I'm shopping for new wall ovens. After looking at some about six months ago I had decided to forgo convection because it looked like the fan takes up so much room. Now I have found two ovens on sale. The one with convection only has it in the top oven and is actually a bit cheaper because it has a much deeper discount. So to anyone who has one, do you like it better?

My daughter has the top grade convention oven and hardly uses it because she doesn't bake. Depending on how much you bake should determine getting it.....doesn't do much elsewise.

YES! My mom bought a small toaster oven that is also convection and I actually like cooking in it better than in her full size oven.

Can you tell me why you like it better? Does it cook more evenly or quicker or both? Is it the one that usually requires a lower temp?

It cooks more evenly AND quicker. I have not noticed it requiring a lower temp.

I think I'm sold The lower oven is not convection so if room is an issue with some of my baking sheets they won't all need to be replaced.

I've had two convection ovens for over 15 years and I'm very happy with both - one big oven on the bottom and one smaller for the top. Jenn air. Does cook much more evenly and my cookie sheets fit fine in the bigger one. We do almost all our cooking in the small one (until the holidays!)

I have a double oven where the big one is convection and the smaller one is not. I use the big one almost exclusively because it's just better.

We ended up going with convection because I bake cornbread, hobbypone (hillbilly way of saying hominy bread), and biscuits a lot. The convection oven is so much nicer to deal with. I don't have to bend and risk the oven door or elements, the space is just enough for what I need to do and if I have turkey or elsewhat in the oven, I don't have to try to adjust with the bread and move around and all that, and with the heat -- man, oh man, the convection does not turn the kitchen into a sauna like the oven does. And the convection is just slightly larger than our old regular microwave.



Edited 1 time(s). Last edit at 09/21/2017 01:02PM by MountainCacher88.

These ovens are the same size on the inside except the top one loses some depth because of the convection fan. Two things I really like, the heating element isn't exposed so wiping up spills will be easier and the windows are really big so it will be easy to see without opening the door all the time. Hopefully I can get them ordered before the weekend. As of now the soonest I can get them is October 5 so at least two more weeks with no baking

I am doing a happy dance. After deciding which ovens, I did a little comparison shopping online. On the scratch and dent section of a local dealer's website were the exact same ovens for $500 less than anywhere in town and $1,200 to $1,400 less than the regular prices at all the major players. The only defect is the top door is slightly out of alignment. It can't be seen unless you are looking at it straight on and I may not have noticed if the associate hadn't already told me before I got to the store. The savings will cover the other things I need for my kitchen makeover with a few bucks left over

LisaSTL, it appears you've made a decision. If you're still on the fence I wish I replaced my old slide in range with at convection option at the very least. I have a toaster oven with the feature and it's fabulous for a small loaf of bread or my quickie pizza using the 5 minute a day bread recipe.

Not all things will bake well with convection but the recipes that can be converted take less energy or time. If your baking pans fit, I'd go for it. A friend has a double oven with convection and it helped save massive time one afternoon because we were running late.

My toaster oven is an Oster and I've worn it out using it a few times or more a week for the last 10 years, I saw a larger model the other day and regret I didn't bite the bullet to replace my old one. I purchased 3 originally, one for a friend's camp house, her home and my home.

The hardest part I've found with convection ovens are the same with conventional ovens. You need a thermometer and expect to cook up some duds. My rule of thumb is 25 degrees cooler or 20 to 25% less baking time at the recommended temperature.

If your pans fit and using the feature is optional, I believe convection is a worthwhile investment.

My pans will probably be fine. I was thinking about when I turn them around to fit two side by side. With the current oven if something was on a lower rack it didn't cook worth a damn. The bottom is still a regular oven and the convection setting does all the time/temperature calculations itself.

I forgot this part. With Lowe's it was going to be 10/5 before they even got the ovens in stock so probably three more weeks by the time they were installed. This one is at the showroom so they think installation could be as early as next week. The first thing I'm going to bake is either a French yogurt cake or scones or maybe both

The French yogurt cake sounds interesting.

@LisaSTL wrote:

My pans will probably be fine. I was thinking about when I turn them around to fit two side by side. With the current oven if something was on a lower rack it didn't cook worth a damn. The bottom is still a regular oven and the convection setting does all the time/temperature calculations itself.

I forgot this part. With Lowe's it was going to be 10/5 before they even got the ovens in stock so probably three more weeks by the time they were installed. This one is at the showroom so they think installation could be as early as next week. The first thing I'm going to bake is either a French yogurt cake or scones or maybe both

Are you able to take your pans in to check for size? I normally take in several items when checking refrigerators, dishwashers and upright freezers. Sounds over the top, but the only times I haven't I've ended up with appliances that size wise are worthless and they never die.

Different topic, I'd love the recipes for the cake and your scones. My scones are alright, but nothing to brag about.

Another different topic...ask Lowes if they are able to discount it further, if you haven't already. I never tell them about military discount until check out. I always ask for a discount on floor models, if the product is dinged, I ask for 15-20%. If they can't get it to you on next day, ask for discount. If they do not show up on the scheduled day; call and make sure you get another 10% for them wasting your day.

Negotiating prices at Lowe's can be done in major appliances.

A year ago Memorial day weekend, I did the sale. I put off my delivery because we were experiencing flooding, another discount. They couldn't deliver both appliances on the same day, so another 10%. Went in with the refund & my brother was with me, used the military discount plus another 5% because the cashier didn't catch it when I paid for everything.

I ended up saving an additional $800 over sales prices. New fridge and range eventually cost approximately $800. My brother thought I was a genius.

YMMV, People in the know in my area work with one specific guy. We let everyone know if he changes stores. We are willing to drive over 100 miles one way to make a deal with him.

Good luck and happy baking!

With Lowe's the price was already marked down 34% so to match this they would have to give me an additional 30% off the sale price which is about 55% total. Even if they would go for that, there is still the additional wait time. I didn't bother taking in any pans. With a $500 savings I can buy a few new ones if needed.

Here are the recipes for the yogurt cake and scones. I haven't used the glaze for the cake and go with orange instead of lemon zest.

For the scones I sub a variety of dried fruits and fruit zest. Blueberry with lemon zest or cranberry with orange zest most of the time. I occasionally drizzle a boozy glaze on the scones. Limoncello for the blueberry and Grand Marnier for the cranberry. Several years ago I found a 3 inch square cutter. After patting out the dough I use the cutter then cut each square on the diagonal. It makes for a smaller, more traditional size instead of the super sized scones found at most bakeries. I also like to put them on a cookie sheet after cutting, freeze, then put in bags. I will put one or two straight into the oven to have with a cup of cappuccino in the afternoon.

[www.epicurious.com]

[www.epicurious.com]

After all this time, he only "thinks" you are a genius? Some people, LOL. Took him a whole lifetime to figure that out.

@JASFLALMT wrote:

After all this time, he only "thinks" you are a genius? Some people, LOL. Took him a whole lifetime to figure that out.

He gives me credit when credit is due. He spent his life as a military officer, so it never occurred to him that prices can be negotiated at Lowe's. He's learned to be the best deal maker in my family. But for years, he would walk away when either myself or SIL tried to get extra deals in places it doesn't occur to ask.

Thank you Lisa! I will check out the recipes.

I just looked. Yummmmm.

Almost forgot. I make the scone dough in the food processor same as for all my biscuits and pie crusts. This recipe works well that way as long as you take care not to over mix.

I have a built-in microwave/convection oven. The convection is used for holidays and overflow. I have not been wowed by the convection. Roasted root vegetables do well. I haven't used it for baking breads, cakes or pies, since I can do those ahead. I do appreciate that the kitchen doesn't get hot, while using convection.

I have a countertop convection oven that I've been pleased with. I'm not a baker, though, so I don't do a lot with it. I mostly roast vegetables in it.