KitchenAid double oven won't maintain it's temperature.
Mike Boehm
6 years ago
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Mike Boehm
6 years agoRelated Discussions
Help me decide: Bosch double oven vs. KitchenAid oven/micro combo
Comments (15)I have decided on these appliances 1. Vent Hood: Zephyr AK2136BS Stainless Steel 850 CFM Under Cabinet Vent Hood 2. Cooktop: Bosch 800 Series NGM8056UC Stainless Steel 5-Burner Gas Cooktop 3. Dishwasher: Bosch 800 Series SHXM98W75N Stainless Steel Dishwasher 4. Wall Oven: Bosch 800 Series 30" Single Wall oven HBL8451UC, Stainless Steel 5. Microwave: Whirlpool unbranded 2.2 Cu Ft Countertop Microwave Oven 6. Microwave Trim Kit: Whirlpool Stainless Steel 30" trim Kit for the counter top microwave oven...See MoreDoes ANYone like their Kitchen Aid double wall ovens?
Comments (17)Here is my report as promised: I made my favorite chocolate chip cookie recipe, and brought a batch of cookie dough balls to the store. The KA demo lady never did show up, so I just experimented on my own. First I turned the oven on regular bake at 350ú to see if I could hear the fan. The air conditioner fan in the store was very loud, and I could hear no oven fan at all on regular bake. I got impatient waiting for preheat, so turned the oven to convection bake. I could hear the convection fan, but it was very quiet, especially given the air conditioning noise. Convection bake preheat went much faster. Maybe ten to fifteen minutes. I proceeded to cook the two cookie sheets in the oven, on the 2nd and 4th racks. The recipe is normally 375ú for ten minutes, so I did 350ú for 9 minutes. I should also say that I used my regular flat, air insulated cookie sheets, which some say not to use with convection, as they keep the bottoms from browning as much as they would with a regular cookie sheet, which is supposedly not necessary with convection. The cookies came out perfectly, rose well, crunchy outside, chewy inside. The cool down fan continued after I turned the oven off. Still very quiet. However, the salesman told me that the demo oven is over four years old and that it was the oven that came out after that which had all the noise complaints. He also said that they had all been corrected in the factory for all new ovens, not by a complete redesign, but by whatever running corrections they are able to do as they go along. So I am still not 100% confident that I have heard the real thing. However, I am going to go ahead and order the oven, as the fan on this one was completely unobjectionable, at least so far as I could tell, and the cookies were excellent. Two other things the salesman suggested: Use the bottom oven preferentially when using only one oven, as it is further from the electronics and will improve the control board life span away from the heat. also, Never use the self clean, no matter what the oven, because the extreme heat is so bad for the electronics. He recommended instead heating a shallow, jelly roll type pan of water with baking soda on the bottom of the oven for an hour at 300ú, then wiping down the whole with a cloth. Not as effective as self-cleaning, but safer. That's all folks!...See MoreDouble ovens: Kitchen aid vs. Dacor Heritage
Comments (3)First off I would be very careful buying anything with blue enamel. KA and others have had issues with it chipping. I don’t think all KA has blue enamel though. “i’ve heard great things about the Dacor, that it bakes incredibly well and evenly” Did you hear this from someone that actually has one? I had one several years ago and it was awful. It also worked in a really odd way. I looked at the user manual to see if that might still be the case and there are a couple of things that would give pause. First you can’t put any food in for the preheat. From the manual. https://www.dacor.com/uploads/Dacor/28/28c87a3d-647c-4b59-8d02-2975ce154f3c.pdf If you turn it up by 50°F, you have to take the food out because the intense preheat comes back on. When they talk about a delayed start, they talk about not using the preheat. My oven I had worked a lot like that. It had a hard time maintaining temperature. Mine had a different temperature difference (about 150°F) before it triggered the preheat which was much worse. Now it is 50°F. The problem with mine was if you open the door and the temp drops 35°F or even 100°F, it had no way to bring the temperature back up in a timely manner. They market this type of oven as keeping a very narrow temperature because you get the strong preheat and then a quicker on and off of the element which in theory would keep the temperature in a narrow range but doesn’t account for closing or opening the door or a load of cold food. Note the comment of not using the preheat for delayed start but they don’t tell you how long it takes to heat the oven not using the preheat. Some ovens have an optional fast preheat. When I got some oven thermometers because things weren’t cooking right, I could not believe what was happening. They also tell you not to use an oven thermometer in the manual because the door opening and closing will throw the temperature off. I have read a few other manuals that say that too and it makes me wonder what is going on in there. That was my experience back then, but I am fearful that this oven still works that way because a poster here recently bought a Dacor Heritage oven and returned it because it couldn’t maintain a temperature. I actually was able to return mine too but only after they attempted to repair for 9 mos. I had a DF range and wall oven. I have an Electrolux oven now and it works the way I expected. If you open the door, it triggers the element to come on and quickly heats the oven back up @ the rate of about 50°F in about 60 seconds. You can put a casserole in during preheat if you want to and it won’t burn, yet it can go to 350°F in about 7 minutes. I love it but I can’t recommend it because the blue enamel has chipped in mine and others, although no reports lately. It can also have issues with the computer boards. I still might get another one when this goes out. Some people might be able to make Dacor’s way of heating the oven work but I bake cookies, appetizers and open the door too much for it to work for me. They also tell you to keep the door closed as much as possible in the manual. Reading the manual for any oven is important these days. New ovens are not like the old. Dacor is not the only oven to work that way....See MoreKitchen Aid double oven - heat on floor & hot drawer handle!!!
Comments (16)Yep, we just got a new Kitchenaid convection double wall oven as part of our kitchen remodel, and the first thing I noticed about it is that it heats up the whole kitchen and nearby area of the house. There is a vent at the bottom that emits a lot of heat while the oven is baking and also for about an hour after the baking time is over. We now have porcelain tile flooring, so I don't think the heat will be an issue for the floor. Even when not using convection, there is a fan that constantly runs and pumps heat into the kitchen, which I don't understand at all. It seems like you would want to keep the heat INSIDE the oven. This oven looks great, but I actually prefer the 35 year old GE oven we had before. It never makes a sound unless using the self-clean feature and it had no fan pumping heat into the kitchen during baking....See Morerobertgoulet
5 years agoMike Boehm
5 years agomishmosh
5 years agoMike Boehm
5 years agofraker
5 years agolast modified: 5 years agomishmosh
5 years agofraker
5 years agomishmosh
5 years agoDaniel St. James
2 years agoRH Reid
4 months agoTracy Baroni Allmon
17 days agoboba1
17 days agolast modified: 17 days agoRH Reid
17 days agocruzwulf
16 days ago
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