well, if you can't find what you want in the gas oven, what other choice do you have?

I also had to go to electric after getting rid of my 1980 wall oven. since it was only 24", it was a nice change.

I have electric convection wall ovens but I also have an all gas range with convection becuase I like some things baked in a gas oven.I agree that gas wall ovens are hard to find.

Are you planning on selling your house?

There are differences in gas and electric in the way they cook and the features you can get but If you are used to gas and like it, stay with it.

Thanks! We are planning on selling the house in the next few years. The best choice is the GE Wall Gas Oven and looks outdated, even though it would be new. https://www.abt.com/product/35942/GE-24-Stainless-Steel-Gas-Single-Wall-Oven-JGRP20SENSS.html?utm_source=google&utm_medium=sc&camptype=cpcUSGooglePLA&utm_source=Google&utm_medium=sc&gclid=EAIaIQobChMI-NXv8sav3wIVRBx9Ch27Aw7xEAQYAiABEgLhK_D_BwE

24"? you can't even fit a good size turkey or roast in that. Actually, the interior is only 17x15.

Update it.

Seems like a lot of money for such a tiny and IMO ugly oven. I purchased my home and it had a 24" oven as well. Before I even moved in the house I hired a carpenter to come in and remove the 24" and make an opening large enough for a 30". I don't know if that is in your budget or how it will look, however something to consider. My sister still uses a 24" oven as well and I swear I don't know how she manages especially during the holidays. I would probably at a minimum go ahead and run the cabling for an electric oven. Some of them are much cheaper than that one and look as if they were designed in this century. The money you save on the oven, you can spend on the electrician.

We have no problem with a 24" oven. I'm always amazed that people can't manage with one:) I certainly would not do the work to change out to a 30" just for a resale (unless it was really minimal). Chances are a buyer will want to make more than one change... I absolutely dislike the thought of buying a home where the kitchen has recently been remodeled. The seller will want me to pay for the upgrades (understandably), and I will resent it because they will not be what I like :)

My dream home buy is one with a very nice floor plan, a neutral non-gray color throughout the home, non-remodeled kitchen and baths, and fabulous landscaping.

Of course I understand that 30" is now the standard. I just personally have no problem cooking big meals with whatever type of appliance is at hand. It's probably a leftover from my childhood. ;)

You're already remodeling and it's only $750 to be able to have that 30" electric wall oven? Maybe the rest of the budget isn't sufficient for the project if you balk at that.

Remodels cost more than they return. Maybe you don't do the remodel at all and let the new owner do it. You'll be $$ ahead.

i wouldn't do a kitchen remodel and then wind up with a 24" oven. It may 'work" but I don't think any prospective buyer would look at that and say OK

i would be one thing if you were an apartment or small condo, but a house should have a 30"

I've got a 27" wall oven and I can't fit two cookie sheets on one shelf. Anything big like a turkey or roast is cramped. Change it out to a 30" if you can.

Question for cooks: I know a gas cooktop is preferable because the temperature adjustment is finer etc, but which is better for baking/roasting, gas or electric. I've heard it was electric but I thought I'd ask. Thanks.

Ovens outside of the U.S. are much smaller than 30". I believe 600mm (just under 24") is the closest thing to standard but there are a lot that are much smaller than that. And they manage to produce some extremely great meals in their little ovens and with a lot less energy consumed.

I fully understand the desire for larger ovens but they are far from a necessity.

I love my electric convection oven, but I don't understand how an electrical outlet for the oven will cost you $750. Does the electrician have to add an additional circuit for the oven?

I had the smaller oven and you'd be surprised how many baking sheets are not sized to fit into the smaller oven.

We currently have a Wolf all gas range (so gas oven) and an electric (Miele Masterchef) wall oven. As mentioned above, they are each good at different things. However, you can add a pan of water to the bottom of an electric oven to approximate the moist environment of a gas oven. You cannot get the dry heat of an electric in a gas. Similarly, a CSO can do that. Miele's new ovens have a steam feature that does similar (not a steam oven but enough to approximate a gas oven). The latter two can also vary the moisture in the environment a bit which is helpful.

An electric is not likely to last as long as a gas though that's tough to say. An electric usually has some handy functions that a gas does not.

If I had to choose one I'm not sure which I'd choose though.

Beverly, yes, those electric stoves need a 220 current hook up with a lone circuit dedicated to that oven. electrician would have to add it.

wekick thanks for the explanation! I prefer a gas cooktop and most everything I make is on a gas range, I don't bake a lot. My mother-in-law did bake and swore by her electric oven. The info on convection is valuable because I may be replacing my ovens soon.

Carolina, you are welcome. I am looking at getting a new wall oven soon. I have an Electrolux now which I love the way it functions but it has had issues with the enamel and computer boards now. I do a lot of baking so will get electric again. We stay at a little cabin that has an inexpensive 24” Brown range and I kind of like its oven but I don’t bake there.

opaone-"However, you can add a pan of water to the bottom of an electric oven to approximate the moist environment of a gas oven. You cannot get the dry heat of an electric in a gas."

If you only look at the source of heat, I can see where you might think gas ovens are "moist" heat and electric is "dry". This is what was taught for years and what you will see on appliance websites yet.

If you look at the results in each type of oven along with the science about what is required to get these results, the way the oven is constructed and other sources of moisture in the cooking process, you will start to see a different picture. To expand a little on what I wrote above, the chemical reactions that produce browning, require that superficial moisture be evaporated so the temperature can rise. This is why you don't want moisture in stir fry or you might dry the skin on poultry. As long as there is moisture present, as it evaporates, it keeps the temperature at about 212F. Gas ovens are better at drying the surface of what is cooking, producing better browning. Bread bakers will often add steam at the beginning of baking to promote starch gelatinization and achieve a certain type of crust and report that it is very difficult to keep that added steam in a gas oven. If you have a gas range, you will notice that it has more airflow so puts more heat and moisture in your kitchen than an electric oven will. Initially when you first preheat your oven you might have some moisture but as it warms up, and air flow gets going, that moisture is vented out. If you have ever had a gas fireplace, you might notice condensation on the inside of the glass until it heats up.

The vent in a gas oven is much bigger than an electric oven and it’s purpose is to vent the products of combustion, including water out.

Also consider that food provides a lot of moisture as it is cooking. Miele has a chart in one of it's manuals for its combi oven that states that a cake baking provides as much moisture as its 30% steam setting which kind of surprised me. If you have bigger food with more surface area or is more moist, you can add a lot of moisture. The differences in these ovens may be more in the last several years as electric ovens become more energy efficient.

Gas ovens have enough air flow that it vents out all three sources of moisture enough that it is a problem for bread bakers. Electric ovens hold onto the moisture from food cooking and any added moisture.