Cafe True European vs. Kitchenaid Easy-Heat True Convection Wall Oven
Rachel Ezekiel-Fishbein
3 years ago
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Comments (9)
wekick
3 years agoRachel Ezekiel-Fishbein
3 years agoRelated Discussions
Bosch vs GE Profile Wall Ovens
Comments (22)I throw in my 2 cents here as I have done my share of research. I should say that I am baffled as to why wall ovens are so fracking expensive. If someone can explain that to me I would be grateful. Right or wrong I ordered the single mid-line Bosch. Why? I liked the look & feel of it. None of the "American" brands have a look that I liked and didn't seem appreciably cheaper. FWIW, Bosch and Thermador are made in the same factory and have the same "guts". Thermador has a heavier look and is more automated in its feature set. I really don't care about having a separate convection element. Convection is all about even heat throughout the oven. Nothing more, nothing less. I'm sure the extra element is better but in real world usage I'm a bit skeptical that anyone could taste the difference. IMO, energy use should be a non-concern as what you're after is an excellent end result. I've never heard anyone say, gosh those snickerdoodles are awesome and only used .5 kilowatt hours!! Why someone would use convection when broiling a steak is beyond me. As much as possible I only want to heat one side of the meat at a time. I don't want the underside to be pre-cooked before turning. If I had it to do over again. I think I'd buy the bottom line Bosch, order the telescoping rack separately and save a couple hundred bucks. But that's just me....See MoreDacor MOR130 vs Electrolux vs Bosch wall oven?
Comments (24)Good luck with yours theanimala. I'm with you on the regular Electrolux over the Icon. To correct some of my earlier comments, I looked at the regular Electrolux again at Lowes last night. It does have a grill below the control panel that vents directly out into the room and there are vent holes at the top and bottom of the door that apparently draw air from the kitchen down between the door panels and out the bottom. I guess this is to keep the door cool??? Then I went to look at the other ovens on display. All have some venting at the top but many are smaller than the one on the Electrolux and some have small louvers to direct it up or down. Most of the ovens, including my Dacor, also have slots above the oven box (between the broiler and the control panel) that line up with slots in the section of the door when the door is closed. It looks like the air flows from above the oven box, then down between the door panels and out the bottom. Does anyone know if there's a major difference in functionality between the two methods? I'm pretty much sold on the regular Electrolux as long as it doesn't make the kitchen significantly hotter than other models. As to my concern about the continuous gap between the glass panels on the Icon door, I had to laugh when I justlooked at my Dacor oven and it had the exact same thing. ALL the ovens have vents, thus the ability to get gunk between the layers of glass but this does give a little easier access. I guess reading a post about someone getting gunk between the glass of their brand new Meile made me a little paranoid. OTOH, the glass on my oven door is black so you wouldn't be able to see any gunk between the panels anyway. I'd still be a little nervous about all that open access to glass on the Icon....See MoreEuropean ( true) Convection / Do you really need it?
Comments (16)FWIW, I have had a "fan-only" convection range in the past and now have a "true european convection" with a third heating element around the fan and, in my opinion, there is no comparison. Now, 3 sheets of cookies are identical in size, color, and texture. Roast chicken done on convection roast is fabulous and salmon done on convection broil has that lovely crispy exterior while still very moist on the inside....no more pan searing for me. In my opinion, true convection is not a marketing ploy. However, results may vary based on manufacturer...see threads on KitchenAid and LG. I can only compare GE to Bosch(which is what I have now)....See MorePlease help! Convection OTR vs. oven
Comments (7)Hi GargenWebber! I have researched this stuff to death What I have found is that when it comes to the oven, cooking with Gas vs. Electric boils down to a personal preference only. Though is seems pretty consistent that the broiler is better with Gas (I admit that I donÂt understand this based on my limited experience). It is also true that Gas ranges are not "True European Convection" ovens. However, from all the reviews I have read (including many on this forum), it makes little difference. Even many of the Electric Convection ovens are not "true convection"  so if this is really important to you, read the specs. Duel Fuel is very popular but it costs a bit more. I donÂt have an option for duel, so it is Gas for me which is fine (plus I can save a few bucks :-) The GE Café also has a duel fuel model. :-) ItÂs a beauty! If you are limited to 30" for a range, you should take a look. It also has a bottom oven that goes from 140  450 so you can use it as a warming drawer too :-) It is not "true" Convection, but both the Gas and Duel Fuel CaféÂs have "PreciseAir" which reverses the fan  very cool Have you Googled "Convection Microwaves"? IÂve founds lots of good info. Sharp makes some good ones that are not OTR as does GE  and there are probably others. If I had the room and money, I would look seriously at the Advantium 120 Built-in  which is a "True European Convection" oven as well as speed bake and mw. Also, about the ranges with convection, I have heard that there is a protrustion inside the range for the convection feature that gets in the way of baking. Can anyone validate this? No personal experience with this. I doubt it is a problem. It is true that the fan and perhaps the third heating element is back there so take along your largest roasting pan or what ever is important to you fit wise and see if the fit. :-) And... am I asking for too much to have a separate hood, micro/convection unit, AND a duel fuel convection range? Is this convection overkill? Should I eliminate a feature somewhere? IMO  not an overkill at all. That will give you what  2 Convection ovens? And, from all my reading, Convection is a wonderful thing Once you cook with it you will probably never go back (if they even make units without this in the future) :-)...See Morewekick
3 years agoRachel Ezekiel-Fishbein
3 years agoRachel Ezekiel-Fishbein
3 years agowdccruise
3 years agowekick
3 years agoRachel Ezekiel-Fishbein
3 years ago
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