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Best oven for baking? - Page 2

post #16 of 27
Quote:
Originally Posted by liz at sugar View Post
 

That is true, but don't gas ovens have to fluctuate more during a given period to remain at temperature?  So there would be more high/low periods during baking?

 

Liz

 

Gas ovens don't fluctuate any more than electric ovens. It depends upon an ovens design elements, the thermostat's age, and how often the door is opened.

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post #17 of 27
Quote:
Originally Posted by MimiFix View Post
 

 

I worked for a national appliance company, testing a wide range of ovens (both theirs and those from competitors.) Electric coils and gas flames transition on and off, based on ambient oven temp, and all ovens are designed to fluctuate 25 degrees above and below the set temperature.The rate an oven holds its temp is dependent upon insulation, not heat source. 

 

^I believe this is true....makes the most sense.

 

I HATE bottom heat ovens....no matter what you do (double panning and raising racks up) your bottoms over bake in relation to the top of your product........which looks really unprofessional.

 

I've definitely got more opinions about ovens when your talking about convections. Some fans work too darn much AND you still have hot spots near the walls of oven.......so technically the heat isn't really even. Although I do prefer a convection, they sure aren't perfect!

post #18 of 27
I've got my eye on the kitchenaid electric range, double oven with true convection in the bottom oven.
post #19 of 27

I recently purchased a KitchenAid, gas convection. (vgcea, I would have gotten the double oven but my back is cranky so it was too low for me to be lifting heavy trays.) I love my new oven with three rack baking! I still have to rotate (Stitches is right, convection ovens are not perfect). Photo shows what happens to bottom tray without pan rotation. 

 

 

But the fan is quiet and the speed is gentle. I would guess that their electric model is similar.   

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post #20 of 27
Quote:
Originally Posted by MimiFix View Post
 

I recently purchased a KitchenAid, gas convection. (vgcea, I would have gotten the double oven but my back is cranky so it was too low for me to be lifting heavy trays.) I love my new oven with three rack baking! I still have to rotate (Stitches is right, convection ovens are not perfect). Photo shows what happens to bottom tray without pan rotation. 

 

 

But the fan is quiet and the speed is gentle. I would guess that their electric model is similar.   

 

I have an electric Breville convection smart oven (countertop/toaster oven style) which has some interesting technology that would be helpful if integrated into a full size oven to avoid the burning on the bottom issue. 

 

It has elements top and bottom, and three rack levels.  You select what you are baking on the dial (cookies, pizza, etc) and the optimal combination of elements heat up to provide the best, even cooking experience without any rotating of sheets.  It really does an amazing job!  I've been using it for a year at home while we are remodeling our kitchen, and I am not sure I will put it away when my real oven is installed - it is that great!

 

Liz

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post #21 of 27

Liz, I just googled it. Wow! Is it a home counter top oven only (holds up to 12"x12" pan?) or does it come larger?

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post #22 of 27

I have an electric Jenn Aire, not sure how old it is (probably 10+ years), but I like how it bakes.  The control panel is broken (can't see it) but it still bakes, so I will keep it and consider another Jenn-Aire, not because of quality (lousy control panel), but because it bakes so nicely.

post #23 of 27
Quote:
Originally Posted by MimiFix View Post
 

Liz, I just googled it. Wow! Is it a home counter top oven only (holds up to 12"x12" pan?) or does it come larger?

 

Mimi - I think it is only made in this countertop size.  It comes with 12" pizza pans and a 12" broiler/roasting pan.  I had to buy 1/4 size sheet pans to bake cookies in it.

 

I needed something more than a basic toaster oven, and all the reviews on Amazon and Williams Sonoma were so positive, I gave it a try.  It really is amazing.

 

Liz

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post #24 of 27

Thanks everyone for your excellent advice and input, however can anyone who bakes cakes for a living,  please tell us what is a good  commercial oven for baking cakes in it!

 

Will the Blodgett convection oven, half size be good for cakes?

 

I would like an oven that bakes  four or more (13X9X2) cakes inch pans.

 

Does anyone back that amount of cakes at one time?

 

Any advice/information will be deeply appreciated.

 

Thanks

post #25 of 27

AntBee, do you have a commercial space? Baking in a commercial convection oven has challenges. (It's not the same as a home convection oven since the commercial fan speeds are stronger.) If you have not used one before it would help you to find one for experimenting. But yes, the half-size Blodgett is nice if you are able to adapt your recipes and baking style. If you are baking from home, most home-sized ovens will bake four quarter sheet pans at once. Use two racks and rotate pans halfway through.  

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post #26 of 27
Quote:
Originally Posted by AntBee View Post
 

I would like an oven that bakes  four or more (13X9X2) cakes inch pans.

 

Does anyone back that amount of cakes at one time?

 

Any advice/information will be deeply appreciated.

 

Thanks

 

A full sized commercial convection oven usually has three racks, which each hold a full sheet pan comfortably.  A full sheet pan is about 18 x 26.

 

Liz

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post #27 of 27

Could you tell me what brand/size that works for a home kitchen.  Thank You

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