I am looking into a new double wall oven and am debating over conventional electric or convection electric. I've read a few articles about how much more even and faster convection cooks versus conventional. DH and I agreed that if we are going to do a kitchen right, we're going for the gusto of "no regrets". But I don't want to get the biggest, baddest thing out there if I am not really going to reap the benefits of it. Obviously, from being on here, I bake a lot and I love to cook.
Any opinions would be greatly appreciated and personal preferences (if you'd not get one again, etc).
Thanks,
Dia
I have a Fridgidaire stainless-steel dual fuel source oven/range - the oven is electric with convection and the range is gas. I love the convection feature! I really does bake faster and more evenly than a regular oven. I can choose to "bake" or "convection bake" with my model - I use convection for my baked goods and the regular setting for casseroles, etc. It's definitely worth the extra money, in my opinion.
[. I also stick as many as 8 cakes or cheesecakes at a time & they all come out done at the same time.[/quote]
I didn't know they were that big. Wow! I' may have to check this out. I'm putting kitchen in my basement. Boy are they expensive though!
Stylishbite: Check out this website. I think the convection oven is well worth the money
http://www.blodgett.com/convection_bakery.htm
I've done more research and talked to a few people who have convection. The people I "spoke" to were split down the middle really about convection generally. When I specifically asked about baking, most said they did not bake with the convection setting on b/c the items would come out too crusty and dry on the surface. When I asked about cooking, all said that it roasted items fantastically. Since my main drive for it is for baking, I am going to stick to a double conventional oven.
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