Range for home - excellent at baking

Discussion in 'Cooking Equipment Reviews' started by peisenberg, Jan 3, 2015.

  1. peisenberg

    peisenberg

    Messages:
    6
    Likes Received:
    10
    Exp:
    Food Writer
    I've followed a few threads about this topic and so far it seems that nobody is really happy with their home ranges.  Being a retired pastry chef, I need a home oven that will maintain oven temperature and bake evenly. We will soon be moving to Massachusetts and I will need to buy a 30" range - preferably dual fuel. My current Kitchenaid (wall) oven has been replaced once already, and after a year of trying to get the current oven baking even remotely okay, they finally came out with a "fix", and I must say that it now does okay.  However, it is really hard to bake things that need precision when the oven fluctuates over 30 degrees up or down and which doesn't respond well to changing the temperature once it has been set.  Any ideas?  I can spend up to $4500.
     
  2. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    177
    Exp:
    Retired Chef
    go to a loccal restaurant supply house and look at them. This will help you decide
     
  3. peisenberg

    peisenberg

    Messages:
    6
    Likes Received:
    10
    Exp:
    Food Writer
    Thanks Chef Ed

    I doubt I can use a professional range.  The new place is a townhouse and the wall that the range is on is an inside shared wall.  There is no crawlspace, and the current range doesn't vent out, which means that the one I put in won't be able to vent out either.  I'm pretty sure that the heat output from a pro range won't work, but I'll find that out this week when we go up to Boston to close.
     
  4. nicko

    nicko Founder of Cheftalk.com Staff Member

    Messages:
    4,123
    Likes Received:
    185
    Exp:
    Former Chef
    Lets see if some of our resident experts would be willing to offer their opinion: @panini  , @bonbini  @momoreg  @KyleW

    What range to all of you recommend for the serious baker at home? 
     
    Last edited: Jan 28, 2015
  5. panini

    panini

    Messages:
    5,168
    Likes Received:
    284
    Exp:
    Owner/Operator
    @peisenberg,

    I installed a couple of kuisinarte wall ovens two years ago, I really like them with the enclosed elements. I put a small gas on the otherside. I have had no problem with recovery. I did install a Vent a hood brand which helps. made right here in Tx. for about a .25 of the price. Warming lights. I have to tell you my 6 burner Vulcan has given a lot of problems,
     
    nicko likes this.
  6. peisenberg

    peisenberg

    Messages:
    6
    Likes Received:
    10
    Exp:
    Food Writer
    I'm thinking I might try induction.  Several of them have gotten excellent marks for baking.  Any thoughts?
     
  7. kylew

    kylew

    Messages:
    1,635
    Likes Received:
    156
    Exp:
    Home Chef
    I went through a nightmare with my GE dual oven range. I spent nearly a year and a half trying to get it to work. I purchased it new, online from Home Depot. That was my first mistake. The second was trusting the GE name. Never again for either. Eventually my brand new $2,700 range went to the curb.

    A month ago ot was replace with a Kitchen Aid double oven gas range. I looked at dual fuel but didnlt have 220V power near the range. So far so good. The biggest improvement has been with the installation. It is flush with the counter and level. The GE was neither. Everything I've made so far has turned out well. It has lots of convection whistles and bells, a Proofing function, a slow cook function etc.. I'm mixed about convection and don't uses it a lot. So far no obvious hot spots. As long as it stays on, which the GE never did, I think I'll like it.

    Appliances break, new and old. What happens when they break is what counts. Where you buy it is as important as what you buy. I learned taht saving a few bucks up fron can cost dearly in the long term.

    Kyle