Kitchen Remodel - Regular Oven Or Convection???
Decorating By PennySue Updated 16 Feb 2007 , 1:42pm by Narie
Hi all,
It's been just forever since I've been able to post anything. My kitchen remodel is coming along really nicely. Did the painting this past weekend and the cabinets will go in on Saturday. Yippee! My DH and I were out appliance shopping and found the fridge I wanted. Now, after all of that...what kind of oven to get. I really would like to know what your likes and dislikes are. I'll need to make a decision in the next few days!!
Thanks sooo much!
My only concern about the convection is this...does the hot air dry out the cakes at all? Maybe I'm not understanding just how they work or something.
I have a GE Profile Convection oven and have no problem of my cakes drying out. You have the option of Regular Bake, Convection Bake, and Convection Roast. This oven does European style Convection which is different from American Convection in the way that it circulates the heat.
Also, one thing to remember if you are shopping for a convection oven, is that the fan takes up depth space, so you will want to take some measurements.
The chef just talked about this a few weeks ago in class and said that a lot of places are phasing out the regular ovens for strickly convection. (In our area this is happening slowly) He said he loves convection ovens but to try to, if possible, keep a regular one around since some items can't get cooked/baked in a convection because of the fan. Mind you I think he was talking mainly about for business but I thought that was interesting.
Most of the ovens we've seen have the option of being used with or without convection. I was concerned about the depth due to the fan. Believe me, I'm taking my pan measurments when I shop! It made a difference in the fridge I chose. We are also going to put stainless behind it and to the side wall. Should help with clean-up.
BYW, I've been using a little toaster oven that has convection (does that count?). It seems to cook faster than the times on the things I'm using it for. Would this be true with a big oven?
I only want convection, in fact when we rented our house, I landlady had to change it for me. I got the biggest one they had for households and I have a 5 burner gasrange on top. When we have our own house one day, Electric convection oven and a gas range, preferably with on or 2 electric plates as well. Oh and a built in steamer would be lovely too. So jealous, that you get to do yours now
Most convestion ovens ar ebuilt in a way, that you can use it as a regular oven. Most important thing is, that if you use the fan, keep the temp 20 -25 degrees centigrade under the recommended baking temp. for the cake(sorry dont know the fahrenheit value). My cakes rise evenly, bc the temp is distributed evenly thru the fan. I seldom use the oven in the regular mode, I prefer to tweak the temp and have had very good results. No comparison to the gas ovens I've had, and I've had plenty of those
Convection ovens do cook faster because of the fan circulating heat, just make sure if you are making bread or something like that to rotate it every so often. I wish I had enough room to have 2 ovens---is that being greedy 
My kitchen cabinents are starting to fall apart--but it will be a long time before I can get new ones.
We are almost done remodelling our kitchen now. We put in a duel fuel KA. I wanted a gas cook top but wanted the heat control of the electric oven. I'm still working on figuring out the convection vs regular bake. It only took 70 minutes for a 90 minute cake to bake last night and it wasn't on convection bake! I'll get it figured out. It's an awesome oven!
Debbie
Something I've seen and haven't heard anyone mention yet is the double oven. I was thinking that would be handy to be able to bake at two different temps. Anyone have this? Is it something you would recommend? I am a few years from the remodeling dream, but I want it done right when I get there. 
If we had gone with a wall oven I would have loved a double wall oven but with the double standing oven I found that in the duel fuel you were limited in size. The double oven was one large and one small oven - the small being about large enough for a caserole (sp) dish. So, we opted for the single large convection oven.
Debbie
Mspeg, opt for the dual fuel. I didn't and I wish I had. I have the smooth electric top, my brother raved about his and I really figured he was on to something. Not true, I can not use my iron skillets on this stove. I really feel limited by the electric top. As far as being easier to clean, that's a crock. This one is more of pain than an occasional total disassembly of my old gas cook top ever was.
Although losing the standing pilot lights, one of which used to go out periodically, was very nice.
My ovens are wall ovens so they're full size. I did see the free standing double one and though its nice you do give up on space. Plus, the one I saw, you lose your drawer and this is where I put my lids etc. Narie, I totally agree, a smooth electric is not all it is cracked up to be. I've gone to buying a special cleaner to clean the surface with as things would just stick to it. Plus, it takes forever to get things to boil. And forget about doing any canning!
I have a gas oven now. I have always loved cooking with gas. I, too, use cast iron quite a bit so the smooth electric cooktops are not an option.
Last night, all of the sudden, the yellow paint we painted with took on a life of it's own. The picture will give you an idea. It's the color of the Fiesta Ware yellow. It didn't look so bright on the chip! The tile is from the Craftsman (Arts & Crafts) collection, a pretty green and brown with flecks of navy blue here and there. The DH is picking up a different color paint today and we will be re-painting tonight and in the morning so the new windows can go in tomorrow afternoon and the cabinets can go in on Saturday.
Love your tile! That would go with the gold(ish) color we painted our kitchen!
Debbie
Here's a pic of my almost finished kitchen. The stove is actually bigger than it looks in the pic - it's a six burner gas cook-top with an electric convection/regular oven.
We're beginning my kitchen remodel next month and had already purchased the convection oven I wanted last fall, when it was on sale. I bought the LG series convection, it offers the largest cu. ft. oven (5.6) on the market at this time and it has a great cobalt blue interior, with stainless exterior. I also took my largest pan w/ me when researching to try it out! I probably looked like an idiot, but convection ovens are expensive so I wanted to get it right! It's a TRUE convection....and be carefull of less expensive ovens that claim to be convection or have "quick bake" convection. They are NOT true convection ovens. I learned in the process that some ovens have the dual elements on top & bottom, AND have a convection fan in the back of the oven, BUT, it's only true convection if there's a THIRD heating element inside the fan! I'm also a little intrigued about the Trivection ovens hitting the market now....they rotate the hot air one direction, then in reverse! Anywho, I LOVE my LG!
My goodness, I am learning so much here! The fridge we bought is an LG and I just love it. It's the french door model with the freezer on the bottom.
Cakemaker, I love your kitchen! It's beautiful! Well, waiting for DH to come home with the new paint. Lot's of fun!
Thank you PennySue! I'm lovin' it and it's not even done yet! I can't wait for my next large cake order so I can spread everything out over the island!
Debbie
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