:
Yeah I know it Steve. This one is believe it or not in a physical therapy area of an outpatient facility. I'm told they are actually teaching people how to cook with whatever limitations they have. So I wouldn't exactly call it a commercial kitchen. Given that, which criteria do you think applies.

Thank you ALL!!!
Click to expand...
unless you have a complete suite that meets definition of dwelling, you will need to follow rules for other than dwellings.
 
I agree with kwired - it looks like all non-dwelling kitchens need GFCI receptacles.

Do the instructions for the stove allow hardwiring? When a contractor suggest hardwiring a cord and plug appliance, I always picture them cutting the end off the cord, and wire-nutting the SO cord into a box. Maybe they would do a better job than that, but I'm still not sure it complies with the stove's UL listing.

I'd have someone do a little more troubleshooting. Don and ptonsparky's suggestions should be investigated. Or maybe the stove is just bad. Maybe the GFCI circuit breaker is bad. (There is also a limit on the branch circuit length on GFCI breakers - maybe 100', maybe 200' - I can't remember exactly what the limit was.)

Try plugging it into a different standard gfci outlet and see if it still trips. Or try a different breaker. Or even try a standard outlet long enough to burn off any moisture like Don said.
 
Status
Not open for further replies.
Top