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| Get my pies outta the oven!  |
Yes it is. Everything will cook more evenly and quickly. Don't pass it up to save 75 bucks. | |||
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Dinosaur |
It’s worth it at $75 extra. | |||
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Member |
Side note on convection. Some manufacturers claim a convection oven when there is a fan in oven cavity. Those ovens typically have 2 racks as does most regular ovens. Some companies call that fan feature “quick bake” There is also “true” or “European” convection. Those oven have a heating element attached at that fan. It gives more even heat. Those ranges will have 3 racks in the oven. | |||
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Member |
The new range the wife wanted has it. In 3 years I don't think she has even used the conventional bake function. EVERYTHING get done on the convection setting. I'm no cook but the results seem good! Collecting dust. | |||
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| Member |
Well worth the $75 option. Once you use it, you wont think twice next time. _________________________________________________ "Once abolish the God, and the Government becomes the God." --- G.K. Chesterton | |||
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| Member |
Yes, it’s worth it. We have one for a year now and love the features. Besides what others already mentioned...ours also has a bread-proofing setting which works like a charm and you can use the oven as a dehydrator, too. | |||
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Member |
For $75? Absolutely. I rarely cook anything in it without using the function now as it Cooks things faster and more evenly. ___________________________________________ "Why is it every time I need to get somewhere, we get waylaid by jackassery?" -Dr. Thaddeus Venture | |||
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| Member |
I loved it. Helped that I got an A in it. Specifically the conduction and radiation parts, it made so much sense. End drift. Get convection. Worth $75. -- I always prefer reality when I can figure out what it is. JALLEN 10/18/18 https://sigforum.com/eve/forum...610094844#7610094844 | |||
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eh-TEE-oh-clez |
I have a friend who is the executive pastry chef for a Los Angeles based restaurant group. She recommends that we bake in convection mode, but to experiment with the cooking time and temperature. | |||
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Nosce te ipsum |
I'm sold. As a dedicated T&T student [time and temperature] I like predictability and consistency. So much so it's been added to my Convictions / Positions / Beliefs: Glass coffee carafe. Beans in chili. Cast iron grill grates. Pre-ground coffee. Refrigerated mustard. .40S&W Tastes great. Convection ovens. | |||
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Member |
I've used the convection feature on mine twice in the 2½ years I've had it, so I can't say it has made much of an impact, but I also don't use the oven that often. But, the 5th burner on the range that you mentioned, I've used quite often and would have a hard time going back to a range with fewer. “I won't be wronged. I won't be insulted. I won't be laid a-hand on. I don't do these things to other people, and I require the same from them.” | |||
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| Member |
Yes, convection for baking multiple trays in the oven, the warming burning also comes in very handy on those rare occasions with a lot of company over......works great for keeping either gravy or pasta sauce warm without having to babysit it. | |||
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Member |
Slight thread drift... If you are getting a new range anyway, consider a 1/3-2/3 double range, with the bottom oven (the 2/3 one) being a convection oven. Once you use a double oven, it’s hard to go back to a single. Chicken in the bottom, tots in the top. Demand not that events should happen as you wish; but wish them to happen as they do happen, and you will go on well. -Epictetus | |||
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| Member |
This right here. When it starts getting to snowy to go outside and grill, I start using the convection oven. Worth it for me. I'd rather be hated for who I am than loved for who I'm not. | |||
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| Member |
For $75, hell yes! Cooks faster and more even. | |||
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Member |
 One more reason I love this place!God bless America. | |||
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Alea iacta est |
Worth every penny. I only use the convection setting. The “lol” thread | |||
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| Member |
I also second the double oven. Small on top, large on bottom. Handy for if you have something like lasagna in the bottom oven and want to cook garlic bread at a different temp, you can use the top. The small top oven works great for frozen pizzas, stuff like that. | |||
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| Member |
I'll third the double oven. My parents have had one since 1988. The bottom oven is rarely used, and only for items that don't fit in the top. The heating element in the top has been replaced at least once, maybe twice, in 30 years whereas the bottom oven is still pristine. | |||
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Member |
There is a reason every oven you will see in a large scale commercial kitchen is a convection oven. I wouldn't have an oven without it if I could avoid it. "The people hate the lizards and the lizards rule the people." "Odd," said Arthur, "I thought you said it was a democracy." "I did," said Ford, "it is." "So," said Arthur, hoping he wasn't sounding ridiculously obtuse, "why don't the people get rid of the lizards?" "It honestly doesn't occur to them. They've all got the vote, so they all pretty much assume that the government they've voted in more or less approximates the government they want." "You mean they actually vote for the lizards." "Oh yes," said Ford with a shrug, "of course." "But," said Arthur, going for the big one again, "why?" "Because if they didn't vote for a lizard, then the wrong lizard might get in." | |||
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