In my last house I had an old gas double oven and a separate gas cooktop. I am a baker first and a cook 2nd. I always had beautiful cakes, cookies, breads etc. When we redid the kitchen I was disappointed not to have the gas double oven option (we were not looking at high end items -- I got GE profile electric double ovens and gas cooktop) At no point during that remodel did I think (or be told) that you can't bake cookies, cakes etc well in gas ovens. Now with this remodel all I am hearing is the difference in baking with gas is sub par if you want to do cakes cookies etc. and it is making me 2nd guess myself even though until the last couple of years I have always had a gas oven. The good news is is that I think the Wolf DF is really ugly and I really like the looks of the 48" AG -- plus it is cheaper -- and I know I can cook well in it -- only thing that is really holding me up is the no self clean -- I am just not an oven cleaner :-(

boy, guys, I don't have a F&P oven, but I'm not so sure that there would be a problem. Temperature fluctuates over time within an oven, every oven. There is no single degree that an oven stays at all the time. Ovens heat up and then they cool down. To get the most stable temperature an oven has to be preheated so that all the metal elements are at approximately the same temperature as your target. This takes at least thirty minutes and no earlier, from what I've read on the board here. I don't know that I would be worrying too much about a ten degree difference at all. Anyways, I've also gone back to using an analog thermometer because digital thermometers keep me watching too closely in my ovens. Warm up cycle, I can see a 25-50 degree difference. Once my oven is warm, the fluctuations around the middle shelf really aren't that significant. When you open the door, it will take any oven 5-10 minutes to recover temperature. I've also come to believe that a lot of recipes don't have their times right for the approximate temperatures. Just read different recipes for the same type of cookie. But again, using an analog thermometer gave me the chill pill I needed. Preheat your oven at least 30 minutes. The middle rack is going to have the median temp. High rack will be hotter, low rack will be much lower. Expect heating & cooling cycles. Watch your food cook - not all recipes gauge the cooking times accurately. Sorry I can't help with a noisy fan or anything. best wishes, -a

I made compumom's recipe and it turned out great! Break was just me, DH & my younger son, Ben, and a friend of ours. I cut squares out of the souffle, MWd them for about 3 1/2 minutes, and they were fine! Services were good, sermons were good, and we had a discussion on cremation during the break (we always have a discussion on something at around 4 pm before we begin the service again at 5). Shofar was supposed to blow at 8:02, they blew at 8:10 so not too bad. One year we were between rabbis and we had a sub rabbi for high holidays. The head of the RPC (religious practices committee) decided (about 30 min before services should have ended) that he had forgotten to tell this rabbi that we do one additional service - or some such directive - and we went over by about 40 minutes. It was awful! I agree with gellchom regarding skipping meals as opposed to skipping water. I drink water all day so it's tough not to. I don't do caffeine so that's not a problem for me. I also agree with mimsic that I definitely feel a sense of renewal from the day. Someone or other is always asking me about fasting -- "I don't know how you do it!" "Isn't it hard??" and questions like that. I always reply, you know, it's not only not bad, but I actually welcome giving my stomach a rest for one day. And like mimsic said, you're in the synagogue, everyone else is fasting, you're praying and the day just goes by. One funny thing, am I the only one? Or do you find yourself singing some of the melodies in your head for a few days? Just hearing some of those so many times during the day, I can't help replaying some of them in my mind!

Speak for yourself, Homechef! I always noticed and worked with the temperatures in my old ovens! S What!, the microwave is good for a fast heat of a single thing at a time. For reheating mixed foods or several portions nothing beats a steam oven! Kim Laden, those instructions are shocking! I understand choosing an oven if there are two timers. The rest sounds like they didn't even test it during the design phase. Like with someone who cooks dinner. What model were you looking at? I just had to see for myself and looked up the manuals at AJMadison (which loads faster than Bosch): Bosch Benchmark Series HBLP651UC The kitchen timer can also be set by pressing the clock/timer touchpad at the left of the control panel. The timer input “00:00” value blinks in the center of the display. Enter the desired timer value with the numeric touchpads and press “Enter” to start the timer Bosch Benchmark Series HBLP651LUC Sideswing is the same. Cancel by touching the kitchen timer softkey or opening the door. That's the part I don't like. Losing the timer when you open the door. But that might mean that the sound of a finish timer ends then, not that it resets. I don't know. One could ask the forum. I know there are owners here. There is also something called an "oven timer" which will turn off the oven when it hits zero.