Help with home oven purchase...

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

  1. supercenterchef

    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.

    So...my 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 convection...is 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. michaelga

    michaelga

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    Retired Chef
    double wall ovens have 2 cavities...

    thus convection ovens need 2 fans, 2 heating elements,  2 temp sensors, 2 sets of wiring and 2 controls (probably many more items)

    thus they cost almost 2 times the amount of a single wall oven.

    honestly though - you'd probably be just fine with a single oven

    (we get by at the restaurant with only 2 ovens.. most nights we dont' even fire up the second one)

    ymmv