Help with home oven purchase...

Discussion in 'Cooking Equipment Reviews' started by supercenterchef, May 13, 2012.

  1. supercenterchef


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    Culinary Student
    My wife and I recently opened our own business (not cooking related)...and it seems, as will happen, we are entertaining not only more often...but for more people. beloved 1960's era oven is no longer cutting it.

    It is a wall unit--I probably have room to put in a 27" and was thinking of going double convection (on a semi-related topic, I don't understand why so many double ovens have only one it really that expensive to do?)

    Any help would be appreciated, several things I've been pondering...

    Will 27" be enough?  I plan on using this for at least the next ten years and if I really need to build out to accomodate a 30", I may be persuaded...

    I figure I need the double convection so if I need the space I can essentially double my capacity and keep all else equal...?

    I wouldn't be opposed to a stand alone, but the only ones like that I've seen are commercial models, and therefore not for me...

    I know we could debate brands all day, but please share if there are some that are definite do/do not consider...

    Thanks for your help!
  2. boudreauxcooks


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    Culinary Student
    I'd like to comment on the possibility of why there is not availablity of double convection.  There are baking techniques where a conventional oven is required.  Remember the convection oven has a blower to circulate the heat rapidly, which speeds up the cooking process.  You can't bake pate a choux in a convection oven, just one example.

    Just my thought.

    Good luck