I like her thinking as far as having things at a decent height. We rarely use the lower oven on our dual oven range, but when we do it’s a PITA to have to get down there to take stuff in and out.
We were big proponents of convection ovens before they were common in consumer ovens/ranges. If you’re cooking for a large group with multiple dishes, or time is of the essence, convection is a great thing. However, in comparison to traditional cooking after using both for several decades, I don’t see a lot of value in convection baking/broiling. It would not be a feature I would go looking for, but when looking at ovens a few years ago it seemed that nearly all of them offered it. We have a Maytag electric range/oven in the FL house that has a small upper oven and a large lower convection oven. We rarely use the lower oven except when entertaining or on holidays when we’re cooking for a large group of people. Even then, it’s not typically used as a convection oven. If I was looking for a wall oven, I would want a similar setup with a large oven and a smaller one. One feature I do like is a temperature probe. It’s not something you use often, but with things like large roasts or turkeys it saves a lot of time and effort in cooking things to the proper temperature and not having to open the oven door. I know this is somewhat of a polarizing topic, like motor oil, but we’ve been big fans of electric glass cooktops for years. They’re easy to clean and maintain, and you can use just about any sort of dish/pan/skillet on them. Modern technology being what it is, they’re quick to heat up and far easier to control the heat than a gas range, in my opinion. As far as induction, we looked at it several times but the requirement for specialized cookware for optimum performance put us off. I have a large collection of Magnalite professional cast aluminum cookware that would have been rendered useless with an induction cooktop. I would mention that the stove/range/oven setup in our Flagstaff house is a hybrid sort of GE Profile. The range is gas and the ovens are electric. Weird. I do not enjoy cooking on the gas range there, but part of that is more an issue of dealing with the altitude than the range operation. Boiling water at 7,000’ can be a real pain for a number of reasons. That’s my take on the subjects. -D > On Oct 26, 2022, at 4:52 PM, OK Don via Mercedes <Mercedes@okiebenz.com> > wrote: > > Wife wants to re-do the kitchen. SHe currently has a 25+ year old dual oven > glass cooktop range and has decided that the bottom oven is too low to put > and remove heavy pots, etc. > She's thinking of a cabinet level built-in oven - still wants to have a > skinny one and a larger one, and a separate cooktop on the counter beside > it. > In this brave new world, convection ovens are a thing, and so are induction > cooktops. > Does Anyone have experience/recommendation for or against only of these > options? > > -- > OK Don > > "Quality of life is inversely proportional to the amount of clothing you > are wearing." > > "Whenever you find yourself on the side of the majority, it is time to > pause and reflect." Mark Twain > > “Basic research is what I’m doing when I don’t know what I am doing.” Wernher > Von Braun > 2013 F150, 18 mpg > 2017 Subaru Legacy, 30 mpg > 1957 C182A, 12 mpg - but at 150 mph! > _______________________________________ > http://www.okiebenz.com > > To search list archives http://www.okiebenz.com/archive/ > > To Unsubscribe or change delivery options go to: > http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com > _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
