

I had a second-hand bread machine that served me very well for several years, until one day when it started vibrating like crazy and threw itself off the counter mid-knead. The whole lid smashed into about seven pieces and the dough went all over the floor. We still refer to it as “the time the bread maker committed suicide.”
Anyway, that’s how I ended up making all our bread by hand for the next four years or so.
Our stove has those and I’ve never noticed this; everything takes about the same time to cook as on our last stove, which had the older-style elements. I wonder if it might be a problem with your particular model or brand?