The last time I got a new oven it cost $14,000....

Sushipup is the resident appliance expert here...if you put on your kevlar undies you can go noodle around the Appliance forum, lots of good info there.

My two cents is to take your favorite oven pans/pots with you to the store to ensure they fit front/back, side/side, and have clearance top/bottom around the racks.

We have enjoyed a Fisher-Paykel double wall oven unit for two years. It has taken some getting used to, since it has numerous settings that are combinations of conventional and convection. The 15-pound turkey we cooked on convection was done in 1-1/2 hours and was wonderfully moist under a crisp skin. An unusual feature to us is that the bottom heating coil is below the floor of the oven. This makes it easier to clean up any messes before running the self-cleaning feature, but it also has meant my switching to (F-P's recommended) dark baking utensils because they absorb the heat, rather than shiny silver pans which reflect the heat.

Do check the Appliances and Kitchen Forums as there is a lot of good information there.

Do you need gas or electric? At home, I use a gas Bluestar range, but here at my summer cottage, I use a basic GE (Spectra). I find it is very acceptable. Of the two, I much prefer the Bluestar, but that may be because I prefer gas to electric heat, especially for bakingl, and I can fit a full 36" cookie sheet in the bluestar.. However, the GE preheats in half the time.

Happy shopping.

Ovens? Or a range?

I haven't kept up on the appliance market, but I do have strong personal biases AGAINST some brands.

Last I looked over in Appliances, there seem to be as many disappointments as recommendations for any particular oven. Monogram ZETs come to mind. Blue interiors seem to have sporadic chipping problems, regardless of brand. But it's been a while since I've researched in depth. Overall though oven performance isn't a hot topic over there. They prefer to talk specs (burner BTUs, etc.) than real world performance. Just my impression, anyway.

Buying a range was a huge decision for me. After weighing everything from price to performance, I went with performance- and it cost me more than a sensible person would spend.

For me it boiled down to deciding that it would be the last one I ever buy, the one I would use every time I cook at home for several more years to come (hopefully). I wanted hot and fast performance over easy to clean; one that could put a crust on a steak, recover heat quickly for deep frying, boil a big pot of pasta water quickly, and finally I wanted the range to keep up with the needs of cooking for a crowd and cooking classes.

To satisfy this list, I needed gas (I didn't have gas available so I installed a propane tank and piping-Ka ching), 6 burners- at least 2 two that could put out huge BTUs- Ka-ching. I soon realized that this kind of power also needed a high powered overhead vent- Ka-ching. And finally my space was made for a 30" range but a six burner gas needed 36"- Ka-ching.

This was a gruelling decision process that took several months of research and a few more months to receive the equipment and install it. The Appliances forum was crucial in this process but not always pleasant. There are some very strong opinions and blunt individuals there.

I bought a Bluestar with two 22,000 Btu burners, 3 18,000 BTU burners, and one that could keep a babies butt warm without burning it (no I don't use it for that!). It cost a lot to get 'er done but it was worth it. Cooking is always a joy and it performs as well as professional equipment that I've used in restaurants.

There is one downside that could be important to some although it's not a big deal for me. This is a stainless steel unit with a cast iron, open burner burner system- think professional. It is not an easy to clean smooth top. It shows every tiny splatter of oil and although can go into the dishwasher or sink in 12 pieces (about an hour), it never looks like it did the day I bought it. The backsplash is scorched behind one burner where a big pot of water meets 22,000 BTU's. The vent needs to be disassembled and cleaned from time to time (about an hour every 4-6 months). If showroom cleanliness is crucial to you, a pro model might be a challenge. Having come from the restaurant industry, I've always equated top performance with battle scars so it's been acceptable to me- even a satisfying reminder of what I'm using.

I've included a link to a series of photos that show the project and the finished product. The stainless back splash in the pictures turned out to be insufficient. The high heat of the back right burner started to burn the wood trim of the raised counter and I had to replace the splash with one that was slightly higher than the counter.

Here is a link that might be useful: the Bluestar project.

I have a Monogram ZET and love it...I haven't had any interior chipping....love the racks and the fact you can leave them in while cleaning. Just know that most ovens today have a hidden bottom element and take much longer to preheat. Not a problem if you remember to turn oven on before you begin preparation.

Thanks for the information everyone, I've checked out the appliance forum and there is a lot of help there on ovens.
Now to make a decision!

Mine is probably out of your price range but I love my Miele double ovens and have been VERY satisfied with their performance and Miele Customer support.

If I were buying new now, I would definitely take a good hard look at the side opening Gaggenau's but they may also be out your price range.

dottieq - In case my post came across wrong (I think it did) the ZETs were among my very top choices when I was looking, due to reputation. [Since then plans have changed and I'll be going with a range, if and when I'm finally ready.] It just always throws you for a loop when you hear some negative feedback on a favorite. It happens with every brand of course.

I got a Wolf AG range when we remodeled our kitchen 3 years ago. I love the top with the powerful burners but can't recommend the oven. Don't know if you are looking at electric or gas. I wish I would have gone with a Wolf range top but built-in electric wall ovens. I am not a big fan of gas ovens.
Clare

I was not upset at all...didn't take it wrong. Just wanted to give my input with my experience. I spent a year on the appliance forum and received such great information and was so appreciative just wanted to pay it forward. Of course, there is good and bad stories about all makes. In most cases it's a matter of luck in getting a trouble free appliance...like cars.