Try the Fisher Paykel. I use my oven primarily for baking. I bake breads, cakes, cookies etc. What I like about the FP is that you can select exactly what elements you want to use in the oven. For meringue you can select bottom heat only. That setting is what I use for delicate custards and pizza also. But you can use convection and bottom, or top and bottom (with or without convection). Well, I think it is the perfect oven for a baker.
You can turn everything on at once and make incredible roasted vegetables too!

>I previously had a Miele, and it's regular bake mode was just for cake mixes, etc. Thank you all.

Just for the sake of people considering buying one, what exactly about your Miele's regular bake mode made it not suitable for things besides cake mixes? There are serious bakers here who are very happy with their Mieles.

I'm not aware of any convection only ovens sold in the US, let alone high end ones. Pretty much all the mid to higher end ovens on the market have, or at least claim to have, both conventional and convection modes. As for their performance, you'll have to narrow your selection down to a list of brands, and get feedback from people who actually own them to figure that out.

Most newer ovens have this option. My dreaded Wolf has both convection and standard and so far the porcelain is intact.

Regular bake to me means bottom heat only, and all ovens are capable of doing this.

The euro ovens let you select which elements you want on , so you could have the bottom , or the convection , or the top , or a combination of them heating at any one time.

Thanks, the Miele Bake Function as mentioned above is/was underpowered and they more or less tell you that when you call tech service. The only other option was top and bottom heat simultaneously no convection, which I found dried out my cakes.

Any other brands you would recommend as there seems to be so many pros and cons about them all? thanks for your responses.

Let me add Miele has excellent CONVECTION bake/roast etc. functions. I'm just trying to pin down an oven that can maintain a high baking temp on regular, old fashioned bake mode.

I've had my Electrolux Icon oven for 8 years now.
It has convection bake, convection roast as well as
"regular bake mode", (no fans). Regular bake or "Bake" as Elux calls it goes to 550F.

Temps have been "spot on", regardless of which mode we use as witnessed by following recipes as far as time and temp goes ~~and the results are always perfect.

We love the 3 smooth fully gliding out racks, (standard in the Icon models)~~they will come in handy again, come Thanksgiving!

The oven has been trouble free over 8 years now.

HTH's

Gary

Gary Thanks for the response, do you know if the Icon models are the same ovens as the Elux? I have back issues and three roll out racks sounds appealing. Have you ever used the plain "bake" setting, does it keep it's temperature? Thanks.....

Elux was a "shortcut" for Electrolux, sorry for the confusion!

The Icon is Electrolux's "Top Model". It comes standard with 3 of those gliding out racks, while the "Non Icon" Electrolux oven comes with only one glide out rack.

Yes we find the racks very handy, first, because we are in our 70's and secondly because the oven is mounted below counter, alto it is elevated just less than 6 inches off the floor. The other thing that helps is the very large window in the oven, it does not take a lot of stooping to peer into the oven.

The wife uses the regular bake, just about all the time, I can't seem to teach her all the virtues of convection~~~~Oh Well, the food comes out great that comes from the oven.

Most of the reviews here in Garden Web, give very positive reviews about the oven's baking abilities. They can even be calibrated +/- 35 F right from the front panel, but we never needed to do that. So yes, it does keep temps well, alto, I base this on the results of the baking, rather than checking it with an oven thermometer, (Full Disclosure)!!

Gary