Oven/Range what do you Recommend?

[Pam & Trixie]

It seems like our Oven is dying : (

I recently started playing with Polymer clay So I  decided to check if the temperture was accurate on our stove.  its not ...or else the Thermometor I bought is way off.

It also can take 20-25 minutes to preheat to the 'right' temp (used to take 10)

Granted-most of the stuff that I bake seems to come out ok...Hard to really say if the temperature is a factor...as so many things have a range for bake time

 

The temp can be 10-25 degrees below what it says on the oven.

 

I have no idea what to look for in brands, etc

I do know I want a Smooth top Electric -It is what I have had for the last 27 years & I like it...Yep- It is the same stove too- 27 years old!

 

I want self cleaning. 

 

I dont think I want a dual oven-while I would like it to cook in.  I dont want to loose my bottom drawer for Skillet Storage...I have no other place to put them.

 

What about a convection oven?  I do bake & that is supposed to be a plus...?...But a Dual one would be better then a true convection- so I have the choice.

 

What do you have that you love about your Oven....What do you have that you hate?

What brand do you have?

Edited: I just measured our stove...it is 29 7/8 wide...That might be a problem...There is no extra room for 1/8" more I dont think

[Patti Engle]

If you get a chance to try induction....you may want to consider it.  I have had induction for 10+ years and love it!!  Since using mine at Thanksgiving etc...my brother-in-law has traded his commercial gas for induction. Best thing is clean up and speed.  Heats much quicker and cools to touch...and clean almost immediately.  Stays cool enough that you can literally lay a paper towel over the burner and still cook on it.   They have individual induction burners rather inexpensive that you could give it a try if you think you may want to consider this option.  Happy Oven Hunting!!

[Sally S Miles]

My Kitchenaid is nearly ten years old, but next to an ancient gas job it's been my favorite, ever. It does have convection, smooth top, warming drawer, and it's gorgeous. I have no idea how long it takes to warm up, but it blows warm air across the kitchen floor and we just enjoy it.  No problems, no complaints.

Now, can somebody direct me to a washing machine???

[Pam & Trixie]

This is hard!  LOL

We looked Fri, Sat & relooked at 2 we were debating between on Sunday.

Unfortunately the stores do not have alot on hand to look at (Best Buy, Sears-2 One all Allpiances & one their normal store, Home Depot & Lowes) Most are in Stainless steel at the store- which is ok as far as lookign at a stoves features.  But they didnt have many smooth op electics overall.  And if they had a few they were often the same brand.  Like Home Depot had 2 & they were both GE I think.

So we narrowed it down to 2 Kenmores.  one is an Elite model.  The Differences in them are :

 

Elite is $300 more- which in the scheme of things (hoping this will last a long time) isnt alot- but it is still alot more $$

 

2 fans in back- Elite vs 1 on other (nice feature- but necessary-I do feel I will use Convection about 305 of the time.

 

coated self clean shelves-Elite (very nice) (so you can leave them in when you clean it)

 

weighs 37# More Elite- where it comes from- we dont know-It is thicker side walls?

 

Electro Mechanical vs electric -control switch- whatever that is

 

White Smooth top -Elite vs black top (on a white Range)  And this is where it gets hard- we actually both want the top to be black.  But I like the Elite White top overall better.  Though we can only see a picture of this as no sore has it)  I feel it will stick out more with a white top- Dh really feels that. 

 

Larger Handle-Elite vs smaller (smaller we like more -though looks less fancy)

 

Regular- the door when open is 3" farther out 48 " deep over all vs 45" when open on Elite

 

Cheaper oven is 1 1/4" Less wide inside

 

Those of you that have a Convection feature that you use....What do you like to use it for & what do you use a the regular baking for?  

 

Also are there things you cooked that got over done in one spot.  I read that you really should only use convection if your pan is not deep.  They said dont use it for things such as a casserole. 

 

Also do you find the fan blows grease or other food around & your oven gets dirty quicker then a normal oven?

[Joe and Gordy]

We just replace our stove with an LG. We've only had it a few months, but so far so good. Smooth top, convection, which I only use on occasion, and reasonably priced at around $899. It has 5 burners and a large oven. I use the convection when cooking Italian Biscotti, which requires two stages of baking. It allows me to stand the cookies on their bottoms after the first bake. Then, I don't need to turn the cookies from one side to the other for the second bake. Hopefully, you know what a biscotti is and the baking process they require. 

[Pam & Trixie]

I do know what a Biscotti is.  I had no idea they required special baking.  Thats great that the convection works good for that.

Our oven was delivered today. We decided on a Kenmore-not the Elite model..Decided I did not want a white smoothtop.

The delivery guy said the box was damaged & he went over the stove with his manager.  The stove is dented on the side bottom in back.  He said we can request a brand new one...or have them give us a gift card.  If it does not effect the performace...Im fine with that.

Another problem is...Because the back of the oven goes farther down then our older one...meaning the smooth metal back.

The stove does not sit flush with the wall!  it sticks out 1.5" from the wall.

We can lower the outlet probably 3-4 " and then the plug should be able to 'tuck' into the stove & it will be ok.

I will have dh pull it out tonight to make sure.

[Joe and Gordy]

Lowering the outlet should work. If not, an electrician may be able to bring the wire up through the floor. Enjoy your new stove.