Conventional or Convection Oven?
Sandra Guzek
15 days ago
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Gaggenau steam oven Wolf convection oven?
Comments (15)Thanks, Plllog. I am having the 24 inch deep tall cabinet (existing, to be modified for the new ovens) pulled out 5 inches from the wall to match the 29 inch deep run of cabinets that I am considering having custom made for that wal. That should allow plenty of space behind that cabinet. Which leads me to another question for gizmonike. Does the supply and plumbing run in the back of your cabinets? My potential cabinetmaker said he would make deeper drawers to go with the deeper cabinets, but perhaps I should just use 24 inch cabinets and pull them out to leave a 5 inch space behind for plumbing between the steam oven and the sink? How much depth is needed for the plumbing? I believe that there is probably 2.5 inches between the back of the drawers and the back of the cabinets; is this enough for the plumbing to run inside the cabinets?...See MoreMicrowave with Convection Double Oven
Comments (3)I personally would stay away from combined units, IMHO it can just lead to more problems. Single units tend to be, from what I have read, more reliable over the long term. Think of it this way, if either the over or the micro go out on a combined "double" unit then you could be down two units instead of just one. They have a combined set of controls on them, so again if the controls go bad you lose 2 units not just one. I know this may not happen often, but for me while I have been researching and my wife agrees with me on this, we feel safer going with separate units. One other advantage to getting separates is that you can get the features you want in each unit and not have to compromise on either unit. Again, just my opinion. Phil...See MoreThermador Speed Cook
Comments (0)Does anyone have this or know anything about it? I have a chance to purchase a set of Thermador wall ovens (double) from last year at a great price. The top oven has the Speed Cook technology, but also can be used as a conventional and convection oven. I want to know how these perform and how people like the Speed Cook. thanks for any info......See MoreMicrowave Convections & Advantium Differences
Comments (10)I don't zap potatoes so I'm not volunteering to race even though I have a large Monogram ("Pro" 240), but want to answer the OP. Samantha, I haven't heard good things about countertop style convection microwaves. My guess is that they're underpowered. I'm one of the people who doesn't really like the results of the speed oven settings on the things I've used it for, but I haven't had the need for it that I had thought I would have. There is a learning curve. Using the programmed settings, I find the results too microwaved-seeming. One can adjust these. When I've said I didn't care for the speed ovening, I've always said that in the context of not using it enough or really learning it. Many people who have participated here, including those whose enthusiasm made me consider Advantium in the first place, have loved the results. You might try over in Kitchens if you don't get enough info on speed cooking with the Advantium here. There aren't so many of us now who stick around to answer questions about it in Appliances. Unless there's a new feature since I bought mine, there isn't actual "grilling". There's a ridged pan that comes with, called a "grill pan", but that's just for keeping things from getting soggy. The four modes are microwave, speed, convection and warming. The convection feature works like a standard convection oven: There's a heating element that heats the air, which is then circulated by a fan. There isn't a direct heating element with the convection like there would be on a convection added regular oven. The environment in a convection oven is closest to a regular oven on "bake". The interior of the Advantium on convection is very dry, so a little extra moistening is necessary to compensate. It's very useful as an oven but does have some limitations. Generally, things that require eggs for lift don't like convection. And it does take a good while to preheat. There isn't actually any scientific basis for the urban myth that microwaving destroys nutrients more than other forms of cooking. Heating in general can destroy some vitamins, and in some vegetables can actually release vitamins and/or make them accessible to the body. Breaking down the cell walls by cooking (all cooking does this) will make the nutrients in tomatoes, for instance, more accessible. Microwaving can preserve the water soluble vitamins that are lost in steaming or boiling. Roasting is currently popular. There are some compounds created in roasting which are potential carcinogens. Eating more veggies because they're delicious when roasted will protect you more from cancer. Many of the best nutrients are in the peels, so eating whole veg will do the most for you. If you won't eat an apple if you have to eat the skin then it's better to eat the peeled apple than no apple. There are still good things in the flesh of the apple....See MoreSandra Guzek
15 days agoSandra Guzek
15 days agowdccruise
14 days agoawm03
14 days ago
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