First ever microwave drawer with convection oven
3 years ago
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Double wall oven vs. Double wall oven with microwave/convection
Comments (4)I have had the Kitchen Aid KEMS308S for 5 years. I had not noticed that the microwave power was low. I doubt that power will be an issue. I assume that many ovens have cool down features. They are not running when the door is open. It is ture that the fan makes some noise, but it isn't that noticable. When I originally purchased this oven I had been intending to get individual ovens, but it turned out that the individual ovens had been discontinued. I see no difference between your choices because they are all double ovens and when one fails, they both fail wheras individual ovens could be replaced individually. I have not heard of the microwave section showing a high rate of failure. You didn't even mention the advantage of the micro/convection. It is not just a microwave, but a real convection oven with a broiling (sort of) element. It is not a speed oven because it does not microwave and heat at the same time. Actually it CAN microwave and crisp via the broil element. Anyway it is a small second oven that can bake a pie or bread (or a small trey of cookies I suppose). It heats far faster than the regular large convection oven because it is small. I find it very useful. The only problem is it is occasionally in use when I would want to reheat a cup of coffee etc. I keep an old microwave in the garage for those cases. While I hope I have relieved your concerns, I believe that there IS an issue. I have had no problem with my oven, and it has been several years since the Main contingent of problems: similar models have encountered a higher than normal thermal fuse blowing during the large oven self cleaning cycle. Unfortunately, the fuse is located on the back of the oven and is a $50 item and shuts everything down. Of course, most people see no problem (myself included) and the problem is certainly due to excessive heat behind the cabinet that could probably relieved by making sure that there is a little more open space back there since you are still installing cabinets? In any case, this is probably a general issue. Other ovens have failed on self clean cycles. At this point, many people concider the self clean to be a marketing ploy and don't use it. Perhaps we just don't make enough spattering roasts, but I have easily wiped down the main oven. It wasn't stuck on hard. Perhaps the surface has anti stick coating? My self cleans have been done mainly to test the thermal fuse problem. By the way, the microwave interior is stainless steel and IS much harder to clean. In fact, that last sentence is probably my most important piece of information. I imagine it would apply to other convection microwaves....See MoreWhat is Microwave Oven / Convection Oven / Speed Oven?
Comments (6)I have the Monogram Advantium. It's a multi-purpose oven. It can act as a convection oven - basically just a second oven and it can also broil. I use this for anything small where there's no point in heating up the big oven. Mine can hold a 9x13 pan of lasagna. It's also a regular microwave oven. The speedcook part combines microwave, convection and high powered halogen lights top and bottom. There's an onboard computer that decides how much of each to use for a particular food. The convection and halogen brown, broil or roast while the microwave speeds up the cooking process. We use the speed cook part all the time and we absolutely love it. Browned crispy fish sticks and fries in 4 minutes, crescent rolls in 2-3, etc. It does the best baked potatoes ever. The oven also can act as a moist or dry warming oven which I've used several times but the problem is that when it's warming it can't be doing another cooking job. So I'm getting a new Kitchen Aid warming drawer with my remodel that also does slow cooking like a crock pot. It has a few other features like proof that I use when setting dough to rise and melt or soften for butter. All in all, it's like a swiss army knife. It's the most expensive thing in our kitchen and was worth all the money I saved up to buy it. We absolutely love it. We're glad we got the 220v version too. My mom has the 110 and there isn't enough power. I tried out the different models available at a local appliance store. The Electrolux was nice but the controls were confusing. The Advantium controls were the easiest to use of all the ones I tried with the most features....See MoreWolf convection steam oven instead of a microwave drawer?
Comments (1)I'm not a huge proponent of having a MW (though I do have one and use it), but the way it cooks - causing water molecules within food to heat and thereby transfer heat to the food is unique. All other means of baking rely on heat penetrating from the outside, so while some methods may speed up this process relative to conventional baking, none can exactly replace the speed that a MW heats food. If you rely on a MW to reheat frozen prepared food, whether home-made or purchased, I doubt the other types of oven technologies will be anywhere near as fast. I make up and freeze a lot of food dishes that are reheated in the MW, and I use it to cook frozen, and some fresh, vegetables very quickly. Perhaps you should consider having a convection/steam oven as your primary oven and keep a MW. HTH, L....See MoreDouble wall oven and microwave or wall oven and convection microwave
Comments (4)I agree with Jpmom that you don't want a MW on top of a double oven - it's just too high. However, although she does not like a MW drawer, many people on this forum adore theirs (note that all MW drawers are made by Sharp, so if you decide to get one, no need to pay up for a different brand name, as it is just a rebadge). Is there no other location in your kitchen? Do you have a pantry where you could keep the MW? There was just a recent thread on this MW placement topic. http://ths.gardenweb.com/discussions/3833699/placement-of-a-microwave?n=42 I am not a fan of the oven/microwave combos, as I think there are too many compromises in both in order to combine them. Just MHO. If you are doing a major kitchen remodel, you might want to re-think the cooktop in the island, mostly because how are you going to exhaust it. This topic has been covered a zillion times on this forum, but the upshot is if you care about good exhaust, you should have your cooktop on a wall, so that the exhaust capabilities are not hampered by trying to exhaust over an island setup. On the other hand, many people are absolutely fine with poor or no exhaust, and perhaps that is you, so never mind....See MoreRelated Professionals
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Nev Harris