27' or 30' wall oven quandary
lisa_a
14 years ago
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rubyfig
14 years agowritersblock (9b/10a)
14 years agoRelated Discussions
27' Oven vs. 30' Oven
Comments (15)If you look up any unit on something like AJMadison or the manufacturer's website, you can find the interior dimensions. They are not entirely accurate - they overstate what actually would fit in there - but they give you an idea for comparison. The best way is to take a big pan, go to a store, and see how it fits in various models, as debs3 suggested. The real usable space in my Elux non-icon wall oven is about 22w x14.5d x12h, but the actual dimensions are larger than that....See MoreHelp with Wall Ovens 27 in vs 30 in
Comments (3)Cheryl, Thank you for your input, the 27 in Electrolux wave touch is now a contender. We'd like to also get a steam oven (you may have noticed from my other posts). And I am torn about what brand. We really liked how much more steam the thermador steam convection oven has over the miele. For wall ovens, I want a rotisserie and gliding racks, and the elctrolux doesn't have the rotisserie. The miele has both, but we'd love knobs instead of a touch panel. And the 30 in thermador has both, but we need a 27 inch oven and know nothing about how good the thermador cooks (I wasn't even considering that brand since the last time I did research into all of this was 7 years ago and A LOT has changed since then)....See MorePlease help me decide on 27' convection ovens and 30' gas cooktop
Comments (4)Funny I had some of the same constraints. I have a 30" Wolf cooktop and like it very much. I am now used to it, but 2 years ago when I did my kitchen, I went from a 30" range to the 30" cooktop, it did at the time feel a bit compacted to me because the range had the controls in the front vs. the top as on the cooktop. I am now used to it and while your "big" my not be my big, I don't have any problems using wide pans simultaneously on my cooktop. To make risotto for instance, I use two wide (9 -10") pans on two burners back to front and don't have any problems with the space. 10" is my widest pan however. Surface wise it hasn't felt tight to me. However, there are 2 cooks in the family and it felt a bit close to me in the beginning going from the 30" range to the 30" cooktop but now it is not an issue. I do love the cooktop, though. Performance-wise it is very good. If the latter consideration is relevant to you, however, you may also want to take a look at the Viking designer series - the cooking surface spans the 30" width, controls in front. Do study its outputs though - for me, the high at 14KBTU may have been fine although I preferred the 15KBTU, but 2 years ago, the low was 1.2KBTU and that was too high for the things I do want to be able to make some times. At 675-700btu simmer settings for the viking now, that is a LOT better. The Wolf has 300 or 400btu lows and I find that I use them quite a bit so I would not have been happy with 1100btu for a low. I have a Bosch oven and like it very much indeed. I have a 30" 700 series but since Bosch came out with new models this year, I don't claim to know anything about them. The 700series is a relatively basic oven even though it was their top offering 2 years ago - bake, convection bake, convect. roast, broil, convect. broil and warm, thaw, dehydrate or some modes like that. It is self-cleaning although I've only ever used it once. Goes down to 100degrees in "warm", 120degrees in "dehydrate", 170degs in the cooking modes. The direction of the heat source distinguishes the modes. It does an excellent job with temperature control (+/- 7 or 9degrees per my experience except for when you open the door in which case the temp can drop sizeably depending on mode; Miele Wolf and Gaggenau are even more precise & hold temperatures to within 5-7degrees), very even whether in bake, broil or roast; I liked its size as it was a smaller oven. I LOVE its interface. I noticed Consumer Reports doesn't like it either but haven't been able to figure the reviews out. I will say that you do have to experiment a bit to get used to how to cook in it - either it is the convection or the Bosch itself but there are things I have had to consciously start to do to ensure good performance; I did have some corkers in the beginning before I cottoned on to that. Placing the rack too close to the front of the oven instead of in the center or towards the back will interrupt its' air circulation (in convection) and the net result can be a asymmetric cooking. Likewise sorting out how to load the racks for multi-rack cooking so that they are evenly spaced out else same story. That sort of stuff. Anyhow, I like my Bosch oven very much but claim no knowledge of even any of their new models. I absolutely love the cooktop, but I think that the oven maybe what I play with even more than the cooktop....See More36" range with single 30" wall oven vs 36" rangetop 30" double oven
Comments (7)Not sure if I'm too late to the party here or if you are still deciding. When we renovated our house 12 years agoe we went with a 36" bluestar range with gas oven and a GE Monogram 30" electric wall oven with GE Advantium Microwave/speed cook/convection above it. I've been super happy with the decision. I cook all the time on the range top and mostly use the wall oven however love having the big gas oven, which fits 2 turkeys for Thanksgiving and roasts them beautifully. Unfortunately our GE Monogram just went kaput so I'm now shopping for a new 30" electric wall oven. Will most likely go with the GE Monogram again but wish I could find one that has knobs and looks a bit less slick. If you've already picked would love to know what you went with and if you are happy with the choices....See Morelisa_a
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