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Oven purchasing advice sought

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Oven purchasing advice sought

Bigmouth | Nov 6, 2002 07:55 PM

Our not-terribly-beloved oven has finally died, leaving us with the task of choosing a new one under the pressure of being without. May I ask for your collective wisdom regarding ranges & ovens? Notwithstanding James Beard’s preference, gas is a foregone conclusion. My foremost question is whether or not to go with a convection oven. I like what I understand to be the advantages of the convection oven: being able to jam the oven full (large family/much entertaining/much roasting/much baking) and things taking less time. But does the reality live up to this expectation? Second, is the difference of 2000 btu’s in a burner noticeable in real cooking, or is that a difference to disregard when making comparisons with other models? I should note I’m talking about non-pro ovens. I’ve my eye on a Kitchenaid, and am a little wary of its repair record but enamoured of its features (a 14,000, a 12,500 and two 6000 btu burners! Contiguous burner grates!).
I googled both ‘convection oven’ and ‘kitchenaid’ on chowhound – please forgive me if I’ve overlooked a lengthy discussion on point! Thank you so much for any advice.

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