Now to our choice of ovens… gas or electric? Well, for baking, electric is more stable as the heat is more consistent than with gas. Since I plan to do a lot of baking, electric would be our best choice. So our baking ovens will be electric.
Now to the question of whether we choose standard or convection ovens. Thank goodness a standard oven is just that… “standard.”
But, convection? Again, there are two types. True Convection, also called European Convection, and standard Convection. True Convection, or European Convection, features a heating element behind the fan, allowing for better cooking results than standard convection. True Convection fans distribute heated air, rather than circulating pre-heated air. Standard Convection is your normal oven but with an added fan on the back to circulate air.
Two aspects of convection ovens are that (1) convection ovens have heat sources at the top and bottom of the oven as well as (2) a fan that circulates the warm air around the food. This helps to evenly cook the food. Conventional ovens do not have fans and use heat radiation that bounces off the oven walls. Heating through using the fan allows not only for more even cooking, but to cook the food at a lower temperature and in less time than a standard conventional oven.
I know I usually tease you with all the possible brands you can buy, but today I will tell you that we purchased the Whirlpool Gold® 10 cu. ft. Double Wall Oven with True Convection Cooking.
It has European style “True Convection” which is supposed to deliver exceptional results faster and more even baking on every rack.
Some of its best features are that it has a built-in temperature sensor that monitors the oven temperature and adjusts the cooking elements to help the food bake evenly.
These ovens have what is called a “Rapid Preheat” option which preheats the oven 25% faster than a standard oven thereby saving time and energy. And, being one of the largest capacity wall ovens available, I can cook multiple dishes for large family meals while preparing treats. These Whirlpool wall ovens contain ten (10) cubic feet capacity inside. Large enough to handle even my largest dinner parties.
And, I don’t know about you, but I have a terrible time converting regular baking temperatures and times into convection times and temperatures. My new oven will do the math for me when I need to convert traditional recipes for convection cooking. It will automatically adjust the cooking times and temperatures.
And now as a major bonus since I have limited vision, I have the “New EasyView” extra-large oven window. I can monitor my meal’s progress without opening the oven door. And, the extra-large design, holding more food, saves energy, keeps oven temperatures steady, and the cooking dishes undisturbed.
Another wonderful option is their “SteamCleaning”. Now I can clean up after every day light spills using only heat and 1-1/4 cups of water—no harsh chemicals or cleaners needed (environmentally friendly). And, it has what is called a “Precise Cleaning System” that keeps track of how long it has been since I cleaned the oven to determine the right amount of time it needs to cycle clean. This, not only, makes sure the self-cleaning cycle only lasts as long as necessary for optimal cleaning and saves energy, but keeps me on track keeping the oven clean because I know it will know when it is clean enough.
And you know that element that is always on the floor of our ovens that we struggle to clean around? Well, Whirlpool has made it simple to clean this oven by hiding the bake element beneath the oven floor. Just a smooth interior surface that is easy to wipe clean.
So those are the baking ovens we have purchased for our new kitchen. They are simple to clean and convenient to use. We hope to prepare many wonderful dinners in them.
