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Speed Oven vs Full sized Oven

7 years ago

Looking to remodel the kitchen. It currently features a double wall oven and an over-the-range microwave. While the space will allow us to retain three 'ovens', the reality is that the 2nd full size oven is only used at holidays. Am considering reducing to two total ovens (full size and speed) if this makes sense. So... (1) what are your thoughts on the speed oven (2) from a resale standpoint, do I 'need' the third oven? I have the space for it. (3) other aspects I haven't considered? Thanks

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Comments (5)

YMM
7 years ago
If you don't need a second full-size oven, then it sounds like getting a speed oven, or a micro/convection oven, stacked above a regular full-size oven, makes the most sense.

This way you get to have your pick of range hoods - more functional, and I think a plus for resale.

One thing I learned the hard way - when you use a speed oven or micro/convection oven for real baking/roasting/broiling, you are going to get some spatters and baked on food on the interior. These ovens are not self-clean. Therefore, it makes a lot of sense to look for one that has a door that opens from the side - makes it easier to access back of oven interior for cleaning.

A lot of people on here love their convection/steam ovens - something you could look into for the 2nd oven if you do keep the OTR microwave. That should be pretty good for resale value among foodies!
Beth W thanked YMM
Beth W
Original Author
7 years ago
Thanks! We are definitely removing the OTR microwave, in favor of a hood. I still have space for 3 ovens, but want to install wisely. I'll look into the steam oven as well.
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A 120 V Speed oven isn't going to give you a whole lot of speed! If you have limitations that require you not install a 240 V, it might be the way to go if you really think you want both a speed oven and a microwave. A speed oven is a combination of a convection only oven (though some now also have limited broiler elements) and a microwave. What makes it "speed" is that it combines microwaves with the conventional (convection) cooking (i.e., hot air). Advantium also includes halogen heat in speed mode, which is an intense radiant heat for direct browning. There are steam microwaves, but most steam ovens are convection ovens (meaning hot air cooking only, but, again, some now have broilers as well), with steam environments. Some only have steam on and off, while others have several steam percentage settings. Some require you to fill a water tank and others are plumbed in like a sink with a water inlet and drain. Steam creates the kind of moist environment that you put pans of water or wine into your regular oven to create. It's very good for reheating leftovers, blanching or steaming vegetables, steaming tamales, dim sum, etc., steam poaching fish and chicken, steaming hard "boiled" eggs, etc. Because of limited cookspace in many European apartments, there are also lots of recipes for things like making rice in a steam oven, but that's for freeing burner space--it works fine but it's awkward. Anything you can make in a steam oven you can make just as well through conventional steaming or by putting the water in a regular oven. The steam oven just makes it easier. They're also generally smaller so people like to use them for small items. Because of the steam environment, you don't need as much surrounding space so there are a lot of large things you can make in a small steam oven. Unless you specifically want the speed settings of a speed oven, or you've decided that the model you're looking at is the best replacement for the conv./MW you currently use and you don't mind underutilizing it, there's no point in getting a speed oven. Steam ovens are nice to have, but not essential. If you're looking for something that will work as a small convection oven like your conv./MW (ignoring the MW part for the moment), then either a speed oven or a steam oven would do that. Since you'll already have a microwave, if you're looking for an additional function to go with the small oven, I'd choose steam.
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H202
7 years ago
I don't think there is any reason for resale to have three ovens in total.

As to whether to get a double oven versus single oven with steam oven: For us, keeping two regular ovens was the best decision. We only use both ovens every couple months, but when we do it is for holidays (where platters can be big) or where my husband is cooking some big roast while I want to bake. In both of those situations, the steam oven would have been a compromise (because it wouldn't fit my full size cookie sheets, or would have required recipe adjustments, just by way of example). And the steamoven upsides didn't add much value for us: faster cooking of things like frozen pizzas or lasagna in lieu of nuking in the microwave. And the steam oven didn't take up significantly less space than a second regular oven.

I'd do a lot of reading on here and the appliance forum about what people actually use their steam ovens for. People love them, but I found that the things they used them for didn't match our cooking style at all.
Beth W thanked H202
sprtphntc7a
7 years ago
first, i would post this on Appliance forum and u will get more answers....

i have speed oven on top and full on bottom. love it for us!! use speed oven all the time, its also a MW... this works best for us.
Beth W thanked sprtphntc7a
Fori
7 years ago
Full oven in range, speed oven on wall (under microwave on a shelf because I'm too lazy to use speed oven for a microwave).

It makes ALOT of sense. Sometimes you need a big oven (turkey day). Usually you are better off with a smaller one because it's all you need and it heats faster. Get a speed oven model that does do full actual oven work (like Miele).
Beth W thanked Fori

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