I replaced both torsion springs for the third time on my kemc308ksso. Used spring numbers 4452395 and 4452396. door drops open if you do not keep hand on it. Do i ned to go with larger spring? I know i replaced blue tipped spring w/ a blue tipped spring and the other springs thickness visualy loked to match the replacement springs size. What am i doing wrong? The blue spring was the broken spring but then i decidd to go ahead and replace both since i had it open.

Your welcome, Today I added more info above after I have talked to many people. Your model has the lightweight RH spring and heavy LH spring. If you have problems again and the lightweight spring (or heavy) keeps breaking you can switch both to a medium spring weight.

Well after days of talking with Kitchenaid and Whirlpool this door spring problem is huge. You should tie the two springs together with a tie rap because when they break they almost always break the outer door assy glass, which is over $150 bucks to replace.

All these Kitchenaid Whirlpool models have the same design problems.

Now on to the above mentioned microwave door problem. They have known they have a problem with the spring breaking from within 3 months to at max limit is about 3 years. When they break they most often hit the outer glass which breaks then or later after heat cycling. They have changed the spring number several times over the years and models and the stainless exterior finish models the most. Lots of different tensions and models due to the stainless door is heavier and the brushed aluminum door models is lighter with the white,black and bisket colors being different again.



on a side note,
Trying to get more options out of the same amp draw (for home upgrades without rewiring for higher amp circuit) The oven broiler is very low powered. They try to do a sales rename to make it sound positive by calling it "closed door broiling" but in fact if you broil with low temp with the door closed its NOT broiling but in fact a boiling affect not even a roast or bake which brings out a liver taste in the meat. You also don't get crispy fat and can never get a rare cook.